Food Processing and Cold Storage Gloves

Plants and cold rooms ask two things of a glove: it must be EU food contact approved (EN 1186), and it must keep hands working in the cold. Layering is the usual answer. A thin liner worn under an outer glove keeps hands usable when the outer glove comes off for fine work. This guide explains the choices, followed by every glove in the range that meets the food processing and cold storage selection rule.

Hero glove: GRANBERG 0381 Knitted Winter Gloves

An EU food contact approved (EN 1186) knitted glove for cold rooms and freezers. Wear it as a liner under a GRANBERG 770 single-use nitrile glove for short handling tasks.

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Also consider: GRANBERG 8080: Waterproof Thermal Grip Gloves

When the job needs a rated cold glove, choose the GRANBERG 8080. It has a double latex coating over an acrylic and polyester liner, is tested to EN 511 for contact cold (X1X), and is EU food contact approved (EN 1186) for all foods except fatty foods.

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EU food contact approved (EN 1186) in plain words

Gloves that carry this approval on their product page are marked EU food contact approved (EN 1186). That mark covers the glove material. It does not replace your own plant hygiene rules, which decide where each glove can be worn and how often it is changed.

Healthcare examination gloves are not listed on this page. This list is for reusable, textile, liner and winter gloves that are EU food contact approved (EN 1186).

Layering for cold rooms and freezers

Cold rooms and freezers cool hands fast, and cold hands lose feel and strength. A knitted liner worn under an insulated outer glove gives you a second layer when the outer glove has to come off. Look for an EN 511 rating on the outer glove, where the digits describe convective cold, contact cold and water penetration.

Moisture matters as much as temperature. A wet liner stops insulating, so change liners when they get damp. The winter range includes insulated options.

Cut protection for knives, slicers and packaging

Boning, slicing and opening cases call for a cut rated glove. Some of the liner gloves in this range are also cut resistant, so they protect without adding bulk. To understand the ratings, read how to read EN 388 and ANSI cut levels and browse the cut resistant range.

Back to the food and fisheries overview. For fish and shellfish plants, see fisheries and seafood. For heavy outdoor cold work, see construction. When you want a specification, request a quote.

Standards explained: EN 511: Cold Protection Gloves Explained · EN 1186: Food Contact Gloves Explained

Gloves for food processing and cold storage

Frequently asked questions

Can I wear a liner under another glove in a freezer?

Yes. A thin liner under an insulated outer glove is a common layering method. It lets you remove the outer glove for fine tasks while keeping a layer on the hand.

What does EU food contact approved (EN 1186) cover?

It covers the glove material for contact with food. It does not replace your plant hygiene rules.

Are examination gloves included here?

No. This page lists reusable textile, liner, winter and food processing gloves that are EU food contact approved (EN 1186). Examination gloves are excluded.

How are the gloves on this page chosen?

The list is built by rule: every glove that is EU food contact approved (EN 1186) and is a textile or liner glove, a winter glove or a reusable food processing glove, excluding healthcare and single use lines.

Related glove types

Cut Resistant gloves · Chemical Resistant gloves · Winter & Cold gloves

Safety Gloves for Mining · Oil and Gas Safety Gloves · Construction Work Gloves · Fisheries and Seafood Gloves · Utility Work Gloves · Welding Gloves · Municipal and Waste Gloves · Agriculture Gloves

Send us the tasks and hazards and our team will put together a specification and carton pricing. Request a quote, check the glove sizing guide, or browse the full glove catalog.