YA012

sanxia lab coat

high-quality seafood processing rubber rain boot

What key links should be taken into account when designing "food-grade" food processing garments?

What key links should be taken into account when designing "food-grade" food processing garments?

1, the fabric is anti-shedding, anti-shedding is not only to prevent the body's dander shedding , but also includes the garment itself have fallen off things such as: fiber, thread, fiber ball, zipper head, zipper teeth, etc.

2. Wrapped tightly， effectively parcel the naked parts of the human body to prevent the exposed parts from producing harmful contaminants and dander particles that are harmful to the food. Cuffs and feet should be closed

3, short-sleeved clothing should use elastic / Rowan cuffs and foot, or double sleeve, effectively avoid falling off the Armpit hair, leg hair falls into the work environment

4, clothing should not have an external pocket, to avoid pocket dust or pocket items fall into the food

5, should not use buttons, buttons easily fall off, pollution food

6, elastic, special zippers,Magic Sticker and other accessories, accessories should be able to withstand a long time washing or disinfection sterilization

7, sewing process should be used in thedouble needle fell seam craft , double stitching, to avoid the fiber exposed, off, while improving the clothing sewing site of the strong, anti-pull performance.

Sale 1: Wettin
Tel: +86 188 8402 6418
Whatsapp / Line / Wechat:+86 188 8402 6418
E-mail: sanxiauniform@163.com

Sale 2 : James
Tel : +86 188 8401 4119
Whatsapp / Line / Wechat: +86 188 8401 7004
E-mail:cdsanxia@gmail.com

Sale 3 ：Darren
Tel：+86 183 8206 3126
Whatsapp / Line / Wechat:+86 183 8206 3126
E-mail：scsanxia123sales@gmail.com

This is a young and dynamic team

This is a young and dynamic team

Food Safety Uniform

Due to elevated awareness of global food-safety, a proactive approach to controlling hazards is a fundamental aspect of today’s food industry. This requires vigilant documentation and constant review of processes. Product safety in any food operation is paramount

Food processors need to adhere to strict food-safety and sanitation procedures in order to minimize the risk of customers contracting a foodborne illness. Outbreaks of foodborne illnesses have spawned lawsuits and liability claims, costing companies millions in settlements and even more in reputation damage. 

These rules relate to handling of food items, but food handlers also must maintain a high standard of personal hygiene and cleanliness to avoid transferring harmful bacteria to foods. The following points apply to employees’ attire:

Wear clean uniforms, aprons and garments at the beginning of each shift and change them regularly when necessary;

•       Wear clean uniforms, aprons and garments at the beginning of each shift and change them regularly when necessary;
•       Do not wear uniforms or aprons outside the food-preparation area;
•      Avoid using handkerchiefs for wiping or blowing noses; use disposable tissues;
•      Wear disposable gloves;
•       Avoid wearing jewelry while handling or preparing food;
•       Do not wear damaged or deteriorating uniforms, aprons or garments;
•       Avoid garments that feature pockets above the waist or that have buttons.

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