Personal Protective Equipment (PPE) in Food Service
Personal protective equipment (PPE) in food service includes items worn by food handlers to prevent contamination of food and protect workers, such as single-use gloves, hair restraints (hair nets, hats), aprons, and wound coverings (bandages with gloves). PPE is a key component of personal hygiene in food safety management.
Exam Tip
Food service PPE: gloves (for RTE food), hair nets, aprons, wound coverings. ALWAYS wash hands BEFORE putting on gloves. Never reuse disposable gloves. Change gloves between tasks and every 4 hours. Wounds on hands = bandage + glove. Hair restraints required for ALL food handlers.
What Is PPE in Food Service?
In food service, personal protective equipment (PPE) refers to items that food handlers wear to protect food from contamination and to protect themselves from workplace hazards. The primary purpose of food service PPE is food safety rather than worker safety, though it serves both purposes.
Essential Food Service PPE
| PPE Item | Purpose | When Required |
|---|---|---|
| Single-use gloves | Prevent bare-hand contact with RTE food | Handling ready-to-eat foods |
| Hair restraints | Prevent hair from falling into food | All food preparation and service |
| Aprons | Protect food from clothing contamination | Food preparation areas |
| Wound coverings | Prevent pathogen transfer from cuts/wounds | Any time a food handler has a wound |
| Non-slip shoes | Prevent slips and falls | All kitchen/service areas |
Proper Glove Use
| Rule | Details |
|---|---|
| When to use | Whenever handling ready-to-eat foods |
| Change frequency | Change between tasks, after touching non-food surfaces |
| Before putting on | ALWAYS wash hands first |
| Single-use only | Never wash and reuse disposable gloves |
| Proper fit | Must fit snugly; too loose increases contamination risk |
| Allergen awareness | Change gloves between handling allergen and non-allergen foods |
When to Change Gloves
| Situation | Action |
|---|---|
| Switching tasks | Change gloves (e.g., from raw meat to vegetables) |
| After touching face/hair/body | Change gloves |
| After handling chemicals | Change gloves |
| After taking out trash | Change gloves |
| After 4 hours of continuous use | Change gloves |
| After handling raw meat/poultry | Change gloves before touching RTE food |
| When gloves are torn or soiled | Change gloves immediately |
Hair Restraints
| Type | Who Must Wear |
|---|---|
| Hair nets | All food handlers in prep and cooking areas |
| Beard nets | Food handlers with facial hair |
| Hats/caps | Acceptable alternative to hair nets |
| Headbands | Not sufficient alone; must cover all hair |
Wound Coverings
| Wound Location | Required Covering |
|---|---|
| Hands/fingers | Bandage + single-use glove (or finger cot + glove) |
| Arms | Bandage + sleeve covering |
| Other areas | Bandage; must be covered so it cannot fall into food |
Exam Alert
PPE in food service is tested on the ServSafe Manager exam under personal hygiene. Key rules: ALWAYS wash hands before putting on gloves. Never wash and reuse disposable gloves. Change gloves between tasks and after 4 hours of continuous use. Hair restraints are required for ALL food handlers. Wounds on hands require bandage AND glove.
Study This Term In
Related Terms
Cross-Contamination
Cross-contamination is the transfer of harmful microorganisms (bacteria, viruses, parasites) from one food, surface, or person to another, typically from raw food to ready-to-eat food. It is one of the leading causes of foodborne illness and a major focus of the ServSafe Manager exam.
Ready-to-Eat Foods
Ready-to-eat (RTE) foods are foods that can be consumed without further cooking or preparation, including washed fruits and vegetables, deli meats, bread, cheese, and cooked foods. RTE foods require special handling because they will not undergo further cooking to kill pathogens before being served.
Active Managerial Control
Active managerial control is a food safety management approach where the person in charge (PIC) proactively anticipates, identifies, and corrects food safety risks rather than reacting to problems after they occur. It is the FDA-recommended strategy for preventing foodborne illness in food service establishments.
Sanitizing
Sanitizing is the process of reducing the number of harmful microorganisms on a surface to safe levels using heat or chemical solutions. In food service, surfaces must be cleaned first (to remove visible soil) and then sanitized to reduce pathogens. Sanitizing is different from sterilizing, which eliminates all microorganisms.
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