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When working in the food environment we need to consider using a variety of protective clothing. Protective clothing is not only to protect you from injury but also to prevent cross-contamination with food preparation.
Examples include:
These items could prevent you harm and others if working in the manufacturing line of food or using knives.
Some of this protective clothing will be disposable and some may be re-useable. If you’re using reusable clothing we need to make sure that they’re cleaned correctly.
Items are usually pale in colour; this is so dirt can be easily observed. If you’re wearing clothing, make sure avoid pockets; this is to prevent objects being placed in the pockets, which could later fall out into the food. Clothing is usually done up with press-studs, this is to avoid buttons falling off and potentially ending up in the food.
Clothing must be free from defects such as cuts in clothing, which could harbour bacteria; we need to make sure clothing is changed regularly in accordance with local guidelines.
You need to make sure that any cuts to the skin are covered with the appropriate dressings, these are usually a blue adhesive dressing or plaster. These dressings will sometimes have a metal strip embedded within; this is so that metal detectors in the unlikely event the plaster falls off and enters the production line can pick it up.
Depending on your workplace you will have to wear different types of clothing and protective equipment. Make sure you consult with your manager exactly what you need to wear and also make sure your familiar with the exact guidelines and policies laid out by the company to make sure you’re kept clean and safe.
