Foodservice Single-Glove Dispensing System

Reduce cross-contamination when putting on gloves or working with patients.

Decrease the amount of gloves that are discarded or contaminated.

Compact packaging system reduces environmental impact of transportation and overall logistics.

Highly visible, simple, easy-to-access set up can be installed wherever is convenient for staff.

A Revolutionary Cuff-First Glove Dispensing System That Promotes a Safer Work Environment and Reduces Waste

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The oneSAFE® design allows for a greater reduction in packaging and storage space.


Dispenses gloves one at a time and allows for users to don up to 50% faster.


Reduce the chance of spreading costly HAI’s, protecting both patients and healthcare workers.

In foodservice, using the right glove is a critical component of maintaining safety and hygiene standards. That’s why we offer Nitrile and Vinyl gloves to avoid contamination and spread of bacteria.

A first-of-its-kind innovation, our new glove dispensing system enables you to provide a higher level of safety to your foodservice operation. Its ease of use can help significantly reduce the risk of cross-contamination, reduce waste and decrease your operation’s environmental footprint. The oneSAFE® design makes it easy to grab only one glove at a time. Because the system allows users to touch the glove only at the cuff, the glove’s palm and fingers will not come into contact with the user’s bare hands.

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Making Food Safety a Top Priority for Your Business

In the food business, it is critically important that everyone – from company executives to line workers – understands and embraces the central role that employee hygiene and safe food-handling must play. If a culture of food safety is not at the heart of the organization, the health of customers, employees and the business’s bottom line can all be damaged.

Implementing Technology and Procedures to Bring it All Together

To ensure that it is a priority throughout the organization and over time, businesses need to dedicate resources and take actions that create a positive culture of safety that takes the learning styles of employees into account. They need to implement technologies that make best practices a natural part of doing business, and finally, they need to reinforce those practices with the right policies and procedures.

people are hospitalized each year
from foodborne diseases
people become sick from
foodborne diseases
people die each year from
foodborne diseases
of food workers said they worked while suffering vomiting or diarrhea

Access Our White Papers

Click below to access to our downloadable White Paper for important information on safety priorities, procedures, industry applications and oneSAFE® solutions.

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