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California will ban latex gloves in restaurants starting Jan. 1

State joins a half dozen others in banning rubber-based product because of allergies

Ron Ruggless, Senior Editor

December 2, 2019

2 Min Read
California will ban latex gloves in restaurants and foodservice on Jan. 1
airn/iStock/Getty Images plus

California on Jan. 1 will be banning latex gloves in restaurants and other foodservice locations, joining a growing number of states that are barring the products because of allergies.

Ohio barred rubber latex gloves in March, joining Arizona, Connecticut, Hawaii, Oregon and Rhode Island in enacting bans in foodservice. Hawaii also bans latex gloves for first responders and requires medical and dental workers to inquire whether patients have a latex allergy.

The California bill noted that foodservice workers can wear alternatives to latex gloves that including those made from nitrile, vinyl and polyethylene.

The California legislative ban on latex gloves in retail food establishments was signed by Gov. Gavin Newsom in September and goes into effect on Jan. 1.

“Incidences of latex allergies have increased due to widespread exposure to products containing natural rubber latex,” according to California Senate Bill No. 677.

“Up to 6% of people in the United States are estimated to have latex allergies, including up to 17% of health care and foodservice workers, 11% of the elderly, up to 73% of children with spina bifida, and up to 34% of children who have had more than three surgical procedures,” the legislation noted.

The California law noted that latex allergies can be triggered by touching a product containing natural rubber latex, inhaling airborne latex protein particles or ingesting food prepared using latex gloves.

Related:Food Safety: Thinking The Unthinkable

“The symptoms of a latex allergy include itching, flushing, hives, rashes, swelling, asthma symptoms such as choking, shortness of breath, wheezing and coughing, gastrointestinal reactions such as severe vomiting and diarrhea, confusion from hypoxia and life-threatening anaphylactic reactions, which can include severe airway swelling, respiratory failure, a severe decline in blood pressure and potentially death if not treated immediately,” the law noted.

Contact Ron Ruggless at [email protected]

Follow him on Twitter: @RonRuggless

 

 

About the Author

Ron Ruggless

Senior Editor, Nation’s Restaurant News / Restaurant Hospitality

Ron Ruggless serves as a senior editor for Informa Connect’s Nation’s Restaurant News (NRN.com) and Restaurant Hospitality (Restaurant-Hospitality.com) online and print platforms. He joined NRN in 1992 after working 10 years in various roles at the Dallas Times Herald newspaper, including restaurant critic, assistant business editor, food editor and lifestyle editor. He also edited several printings of the Zagat Dining Guide for Dallas-Fort Worth, and his articles and photographs have appeared in Food & Wine, Food Network and Self magazines. 

Ron Ruggless’ areas of expertise include foodservice mergers, acquisitions, operations, supply chain, research and development and marketing. 

Ron Ruggless is a frequent moderator and panelist at industry events ranging from the Multi-Unit Foodservice Operators (MUFSO) conference to RestaurantSpaces, the Council of Hospitality and Restaurant Trainers, the National Restaurant Association’s Marketing Executives Group, local restaurant associations and the Horeca Professional Expo in Madrid, Spain.

Ron Ruggless’ experience:

Regional and Senior Editor, Informa Connect’s Nation’s Restaurant News and Restaurant Hospitality (1992 to present)

Features Editor – Dallas Times Herald (1989-1991)

Restaurant Critic and Food Editor – Dallas Times Herald (1987-1988)

Editing Roles – Dallas Times Herald (1982-1987)

Editing Roles – Charlotte (N.C.) Observer (1980-1982)

Editing Roles – Omaha (Neb.) World-Herald (1978-1980)

Email: [email protected]

Social media:

Twitter@RonRuggless

LinkedIn: www.linkedin.com/in/ronruggless

Instagram: @RonRuggless

TikTok: @RonRuggless

 

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