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The Food Scientist

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Posted 17 February 2020 - 05:02 PM

Hello IFSQN! A little help: 

 

So we have employees that repackage dried whole shrimp with the head-on. I have had complaints from them that the head is causing them injuries & cuts on their hand. They use the regular nitrile disposable gloves. They told me they want better gloves perhaps cut resistant ones. Thing is, I can't seem to find any cut resistant ones that are disposable. I do not think using non disposable ones is hygienic. Or am I wrong? They will only use these gloves for this product ONLY. Perhaps we can launder them after every use?  We do the dry shrimp around only once monthly. Any insight? Or perhaps anyone know if there is such thing as cut resistant disposable gloves? 

 

Thanks :)


Everything in food is science. The only subjective part is when you eat it. - Alton Brown.


Njaquino

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Posted 17 February 2020 - 05:05 PM

A plant I use to work at had cut resistant gloves. They were cutting and juicing produce. I would have them laundered at the end of the day. I tried looking for disposable but I had no luck. 



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The Food Scientist

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Posted 17 February 2020 - 05:10 PM

A plant I use to work at had cut resistant gloves. They were cutting and juicing produce. I would have them laundered at the end of the day. I tried looking for disposable but I had no luck. 

 

I believe laundering them would be my only option! 

 

Thanks :)


Everything in food is science. The only subjective part is when you eat it. - Alton Brown.


Charles.C

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Posted 17 February 2020 - 05:33 PM

Hi FS,

 

I believe laundering them would be my only option!

 

 

I anticipate you will need to do a little comparative microbiological analysis regarding the specification.


Kind Regards,

 

Charles.C


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Posted 17 February 2020 - 06:49 PM

Look for slightly higher gauge nitril gloves for this application.  You may need to look into hospital supply type.  I have seen the exact same situation in a facility that processed dried head in shrimp from Asia.


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kettlecorn

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Posted 17 February 2020 - 08:58 PM

I've never used them myself, but you might try something like these, unless you want to go the non-disposable route:

 

https://www.palmflex...ategory_id=1766

 

https://www.sosclean...BiABEgLWl_D_BwE



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The Food Scientist

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Posted 17 February 2020 - 09:36 PM

I've never used them myself, but you might try something like these, unless you want to go the non-disposable route:

 

https://www.palmflex...ategory_id=1766

 

https://www.sosclean...BiABEgLWl_D_BwE

 

YAY! Thanks, will go with the second link :)


Everything in food is science. The only subjective part is when you eat it. - Alton Brown.


paulam1

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Posted 18 February 2020 - 11:37 PM

The facility that I work for we also use cut resistant gloves. We monitor and assign them with a software program where they are to be signed out for each applicable employee. Also upon return it is documented- whether damaged, or need of disposal it is documented. We launder them daily in house with applicable and approved chemicals- we also perform random sampling of the associated gloves by random employee selection as a part of our environmental monitoring program as well for validation. The biggest control point is training staff to comprehend the need for changing and reporting unfit for use. Once we achieved this, we also require shift leads to inspect them daily prior to production on each employee. It can be done.

Good luck!






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