When Must Restaurant Staff Wear Gloves? FSSAI Rules for Indian Kitchens

FSSAI Glove Rules: What the Law Actually Says

Many Indian restaurant owners over-use or under-use gloves. FSSAI does not require gloves for all kitchen tasks — but it strictly prohibits bare-hand contact with ready-to-eat food that will not receive further cooking.

Gloves must be worn when: handling cut fruits, salads, garnishes, and plated food; staff have open cuts or skin infections; and during service of buffet items. Gloves are optional (but hand washing is mandatory) when handling raw ingredients that will be cooked.

• Change gloves between raw and cooked food handling
• Never wash and reuse disposable gloves
• Wash hands before putting on gloves — gloves are not a substitute for hand hygiene
• Hair nets, aprons, and closed shoes are equally mandatory under FSSAI
• Maintain a daily hygiene log for FSSAI inspections

Common Mistakes That Fail FSSAI Inspections

Wearing the same gloves from tandoor to salad prep. Using gloves to avoid hand washing. Storing gloves near cleaning chemicals. These are among the top reasons kitchens fail surprise FSSAI audits in Mumbai and Delhi.

Post your hygiene checklist where staff can see it — near the pass station or on a digital screen. Some restaurants display FSSAI compliance info on their customer-facing digital menu to build trust.

Building Customer Trust Through Transparency

Customers increasingly care about kitchen hygiene — especially post-COVID. Mentioning your FSSAI licence number and hygiene practices on your digital menu reassures diners.

DineCard lets you add an "About Us" section with your FSSAI licence, hygiene certifications, and kitchen standards — visible to every customer who scans your QR code.

Frequently Asked Questions