3 replies to this topic

[KBMB]

Hello Simon,

Thank you, your information was helpful.
I have another question.
I am working on implementing SQF 2000 level 2 in a Bakery.
With regards to uniforms, is it acceptable to have the staff wearing snap shirt (short sleeved) and pants with a disposable apron?
Any input would be greatly appreciated.

Thank you.

Betts

[Simon]

Can anyone familiar with SQF 2000 requirements provide a view on this?

[Tony-C]

Hello Simon,

Thank you, your information was helpful.
I have another question.
I am working on implementing SQF 2000 level 2 in a Bakery.
With regards to uniforms, is it acceptable to have the staff wearing snap shirt (short sleeved) and pants with a disposable apron?
Any input would be greatly appreciated.

Thank you.

Betts

Hi Betts

SQF isn't particularly prescriptive over this - clothing needs to be worn so that it doesn't present a contamination risk. I can understand in a hot environment such as a bakery why staff would wear a short shirt but to cover yourself you will need to risk assess if this represents a likely foreign body hazard. If someone is particularly hairy then you might get hair in your product. This may be accpetable from a food safety perspective in that it is not likely to kill anyone but do you want complaints of hair in your product? A look at your complaint history may be able to tell you.

I personally am not a fan of short shirts.

Kind regards,

Tony

[Simon]

Also no pockets in upper body garments, have to put your pen behind your ear or somewhere handy.