Food workers are required to wear gloves primarily in situations where hygiene and contamination risks are high. Key instances include:

• Handling ready-to-eat foods that will not be cooked or processed further, such as salads, sandwiches, baked goods, and cooked hot dogs or pizza. Gloves prevent contamination in these cases.
• Handling raw meat, poultry, or seafood to prevent cross-contamination and the spread of bacteria like Salmonella or E. coli.
• When food workers have cuts, burns, or open wounds on their hands to prevent bacteria or pathogens from contaminating the food.
• Working in environments where hygiene is critical, such as hospital kitchens or food production facilities.
• When working with hazardous materials or cleaning chemicals near food to avoid contamination.
• Gloves must be changed frequently, especially between tasks, after handling raw foods, when gloves are torn or damaged, after breaks or interruptions, or at least every four hours during the same task.

While some regulations do not mandate glove use in all situations, gloves are strongly recommended or required as a barrier against contamination, especially for ready-to-eat foods. Alternatives like tongs or deli tissue can sometimes be used instead of gloves. Proper glove use includes wearing disposable gloves for single tasks only, changing gloves regularly to maintain food safety, and combining glove use with thorough handwashing for optimal hygiene.