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Glove Safety Information

Glove Safety Information

The Guidance on Personal Protective Equipment at work Regulations 1992 states:- “ Gloves or other hand protection should be capable of giving protection from hazards, be comfortable and fit the wearer. The choice should be made on the basis of suitability for protection, compatibility with the work and the requirements of the user.”

Risk Categories

Protective gloves which are classified as PPE must be CE marked and categorised as simple, intermediate or complex design.

Category 1. Simple design gloves offer protection against minimal risks such as superficial cuts or abrasions and are used in general handling packaging and construction work.

Category 2. Intermediate design gloves offer protection against specific hazards such as heat, abrasion and puncture and are EC type tested and marked as detailed below.

Category 3. Complex design gloves offer protection against chemical hazards with mortal risks and are EC type tested and marked as detailed below.


EN Standards

Category 2 and Category 3 type gloves require further testing against specific hazards as detailed below.

General Requirements of EN420

EN420 defines the requirements for most types of protective gloves:

- Product and packaging information and marking

- Design and construction

- Fitness for purpose

- Sizing

- Comfort and efficiency

- Innocuousness

- Storage

Performance level           1           2           3           4           5

                Abrasion Cycles                100       500      2000    8000     n/a

                Cutting Index                    1.2        2.5        5          10         20

                Tear Force (N)                   10         25        50        75          n/a

                Puncture Force (N)          20         60         100     150        n/a

Chemical and Micro-Organism EN374 2/3                            Rating

                EN374-2 Resistance to penetration by Micro-organisms.

                Referred to as acceptable quality level (AQL )                          1-4

                EN374-3 Resistance to chemical hazards (permeation)       1-6              

                Performance level          1           2           3           4           5           6

                Breakthrough                   >10      >30       >60      >120     >240     >480

                Time (min)

Thermal Hazards (heat and/or fire ) EN407                          Rating

                a – Burning behavior                                                                      0-4

                b – Contact heat                                                                              0-4

                c - Convective heat                                                                          0-3

                d – Radiant heat                                                                              0-4

                e – Small splashes of molten metal                                            0-4

                f – Large splashes of molten metal                                             0-4

Mechanical Hazards EN388                         Rating

                a - Resistance to abrasion                               0-4

                b - Blade cut resistance                                    0-5

                c - Tear resistance                                             0-4

                d - Puncture resistance                                     0-4

Antistatic                                                         Rating

                 Antistatic                                                        Pass/Fail

Protection from Cold EN511                       Rating

                a – Resistance to convective cold                  0-4

                b – Resistance to contact cold                        0-4

                c – Permeability of water                                  0-1


Food Contact Regulations S1 199213145 S1 1998/1376

                Products intended for use in handling of foods should be

                labeled  “for food use” or should have the food contact