Blue gloves are used for handling raw foods at McDonald's.
The reason McDonald's staff and workers don't wear gloves is because they are required to wash their hands at least once an hour and gloves can actually harbor more bacteria than their clean hands.
Gloves are used by some McDonald's workers only when handling unwrapped food and for raw product, blue gloves are used.
Gloves also hold on to contaminants longer, and you can't guarantee no cross contamination when you take them off, no matter how careful you are.
Foods that should not be handled with bare hands are ready to eat foods and foods that have been cooked and ready to serve.
Other foods that should not be handled with bare hands include.
Fruits and vegetables.
Fruits and vegetables for mixed drinks.
Garnishes like parsley, lettuce, lemon wedges, potato chips and pickles.
Bred, rolls, baked goods, toast.
Cold meats and sandwiches.
Salads and salad ingredients.
Prepared fresh fruits and vegetables that are served raw.
Chefs do not touch food with bare hands as chefs and cooks are required by the health department and FDA to wear gloves when handling and preparing foods.
However sometimes chefs and cooks may handle food with bare hands prior to cooking but it's generally okay in that case when the food is going to be cooked where the bacteria and germs would be cooked.
The reason chefs wear black gloves is for the professional appearance.
Wearing black gloves gives the chefs a professional look and appearance and adds an element of sophistication to a professional kitchen.
The black gloves that chefs wear also hides stains better than clear or white gloves and helps the chef maintain a clean appearance throughout the cooking process.
Wearing black gloves provide an excellent solution for situations such as catering and food service, while for food handling, processing and preparation operations, blue service gloves are probably the safest and most regulation-compliant option.
Nitrile gloves are the best gloves for chefs as they are the superior glove when it comes to puncture resistance.
The snug fit offered with Nitrile allows chefs and cooks better control of food handling not found with other lose fitting gloves.
The maximum temperature threshold that black nitrile gloves can withstand varies depending on the specific manufacturer and product line.
On average, these gloves can typically endure temperatures ranging from 200 to 300 degrees Fahrenheit (93 to 149 degrees Celsius).
One of the primary reasons for chefs to wear disposable gloves is food safety.
Gloves act as a barrier, reducing the risk of cross-contamination between different ingredients, especially when handling raw meat, seafood, and ready-to-eat items.
This extra layer of protection can help prevent foodborne illnesses.