Regulations governing hand protection for individuals handling consumables are designed to minimize the risk of contamination. This typically applies when there is direct contact with ready-to-eat foods, meaning those that will not undergo further cooking or processing before consumption. For example, a sandwich maker assembling a cold cut sandwich is generally expected to use a barrier between their hands and the food components.
Adherence to these guidelines helps maintain public health by preventing the spread of pathogens that can cause foodborne illnesses. Historically, outbreaks traced to improper hand hygiene have emphasized the critical need for such preventative measures. Implementation significantly reduces the transfer of bacteria, viruses, and other potentially harmful microorganisms from hands to edibles.