Something as simple as improper care, cleaning and handling of uniforms and garments can lead to product contamination by introducing a microbial or foreign material risk to product. Not to be taken lightly, proper apparel care has become a part of many processors’ culture.
First and foremost, processors need to guarantee they are getting a clean garment for an employee that is going to be handling the food. New requirements for personal protective equipment (PPE) and garments in ready-to-eat (RTE) areas require that suppliers who launder garments to have some type of plan with regard to ensuring their garments are cleaned to an adequate level every day. That might mean some laundering venders have HACCP plans or elaborate procedures to certify that their clothing is cleaned properly, says Lee Johnson, vice president of technical services for West Liberty Foods, West Liberty, Iowa.