• Slips, Trips, and Falls - Wet or greasy floors in kitchens and dining areas are a major cause of falls. Spills from food or drinks, water, or cleaning agents can create dangerous walking conditions.
• Cuts and Lacerations - Workers regularly use sharp knives, slicers, and other tools for food preparation. These tools can easily cause cuts or lacerations if not handled properly.
• Burns and Scalds - Exposure to hot surfaces, ovens, stoves, grills, and boiling liquids presents a risk of burns or scalds in the kitchen.
• Chemical Exposure - Cleaning agents, disinfectants, and sanitizers used in food service environments can be harmful to workers if they come into direct contact with skin or eyes, or if inhaled.
• Ergonomic Strain - Repetitive motions, long hours standing, lifting heavy objects, or awkward postures while preparing food or serving customers can lead to musculoskeletal disorders, such as back pain or carpal tunnel syndrome.
• Foodborne Illness and Cross-Contamination - Workers and consumers may be exposed to bacteria, pathogens, or allergens if proper food handling and hygiene practices are not followed.
• Noise Exposure - Loud kitchen environments, with equipment such as dishwashers, blenders, and ventilation systems, can lead to hearing damage over time if hearing protection isn’t used.
• Physical Hazards from Equipment - Kitchen tools and machines such as mixers, slicers, or grinders can cause injuries such as crush injuries or entanglement if not used or maintained properly.
• Temperature Extremes - Workers may be exposed to high temperatures from stoves, ovens, or fryers, as well as cold temperatures in freezers or refrigerators, leading to heat stress or frostbite if appropriate protective measures are not in place.
• Fatigue and Stress - Fast-paced, high-pressure work environments can lead to worker fatigue, which may increase the likelihood of accidents or injuries.

FDA 21 CFR Part 177: is part of the Code of Federal Regulations (CFR) that pertains to food safety in the United States. Specifically, Part 177 regulates materials that come into direct contact with food, ensuring that they do not compromise food safety or quality.

ANSI/ISEA 105: addresses the classification and testing of hand protection for specific performance properties related to chemical and industrial applications. This standard provides performance ranges related to mechanical protection (cut-resistance, puncture resistance and abrasion resistance), chemical protection (permeation resistance, degradation) and other performance characteristics such as ignition resistance and vibration reductions based on standardized test methods.

EN 374: a European standard that specifies requirements and testing methods for protective gloves against chemicals and microorganisms

• EN 374-1: terminology and performance requirements; defines chemical and microorganism protection
• EN 374-2: focuses on resistance to liquid and air penetration
• EN 16523-1: details the resistance of glove materials to chemical permeation
• EN 374-4: tests material degradation upon chemical exposure
• EN 374-5: evaluates gloves for protection against bacteria, fungi and viruses

EN 407-Heat Protection: a European standard for protective gloves designed to safeguard against thermal risks, such as heat and fire

• Resistance to Flammability (Level 0-4): assesses how long a glove material continues to burn after exposure to a flame
• Contact Heat Resistance (Level 0-4): measures the protection against direct contact with hot surfaces at temperatures from 100°C to 500°C
• Convective Heat Resistance (Level 0-4): tests a glove's ability to delay heat transfer from a flame
• Radiant Heat Resistance (Level 0-4): evaluates protection from radiant heat sources, such as furnaces
• Small Splashes of Molten Metal (Level 0-4): indicates resistance to small quantities of molten metal

ASTM F1760 for Blood Penetration: is a standard that specifies testing methods to evaluate blood penetration resistance of protective clothing and materials, particularly in the context of medical and emergency response industries. The test is designed to assess how well materials, including gloves and protective garments, can prevent the penetration of bloodborne pathogens and other potentially infectious materials.

OSHA 29 CFR Hearing Protection Standard: is a standard for Occupational Noise Exposure, which sets the regulations and guidelines for hearing protection in the workplace.