Designation: D 7329 – 07

Standard Specification for

Food Preparation and Food Handling (Food Service)
Gloves1
This standard is issued under the fixed designation D 7329; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision. A number in parentheses indicates the year of last reapproval. A
superscript epsilon (e) indicates an editorial change since the last revision or reapproval.

1. Scope D 6124 Test Method for Residual Powder on Medical

1.1 This specification covers the properties necessary for Gloves
thin film, unlined polymer gloves to be used in food prepara- D 6319 Specification for Nitrile Examination Gloves for
tion and food handling. Medical Application
1.2 This specification is intended to serve as a referee and a D 6499 Test Method for The Immunological Measurement
guide to permit obtaining gloves of a consistent performance. of Antigenic Protein in Natural Rubber and its Products
The safe and proper use of gloves is excluded from the scope D 7246 Test Method for Detection of Holes in Polyethylene
of this specification. Food Service Gloves
1.3 This standard does not purport to address all of the 2.2 ISO Standard:
safety concerns, if any, associated with its use. It is the ISO 2859-1 Sampling Procedures and Tables for Inspection
responsibility of the user of this standard to establish appro- by Attributes3
priate safety and health practices and determine the applica- 2.3 Code of Federal Regulations—Title 21—Food and
bility of regulatory limitations prior to use. Drugs:
21 CFR Parts 170–1994
2. Referenced Documents
3. Materials and Manufacture
2.1 ASTM Standards: 2
D 412 Test Methods for Vulcanized Rubber and Thermo- 3.1 Any material or composition that permits the glove to
plastic Elastomers—Tension meet the specification identified by this standard and comply
D 573 Test Method for Rubber—Deterioration in an Air with the requirements of this specification and the regulations
Oven promulgated by the U.S. Food and Drug Administration
D 882 Test Method for Tensile Properties of Thin Plastic concerning the materials used and permitted for direct food
Sheeting contact and the regulations concerning any powder or lubri-
D 3578 Specification for Rubber Examination Gloves cants added to the gloves are acceptable.
D 3767 Practice for Rubber—Measurement of Dimensions
4. Performance Requirements
D 4679 Specification for Rubber General Purpose, House-
hold or Beautician Gloves 4.1 Gloves shall be sampled in accordance with the AQL
D 5151 Test Method for Detection of Holes in Medical specified in Table 1 using a sampling plan derived from
Gloves ISO 2859-1 or its equivalent, or other suitable statistical
D 5250 Specification for Poly(vinyl chloride) Gloves for rationale.
Medical Application 4.2 Gloves shall be tested for freedom of holes as described
D 5712 Test Method for Analysis of Aqueous Extractable in 5.1 and comply with the requirements of Table 1 for freedom
Protein in Natural Rubber and Its Products Using the from holes.
Modified Lowry Method 4.3 Gloves shall meet and be tested for dimensions and
tolerances as described in 5.2 and comply with the perfor-
mance requirements listed in Table 1 for dimensions.
1
This specification is under the jurisdiction of ASTM Committee D11 on Rubber
and is the direct responsibility of Subcommittee D11.40 on Consumer Rubber
Products.
3
Current edition approved Nov. 1, 2007. Published December 2007. Available from American National Standards Institute (ANSI), 25 W. 43rd St.,
2
For referenced ASTM standards, visit the ASTM website, www.astm.org, or 4th Floor, New York, NY 10036, http://www.ansi.org.
4
contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM Available from U.S. Government Printing Office Superintendent of Documents,
Standards volume information, refer to the standard’s Document Summary page on 732 N. Capitol St., NW, Mail Stop: SDE, Washington, DC 20401, http://
the ASTM website. www.access.gpo.gov.

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 D 7329 – 07
TABLE 1 Performance Requirements 5.3.1 Polyethylene gloves shall be tested for “Maximum
Characteristic Related Defect
Inspection
AQL
Force at Yield” per Test Method D 882 using die type “D”.
Level 5.4 Powder (Powder-free Gloves)—Gloves shall be tested
Freedom from holes holes G-1 2.5 for residual powders in accordance with Test Method D 6124.
Dimensions width, length, and thickness S-2 4.0
Physical properties before aging, after accelerated aging S-2 4.0
Food Service gloves labeled as “Powder-free” shall adhere to
Powder-free residue exceeds max limit N=5 N/A the powder residue limit established in Specification D 3578.
Powder amount exceeds recommended max limit N=2 N/A All glove powders shall comply with 21 CFR Parts 170–199,
Protein content exceeds recommended max limit N=3 N/A
(natural rubber)
as applicable. A powder, release agent, or lubricant not listed
Antigenic protein con- exceeds recommended max limit N=1 N/A within 21 CFR Parts 170–199 shall not be used for gloves
tent (natural rubber) designed to contact food products.
5.5 Powder (Powdered Gloves)—Gloves shall be tested for
maximum powder limit using Test Method D 6124. Powdered
4.4 Gloves shall meet and be tested for physical properties Food Service gloves shall adhere to the maximum powder limit
as described in 5.3 and comply with the performance require- established in Specification D 3578. All glove powders shall
ments listed in Table 1 for physical properties. comply with 21 CFR Parts 170–199, as applicable. A powder,
4.5 Powder-free gloves shall be tested for glove powder release agent, or lubricant not listed within 21 CFR Parts
residue per 5.4 and comply with 21 CFR Parts 170–199 (as 170–199 shall not be used for gloves designed to contact food
applicable). products.
4.6 Powdered gloves shall be tested for glove powder 5.6 Aqueous Extractable Protein Content—For gloves
amounts per 5.4 and comply with 21 CFR Parts 170–199 (as made from natural rubber, determine the aqueous extractable
applicable). protein for each glove sample tested using Test Method
4.7 Protein: D 5712. Representative glove samples shall have a recom-
4.7.1 Gloves made from natural rubber shall be tested for mended aqueous soluble protein content limit (measured in
compliance to the recommended aqueous soluble protein µg/dm2) in accordance with Specification D 3578. Alterna-
content limit as described in 5.6, or tively, representative glove samples may have a recommended
4.7.2 Tested for compliance to the recommended antigenic antigenic protein content limit in accordance with Specification
protein content limit as described in 5.7. D 3578.
5.7 Antigenic Protein Content—For gloves made from natu-
5. Referee Test Methods ral rubber determine the extractable antigenic protein for each
5.1 Holes—Gloves shall be tested in accordance with Test glove sample tested using Test Method D 6499. Representative
Method D 5151 to an AQL of 2.5 as specified in Table 1 or as glove samples shall have a recommended antigenic protein
required by each existing material specific ASTM glove content limit (measured in µg/dm2) in accordance with Speci-
standard. fication D 3578. Alternatively, representative glove samples
5.1.1 Polyethylene gloves shall be tested using Test Method may have a recommended aqueous soluble protein content
D 7246 to an AQL of 2.5 as specified in Table 1. limit in accordance with Specification D 3578.
5.1.2 If food service gloves are made of a material type not 5.8 Design—Any glove design meeting the requirements of
described or specified in an existing ASTM glove standard and this standard and suitable for direct food contact may be used.
the material is a non-elastomer, then Test Method D 7246 shall
be used for the detection of holes to an AQL of 2.5 as specified 6. Quality Assurance
in Table 1. 6.1 Responsibility for Inspection—When specified in the
5.2 Dimensions—Gloves shall be tested for dimensions and contract or purchase order, the supplier is responsible for
tolerances in accordance with their individual standards or performance of all inspection requirements.
Practice D 3767 to an AQL of 4.0 per Table 1 and as specified 6.2 Gloves shall be considered to meet the referee perfor-
in Table 2a through Table 2f. Measurement locations are mance requirements when the test results meet the performance
specified in Fig. 1. requirements found in Table 1.
5.2.1 Dimensions shall be expressed in millimetres (mm). 6.3 Retests are permissible under the provisions of ISO
5.2.2 Values shall meet the requirements established in 2859 with a documented statistical rationale.
Table 3.
5.2.3 When the customer specifies thickness, it shall be 7. Product Marking
measured using an appropriate instrument to measure thickness 7.1 Glove Identification—Each consumer package of gloves
in accordance with Test Methods D 412 and Practice D 3767 in shall at a minimum be legibly marked with the following
the location specified in Fig. 1. information: size, the name and trademark (if applicable) of the
5.3 Physical Properties—Gloves shall be tested for physical manufacturer or supplier, the manufacturer’s lot number,
properties as described Test Methods D 412 and to an AQL 4.0 manufacturer’s or supplier’s contact information, and the
per Table 1 and as specified in Table 3a through Table 3h. country of origin.
Accelerated aging shall be conducted in accordance with Test
Method D 573. Accelerated aging shall be conducted at 8. Packaging and Storage
70 6 2ºC for a period of 168 6 2 h on gloves that are no more 8.1 The gloves shall be packaged in a manner sufficient to
than 12 months old from the date of manufacture. protect them against excessive degradation. All packaging

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 D 7329 – 07
TABLE 2 Dimensions and Tolerances
NOTE—Sizing that falls within the tolerance overlaps between two sizes may be labeled as a size range including both sizes, for example, small/medium
and medium/large.

Table 2a Dimensions and Tolerances: Natural Rubber (Latex)

Size
Designation 6 61⁄2 7 7 1⁄2 8 8 1⁄ 2 9 Tolerance, mm
Width by size 75 83 89 95 102 108 114 66

Width by x-small small Unisize medium large X-large XX-large

70 80 85 95 110 120 130 610

Length 220 220 220 230 230 230 230 Min

Thickness, mm For All Sizes

Finger 0.08 Min
Palm 0.08 Min
Cuff 0.08 Min
Table 2b Dimensions and Tolerances: Synthetic Rubber; Polychloroprene and Nitrile
Size
Designation 6 61⁄2 7 7 1⁄ 2 8 8 1⁄ 2 9 Tolerance, mm
Width by size 75 83 89 95 102 108 114 66

Width by x-small small Unisize medium large X-large XX-large

70 80 85 95 110 120 130 610

Length 220 220 230 230 230 230 230 Min

Thickness, mm For All Sizes

Finger 0.05 Min
Palm 0.05 Min
Cuff 0.05 Min
Table 2c Dimensions and Tolerances: Vinyl (PVC)
Size
Designation 6 61⁄2 7 7 1⁄2 8 8 1⁄ 2 9 Tolerance, mm
Width by size 75 83 89 95 102 108 114 66

Width by x-small small Unisize medium large X-large XX-large

70 80 85 95 110 120 130 610

Length 230 230 230 230 230 230 230 Min

Thickness, mm For All Sizes

Finger 0.05 Min
Palm 0.08 Min
Cuff 0.05 Min
Table 2d Dimensions and Tolerances: Low Density Polyethylene (LDPE)
Designation Size Tolerance, mm
Width by x-small small medium large X-large
Range (mm) 95-135 100-140 105-155 110-165 120-170

Length (mm) 250 250 260 265 265 Min

Thickness, mm For All Sizes

Finger 0.018 Min
Palm 0.018 Min
Cuff 0.018 Min
Table 2e Dimensions and Tolerances: High Density Polyethylene (HDPE)
Designation Size Tolerance, mm
Width by x-small small medium large X-large
Range (mm) 125-160 135-170 145-180 155-190 165-200

Length (mm) 210 210 210 210 210 Min

Thickness, mm For All Sizes

Finger 0.016 Min
Palm 0.016 Min
Cuff 0.016 Min

3
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 D 7329 – 07

TABLE 2 Continued
Table 2f Dimensions and Tolerances: Cast Polyethylene (CPE)
Designation Size Tolerance, mm
Width by x-small small medium large X-large
Range (mm) 100-135 100-145 115-155 130-165 135-170

Length (mm) 285 285 300 300 300 Min

Thickness, mm For All Sizes

Finger 0.024 Min
Palm 0.024 Min
Cuff 0.024 Min

FIG. 1 Glove Measurement Locations

materials in direct contact with product surfaces shall be 8.5 Appropriate environmental protection labeling require-
approved for food contact, and protect products from damage ments that affect the integrity of Food Service gloves shall be
during transportation and storage. included on the packaging. Such labeling for Food Service
8.2 No packaging material in contact with gloves is to gloves shall at a minimum include instructions or limitations
contain substances that will impair the quality or use of the that address the following: appropriate protection from expo-
gloves. sure to light and excessive heat, environmental conditions that
8.3 All labeling for gloves compliant with this standard and may compromise the food service glove material, and the
scheduled to be sold in the United States shall comply with appropriate storage temperatures or conditions, or both, for
applicable U.S. government regulations. food service gloves. Such labeling shall be consistent with the
8.4 Appropriate labeling for Food Service gloves shall applicable standard for the material.
include instructions for use or such instructions for use shall be
made available to the purchaser or end-user that identify 8.6 Gloves compliant with this standard may be labeled
materials with which contact should be avoided because the with a statement that the gloves comply with this specification.
identified material may degrade the gloves in use, compromise
the barrier, or are otherwise harmful to the glove material. 9. Keywords
Limitations of the materials affecting the use of the glove shall 9.1 food contact; gloves; natural rubber; polyethylene; syn-
be provided in the labeling or be made available to the thetic rubber; vinyl
purchaser or end user.

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 D 7329 – 07
TABLE 3 Physical Requirements
Table 3a Physical Requirements for Natural Rubber (Type I)
Before Aging After Accelerated Aging
Tensile Strength Ultimate Elongation Tensile Strength Ultimate Elongation
18 MPa min 650 % min 14 MPa min 500 % min
Table 3b Physical Requirements for Natural Rubber (Type II)
Before Aging After Accelerated Aging
Tensile Strength Ultimate Elongation Tensile Strength Ultimate Elongation
14 MPa min 650 % min 14 MPa min 500 % min
Table 3c Physical Requirements for Synthetic Rubber: Polychloroprene
Before Aging After Accelerated Aging
Tensile Strength Ultimate Elongation Tensile Strength Ultimate Elongation
14 MPa min 500 % min 14 MPa min 400 % min
Table 3d Physical Requirements for Synthetic Rubber: Nitrile
Before Aging After Accelerated Aging
Tensile Strength Ultimate Elongation Tensile Strength Ultimate Elongation
14 MPa min 500 % min 14 MPa min 400 % min
Table 3e Physical Requirements for Vinyl (PVC)
Before Aging After Accelerated Aging
Tensile Strength Ultimate Elongation Tensile Strength Ultimate Elongation
9 MPa min 300 % min 9 MPa min 300 % min
Table 3f Physical Requirements for Low Density Polyethylene (LDPE)
Before Aging After Accelerated Aging
Max Force at Yield Ultimate Elongation Max Force at Yield Ultimate Elongation
280 N/m min 500 % min 280 N/m min 500 % min
Table 3g Physical Requirements for High Density Polyethylene (HDPE)
Before Aging After Accelerated Aging
Max Force at Yield Ultimate Elongation Max Force at Yield Ultimate Elongation
320 N/m min 500 % min 320 N/m min 500 % min
Table 3h Physical Requirements for Cast Polyethylene (CPE)
Before Aging After Accelerated Aging
Max Force at Yield Ultimate Elongation Max Force at Yield Ultimate Elongation
360 N/m min 300 % min 360 N/m min 300 % min

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