When should gloves be changed during food preparation?

Changing gloves whenever they are dirty or damaged is critical for maintaining food safety during preparation. When gloves become soiled, they can transfer harmful bacteria and contaminants to food, surfaces, or other items being handled. Additionally, if gloves are damaged, such as having tears or holes, they can compromise the barrier that protects both the food and the food handler, increasing the risk of cross-contamination.

It's essential to create a habit of changing gloves frequently and especially in specific situations, such as after touching raw food, before handling cooked or ready-to-eat food, or if there is any interruption in tasks that could lead to cross-contamination. This practice not only upholds hygiene standards but also instills a culture of food safety, ensuring that the risks of foodborne illness are minimized.

The other options do not fully encompass the principles of food safety. For instance, time limits without consideration of glove condition do not address the specific risks associated with contamination. Similarly, the idea of changing gloves only before handling raw meat or only when switching between different food types neglects the importance of maintaining cleanliness at all times during food preparation.