Chemical Resistance Explained: Choosing the Right Gloves for the Food Industry

From handling acidic ingredients to cleaning with strong sanitizers, workers in the food industry frequently encounter chemicals that could harm their skin.

This is where chemical-resistant gloves come into play, offering a vital layer of protection.

Understanding chemical resistance is essential for selecting gloves that balance safety, durability, and compliance. Here's what you need to know:

What is Chemical Resistance?

Chemical resistance refers to a material's ability to withstand exposure to harmful substances without degradation. In gloves, it ensures the material can protect against specific chemicals without cracking, swelling, or permeating. Properly chosen gloves act as a barrier, preventing skin irritation, burns, or chemical absorption.

Importance of Chemical Resistance in the Food Industry

• Skin Protection: Many cleaning agents, like chlorine or quaternary ammonium compounds, can cause burns or allergies.
• Food Safety: Gloves must prevent cross-contamination while remaining intact when in contact with food-safe chemicals.
• Regulatory Compliance: Gloves used in food handling must meet standards such as FDA regulations or EN ISO norms.

Key Factors in Choosing Chemical-Resistant Gloves

• Material:
• Nitrile: Excellent against oils, solvents, and many cleaning chemicals. Perfect for handling greasy or wet foods.Neoprene: High resistance to acids and bases, often used for food processing and sanitation tasks.PVC (Polyvinyl Chloride): Good for mild chemicals but less flexible.
• Chemical Type: Match gloves with the chemicals being handled. Manufacturers provide compatibility charts indicating resistance levels.
• Duration and Frequency: Longer exposure demands more robust gloves to avoid wear and tear.
• Comfort and Fit: Ill-fitting gloves hinder dexterity and increase fatigue, potentially compromising safety. ?

How to read a Chemical resistant symbol

Chemical-resistant gloves are rated by their performance level and the number of chemicals they can protect against. The ratings are based on tests that measure how long it takes for chemicals to seep into the glove, and how much of the chemical enters the glove.?

The EN 374 standard classifies gloves into three types:

• Type A: Protects against at least six chemicals for at least 30 minutes
• Type B: Protects against at least three chemicals for at least 30 minutes
• Type C: Protects against at least one chemical for at least 10 minutes

The letters under the beaker pictogram on the glove indicate which chemicals the glove provides protection against. Some example codes below:?

• "O" - ammonium hydroxide,?
• "P" - hydrogen peroxide,?
• "S" - hydrofluoric acid,?
• "T" - formaldehyde.?

Best Practices for Using Chemical-Resistant Gloves

Inspection: Always check gloves for damage before use. Even a pinhole can compromise protection. Proper Removal: Avoid skin contact with the outer surface during glove removal to prevent contamination. Storage: Store gloves in a cool, dry place to prevent material degradation. Replacement: Regularly replace gloves, especially if they show signs of wear, swelling, or tears. ?

Chemical-resistant gloves are an indispensable tool in the food industry, safeguarding workers and ensuring the integrity of food production. By understanding chemical resistance and selecting gloves tailored to your needs, you can maintain high standards of safety and compliance while protecting your team.

For a comprehensive guide to chemical-resistant gloves and compatibility charts, consult your glove manufacturer or supplier.