ABSTRACT
Handwashing has been universally accepted as a means of reducing contact transmission of microorganisms for more than a century. The effectiveness of handwashing as a primary infection-control measure in healthcare has been reviewed and extensively documented [75,76]. Its effectiveness as a means of preventing the transmission of microorganisms to food via the hands is well established in the foodservice industry [85,88]. The U.S. Food and Drug Administration (FDA) Food Code 37 introduced in 1993 requires double handwash, use of a nail brush, and no-hands contact with ready-to-eat food. These requirements reflect the premise that the use of a physical barrier (gloves) on the hands of food-handling personnel prevents the transfer of pathogens to food. However, it is questionable whether there is sufficient scientific evidence to support these requirements. To answer this question, a review of the published literature related to all aspects of handwashing and gloving was undertaken.
