A food handler is required to wear gloves any time there is a high risk of contamination to ready‑to‑eat food or when the hands themselves are not fully protected or hygienic.

Key situations that require gloves

  • Handling ready‑to‑eat foods (like salads, sandwiches, baked goods, washed fruits, garnishes) to avoid bare‑hand contact with food that will not be cooked again.
  • When the food handler has cuts, burns, bandages, or any open wounds on the hands, so that injuries and dressings are fully covered as a barrier.
  • When wearing nail polish or artificial nails, since these can chip, harbor bacteria, or fall into food, so gloves are used as a protective layer.
  • When preparing food for someone with a food allergy, to reduce the risk of allergen cross‑contact from other foods or surfaces on the hands.
  • When continuously assembling or serving foods for long periods (e.g., sandwich or pizza lines), with gloves changed regularly (often every 2–4 hours) and whenever they become dirty, torn, or contaminated.

Important reminders about glove use

  • Gloves are not a substitute for proper handwashing; hands must be washed before putting on gloves and every time gloves are changed.
  • Gloves must be changed after touching anything that could contaminate them (face, hair, money, garbage, raw meat, dirty equipment, etc.).
  • Single‑use gloves should never be washed or reused; once removed, they are discarded and replaced with a clean pair.

In short: the classic exam‑style answer to “which situation requires a food handler to wear gloves” is when handling ready‑to‑eat foods or when the hands have cuts, bandages, nail polish, or other conditions that could contaminate food.