The Society of

Food Hygiene Personal

and Technology Hygiene/Training

Protective Clothing
for the Food Industry

INTRODUCTION

Protective clothing performs several functions in the Food Industry:

Legal Various Regulations prescribe the type of clothing which must be

worn by food workers;
Safety When a product has to be used which is potentially harmful to the
user, adequate personal protection must be provided;
Production protection In addition to meeting the legal requirements, most
food manufacturers, especially those making high risk products, adopt a
much wider approach when choosing garments, and major retailers may have
their own requirements for suppliers;
Denoting rank The high hat of the chef de cuisine, the trilby of the
manager and the coloured hat band of the supervisor, all indicate to a new
worker the chain of command. Heat-sealed badges can show who is a first-
aider, safety representative or union official;
Denoting place of work This is of particular importance where cross
contamination of processed food from raw food must be prevented. A worker
who has crossed to another area without changing his overall is immediately
apparent if he is wearing a different colour or trim or style from the others in
that area. It is strongly recommended that there is a different colour coding
for high care and low risk production areas including the changing rooms.
Encouraging clean working It may not be possible to enforce pride in the
uniform in the same way as in the forces but if a worker is provided with well-
fitting, comfortable clothing which bears the company logo and is regularly
laundered, he will know that his employer is concerned about cleanliness and
hygiene. (Company logos also are recognised by the major retailers and
suppliers).

2009
The Society of Food Hygiene and Technology Personal
Hygiene/
Protective Clothing Training

for the Food Industry

Please remember, in most industries (e.g. the car industry) employees wear
protective clothing to protect themselves and their clothing from the materials
with which they are in contact. In the food industry, protective coats, hats and
gloves etc are worn to protect the food from the handler.

LEGAL REQUIREMENTS

The Food Safety (General Food Hygiene) Regulations state that Every person
working in a food handling area shall maintain a high degree of personal
cleanliness and shall wear suitable, clean, and where appropriate, protective
clothing. These Regulations also state that adequate changing facilities for
personnel must be provided where necessary.

The Health & Safety at Work Act gives an employer the general duty of ensuring
the health, safety and welfare of all his employees. Health and Safety
Regulations can be made under this act Imposing requirements with respect to
the provision and use in specified circumstances of protective clothing -
including clothing affording protection against the weather.

The Control of Substances Hazardous to Health Regulations (COSHH) stipulate

that where the use of such substances cannot be controlled by other means,
The employer shall provide those employees with such personal protective
equipment as will adequately control their exposure to substances hazardous to
health . Certain cleaning compounds and insecticides are obvious examples of
where special clothing is necessary for those using them. However, common
ingredients in bulk may be irritant or have other characteristics that make the
wearing of protective clothing a wise precaution.

2009
The Society of Food Hygiene and Technology Personal
Hygiene/
Protective Clothing Training

for the Food Industry

HEAD COVERINGS

The hair represents a source of both foreign matter contamination and

bacterial contamination. It therefore follows that hats should be worn in food
premises and that the hair should be entirely enclosed. It should be explained
to the wearers to why there is a need for hair covering. Remind them of their
hygiene training and the need to be aware of the risks of foreign bodies and
pathogens from their hair. Many customer complaints involve finding hairs in
food).

Whatever style of hat is chosen, it is best, especially for long hair, if hairnets
are worn underneath the hat. The hairnets should be brightly coloured
(usually blue) to be easily seen. Some are manufactured with small metal
tags. These have the advantage that if they accidentally enter a product, a
metal detector will locate them. Over the hairnet should be worn one of the
various hats available. Styles must be of a generous size to cover all the hair
and be comfortable. Elastication must be inserted in a way that will avoid any
irritation in use. Many types can have a snood attached to contain the hair
gathered at the neck. For absolute protection a balaclava hat which covers all
but the face may be preferred. The choice will depend very much on the type
of food and the duties of the worker. In recent years hats and hairnets are
often replaced by mob caps which cover all the hair on the head. Preferably,
the mob caps should be single use ones with a silver strip. These caps are
disposed of when the wearer leaves the food area, and when they return a new
one is worn. Mop caps come in many different colours (green, yellow, red, blue
etc) and therefore be chosen to fit with the colour coding of the work area.

2009
The Society of Food Hygiene and Technology Personal
Hygiene/
Protective Clothing Training

for the Food Industry

Trilby hats are often used for managers. These have the disadvantage of being
difficult to clean and of turning yellow. It should be recognised that they have
a limited life and replacements should be available.

Hard hats may be necessary as a safety precaution where head impact is

possible, e.g. with items travelling on an overhead conveyor. They have the
advantage of being easily cleaned.

Disposable paper hats of the forage type used in catering outlets are not
suitable for food factories, except for visitors who do not come into close
proximity with uncovered food. Disposable hats made from non-woven fabrics
can be effective for high-risk areas where a daily clean issue is a must, and
may be a cheaper alternative to laundering.

All the head hair should be covered including beards and moustaches. Beard
snoods in net and disposable fabric are available, and should be worn to
minimise contamination. This also includes the site engineers, all contracted
staff and any visitors to the site.

The ears, eyes and nose of a worker may require protection. For someone
handling dusty ingredients, such as flour, a face mask will protect the lungs
from inhaled dust. If the workstation is near to noisy machinery, ear defenders
must be provided. If there is any danger of glass bottles or pressurised
containers exploding, or if liquids are being poured which are irritant or
corrosive, the eyes must be protected by plastic goggles or face masks
according to the circumstances. This is particularly necessary when the
worker wears glass spectacles.

2009
The Society of Food Hygiene and Technology Personal
Hygiene/
Protective Clothing Training

for the Food Industry

OVERALLS

The body is commonly covered by one of three types of overgarment; a

coverall (boiler suit); separate jacket or shirt and trousers; or a coat overall
perhaps with overall trousers. The coat overall has the advantage of being
suitable for wear over a skirt.

When deciding which style to adopt, attention should be given to how staff will
dress and undress. For all practical purposes it is impossible to remove a
coverall without trailing a considerable portion of it on the floor and risking
unacceptable contamination both from general changing areas. Remember
that the protective clothing particularly for high care work ares should
never be worn outside the production area. The operatives must change out of
it when leaving their work area even when visiting the canteen. Protective
clothing should never be worn when visiting the toilet.

The cost will be almost doubled if jacket and trousers are chosen. Also there
is little difference in the cost of laundering any one item of clothing, as each
has to be individually handled.

Many methods of garment closure have been tried such as Velcro, metal or
plastic zips and metal or plastic press-studs. Metal press-studs are currently
most commonly used but although they are extremely reliable they can on
rare occasions become detached. Their metal construction is then an
advantage in that they are metal detectable. Some garments are now being
made with the press-studs concealed behind a fly front. This can make it
difficult for the laundry to check for missing studs but this design has proved
reliable. However, if the wearer spends time leaning against a worktop, the
pressure of the stud against the surface can rapidly wear a hole in the front of
the garment. The number and spacing of studs on the front of the garment is

2009
The Society of Food Hygiene and Technology Personal
Hygiene/
Protective Clothing Training

for the Food Industry

important to avoid gaping. A pitch of 90mm (3.55 in) between studs has been
suggested. For some areas it is necessary for garments to be closed up to the
throat, which will require a modification to the design and extra press-studs.
Elasticated cuffs will give a snug fit at the wrist but they may be liable to
deterioration and the deeply ribbed fabric is more difficult to clean.

Garments should not have outside pockets, as there is the danger that pens
and other items may fall out when the wearer leans over a container of
products In some manufacturing areas inside pockets as well as outer
pockets are not allowed. All personal items must be left in a locker area.

Whatever style of garment is worn, it must completely cover all other clothing.
Garments should not be worn unbuttoned even to the waist, nor should short-
sleeved overalls be worn over long-sleeved garments.

FOOTWEAR

Ideally, footwear should be dedicated to the work area. Operatives should

ensure that the shoes that they choose are comfortable and well fitting. The
shoes should be readily cleanable. They should be stored on cleanable racks
in the changing room.

It is good practice as well as for health and safety reasons that the wearing of
safety shoes should be compulsory. Suppliers and stockists will visit factories,
often with a mobile shop and fitting room, or items can be obtained by mail
order through the personnel or welfare department. Shoes should be chosen
which have a reinforced toecap and a non-slip sole. Visitors must also comply
with footwear requirements. Accordingly, a range of sizes of spare footwear
should be kept available for them. Otherwise, plastic overshoes should be
available to cover the visitors shoes when they reach the changing room.

2009
The Society of Food Hygiene and Technology Personal
Hygiene/
Protective Clothing Training

for the Food Industry

Wellington boots will be required where wet processing or cleaning is carried

out, or where a footbath is installed at a doorway to prevent cross-
contamination.

Footwear should be colour coded where ever possible as a reminder of the

hygiene requirements of the production area.

GLOVES

Better clean hands than dirty gloves is a saying with a certain amount of
truth in it. It is obvious when hands feel sticky or look dirty, it is not so obvious
when gloves are in that condition. Wearing gloves is never an excuse for not
washing them and the hands. It has been found that wearing impervious
gloves can cause the skin to perspire, bringing bacteria to the surface. Should
the glove become punctured, the result can be contaminated food. Many
companies carry out hand hygiene spot checks. This proves a valuable tool
when the operative believes he or she would rather wear gloves this can be
easily done with glo-germ kits.

The occasions when the wearing of gloves is recommended are as follows:

High Risk Products, e.g. cooked meats Thin disposable polyethylene gloves
formed from flat film are commonly worn but the fit is usually poor and the
wearer feels clumsy. Thin cast nitrile or natural rubber gloves are better.
Arrangements must be made for the regular changing of such gloves.
Occasionally, wearers can have an allergic reaction to latex gloves.
Sensitive Products, e.g. chocolate items Fingerprints may be left on
slightly soft chocolate or other coated products. To avoid them, thin cotton
gloves can be worn but care must be exercised to ensure that these are
changed for clean ones at regular intervals.

2009
The Society of Food Hygiene and Technology Personal
Hygiene/
Protective Clothing Training

for the Food Industry

Aggressive Products, e.g. salt, fish or cartons The hands may need
protecting against irritants such as brine or abrasion from constant handling
of boxes. In these condition, PVC or rubber gloves are best.
Hot and Cold Products Special fabric oven gloves are available for taking
hot trays from the oven. Some are intended to be disposed of when soiled and
before becoming frayed, others are intended to be laundered a few times,
often on the premises. Their construction should be such that there are no
raw fabric edges exposed to fray. Insulated gloves are available for staff
working with frozen foods.
Personal Safety The suppliers of cleaning chemicals which are caustic or
otherwise corrosive or irritant will advise on the type of gloves to be worn, as
will those from whom insecticides are obtained. In butchery departments,
chainmail gloves are a wise precaution, also a chainmail apron.

FABRICS AND LAUNDERING

Most protective clothing is now made from a blend of 65% polyester and 35%
cotton. This is comfortable in wear, absorbs spillages and wears well. It can
be efficiently cleaned using modern laundry equipment, especially if given a
permanent press finish.

Disposable garments in polyethylene film or non-woven viscose fabric have a

limited use, mainly for visitors. Their wear resistance is usually inadequate for
regular use. However, plastic aprons worn over garments can significantly
reduce laundry costs and offer extra protection in wet situations.

An adequate supply of clean garments is essential. Everyone should have at

least a weekly change, some will require a daily change. Except for shops and
small establishments, where staff may wash their own garments at home, it
is usual for garments to be sent to a laundry either on site or external

2009
The Society of Food Hygiene and Technology Personal
Hygiene/
Protective Clothing Training

for the Food Industry

contractor. A wide range of different options is available. Garments may be

purchased or rented, laundered on site or sent to a specialist laundry. A
contract system may be used where the contractor supplies and launders
garments for a weekly charge. The choice may depend on the rate of staff
turnover and whether the work is seasonal.

The provision of a clean clothing service is a major item of costs for any food
company. Before taking a decision, the person responsible for hygiene or
quality assurance should confirm that the laundry is capable of operating to
the required food industry standards. It is essential that the laundry is audited
to check that it is aware that protective clothing for the food industry is
processed separately from other protective clothing (e.g. that worn in the
motor trade). Some laundries only handle food garments or have a high
care facility within the laundry to wash and dry them.

Some of the factors to be checked would be:

Is the laundry operating according to HACCP principles?

Are the premises so arranged that soiled garments are loaded into one side of
a washing machine and removed via another door on the clean side of a
barrier wall after completion of the process?

Is the clean area under positive pressure with filtered air to minimise
ingress of contaminants?

Are the floors, walls and ceiling of the building clean?

Their cleaning schedules and cleaning procedures.

2009
The Society of Food Hygiene and Technology Personal
Hygiene/
Protective Clothing Training

for the Food Industry

What standards of personal hygiene are practiced by the laundry staff.

Do they wear appropriate protective clothing?

Do they have suitable changing rooms and changing procedures?

Is the laundry dedicated to processing food industry garments or are these

garments separated from other industrial garments?

Is the laundry externally audited on a regular basis?

Does the laundry have microbiological checks carried out on garments?

CONCLUSION

The importance of the correct protective clothing policy cannot be over

emphasised. People are a major potential source of foreign body
contamination (hairs, skin scales, threads and buttons from clothing, etc)
and microbial (including pathogens) contamination. It is therefore essential
that operatives working in the food and related industries are aware of this
risk and wear the appropriate clothing in the food production area.

2009