1、Designation: D 7329 07Standard Specification forFood Preparation and Food Handling (Food Service)Gloves1This standard is issued under the fixed designation D 7329; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the year of last re
2、vision. A number in parentheses indicates the year of last reapproval. Asuperscript epsilon (e) indicates an editorial change since the last revision or reapproval.1. Scope1.1 This specification covers the properties necessary forthin film, unlined polymer gloves to be used in food prepara-tion and
3、food handling.1.2 This specification is intended to serve as a referee and aguide to permit obtaining gloves of a consistent performance.The safe and proper use of gloves is excluded from the scopeof this specification.1.3 This standard does not purport to address all of thesafety concerns, if any,
4、associated with its use. It is theresponsibility of the user of this standard to establish appro-priate safety and health practices and determine the applica-bility of regulatory limitations prior to use.2. Referenced Documents2.1 ASTM Standards:2D 412 Test Methods for Vulcanized Rubber and Thermo-p
5、lastic ElastomersTensionD 573 Test Method for RubberDeterioration in an AirOvenD 882 Test Method for Tensile Properties of Thin PlasticSheetingD 3578 Specification for Rubber Examination GlovesD 3767 Practice for RubberMeasurement of DimensionsD 4679 Specification for Rubber General Purpose, House-h
6、old or Beautician GlovesD 5151 Test Method for Detection of Holes in MedicalGlovesD 5250 Specification for Poly(vinyl chloride) Gloves forMedical ApplicationD 5712 Test Method for Analysis of Aqueous ExtractableProtein in Natural Rubber and Its Products Using theModified Lowry MethodD 6124 Test Meth
7、od for Residual Powder on MedicalGlovesD 6319 Specification for Nitrile Examination Gloves forMedical ApplicationD 6499 Test Method for The Immunological Measurementof Antigenic Protein in Natural Rubber and its ProductsD 7246 Test Method for Detection of Holes in PolyethyleneFood Service Gloves2.2
8、ISO Standard:ISO 2859-1 Sampling Procedures and Tables for Inspectionby Attributes32.3 Code of Federal RegulationsTitle 21Food andDrugs:21 CFR Parts 17019943. Materials and Manufacture3.1 Any material or composition that permits the glove tomeet the specification identified by this standard and comp
9、lywith the requirements of this specification and the regulationspromulgated by the U.S. Food and Drug Administrationconcerning the materials used and permitted for direct foodcontact and the regulations concerning any powder or lubri-cants added to the gloves are acceptable.4. Performance Requireme
10、nts4.1 Gloves shall be sampled in accordance with the AQLspecified in Table 1 using a sampling plan derived fromISO 2859-1 or its equivalent, or other suitable statisticalrationale.4.2 Gloves shall be tested for freedom of holes as describedin 5.1 and comply with the requirements of Table 1 for free
11、domfrom holes.4.3 Gloves shall meet and be tested for dimensions andtolerances as described in 5.2 and comply with the perfor-mance requirements listed in Table 1 for dimensions.1This specification is under the jurisdiction ofASTM Committee D11 on Rubberand is the direct responsibility of Subcommitt
12、ee D11.40 on Consumer RubberProducts.Current edition approved Nov. 1, 2007. Published December 2007.2For referenced ASTM standards, visit the ASTM website, www.astm.org, orcontact ASTM Customer Service at serviceastm.org. For Annual Book of ASTMStandards volume information, refer to the standards Do
13、cument Summary page onthe ASTM website.3Available from American National Standards Institute (ANSI), 25 W. 43rd St.,4th Floor, New York, NY 10036, http:/www.ansi.org.4Available from U.S. Government Printing Office Superintendent of Documents,732 N. Capitol St., NW, Mail Stop: SDE, Washington, DC 204
14、01, http:/www.access.gpo.gov.1Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.Copyright by ASTM Intl (all rights reserved); Mon Apr 27 01:50:33 EDT 2009Downloaded/printed byGuo Dehua (CNIS) pursuant to License Agreement. No further re
15、productions authorized.4.4 Gloves shall meet and be tested for physical propertiesas described in 5.3 and comply with the performance require-ments listed in Table 1 for physical properties.4.5 Powder-free gloves shall be tested for glove powderresidue per 5.4 and comply with 21 CFR Parts 170199 (as
16、applicable).4.6 Powdered gloves shall be tested for glove powderamounts per 5.4 and comply with 21 CFR Parts 170199 (asapplicable).4.7 Protein:4.7.1 Gloves made from natural rubber shall be tested forcompliance to the recommended aqueous soluble proteincontent limit as described in 5.6,or4.7.2 Teste
17、d for compliance to the recommended antigenicprotein content limit as described in 5.7.5. Referee Test Methods5.1 HolesGloves shall be tested in accordance with TestMethod D 5151 to an AQL of 2.5 as specified in Table 1 or asrequired by each existing material specific ASTM glovestandard.5.1.1 Polyet
18、hylene gloves shall be tested using Test MethodD 7246 to an AQL of 2.5 as specified in Table 1.5.1.2 If food service gloves are made of a material type notdescribed or specified in an existing ASTM glove standard andthe material is a non-elastomer, then Test Method D 7246 shallbe used for the detect
19、ion of holes to an AQL of 2.5 as specifiedin Table 1.5.2 DimensionsGloves shall be tested for dimensions andtolerances in accordance with their individual standards orPractice D 3767 to an AQL of 4.0 per Table 1 and as specifiedin Table 2a through Table 2f. Measurement locations arespecified in Fig.
20、 1.5.2.1 Dimensions shall be expressed in millimetres (mm).5.2.2 Values shall meet the requirements established inTable 3.5.2.3 When the customer specifies thickness, it shall bemeasured using an appropriate instrument to measure thicknessin accordance with Test Methods D 412 and Practice D 3767 int
21、he location specified in Fig. 1.5.3 Physical PropertiesGloves shall be tested for physicalproperties as described Test Methods D 412 and to an AQL 4.0per Table 1 and as specified in Table 3a through Table 3h.Accelerated aging shall be conducted in accordance with TestMethod D 573. Accelerated aging
22、shall be conducted at70 6 2C for a period of 168 6 2 h on gloves that are no morethan 12 months old from the date of manufacture.5.3.1 Polyethylene gloves shall be tested for “MaximumForce at Yield” per Test Method D 882 using die type “D”.5.4 Powder (Powder-free Gloves)Gloves shall be testedfor res
23、idual powders in accordance with Test Method D 6124.Food Service gloves labeled as “Powder-free” shall adhere tothe powder residue limit established in Specification D 3578.All glove powders shall comply with 21 CFR Parts 170199,as applicable. A powder, release agent, or lubricant not listedwithin 2
24、1 CFR Parts 170199 shall not be used for glovesdesigned to contact food products.5.5 Powder (Powdered Gloves)Gloves shall be tested formaximum powder limit using Test Method D 6124. PowderedFood Service gloves shall adhere to the maximum powder limitestablished in Specification D 3578. All glove pow
25、ders shallcomply with 21 CFR Parts 170199, as applicable. A powder,release agent, or lubricant not listed within 21 CFR Parts170199 shall not be used for gloves designed to contact foodproducts.5.6 Aqueous Extractable Protein ContentFor glovesmade from natural rubber, determine the aqueous extractab
26、leprotein for each glove sample tested using Test MethodD 5712. Representative glove samples shall have a recom-mended aqueous soluble protein content limit (measured ing/dm2) in accordance with Specification D 3578. Alterna-tively, representative glove samples may have a recommendedantigenic protei
27、n content limit in accordance with SpecificationD 3578.5.7 Antigenic Protein ContentFor gloves made from natu-ral rubber determine the extractable antigenic protein for eachglove sample tested using Test Method D 6499. Representativeglove samples shall have a recommended antigenic proteincontent lim
28、it (measured in g/dm2) in accordance with Speci-fication D 3578. Alternatively, representative glove samplesmay have a recommended aqueous soluble protein contentlimit in accordance with Specification D 3578.5.8 DesignAny glove design meeting the requirements ofthis standard and suitable for direct
29、food contact may be used.6. Quality Assurance6.1 Responsibility for InspectionWhen specified in thecontract or purchase order, the supplier is responsible forperformance of all inspection requirements.6.2 Gloves shall be considered to meet the referee perfor-mance requirements when the test results
30、meet the performancerequirements found in Table 1.6.3 Retests are permissible under the provisions of ISO2859 with a documented statistical rationale.7. Product Marking7.1 Glove IdentificationEach consumer package of glovesshall at a minimum be legibly marked with the followinginformation: size, the
31、 name and trademark (if applicable) of themanufacturer or supplier, the manufacturers lot number,manufacturers or suppliers contact information, and thecountry of origin.8. Packaging and Storage8.1 The gloves shall be packaged in a manner sufficient toprotect them against excessive degradation. All
32、packagingTABLE 1 Performance RequirementsCharacteristic Related DefectInspectionLevelAQLFreedom from holes holes G-1 2.5Dimensions width, length, and thickness S-2 4.0Physical properties before aging, after accelerated aging S-2 4.0Powder-free residue exceeds max limit N=5 N/APowder amount exceeds r
33、ecommended max limit N=2 N/AProtein content(natural rubber)exceeds recommended max limit N=3 N/AAntigenic protein con-tent (natural rubber)exceeds recommended max limit N=1 N/AD7329072Copyright by ASTM Intl (all rights reserved); Mon Apr 27 01:50:33 EDT 2009Downloaded/printed byGuo Dehua (CNIS) purs
34、uant to License Agreement. No further reproductions authorized.TABLE 2 Dimensions and TolerancesNOTESizing that falls within the tolerance overlaps between two sizes may be labeled as a size range including both sizes, for example, small/mediumand medium/large.Table 2a Dimensions and Tolerances: Nat
35、ural Rubber (Latex)SizeDesignation 6 612 7712 8812 9 Tolerance, mmWidth by size 75 83 89 95 102 108 114 66Width by x-small small Unisize medium large X-large XX-large70 80 85 95 110 120 130 610Length 220 220 220 230 230 230 230 MinThickness, mm For All SizesFinger 0.08 MinPalm 0.08 MinCuff 0.08 MinT
36、able 2b Dimensions and Tolerances: Synthetic Rubber; Polychloroprene and NitrileSizeDesignation 6 612 7712 8812 9 Tolerance, mmWidth by size 75 83 89 95 102 108 114 66Width by x-small small Unisize medium large X-large XX-large70 80 85 95 110 120 130 610Length 220 220 230 230 230 230 230 MinThicknes
37、s, mm For All SizesFinger 0.05 MinPalm 0.05 MinCuff 0.05 MinTable 2c Dimensions and Tolerances: Vinyl (PVC)SizeDesignation 6 612 7712 8812 9 Tolerance, mmWidth by size 75 83 89 95 102 108 114 66Width by x-small small Unisize medium large X-large XX-large70 80 85 95 110 120 130 610Length 230 230 230
38、230 230 230 230 MinThickness, mm For All SizesFinger 0.05 MinPalm 0.08 MinCuff 0.05 MinTable 2d Dimensions and Tolerances: Low Density Polyethylene (LDPE)Designation Size Tolerance, mmWidth by x-small small medium large X-largeRange (mm) 95-135 100-140 105-155 110-165 120-170Length (mm) 250 250 260
39、265 265 MinThickness, mm For All SizesFinger 0.018 MinPalm 0.018 MinCuff 0.018 MinTable 2e Dimensions and Tolerances: High Density Polyethylene (HDPE)Designation Size Tolerance, mmWidth by x-small small medium large X-largeRange (mm) 125-160 135-170 145-180 155-190 165-200Length (mm) 210 210 210 210
40、 210 MinThickness, mm For All SizesFinger 0.016 MinPalm 0.016 MinCuff 0.016 MinD7329073Copyright by ASTM Intl (all rights reserved); Mon Apr 27 01:50:33 EDT 2009Downloaded/printed byGuo Dehua (CNIS) pursuant to License Agreement. No further reproductions authorized.materials in direct contact with p
41、roduct surfaces shall beapproved for food contact, and protect products from damageduring transportation and storage.8.2 No packaging material in contact with gloves is tocontain substances that will impair the quality or use of thegloves.8.3 All labeling for gloves compliant with this standard ands
42、cheduled to be sold in the United States shall comply withapplicable U.S. government regulations.8.4 Appropriate labeling for Food Service gloves shallinclude instructions for use or such instructions for use shall bemade available to the purchaser or end-user that identifymaterials with which conta
43、ct should be avoided because theidentified material may degrade the gloves in use, compromisethe barrier, or are otherwise harmful to the glove material.Limitations of the materials affecting the use of the glove shallbe provided in the labeling or be made available to thepurchaser or end user.8.5 A
44、ppropriate environmental protection labeling require-ments that affect the integrity of Food Service gloves shall beincluded on the packaging. Such labeling for Food Servicegloves shall at a minimum include instructions or limitationsthat address the following: appropriate protection from expo-sure
45、to light and excessive heat, environmental conditions thatmay compromise the food service glove material, and theappropriate storage temperatures or conditions, or both, forfood service gloves. Such labeling shall be consistent with theapplicable standard for the material.8.6 Gloves compliant with t
46、his standard may be labeledwith a statement that the gloves comply with this specification.9. Keywords9.1 food contact; gloves; natural rubber; polyethylene; syn-thetic rubber; vinylTABLE 2 ContinuedTable 2f Dimensions and Tolerances: Cast Polyethylene (CPE)Designation Size Tolerance, mmWidth by x-s
47、mall small medium large X-largeRange (mm) 100-135 100-145 115-155 130-165 135-170Length (mm) 285 285 300 300 300 MinThickness, mm For All SizesFinger 0.024 MinPalm 0.024 MinCuff 0.024 MinFIG. 1 Glove Measurement LocationsD7329074Copyright by ASTM Intl (all rights reserved); Mon Apr 27 01:50:33 EDT 2
48、009Downloaded/printed byGuo Dehua (CNIS) pursuant to License Agreement. No further reproductions authorized.ASTM International takes no position respecting the validity of any patent rights asserted in connection with any item mentionedin this standard. Users of this standard are expressly advised t
49、hat determination of the validity of any such patent rights, and the riskof infringement of such rights, are entirely their own responsibility.This standard is subject to revision at any time by the responsible technical committee and must be reviewed every five years andif not revised, either reapproved or withdrawn. Your comments are invited either for revision of this standard or for additional standardsand should be addressed to ASTM International Headquarters. Your comments will receive careful consideration at a meeting of theresponsib
