H.A.C.C.P. AND YOU H.A.C.C.P. is a government created system meant to identify, eliminate and control potential food hazards such as cross contamination. Required of several food industries, many H.A.C.C.P. control points can be addressed through proper uniform design and laundering procedures. In the next few pages, we have outlined 7 ways to prevent cross contamination based on H.A.C.C.P. principles.

1. CLEAN UNIFORMS Employees should wear clean uniforms at the start of every shift. Uniforms, including aprons, coats, smocks and other components, should be cleaned at the end of a shift. If an employee believes their uniform has been contaminated, they should change it as soon as possible.

2. ONLY WEAR UNIFORM AT STATION Employees should only wear their uniforms in food preparation areas or at their station. If an employee leaves their station, they should change their uniform immediately. Wearing uniforms outside of designated areas can lead to cross contamination.

3. AVOID WEARING JEWELRY Employees should avoid wearing jewelry of any kind when they begin their shift. Necklaces, rings and bracelets are hotbeds for bacteria and can snag onto loose hairs, fibers and other potential physical contaminants.

4. KEEP HANDS CLEAN

Employees should do their best to keep their hands clean at all times. Wear high-quality disposable gloves when working with raw food stuffs and avoid handkerchiefs at all costs. Employers should encourage their workers to use disposable tissue papers and hand sanitizer as much as they can while they are on the floor.

5. DO NOT WEAR

DAMAGED CLOTHING Frayed, torn or deteriorating garments should not be worn as the fabric may contain bacteria, dust and other particles. Damaged clothing should be immediately replaced and/or repaired by your uniform vendor. Keeping your uniforms fresh and clean not only reduces the possibility of contamination, but encourages employee hygiene as well.

6. AVOID POCKETS &

BUTTONS ABOVE THE

WAIST When choosing a uniform design, avoid styles with pockets and buttons above the waist. Pockets and buttons are common sources of bacteria as they are difficult to clean. Additionally, choose uniforms made from durable fabrics with anti-microbial properties such as spun-poly. Fabrics and materials like cotton and vinyl will often deteriorate quickly after several washes and can potentially flake into food.

7. WORK WITH A TRUSTED VENDOR When planning your H.A.C.C.P. program, work with a trusted uniform vendor who is knowledgeable in H.A.C.C.P. regulations and adopts those same principles in their own company policy. A trusted vendor will not only provide you with uniforms and laundering services, but will make it easier for you to remain compliant to H.A.C.C.P. regulations.

FOR MORE INFORMATION For over 80 years, Prudential Overall Supply has been the leading provider of food industry uniforms and state-of-the-art, environmentally conscious laundering services. Dedicated to quality, integrity and customer satisfaction, they continue to be the best in class for their clients. For more information on Prudential Overall Supply’s H.A.C.C.P. solutions, please contact them at:

www.PrudentialUniforms.com CALL: (800) 767-5536