The purpose of work clothes and protective clothing is to prevent contamination of the food that is being handled. It is the operator’s responsibility to ensure that all food industry workers wear work clothes that are appropriate for the nature of their work and clean. Work clothes must be changed often enough. In addition, protective clothing must be worn when necessary.
A person who works in an area where foodstuffs are handled in registered food premises such as a cafe, a food store, a kitchen or a bakery must wear clothes suitable for the work and protective clothing, if necessary. The recommended protective clothing usually includes workwear, headgear and footwear. It is also possible to wear, for example, a work jacket, an apron or shoe protectors on top of the protective clothing, if necessary, and these may also be disposable ones. A person who works in an area where foodstuffs are handled in approved food premises, such as a slaughterhouse, a dairy or a meat establishment must wear appropriate work clothes and protective clothing during the work (headgear, workwear and footwear, and possible protective gloves).
The work clothes and protective clothing must be easy to keep clean and durable. It is advisable to consider the intended use and washing possibilities when choosing the model and the material for the clothes. There may be a moderate number of company or company chain logos or markings on the clothes as long as they do not prevent possible stains from being distinguished on the clothing.
The food industry operator is responsible for and will draw up its own instructions for prohibiting or protecting different piercings and jewellery or similar for workers who handle food or spend time in food-handling areas. For example, jewellery may pose a food hygiene risk because moisture may remain and dirt may accumulate underneath rings, which contributes to the occurrence of microbes on hands. In extreme cases, jewellery or a part of it may come off and end up in the food.