I would frame it as a contamination risk.
SQF says this:
12.3.3 Clothing
12.3.3.1 Clothing worn by staff shall be maintained, stored, laundered and worn so as not to present a
contamination risk to product.
12.3.3.2 Clothing worn by staff engaged in handling food shall be maintained, stored, laundered and worn so as
not to present a contamination risk to products.
I put it in my HACCP as this as GMP:
Personal cleanliness and clothing (12.3.3)
Personal cleanliness should be maintained by bathing daily and using deodorant to control body odor. Only mild perfumes or colognes may be worn that do not interfere with food aroma. Hands should be kept free from perfume. Clean clothing and steel-toed/composite shoes should be worn that are appropriate for the multi-temperature work environment. All clothing and personal belongings should be stored away from food and equipment and must be maintained, stored, laundered and worn so as not to present a contamination risk to product (12.3.3.1). All clothing and personal belongings, with specific attention for food handling personnel, should be stored away from food and equipment and must be maintained, stored, laundered and worn so as not to present a contamination risk to product (12.3.3.2).
Hope this helps.
Cheers!