First we are a SQF Food Safety and Quality Certified facility, t I would look at the guidance for 11.2.9 below those are the guidelines---do a risk assessment, are the gloves made for food processing, look at durability, also I would do a RLE or rapid learning event- take the blue nitrile and test them right next to the "cheapies", see how long one lasts vs the other. Also can you get a letter of conformance on those gloves for the purpose you are using them? Also show when they tear what happens how do you identify the clear glove? Will it be large enough to cause a choking hazard? Will the loose fit cause an issue? Hope this helps.
Where protective clothing (e.g., gloves, face shields, etc.) is provided and used, it must be made of a material
that is food-safe and is easily cleaned. There must be a cleaning regime in place for protective clothing.
Price should not be the only factor when purchasing equipment, utensils and protective clothing. Site’s need to
consider the role of the new item and choose the right item to do the job.
Written specifications are to be developed that includes the detailed description or features of the item. The
goal of the specification is to outline all the technical details and requirements that the site has in mind for the
Some things that may be considered for the specification document may include, but is not exclusive to the
• What is needed for the equipment and how the equipment will be used;
• Specific features, capabilities, or construction materials that are needed for that equipment;
• Durability of the item;
• Regulatory requirements;
• Manufactured and designed for use in a food site;
• Any required certifications or approvals (i.e., NSF, UL);
Ease and use of cleaning;