Uniforms and other apparel accessories used in the food and beverage industries often differ from plant to plant dependent on the type of product being produced. The current Good Manufacturing Practices found in 21 CFR Part 110 provide this guidance: “Wearing outer garments suitable to the operation in a manner that protects against the contamination of food, food-contact surfaces, or food packaging materials.” The Codex Food Hygiene document contains similar language: “Wear suitable protective clothing, head covering and footwear.”
The key word in both documents is “suitable.” The point is to protect food and processing equipment, specifically food-contact surfaces and ingredients. What is suitable in one operation may not be suitable in another.