This is important because dirt and germs present on outdoor clothing can be transmitted to the food.
It should also be noted that: Soiled working clothes must be changed
In the case of microbiologically very sensitive products it can also be advisable for employees to change all their clothes (i.e. underclothes, too) and have a shower before putting on completely clean working clothes.
Coats and overalls are sometimes adequate working clothes.
For some processing techniques trousers and shirts/T-shirts are often supplied as working clothes.
3.1 Clean, segregated lockers
It is possible to prevent contamination of working clothes by keeping outdoor and working clothes separate
3.2 Clean, segregated changing rooms
For very sensitive products / production processes separate changing rooms for outdoor clothes and working clothes with a shower room in between benefit product durability/quality
This means that there is only one way for staff to enter the production area via the hygiene zone/hygiene area, i.e. changing room – outdoor clothes, shower, changing room – working clothes.
3.3 Working clothes/ protective clothes
From a hygiene point of view working clothes have the function of protecting the food from contamination by people and their outdoor clothes. A lot of employees believe their only function is to protect themselves and their clothing against soiling. This misunderstanding is particularly common with regard to gloves.
In addition, a lot of bosses believe that such hygiene requirements do not apply to them.
Everyone who enters a food processing plant has to wear the appropriate protective clothing (protection of food against contamination).
People lose hairs every day. In order to protect food against such disgusting contamination, as well as against the germs found on hairs, all employees who come into contact with unpacked foods or enter the processing plant (boss, visitors, office staff etc.) must wear headgear. To fulfil requirements from a hygiene point of view the hairnets worn should cover the hair completely.
3.3.2 Beard and mouth protection (where necessary)
In the case of microbiologically sensitive products and people with beards it is advisable
to wear a beard or mouth protection. Germs can be transmitted to products via the air exhaled from the mouth. The loss of beard hairs cannot be prevented. Both factors influence product quality.
Working coats, overalls, trousers etc. are the major items of protective clothing. They cover the largest area of the employee and his clothes and protect the food from contamination. Such protective clothing has to be clean if it is to fulfil its purpose and not the exact opposite. In the 'clean' production area working clothes should be light-coloured so that any soiling will be noticed faster and the clothing changed. The clothing should be made of material that may be boiled so that washing temperature will kill any micro-organisms present.
All other employees should wear protective clothing with long arms to avoid contamination either by personal clothing or the skin.
For some tasks it is also wise to wear additional sleeve protection so that the wide sleeves of overalls etc. do not keep coming into contact with the product.
Aprons are to be regarded from two different viewpoints. On the one hand they protect employees against heavy soiling for example; at the same time, however, they are always very close to the food and thus have to be kept appropriately clean to avoid its contamination. They must be made of light-coloured, easily cleanable material which should be suitably robust. In the case of microbiologically sensitive products disposable aprons are often used due to the fact that micro-organisms are still present on aprons after cleaning and can lead to product contamination.
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