本协议涵盖通常用于食品处理、准备和服务任务的一次性单任务手套。本协议从毒理学（间接食品添加剂）、物理性能（抗拉强度、伸长率）、阻隔性（泄漏）和卫生（生物负载）方面建立了产品质量标准。协议中的标准分为所有手套的一般要求和适用于食品接触手套中主要材料类型的材料特定要求:聚乙烯、乙烯基、天然胶乳、腈和其他合成混合物。随着行业内新材料的开发，可能会在协议的后续修订中增加材料特定要求。随着涉及耐久性或其他产品质量参数的新试验方法和监管要求（如ASTM、FDA）的制定，也可以与由卫生官员、制造商、用户和其他利益相关者组成的专家小组协商，添加这些方法和监管要求。

This protocol covers disposable single-task gloves typically used for food handling, preparation, and service tasks. This protocol establishes criteria for product quality in terms of toxicology (indirect food additive), physical properties (tensile strength, elongation), barrier resistance (leakage), and sanitation (bioburden). The criteria in the protocol are divided into general requirements for all gloves and material-specific requirements that apply to the major material-types used in food contact gloves: polyethylene, vinyl, natural rubber latex, nitrile, and other synthetic blends. As new materials are developed in the industry, material-specific requirements may be added in subsequent revisions of the protocol. As new test methods and regulatory requirements (e.g. ASTM, FDA) are developed dealing with durability or other product quality parameters, they may be added as well, in consultation with an expert panel consisting of health officials, manufacturers, users and other stakeholders.