Alternatives to Glove Usage in Food Preparation and Service
- Nov 10, 2020
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For many in the foodservice industry, disposable gloves are seen as a necessity. But, due to the COVID-19 pandemic, the demand for them is higher than ever. This has resulted in skyrocketing prices and limited product availability, causing additional hardships for businesses and schools already greatly affected by the pandemic.
Fortunately, there are several options outside of gloves that can be used when working with ready-to-eat food. According to the 2017 FDA food code, when handling “food that is edible without washing or is not subsequently subjected to a pathogen kill step,” suitable handling methods that don’t involve gloves include tongs, spatulas, dispensing equipment, and deli tissue.
Tongs
Kool-Touch tongs from Vollrath (available in a variety of lengths, including 12" and 16") are ideal for just about any kitchen. Their Kool-Touch handles are color-safe up to 225 degrees Fahrenheit (and fully functional up to 350 degrees Fahrenheit), and they come with an all-natural Agion anti-microbial that continuously fights the growth of microbes! The color-coded handle means they are ideal for your HACCP program.
Spatulas
Our high heat spatulas (with a 10-1/2" handle, 14" handle, or 16-1/2" handle) are NSF-listed and BPA-free. They are heat-resistant up to 600 degrees Fahrenheit, which means they can handle just about any scraping, serving, or mixing task.
Dispensing Equipment
Other dispensing equipment includes portioners and dishers.
The Browne portioners are made of stainless steel and have a seamless design that prevents food and bacteria from accumulating.
The Vollrath dishers have the Agion anti-microbial protection, are NSF-listed, and have color-coded handles.
5% Rebate on All Vulcan Equipment Purchases
Now through the end of the year, public, private, or charter K-12 schools in the United States are eligible for 5% cash back on any Vulcan equipment purchase!
