HUMAN NUTRITION

Detailed explanation-1: -If you have a small cut or an open wound on your hand, simply putting on gloves or putting on a bandage is not enough to protect your customers. Instead, do both. After you bandage the wound, put a glove on top of it. This is called a double barrier, and it will help prevent contamination.

Detailed explanation-2: -We get our bare hands with raw foods in food handling, which leaves an undesirable smell on our hands. Also, we get in contact with germs and microbes found on raw foods. Thus, gloves in food handling are essential if you don’t want contamination and the silly smell of garlic on your hand.

Detailed explanation-3: -Latex gloves are no longer used for food handling in the US due to potential allergic reactions in latex-sensitive individuals. Polyethylene: Commonly called PE gloves, they are an inexpensive glove for food safety when frequent glove changes are required (i.e. making sandwiches or serving food from a deli case).

Detailed explanation-4: -Wear gloves every time you touch blood, bodily fluids, bodily tissues, mucous membranes, or broken skin. You should wear gloves for this sort of contact, even if a patient seems healthy and has no signs of any germs.

Detailed explanation-5: -Food handlers with open cuts or wounds on the exposed parts of their bodies should not be allowed to handle food or to come into contact with food utensils, equipment and food contact surfaces, unless such cuts / wounds are completely protected by impermeable or waterproof gloves or dressings.