- Excellent dexterity thanks to flexibility of natural latex
- Worn alone or as an outer-glove
- Protection adapted to short duration usage
- Easy to put on and take off
- Preparation and packaging
- Food preparation
- Food handling
- Type C
Suitable for contact with food according to the European Directive EC 1935/2004 for all types of food, except oily foods with a reduction factor of under 2, beverages, acid food products, dairy products, fruit and vegetables.
Although included in the list of authorised ingredients for food contact, natural latex is not recommended for people sensitive to the proteins in natural latex. Also, when usage permits, a nitrile alternative, which would give an identical level of protection, would be recommended.
|Size||6 7 8 9|
Instructions for use
- It is not recommended to persons sensitized to natural latex, thiazoles and dithiocarbamates to use these gloves .
- Put the gloves on dry, clean hands.
- Position the cuff over the garment to prevent penetration of a liquid.
- These gloves are designed for single use only.
- Do not touch the external side of the gloves when taking them off. Fold back the cuff end and pull them off while turning them inside out.
Store the gloves in their original packaging protected from light, fumidity, and far from heat sources and electrical equipment.
This product is not classified hazardous according to the regulation (EC) n°1272/2008 of the European Parliament and of the Council. This product does not contain more than 0.1 % of substance of very high concern (SVHC) or any substance included in the annex XVII of the regulation n° 1907/2006 of the European Parliament and of the Council (REACH).
Meaning of the colors
|Drinks||Non-alcoholic beverages or alcoholic beverages of an alcoholic strength lower than or equal to 6% vol. clear|
|Non-alcoholic beverages or alcoholic beverages of an alcoholic strength lower than or equal to 6% vol. cloudy|
|Alcoholic beverages of an alcoholic strength of between 6% vol. and 20%.|
|Alcoholic beverages of an alcoholic strength above 20%.|
|Cereals, starch, sugar, chocolate and by-products||Starches, cereals, flour, meal, dry pasta e.g. macaroni, spaghetti and similar products and fresh pasta|
|Biscuits, pastry, cakes and other bakery products, dry, sugar and confectionery products in solid form; without fatty substances|
|Biscuits, pastry, cakes and other bakery products and confectionery products in solid form; with fatty substances, chocolate, substitutes and products coated|
|Confectionery products in moist past form|
|Molasses, sugar syrups, honey|
|Confectionery products with fatty substances on the surface|
|Fruits, vegetables and by-products||Whole fruit, fresh or chilled, unpeeled; dried or dehydrated fruits; nuts shelled and roasted|
|Fresh vegetables, peeled or cut|
|Processed: cut, in the form of purées, paste or preserved in an aqueous medium, including pickled and in brine|
|Processed in an alcoholic medium|
|Preserved vegetables in an oily medium|
|Preserved fruits in an oily medium|
|Nuts in paste or cream form|
|Fat and oils||Animal or vegetable, natural or treated|
|Water emulsions in oil (margarine, butter)|
|Animal products and eggs||Crustaceans and molluscs not naturally protected by their shells, preserved fish in an aqueous medium|
|Crustaceans and molluscs not naturally protected by their shells, preserved fish in an oily medium, marinated meat products in an oily medium|
|Crustaceans and molluscs fresh within the shell|
|Fresh fish, chilled, salted, smoked or in the form of paste|
|Meat of all zoological species, fresh, chilled, salted, smoked or in the form of paste, creams|
|Preserved and part-preserved meat in an aqueous medium|
|Preserved and part-preserved meat in an oily medium|
|Eggs, egg yolks, whites of eggs in a powdered or dried or frozen form|
|Eggs, egg yolks, whites of eggs in a liquid or cooked form|
|Dairy products||Eggs, egg yolks, whites of eggs in a liquid or cooked form|
|Fermented milk (yoghurt, butter milk), cream and sour cream|
|Natural cheese without rind or with edible rind and melting cheese|
|Whole cheeses with non-edible form|
|Processed cheese (soft cheese), preserved cheese in an aqueous medium (mozzarella…)|
|Preserved cheese in an oily medium|
|Milk powder including infant formula|
|Dressing||Sauces with aqueous character|
|Sauces with fatty character (e.g. mayonnaise, salad creams…)|
|Mixed food preparations||Sandwiches, toasted bread, pizza containing any kind of foodstuff with fatty substances on the surface|
|Sandwiches, toasted bread, pizza containing any kind of foodstuff but without fatty substances on the surfacee|
|Soups, sauces, broths powdered or dried with fatty characters (including yeast)|
|Soups, sauces, broths powdered or dried but without fatty characters (including yeast)|
|Soups, sauces, broths in any other form with fatty characters (including yeast)|
|Soups, sauces, broths in any other form but without fatty characters (including yeast)|
|Aliments frits ou rôtis d’origine végétale (pommes de terre, beignets)|
|Aliments frits ou rôtis d’origine animale|
|Others||Dried foods with fatty substances on the surface|
|Dried foods without fatty substances on the surface|
|Herbs, spices, aromatic herbs, coffee and coffee substitutes, granulated or powdered|
|Spices and seasoning in oily medium|
|Concentrated extracts of an alcoholic strength equal to or exceeding 6% vol.|
|Frozen or deep-frozen foods|