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Clothing and Uniforms

Clothing and Uniforms

What an employee wears to work can have a big impact on the safety of the food products being produced. If the clothing is ripped, torn or dirty, it is likely that it will be a source of foreign material or biological contamination. Not every facility issues uniforms so it is important to discuss typical clothing rules with employees. This course also focuses on types of uniforms that you might see in a food manufacturing facility. Whether it is a full uniform, frock, smock or just an apron, they must all must be kept clean and in good condition. Footwear is also a part of the uniform and accepted styles are discussed. Course Length: 8 Minutes Quiz Length: 3 Questions Students who take this course will be able to:

  • Understand the basics of clothing and uniform controls implemented at a food facility
  • Describe typical requirements of wearing personal clothing on the job
  • Define specific rules for frocks and smocks
  • Define proper cleaning utilized by uniform cleaning services
  • Describe different styles of footwear that may be worn and typical prevention techniques from shoes becoming a contaminate
  • Describe other items that may be considered as part of a uniform

Who should take this course:

  • Front Line Employees
  • Quality Assurance, Sanitation, Maintenance, Shipping, Receiving Personnel
  • Anyone learning about the food industry

**Completing this course does not result in achieving of college credit or continuing education units (CEU).

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