7 Ways to Prevent Cross Contamination with HACCP

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H.A.C.C.P. AND YOU
H.A.C.C.P. is a government created system meant
to identify, eliminate and control potential food
hazards such as cross contamination. Required of
several food industries, many H.A.C.C.P. control
points can be addressed through proper uniform
design and laundering procedures. In the next few
pages, we have outlined 7 ways to prevent cross
contamination based on H.A.C.C.P. principles.
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1. CLEAN UNIFORMS
Employees should wear clean uniforms at the start
of every shift. Uniforms, including aprons,
coats, smocks and other components, should be
cleaned at the end of a shift. If an employee
believes their uniform has been contaminated,
they should change it as soon as possible.
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2. ONLY WEAR UNIFORM AT STATION Employees should
only wear their uniforms in food preparation
areas or at their station. If an employee leaves
their station, they should change their uniform
immediately. Wearing uniforms outside of
designated areas can lead to cross contamination.
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3. AVOID WEARING JEWELRY Employees should avoid
wearing jewelry of any kind when they begin their
shift. Necklaces, rings and bracelets are hotbeds
for bacteria and can snag onto loose hairs,
fibers and other potential physical contaminants.
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Employees should do their best to keep their
hands clean at all times. Wear high-quality
disposable gloves when working with raw food
stuffs and avoid handkerchiefs at all
costs. Employers should encourage their workers
to use disposable tissue papers and hand
sanitizer as much as they can while they are on
the floor. 4. KEEP HANDS CLEAN
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5. DO NOT WEAR DAMAGED CLOTHING
Frayed, torn or deteriorating garments should not
be worn as the fabric may contain bacteria, dust
and other particles. Damaged clothing should be
immediately replaced and/or repaired by your
uniform vendor. Keeping your uniforms fresh and
clean not only reduces the possibility of
contamination, but encourages employee hygiene as
well.
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6. AVOID POCKETS BUTTONS ABOVE THE
WAIST When choosing a uniform design, avoid
styles with pockets and buttons above the waist.
Pockets and buttons are common sources of
bacteria as they are difficult to
clean. Additionally, choose uniforms made from
durable fabrics with anti- microbial properties
such as spun-poly. Fabrics and materials like
cotton and vinyl will often deteriorate quickly
after several washes and can potentially flake
into food.
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7. WORK WITH A TRUSTED VENDOR
When planning your H.A.C.C.P. program, work with
a trusted uniform vendor who is knowledgeable
in H.A.C.C.P. regulations and adopts those same
principles in their own company policy. A trusted
vendor will not only provide you with uniforms
and laundering services, but will make it easier
for you to remain compliant to H.A.C.C.P.
regulations.
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FOR MORE INFORMATION

• For over 80 years, Prudential Overall Supply has
  been the leading provider of food industry
  uniforms and state-of-the-art, environmentally
  conscious laundering services. Dedicated to
  quality, integrity and customer satisfaction,
  they continue to be the best in class for their
  clients.
• For more information on Prudential Overall
  Supplys H.A.C.C.P. solutions,
• please contact them at
• www.PrudentialUniforms.com CALL [phone]