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.

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