1.Hygienic Clothing.

Food handlers should aim to keep personal hygiene clean; this includes handwashing, fingernails, fake nails, fake eyelashes, facial hair and jewellery in a food preparation area.

Protective clothing is supplied to protect the food production environments and reduce contamination from external sources such as:

1.Physical Hazards

2.Chemical Hazards

3.Biological Hazards

4.Allergenic Hazards

PPE should be changed daily and as required (e.g., food spillages).

PPE should only be applied in  the food business not whilst traveling to and from work.

Refrain from wearing personal clothing overprotective clothing.

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