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    ASTM D7329 - 07(2012)

    Standard Specification for Food Preparation and Food Handling (Food Service) Gloves

    Active Standard ASTM D7329 | Developed by Subcommittee: D11.40

    Book of Standards Volume: 09.02

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    Abstract

    This specification covers the properties necessary for thin film, unlined polymer gloves to be used in food preparation and food handling. It is also intended to serve as a referee and a guide to permit obtaining gloves of a consistent performance. The materials shall include the following: natural (latex) and synthetic (polychloroprene and nitrile) rubbers; vinyl; and low-density, high-density, and cast polyethylene. The gloves shall be sampled using a sampling plan derived from ISO 2859-1 or its equivalent, or other suitable statistical rationale and shall be tested for the following performance requirements: freedom from holes; dimensions and tolerances; physical properties such as tensile strength, yield strength, and ultimate elongation before and after accelerated aging; residual powders for powder-free gloves; powder amount; aqueous extractable protein content; and antigenic protein content.

    This abstract is a brief summary of the referenced standard. It is informational only and not an official part of the standard; the full text of the standard itself must be referred to for its use and application. ASTM does not give any warranty express or implied or make any representation that the contents of this abstract are accurate, complete or up to date.

    1. Scope

    1.1 This specification covers the properties necessary for thin film, unlined polymer gloves to be used in food preparation and food handling.

    1.2 This specification is intended to serve as a referee and a guide to permit obtaining gloves of a consistent performance. The safe and proper use of gloves is excluded from the scope of this specification.

    1.3 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use.


    2. Referenced Documents (purchase separately) The documents listed below are referenced within the subject standard but are not provided as part of the standard.

    ASTM Standards

    D412 Test Methods for Vulcanized Rubber and Thermoplastic Elastomers--Tension

    D573 Test Method for Rubber--Deterioration in an Air Oven

    D882 Test Method for Tensile Properties of Thin Plastic Sheeting

    D3578 Specification for Rubber Examination Gloves

    D3767 Practice for Rubber--Measurement of Dimensions

    D4679 Specification for Rubber General Purpose, Household or Beautician Gloves

    D5151 Test Method for Detection of Holes in Medical Gloves

    D5250 Specification for Poly(vinyl chloride) Gloves for Medical Application

    D5712 Test Method for Analysis of Aqueous Extractable Protein in Natural Rubber and Its Products Using the Modified Lowry Method

    D6124 Test Method for Residual Powder on Medical Gloves

    D6319 Specification for Nitrile Examination Gloves for Medical Application

    D6499 Test Method for The Immunological Measurement of Antigenic Protein in Natural Rubber and its Products

    D7246 Test Method for Detection of Holes in Polyethylene Food Service Gloves

    ISO Standard

    ISO 2859-1 Sampling Procedures and Tables for Inspection by Attributes Available from American National Standards Institute (ANSI), 25 W. 43rd St., 4th Floor, New York, NY 10036, http://www.ansi.org.

    ICS Code

    ICS Number Code 13.340.40 (Hand and arm protection)

    UNSPSC Code

    UNSPSC Code 48102107(Catering gloves or glove dispensers)

    Referencing This Standard
    Link Here
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    DOI: 10.1520/D7329-07R12

    Citation Format

    ASTM D7329-07(2012), Standard Specification for Food Preparation and Food Handling (Food Service) Gloves, ASTM International, West Conshohocken, PA, 2012, www.astm.org

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