HDPE gloves are best suited for handling cold or room-temperature foods, but they are not recommended for hot food applications. Made from lightweight polyethylene material, HDPE gloves provide basic barrier protection against contamination but lack the thermal resistance required for safely managing hot surfaces or foods.
In cold food environments—such as salad bars, refrigerated deli stations, and sandwich prep areas—HDPE gloves perform reliably. Their loose fit allows for easy donning and removal, which is particularly useful in high-turnover settings. However, their relatively thin construction makes them vulnerable to melting or tearing when exposed to heat above 120°F (49°C).
For tasks involving hot foods, such as grilling or fryer service, alternative glove types like nitrile or TPE should be used due to their higher heat tolerance. When used within the appropriate scope, HDPE gloves are effective, safe, and economical for many foodservice tasks.
