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Glove Policies

Glove Policies

Though gloves are required to be worn by regulatory authorities or even third-party auditors, many companies choose to have their employee don gloves as an extra layer pf protection. We know that the gloves do not eliminate the need for hand washing procedures, but employee often are confused by this concept. This course emphasizes the importance of hand washing and glove use as integral parts of the food safety programs when working in conjunction with one another. It also points of the ways that gloves may become a contaminate in the process if not monitoring and changed when they become damaged. Course Length: 8 Minutes Quiz Length: 3 Questions Students who take this course will be able to:

  • Describe why gloves are an important part of food processing
  • Identify different styles of gloves that may be used in a food manufacturing environment
  • Understand how hand washing and glove use work together to prevent contamination
  • Properly remove and replace gloves to not contaminate the new gloves
  • Describe when gloves may become a foreign material problem and what action to take to ensure that doesn’t happen

Who should take this course:

  • Front Line Employees
  • Quality Assurance, Sanitation, Maintenance, Shipping, Receiving Personnel
  • Anyone learning about the food industry

**Completing this course does not result in achieving of college credit or continuing education units (CEU).

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