I'm hoping someone can help with food processing attire. We manufacture acidified foods, and the heat index is rather high during the summer due to weather, humidity generated during processing, and other smaller contributers.
I'm being asked if shorts are OK. My experience is that they are not, but putting together the proper rationale is difficult, and an AIB 2010 document (Establishing a Uniform Policy- Head to toe) appears to allow shorts in higher heat index environments.
Is there a universal rationale to support complete covering of the legs in a food processing environment?
Most appreciated,
Marty C










