Vital 165
Flexibility and dexterity for food contact
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CAT. 1
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Suitable for food use with some types of food in accordance with European Regulation (EC) 1935/2004. Find out details on the food chart below.
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Specific advantages
Comfort
- Excellent dexterity from the suppleness of natural latex
- Added comfort and absorption of perspiration, due to the cotton flock-lining
Care for the environment
- Optimised individual packaging to limit plastic waste
- Recycled material in the packaging: 30 %
Applications
Food industry
- Cheese-making
- Deboning poultry
- Filleting Fish
- Food preparation
- Handling fruits and vegetables
Local Authorities (Cleaning)
- Common cleaning Tasks
Product detail
| Material | Natural latex |
|---|---|
| Colour | blue |
| Interior finish | Flocked |
| Exterior finish | Embossed texture |
| Length (cm) | 30 |
| Thickness (mm) | 0.29 |
| Size | 7 8 9 10 |
| Packaging | 1 pair/bag 10 pairs/bag 100 pairs/carton |
Food chart
Overall food contact rating
Meaning of the colours
Suitable for contact with this type of food.
If pH > 4.5, suitable for contact with this type of food.
If pH , unsuitable.
If pH , unsuitable.
Unsuitable for contact with this type of food.
Non tested against this type of food.
| Drinks | Non-alcoholic beverages or alcoholic beverages of an alcoholic strength lower than or equal to 6% vol. clear |
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| Non-alcoholic beverages or alcoholic beverages of an alcoholic strength lower than or equal to 6% vol. cloudy |
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| Alcoholic beverages of an alcoholic strength of between 6% vol. and 20%. |
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| Alcoholic beverages of an alcoholic strength above 20%. |
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| Cereals, starch, sugar, chocolate and by-products | Starches, cereals, flour, meal, dry pasta e.g. macaroni, spaghetti and similar products and fresh pasta |
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| Biscuits, pastry, cakes and other bakery products, dry, sugar and confectionery products in solid form; without fatty substances |
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| Biscuits, pastry, cakes and other bakery products and confectionery products in solid form; with fatty substances, chocolate, substitutes and products coated |
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| Confectionery products in moist past form |
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| Molasses, sugar syrups, honey |
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| Confectionery products with fatty substances on the surface |
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| Fruits, vegetables and by-products | Whole fruit, fresh or chilled, unpeeled; dried or dehydrated fruits; nuts shelled and roasted |
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| Fresh vegetables, peeled or cut |
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| Processed: cut, in the form of purées, paste or preserved in an aqueous medium, including pickled and in brine |
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| Processed in an alcoholic medium |
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| Preserved vegetables in an oily medium |
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| Preserved fruits in an oily medium |
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| Nuts in paste or cream form |
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| Fat and oils | Animal or vegetable, natural or treated |
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| Water emulsions in oil (margarine, butter) |
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| Animal products and eggs | Crustaceans and molluscs not naturally protected by their shells, preserved fish in an aqueous medium |
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| Crustaceans and molluscs not naturally protected by their shells, preserved fish in an oily medium, marinated meat products in an oily medium |
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| Crustaceans and molluscs fresh within the shell |
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| Fresh fish, chilled, salted, smoked or in the form of paste |
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| Meat of all zoological species, fresh, chilled, salted, smoked or in the form of paste, creams |
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| Preserved and part-preserved meat in an aqueous medium |
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| Preserved and part-preserved meat in an oily medium |
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| Eggs, egg yolks, whites of eggs in a powdered or dried or frozen form |
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| Eggs, egg yolks, whites of eggs in a liquid or cooked form |
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| Dairy products | Whole, skimmed or partly dried milk |
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| Fermented milk (yoghurt, butter milk), cream and sour cream |
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| Natural cheese without rind or with edible rind and melting cheese |
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| Whole cheeses with non-edible form |
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| Processed cheese (soft cheese), preserved cheese in an aqueous medium (mozzarella…) |
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| Preserved cheese in an oily medium |
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| Milk powder including infant formula |
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| Dressing | Sauces with aqueous character |
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| Sauces with fatty character (e.g. mayonnaise, salad creams…) |
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| Mustard |
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| Vinegar |
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| Mixed food preparations | Sandwiches, toasted bread, pizza containing any kind of foodstuff with fatty substances on the surface |
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| Sandwiches, toasted bread, pizza containing any kind of foodstuff but without fatty substances on the surfacee |
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| Soups, sauces, broths powdered or dried with fatty characters (including yeast) |
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| Soups, sauces, broths powdered or dried but without fatty characters (including yeast) |
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| Soups, sauces, broths in any other form with fatty characters (including yeast) |
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| Soups, sauces, broths in any other form but without fatty characters (including yeast) |
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| Aliments frits ou rôtis d’origine végétale (pommes de terre, beignets) |
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| Aliments frits ou rôtis d’origine animale |
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| Others | Dried foods with fatty substances on the surface |
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| Dried foods without fatty substances on the surface |
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| Herbs, spices, aromatic herbs, coffee and coffee substitutes, granulated or powdered |
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| Spices and seasoning in oily medium |
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| Cocoa powder |
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| Cocoa paste |
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| Concentrated extracts of an alcoholic strength equal to or exceeding 6% vol. |
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| Frozen or deep-frozen foods |
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| Ice-creams |
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