The use of utensils by food handlers is preferred during the various stages of food preparation. If used, disposable gloves must meet the same sanitary standards for hands as outlined in the State Sanitary Code 105 CMR 590.009 and .011, which covers employee cleanliness and employee hygiene. Disposable gloves must not be used as a substitute for frequent hand washing. Staphylococcus aurous can accumulate as hands perspire, can multiply on hands that are encased in gloves. If the gloves are ripped or puncture, foods may be contaminated with an even greater number of bacteria than is normally present on hands. Food handlers should avoid the false sense of security that often is associated with the use of disposable gloves.