4.1 This test method is designed to detect holes in food service gloves made of polyethylene that may compromise the barrier quality of the glove.

4.2 This method is suitable and designed as a reference method to evaluate samples of polyethylene food service gloves for holes. The presence of holes is defined as a compromise in barrier quality.

4.3 This test method is designed for use as a quality referee for holes in polyethylene food service gloves and for manufacturers to evaluate the ongoing control of holes in food service gloves made of polyethylene.

4.4 Test Method D5151 is the test method that shall be used for the detection of holes in a food service glove made of the same material type as that of a medical glove, as specified or described, or both, in each applicable ASTM medical glove standard.

4.5 For food service gloves made of a material type not described or specified in an existing ASTM glove standard, and if the material is non-elastic, this test method shall be used for the detection of holes.

1.1 This test method covers the detection of holes in polyethylene food service gloves. This test method shall not be used on any medical glove.

1.2 This test method is limited to the detection of holes that allow water leakage under the conditions of the test.

1.3 The smallest hole size that will allow water leakage has not been determined and is beyond the scope of this method.

1.4 The safe use of polyethylene food service gloves is beyond the scope of this standard.

1.5 The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard.

1.6 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.

1.7 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.