Jersette 308 - packshot

Jersette 308

Good comfort for long-term work for food handling

Liquidproof Protection

Specific advantages

  • Freedom of movement, due to the anatomical shape and excellent comfort from the seamless textile support
  • Waterproof for all uses in wet conditions.
  • Good tear-resistance

Applications

Food industry

  • Preparation and packaging
  • Oyster farming
  • Handling fruits and vegetables
  • Handling frozen products

Standards

  • Cat. 3
  • Mechanical hazards EN 3882131X
  • Type BSpecific Chemical Protection EN 374KPT
  • Heat and fire EN 407X1XXXX
Alimentarity

Suitable for food use according to the European Directive CEE 1935/2004. The glove JERSETTE 308 is suitable for the processing of vegetables, meats and all other oily foods affected by a reduction factor 3, 4 or 5. Due to its cotton lining, it is perfectly suited for areas of preparation and heat treatment for the processing of fruits 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.

Product detail

MaterialNatural latex
ColourBlue
Interior FinishTextile support
Exterior FinishSmooth
Length (cm)30-33
Thickness (mm)1.15
Size5 6 7 8 9 10
Packaging1 pair/bag
5 pairs/bag
50 pairs/carton

Operating instructions

Instructions for use

  • It is recommended to check that the gloves are suitable for the intended use, because the conditions of use at the workplace may differ from the "CE"-type tests.
  • It is not recommended for persons sensitized to natural latex, dithiocarbamates and thiazoles to use these gloves.
  • Put the gloves on dry, clean hands.
  • Do not use the gloves in contact with a chemical for a duration in excess of the measured breakthrough time. Refer to the website www.mapa-pro.com or contact the Technical Customer Service - MAPA PROFESSIONNEL (stc.mapaspontex@mapaspontex.fr) in order to know this breakthrough time. Use 2 pairs alternatively when in long duration contact with a solvent.
  • Turn the cuff end down in order to prevent a hazardous chemical from dripping onto the arm.
  • Inspect the gloves for cracks or snags before reusing them.

Storage conditions

Store the gloves in their original packaging protected from direct sunlight, far from heat sources or electric equipment.

Laundering conditions

Before taking off the gloves, clean them as appropriate :

  • in use with a solvent (alcohol, etc...) : rub over with a dry cloth
  • in use with detergents, acids or alkalies : thoroughly rinse the gloves under running water, and rub over with a dry cloth

Caution : inappropriate usage of the gloves or submitting them to a cleaning or laundering process which is not specifically recommended, can alter their performance levels.

Drying conditions

Ensure the inside of the gloves is dry before putting them on again.

Legislation

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).

Food chart

Overall food contact rating

DrinksNon-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-productsStarches, 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-productsWhole 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 oilsAnimal or vegetable, natural or treated
Water emulsions in oil (margarine, butter)
Animal products and eggsCrustaceans 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 productsEggs, 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
DressingSauces with aqueous character
Sauces with fatty character (e.g. mayonnaise, salad creams…)
Mustard
Vinegar
Mixed food preparationsSandwiches, 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
OthersDried 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
Cocoa powder
Cocoa paste
Concentrated extracts of an alcoholic strength equal to or exceeding 6% vol.
Frozen or deep-frozen foods
Ice-creams

Chemical chart

Overall Chemical Protection Rating

Protection rating is determined by taking into account the effects of both permeation and degradation in an attempt to provide users with an overall protection guideline when using our glove products against specific chemicals.

Meaning of colors :

Used for high chemical exposure or chemical immersion, limited to breakthrough time based on a working day.
Used for repeated chemical contact, limited to total chemical exposure i.e. : accumulative breakthrough time based on a working day.
Splash protection only, on chemical exposure the gloves should be discarded and new gloves worn as soon as possible.
Not recommended, these gloves are deemed unsuitable for work with this chemical.
NT : Not tested
NA : Not applicable because not fully tested (only degradation OR permeation results)

The chemical test data and overall chemical protection rating should not be used as the absolute basis for glove selection. Actual in-use conditions may vary glove performance from the controlled conditions of laboratory tests. Factors other than chemical contact time

Chemical ProductCAS #Breakthrough time
(minutes)
Permeation
level
StandardDegradation
level
Rating
1,1,1-Trichloroethane 99%71-55-6NTNT1
2-Nitropropane 99%79-46-9151EN 374-3:20033
=
2-Propanol (Isopropanol) 99%67-63-0402EN 374-3:20034
+
Acetic acid 99%64-19-7NTNT3
Acetone 99%67-64-110EN 374-3:2003NT
Bleach 12°7681-52-9NTNT4
Butyl Acetate 99%123-86-450EN 374-3:20031
-
Cyclohexane 99%110-82-760EN 374-3:20031
-
Dimethylformamide 99%68-12-2382EN 374-3:20033
+
Ethanol 95%64-17-5111EN 374-3:20034
+
Formaldehyde 37%50-00-04806EN 16523-1:20154
++
Hydrogen peroxide 30%7722-84-14806EN 16523-1:20154
++
Methanol 99%67-56-1211EN 374-3:20033
=
Methyl Ethyl Ketone (2-Butanone) 99%78-93-350EN 374-3:20033
=
N-methyl-2-Pyrrolidone 99%872-50-4NTNT3
Nitric acid 10%7697-37-2NTNT4
Nitric acid 20%7697-37-2NTNT4
Sodium hydroxide 20%1310-73-24806EN 374-3:20034
++
Sodium hydroxide 40%1310-73-24806EN 16523-1:20154
++
Sodium hydroxide 50%1310-73-24806EN 374-3:2003NT
Sodium Metabisulfite 20%7681-57-44806EN 374-3:20034
++
Sulfuric acid 10%7664-93-94806EN 374-3:20034
++
Sulfuric acid 40%7664-93-94806EN 374-3:20034
++
Sulfuric acid 50%7664-93-94806EN 374-3:20034
++
t-Butyl Methyl Ether 98%1634-04-460EN 374-3:20032
-
Toluene 99%108-88-340EN 374-3:20031
-
Xylene 99%1330-20-720EN 374-3:20031
-

*not normalized result

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To contact us

If you would like to ask us a commercial question about our products or if you would like to have more technical information about our gloves and their use, please fill out one of the forms proposed below.