The protective clothing is designed to protect the food from the handler. It must be scrupulously clean and cover all of the handler's own clothes. It should preferably be light in colour and have no external pockets. It should not be worn outside the food premises and neither should outside clothing is recommended to be worn in the food premises. Suitable changing facilities and lockers should be provided.
Protective clothing may comprise of:
- Hairnets, hats, cuffs and gloves.
- Jackets and trousers.
- Overalls and aprons.
- Safe shoes or safety shoes
Clean protective clothing must be worn by all food workers to protect the food from contamination by dust, fibres and hair. Your protective clothing must:
- Be appropriate to the task carried out.
- Comfortable and airy.
- Washable and changed frequently.
- Suitable head gear must be worn.
- If using disposable, dispose after single use and do not visit toilets wearing them.
- Wash hands after handling any contaminated Personal Protective Clothing (PPE).
- Wear safety shoes as applicable.
All food workers must wear at least a knee length apron if wearing over personal wear.