1、Designation: D7329 07 (Reapproved 2012)Standard Specification forFood Preparation and Food Handling (Food Service)Gloves1This standard is issued under the fixed designation D7329; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the
2、 year of last revision. A number in parentheses indicates the year of last reapproval. Asuperscript epsilon () 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 pr
3、epara-tion and 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 con
4、cerns, if any, 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:2D412 Test Methods for Vulcanized Rubbe
5、r and Thermoplas-tic ElastomersTensionD573 Test Method for RubberDeterioration in an AirOvenD882 Test Method for Tensile Properties of Thin PlasticSheetingD3578 Specification for Rubber Examination GlovesD3767 Practice for RubberMeasurement of DimensionsD4679 Specification for Rubber General Purpose
6、, House-hold or Beautician GlovesD5151 Test Method for Detection of Holes in MedicalGlovesD5250 Specification for Poly(vinyl chloride) Gloves forMedical ApplicationD5712 Test Method for Analysis of Aqueous ExtractableProtein in Natural Rubber and Its Products Using theModified Lowry MethodD6124 Test
7、 Method for Residual Powder on Medical GlovesD6319 Specification for Nitrile Examination Gloves forMedical ApplicationD6499 Test Method for The Immunological Measurement ofAntigenic Protein in Natural Rubber and its ProductsD7246 Test Method for Detection of Holes in PolyethyleneFood Service Gloves2
8、.2 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 c
9、omplywith 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 Requir
10、ements4.1 Gloves shall be sampled in accordance with the AQLspecified in Table 1 using a sampling plan derived from ISO2859-1 or its equivalent, or other suitable statistical rationale.4.2 Gloves shall be tested for freedom of holes as describedin 5.1 and comply with the requirements of Table 1 for
11、freedomfrom 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.4.4 Gloves shall meet and be tested for physical propertiesas described in 5.3 and comply with the performance require
12、-ments listed in Table 1 for physical properties.1This specification is under the jurisdiction ofASTM Committee D11 on Rubberand is the direct responsibility of Subcommittee D11.40 on Consumer RubberProducts.Current edition approved Dec. 1, 2012. Published February 2013. Originallyapproved in 2007.
13、Last previous edition approved in 2007 as D7329 07. DOI:10.1520/D7329-07R12.2For 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 Document Summary page onth
14、e 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 20401, http:/www.access.gpo
15、.gov.Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States14.5 Powder-free gloves shall be tested for glove powderresidue per 5.4 and comply with 21 CFR Parts 170199 (asapplicable).4.6 Powdered gloves shall be tested for glove powderamounts
16、 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 Tested for compliance to the recommended antigenicprotein content limit as d
17、escribed in 5.7.5. Referee Test Methods5.1 HolesGloves shall be tested in accordance with TestMethod D5151 to an AQL of 2.5 as specified in Table 1 or asrequired by each existing material specific ASTM glovestandard.5.1.1 Polyethylene gloves shall be tested using Test MethodD7246 to an AQL of 2.5 as
18、 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 D7246 shallbe used for the detection of holes to an AQL of 2.5 as specifiedin Table 1.5.2 DimensionsGloves
19、shall be tested for dimensions andtolerances in accordance with their individual standards orPractice D3767 to an AQL of 4.0 per Table 1 and as specifiedin Table 2a through Table 2f. Measurement locations arespecified in Fig. 1.5.2.1 Dimensions shall be expressed in millimetres (mm).5.2.2 Values sha
20、ll 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 D412 and Practice D3767 inthe location specified in Fig. 1.5.3 Physical PropertiesGloves shall be tested
21、 for physicalproperties as described Test Methods D412 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 D573. Accelerated aging shall be conducted at70 6 2C for a period of 168 6 2 h on gloves that are no mo
22、rethan 12 months old from the date of manufacture.5.3.1 Polyethylene gloves shall be tested for “MaximumForce at Yield” per Test Method D882 using die type “D”.5.4 Powder (Powder-free Gloves)Gloves shall be testedfor residual powders in accordance with Test Method D6124.Food Service gloves labeled a
23、s “Powder-free” shall adhere tothe powder residue limit established in Specification D3578.All glove powders shall comply with 21 CFR Parts 170199,as applicable. A powder, release agent, or lubricant not listedwithin 21 CFR Parts 170199 shall not be used for glovesdesigned to contact food products.5
24、.5 Powder (Powdered Gloves)Gloves shall be tested formaximum powder limit using Test Method D6124. PowderedFood Service gloves shall adhere to the maximum powder limitestablished in Specification D3578. All glove powders shallcomply with 21 CFR Parts 170199, as applicable. A powder,release agent, or
25、 lubricant not listed within 21 CFR Parts170199 shall not be used for gloves designed to contact foodproducts.5.6 Aqueous Extractable Protein ContentFor gloves madefrom natural rubber, determine the aqueous extractable proteinfor each glove sample tested using Test Method D5712.Representative glove
26、samples shall have a recommendedaqueous soluble protein content limit (measured in g/dm2)inaccordance with Specification D3578. Alternatively, represen-tative glove samples may have a recommended antigenicprotein content limit in accordance with Specification D3578.5.7 Antigenic Protein ContentFor g
27、loves made from natu-ral rubber determine the extractable antigenic protein for eachglove sample tested using Test Method D6499. Representativeglove samples shall have a recommended antigenic proteincontent limit (measured in g/dm2) in accordance with Speci-fication D3578. Alternatively, representat
28、ive glove samplesmay have a recommended aqueous soluble protein contentlimit in accordance with Specification D3578.5.8 DesignAny glove design meeting the requirements ofthis standard and suitable for direct food contact may be used.6. Quality Assurance6.1 Responsibility for InspectionWhen specified
29、 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 meet the performancerequirements found in Table 1.6.3 Retests are permissible under the prov
30、isions 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 name and trademark (if applicable) of themanufacturer or supplier, the manufacturers lot nu
31、mber,manufacturers or suppliers contact information, and thecountry of origin.TABLE 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.
32、0Powder-free residue exceeds max limit N=5 N/APowder amount exceeds recommended 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/AD7329 07 (2012)2TABLE 2 Dimensions and TolerancesNOTE 1
33、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)SizeDesignation 6 612 7712 8812 9 Tolerance, mmWidth by size 75 83 89 95 102 108
34、114 6Width by x-small small Unisize medium large X-large XX-large70 80 85 95 110 120 130 10Length 220 220 220 230 230 230 230 MinThickness, mm For All SizesFinger 0.08 MinPalm 0.08 MinCuff 0.08 MinTable 2b Dimensions and Tolerances: Synthetic Rubber; Polychloroprene and NitrileSizeDesignation 6 612
35、7712 8812 9 Tolerance, mmWidth by size 75 83 89 95 102 108 114 6Width by x-small small Unisize medium large X-large XX-large70 80 85 95 110 120 130 10Length 220 220 230 230 230 230 230 MinThickness, mm For All SizesFinger 0.05 MinPalm 0.05 MinCuff 0.05 MinTable 2c Dimensions and Tolerances: Vinyl (P
36、VC)SizeDesignation 6 612 7712 8812 9 Tolerance, mmWidth by size 75 83 89 95 102 108 114 6Width by x-small small Unisize medium large X-large XX-large70 80 85 95 110 120 130 10Length 230 230 230 230 230 230 230 MinThickness, mm For All SizesFinger 0.05 MinPalm 0.08 MinCuff 0.05 MinTable 2d Dimensions
37、 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) 250 250 260 265 265 MinThickness, mm For All SizesFinger 0.018 MinPalm 0.018 MinCuff 0.018 MinTable 2e Dimensions and
38、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) 210 210 210 210 210 MinThickness, mm For All SizesFinger 0.016 MinPalm 0.016 MinCuff 0.016 MinTable 2f Dimensions and Tol
39、erances: Cast Polyethylene (CPE)Designation Size Tolerance, mmWidth by x-small 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 SizesD7329 07 (2012)3Finger 0.024 MinPalm 0.024 MinCuff 0.024 MinFIG. 1 Glove Measuremen
40、t LocationsTABLE 3 Physical RequirementsTable 3a Physical Requirements for Natural Rubber (Type I)Before Aging After Accelerated AgingTensile Strength Ultimate Elongation Tensile Strength Ultimate Elongation18 MPa min 650 % min 14 MPa min 500 % minTable 3b Physical Requirements for Natural Rubber (T
41、ype II)Before Aging After Accelerated AgingTensile Strength Ultimate Elongation Tensile Strength Ultimate Elongation14 MPa min 650 % min 14 MPa min 500 % minTable 3c Physical Requirements for Synthetic Rubber: PolychloropreneBefore Aging After Accelerated AgingTensile Strength Ultimate Elongation Te
42、nsile Strength Ultimate Elongation14 MPa min 500 % min 14 MPa min 400 % minTable 3d Physical Requirements for Synthetic Rubber: NitrileBefore Aging After Accelerated AgingTensile Strength Ultimate Elongation Tensile Strength Ultimate Elongation14 MPa min 500 % min 14 MPa min 400 % minTable 3e Physic
43、al Requirements for Vinyl (PVC)Before Aging After Accelerated AgingTensile Strength Ultimate Elongation Tensile Strength Ultimate Elongation9 MPa min 300 % min 9 MPa min 300 % minTable 3f Physical Requirements for Low Density Polyethylene (LDPE)Before Aging After Accelerated AgingMax Force at Yield
44、Ultimate Elongation Max Force at Yield Ultimate Elongation280 N/m min 500 % min 280 N/m min 500 % minTable 3g Physical Requirements for High Density Polyethylene (HDPE)Before Aging After Accelerated AgingMax Force at Yield Ultimate Elongation Max Force at Yield Ultimate Elongation320 N/m min 500 % m
45、in 320 N/m min 500 % minTable 3h Physical Requirements for Cast Polyethylene (CPE)Before Aging After Accelerated AgingMax Force at Yield Ultimate Elongation Max Force at Yield Ultimate Elongation360 N/m min 300 % min 360 N/m min 300 % minD7329 07 (2012)48. Packaging and Storage8.1 The gloves shall b
46、e packaged in a manner sufficient toprotect them against excessive degradation. All packagingmaterials in direct contact with product surfaces shall beapproved for food contact, and protect products from damageduring transportation and storage.8.2 No packaging material in contact with gloves is toco
47、ntain substances that will impair the quality or use of thegloves.8.3 All labeling for gloves compliant with this standard andscheduled to be sold in the United States shall comply withapplicable U.S. government regulations.8.4 Appropriate labeling for Food Service gloves shallinclude instructions f
48、or use or such instructions for use shall bemade available to the purchaser or end-user that identifymaterials with which contact 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 m
49、aterials affecting the use of the glove shallbe provided in the labeling or be made available to thepurchaser or end user.8.5 Appropriate 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 to light and excessive heat, environmental conditions thatmay compromise the food service glove material, and th
