STRONG Updates — food service

We’re going to be totally honest with you: Restaurant managers do not care where they buy their gloves from, as long as buying their gloves doesn’t cause them any extra work. Beyond the material type (latex, vinyl, nitrile or poly), color and tear resistance needs, they aren’t going to think about their gloves much more than making sure they have enough in stock. In fact, many restaurant owners like to keep their glove supply on an auto-ordering system to maintain enough on hand (pun intended) without a thought. They are likely ordering from a big company like Sysco or US...

  One of the many choices you will be faced with when choosing the disposable gloves for your business is powdered or powder free gloves? Both have their uses and benefits. Let’s look at the difference between the two. Powdered Gloves Powdered disposable gloves are convenient for those who require many quick changes in gloves like those working in food prep. The powder, which is often made out of cornstarch, makes it easier to don and remove the gloves. Unfortunately, the powder does leave a bit of a residue wherever is touched, which can cause contamination. The powder on latex...

On March 1, 2019, Ohio, Connecticut, Oregon and Hawaii officially banned the use of latex gloves in food service operations and retail food establishments. More states are likely to follow suit. Latex gloves have been the go-to for the food service industry for decades. They’re durable, stretchy, tactile and cost-effective. They also provide great barrier protection. What went wrong? Why Ban Latex? According to the American Latex Allergy Association, around 3 million people in the U.S. are allergic to latex. Allergic reactions to latex often include skin rashes and hives. Sometimes the person may experience nasal, eye or sinus symptoms....