Hazard Analysis and Critical Control Points (HACCP) is a globally recognized, process-based food safety system. It is applied to operations that handle or produce food, to prevent contamination rather than react to it. Developed in the 1960s, it remains a foundational element of food safety compliance and consumer protection.
However, the term “HACCP certified” is often misused in marketing. HACCP is not a product certification. As outlined above, it is a system-based standard applied to food-handling and production operations. In the disposable glove industry, this means gloves themselves cannot be “HACCP certified”—any such claim is misleading.
The glove manufacturing process at a facility can, however, follow a documented HACCP-based food safety system, especially when gloves are designed for direct food contact. In some cases, manufacturers may be certified as operating a HACCP-compliant facility; this is the case with Eagle’s FineTOUGH (indigo), Derma2 (blue), and Derma2 (black) nitrile gloves. This type of certification, conducted through third-party food safety audits (such as those by SGS), involves a document review, on-site process observations, verification of controls, and follow-up surveillance audits. HACCP certification of a manufacturing site signals that the facility meets food-safe standards; it does not certify the gloves themselves.
Adding to the confusion is HACCP International certification. This is issued by an independent organization that assesses non-food products and services used in food environments. Gloves carrying this certification have been reviewed as suitable for use in operations governed by a HACCP-based food safety program. While nitrile gloves cannot be HACCP certified, because HACCP applies to processes, not products, they can be HACCP International certified, providing additional assurance that they meet recognized food safety requirements.
Do Current Glove Regulations Go Far Enough to Ensure Food Safety?
Recent research published in the Journal of Food Protection has highlighted major concerns in the glove industry and gaps in current food safety regulations. There are documented instances of chemical, microbial, and physical glove contamination due to manufacturing shortcomings and lax oversight. In the U.S., food-handling gloves are not required to be tested for microbial contamination, holes, or structural defects, and no verification is required upon import. These gaps allow some glove manufacturers to reduce costs without consequence, introducing significant cross-contamination risks in food operations.
The Solution
To truly protect against glove contamination risks, independent verification is essential. A recent peer-reviewed article in the Journal of Food Protection supports this, calling for stronger checks beyond factory certifications. That’s why Eagle Protect developed Delta Zero™—a third-party testing program that verifies glove safety, testing for:
- Microbial contamination
- Harmful toxins and chemicals
- Glove durability
A comprehensive food safety system requires verification of every food contact surface, including disposable gloves, typically the last point of contact with food products. Eagle Protect’s line of Delta Zero™ verified gloves offer a science-based solution to safe food handling. Reach out to us if you are interested in tested and verified food-safe gloves.
Disposable gloves are crucial in food safety, particularly in ready-to-eat settings. Need help aligning your glove selection with food safety standards? Download our free Supplier Preventive Controls: Disposable Gloves to ensure your business meets best practices for food safety.
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