This protocol covers disposable single-task gloves typically used for food handling, preparation, and service tasks. This protocol establishes criteria for product quality in terms of toxicology (indirect food additive), physical properties (tensile strength, elongation), barrier resistance (leakage), and sanitation (bioburden). The criteria in the protocol are divided into general requirements for all gloves and material-specific requirements that apply to the major material-types used in food contact gloves: polyethylene, vinyl, natural rubber latex, nitrile, and other synthetic blends. As new materials are developed in the industry, material-specific requirements may be added in subsequent revisions of the protocol. As new test methods and regulatory requirements (e.g. ASTM, FDA) are developed dealing with durability or other product quality parameters, they may be added as well, in consultation with an expert panel consisting of health officials, manufacturers, users and other stakeholders.