Cuts can happen in every work area of a kitchen. The DGUV Rule 110-003 for commercial kitchens, issued by the German statutory accident insurance, lists them as a hazard that can occur from goods receiving to cleaning. This article shows for which tasks the rule names cut-resistant gloves in the kitchen, how to determine the right cut protection level and what to consider for cleaning and hygiene.
When must employers provide cut-resistant gloves in the kitchen?
The basis is the risk assessment. If it shows hazards to the hands from cuts that cannot be ruled out by technical or organisational measures, the employer must provide personal protective equipment free of charge. The equipment needs a CE marking, and employees must be consulted before it is provided.
Because cut protection is among the PPE intended to prevent lasting damage to health, the rule sets additional requirements. Instruction must include practical exercises, and depending on the operation, inspection by a competent person or a separate operating instruction is added.
Which tasks call for cut-resistant gloves in the kitchen?
The rule expressly names cut-resistant gloves in these situations:
- when handling cutting tools on universal kitchen machines and vegetable cutting machines, always using the pusher to press the food down
- when removing the blade from the meat slicer
- when fitting and removing the blade set of steak tenderizers and strip cutters, for example for cleaning
- when cleaning circular knives and blade discs
- when opening cans if no suitable can opener is available
- when handling cardboard and film packaging whose edges and surfaces can cause injuries
For boning work and when opening oysters, the rule additionally requires special protective equipment against cuts and stab injuries. Several of the tasks named occur when cleaning and changing over machines.
Which cut protection level fits the kitchen?
DGUV Rule 110-003 does not name a specific cut protection level. The required level depends on the task, the tool and the risk assessment of the individual operation. This also applies to hand-held devices with an exposed blade, such as a vegetable slicer. What the values under EN 388 mean is explained in What does cut resistance class 5 mean for gloves?
For fine cutting work it also matters whether the knife can still be guided safely. Tactile sensitivity therefore belongs in the assessment.
For kitchens, niroflex offers the BlueCut advance cc, which the product page explicitly names for kitchens as well. It reaches cut protection level F under EN 388:2016 + A1:2018 and scores 35.4 N in the EN ISO 13997 test, with level F starting at 30 N. The fine-knit glove is 13 gauge, free of glass fibre and machine washable at 85 °C. According to the product page it suits the knife hand as well as the hand holding the food. Where dexterity matters most, the niroflex BlueCut sensitive with 18 gauge is an alternative, also level F at 36.7 N.
Whether a glove made of stainless steel ring mesh is the better choice for individual tasks is covered in the guide Chainmail Glove or Cut-Resistant Glove? A Practical Guide for Everyday Operations.
How are cut-resistant gloves cleaned and checked in the kitchen?
Under DGUV Rule 110-003 the operator must ensure that the protective equipment works throughout its service life and is kept in a hygienically sound condition. Employees use it according to the instructions for use, check it regularly for proper condition and report defects immediately.
The wash temperature a glove tolerates is stated in the manufacturer’s care instructions. For the niroflex BlueCut advance cc it is 85 °C in the machine. How to dry, store and check gloves for wear is covered in Longevity & Hygiene: How to Keep Protective Gloves Serviceable Longer in Wet Areas.
If the glove comes into contact with food, food contact compliance is a criterion of its own. It does not depend on the cut protection level and can be requested from the manufacturer.
Frequently asked questions about cut-resistant gloves in the kitchen
Does the pusher on the vegetable cutting machine replace the cut-resistant glove?
No, they have different jobs. The rule requires always using the pusher to press the food down. It names cut-resistant gloves for handling the cutting tools, for example when removing and cleaning them.
Is one glove enough for all tasks in the kitchen?
That depends on the tasks. Fine cutting work needs tactile feel, and for boning work or oysters the rule additionally requires protection against stab injuries. The risk assessment at the individual workplace shows which combination is needed.
Are cut-resistant gloves automatically intended for contact with food?
No. Cut protection level and food contact compliance are separate properties. Whether a glove is intended for food contact is something you can ask the manufacturer.
Would you like to choose the right niroflex cut-resistant gloves for your kitchen? Contact us directly or download our product catalogue.
