Direct contamination

If dirty clothing comes into direct contact with food, dirt and contaminants from the clothing can transfer to the food. This can happen, for example, if a sleeve or apron touches prepared food.

Indirect contamination

Even if dirty clothing doesn't touch the food directly, food handlers who have touched their dirty clothing, such as wiping hands on a dirty apron or adjusting dirty clothing, can transfer dirt and contaminants from their clothing to their hands. These contaminants can then be transferred to the food when handling it, leading to indirect contamination.

Food handlers

Food handlers need to ensure that their clothing does not contaminate food or surfaces likely to meet food. Wherever possible, aprons and other outer protective clothing should only be worn in food handling areas.

Be aware: tea towels are also a major source of contamination, so if you have one tucked into your apron regularly replace it with a clean one, if you have wiped your hands on it, you will need to change your gloves and wash your hands.

Good practice

• Change when you get to work.
• Have a separate storage area for clothes and personal belongings.
• Remove protective clothing such as aprons/hats when going to the toilet, taking breaks, or going to or from work.
• Change aprons/work clothes when they get dirty, and after each shift.
• Regular washing of uniforms or aprons is essential to prevent buildup of dirt and bacteria.