Hi all, I have a question that I suspect may generate some healthy debate. We make dry baked goods, and the mixing team on the pre-bake end of our operations wears standard food-grade plastic gloves, but their work is so hand-intensive that the gloves quickly break down and once or twice a week we'll catch glove fragments in the product.
The options we are considering include:
1. Just drop the use of gloves. The mixers would prefer to feel the ingredients and dough anyway, and we are not using anything harmful to skin contact. The baking is an adequate kill step, but I'm concerned this approach may violate some SQF quality requirements.
2. Switch to heavy-duty gloves that will not break down as quickly. The key issue here is comfort for the mixers. The mixing area is hot, and wearing thick rubber gloves for 8 hours is miserable.
What do you all think? Is option 1 an acceptable solution given the kill step, or should we only consider option 2?
Thank in advance for your input!