Regulation 1935/2004 and European Directives 82/711 and 85/572 lay down certain rules relating to materials which come into contact with food. They aim to prevent : a) dangerous substances contained in the material of the gloves migrating into the food. b) possible pathogenic micro-organisms on the surface of the skin contaminating the food.
course 2 : the gloves - 5: The comfortable glove
course 2 : the gloves - 14: Protection against cold : standard EN 511
course 2 : the gloves - 21: The permeation resistance to an identical product can vary according to the composition of the protective gloves