http://www.prudentialuniforms.com/services/uniforms-and-apparel/food-processing-haccp | Learn how to minimize cross contamination in food manufacturing through the usage of H.A.C.C.P. principles.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.

9. 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.

10. FOR MORE INFORMATIONFor 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