Hello from the newbie.
From my point of view, as a Technical and Food Safety auditor with about 3647 years experience across pretty much all sectors of the food industry, the answer to this one is "There is no simple answer".
It depends on your own businesses risk assessment as to what the "risks" are and what you are trying to avoid/control.
Just some thoughts:-
Full hair and Beard covering - pretty much a given for all food facilities accredited to GFSi recognised standards. I personally do not like face masks as I wear glasses and end up steaming them up breathing. All in all my personal favourite head covering is fine mesh/disposable elasticated (around the facial area) balaclavas. Do the job and comfortable to wear.
Bare arms - arguably better for hygiene as can be effectively washed and sanitised more frequently, with the "uncomfort factor when dirty coming into play", however not possible to heat sterilise as with cloth sleeves for overalls, (I think the H&S manager may have something to say about that one), but risk of hair/fur contamination in some cases, mind you, cloth overalls can also drop threads etc into product. What are you as a business more comfortable saying to that distressed customer who has found the one and only hair/thread that you have "ever" had reported. With arm hair - try and convince them it is not from a rat! Some auditors/CB's will require full arm covering for High care or high risk operations with bare arms allowed in low risk. Elasticated cuffs/collars again required by some.
Gloves - I'm not a great fan of the indiscriminate use of these, but they do have a place. Bear in mind - they are a foreign body hazard themselves, and can lead to a false sense of security. Also a tendency to wash hands less often due to the lack of discomfort factor. In addition they can make your skin sweat and subsequently flush out deep pore bacteria which unless followed by proper hand washing and sanitisation on glove change can end up contaminating the surface of the fresh pair of gloves. If I am auditing a factory and am required to wear gloves - I always make a point of washing and sanitising hands, before putting on gloves, then washing and sanitising the gloves. Then repeating the process at glove change, eg on damage, moving departments or as part of allergen control procedures.
Boots/Captive footwear - An ongoing nightmare. Captive required for High Risk operations, that can be easily cleaned and sanitised. Boots not a good idea where there may be lots of hot liquids/slurries etc around. Try and get a boot off quickly when it has been filled up by a spillage of Bolognese sauce at >90°C. In this case, captive slip on shoes are best idea. I also do not like some of the welly washers you find - ie the car wash type ones where you walk up and stand infront of them then shove one leg at a time into a slot to have your trousers sprayed with cold water where somone has forgotten to replenish the sanitiser. Then step back down onto the floor where you have just stood with your unwashed boots.
For me - the best ones are the long shuffle through leg either side thingys which act as a nice barrier as well, one on the way in and a separate one on the way out. I have seen these tied in with hand wash systems, sanitiser sprays, magic eyes looking for the correct colour coats and automatic barriers etc.
For us, Chilled and frozen seafood products, both raw and ready to eat. we have a variety of systems.
Low risk - full coats with cuffs, mop hats (beard snoods if required), boots captive to the company with washers on entrance & exits. Gloves are available but not required.
High Care - as above, but boots/shoes captive to the high care area, wash on entrance and exit.
High Risk - As above, (shoes not boots) captive to the high risk area, wash on way in and exit - not allowed out of the high risk part of the changing room - swing over benches etc. Gloves for open food handlers with 20 min changes or on damage, with regular hand/glove swabs. Separate coloured full body binliner like shroud things when handling allergen containing components (eg marinades, sauces etc.
Bit verbose, but I think supports the "you determine the risk to your operation and implement controls appropriately" school of thought.
At the end of the day if you are comfortable with explaining yourselves to the media and judiciary and can validate your reasonings for doing (or not doing) something then you probably have got it about right.
Although bear in mind that your customers do not have to prove or validate having an "opinion" and that we are all more and more on trial by (anti) social media which seems to work on the premis that "The less based on fact that someones opinion, or status, or comment is, the more shares, likes, re-tweets etc it is likely to get". I call it "The law of diminishing Twitface Truth".