Blog

HACCP (Hazard Analysis Critical Control Point) is internationally accepted as the most cost-effective method of preventing food contamination from chemical, microbiological and physical hazards. A register of approved protective clothing for each work activity/area must be kept.

All approved protective clothing should be designed to cover or replace personal clothing and meet the following criteria:

• Be manufactured from lint free material that is not fluffy or sheds fibres.
• Hats/hairnets and beard snoods should be fine gauge mesh or solid material. Hats will be able to cover all scalp areas and ears.
• Latex should be prohibited as it is an allergen.
• Captive footwear will be worn in high care areas.
• Protective clothing above the waist should not have outer pockets. Where present these will be sewn closed to ensure that all items are carried in inside pockets and cannot fall out into the product.
• Protective clothing including gloves and footwear should be colour coded if both low and high care processors are on site.
• Protective clothing fasteners should be either: Metal poppers (snaps) / Velcro (hook and loop) / Metal zips. Plastic poppers fasteners on disposable overalls are acceptable .
• Buttons must not be used, as they will fall off over time. If an exception with this requirement is approved, buttons will be metal detectable.

It is advisable to partner with a uniform supplier like Basson Workwear that can assist you to minimize the hazards garments can present in a food-handling environment. While it is important to prioritize and manage the number of critical control points (CCPs) in an operation’s HACCP program, successful business operators work with qualified suppliers to help them manage, monitor and record identified CCPs such as uniforms and garments. Contact us to discuss your HACCP workwear needs.

Photo credit: Unsplash