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JH Cut-Resistant Gloves in a 3-pack with color-coded designations for cross-contamination prevention in kitchen prep: red for raw meat, green for vegetables, yellow for fruit. Built to ANSI Cut Level A5 / Food-Grade Cut Level 5.
Specifications:
Use case: commercial kitchen meat-cutting, vegetable prep, fruit slicing, mandoline use, fish filleting, and any high-volume kitchen environment requiring cut-protection plus color-coded role assignment. The color system supports HACCP compliance — separate gloves for raw protein vs. ready-to-eat produce reduces cross-contamination risk. Hand-wash; avoid bleach and high heat.