The people depend on food, food to safety first. Food safety is related to the health and safety of people's livelihood, and food safety is getting more and more attention. Every link from food raw materials to finished product packaging needs to be checked layer upon layer. As a necessary work suit in the process of food production, its cleaning link is an important link in the management process of work suit.

Fabric requirements
Work clothes in the food industry are different from regular work clothes. Common work clothes are often made of poly-cotton blended fabric or pure cotton fabric. Cotton fiber is a short fiber, easy to fall off fiber, and not easy to clean after dyeing. Food work fabric requirements do not fade, no dust, no ball, anti-static, wash resistance, wear resistance, sweat absorption, breathable, with moisture absorption, quick drying, easy decontamination, antibacterial, anti-static (for the requirements of anti-static performance of clothing) and other characteristics, currently the use of filament fiber fabrics.

Frequency of cleaning
Work clothes should be cleaned in different areas according to their cleanliness level or workshop. The cleaning frequency is closely related to the level of the clean area. General area work clothes are generally changed once a week, 100,000 class work clothes are changed twice a week, 10,000 class work clothes are changed once a day. It is recommended that each person be equipped with at least two sets of work clothes during each replacement cycle.
Under normal washing and wearing conditions, the work clothes shall be washed and sterilized within 100 times (or within 1 year) and replaced.

Method of cleaning
Cleaning methods include: employee cleaning, corporate laundry and outsourcing cleaners. Different cleaning methods have advantages and disadvantages, and it is necessary to establish a certain document and record management system. Generally, personal cleaning work clothes is limited to processes that do not touch products and low-risk areas. Clean areas/high-risk areas must be cleaned uniformly by the company. For personal cleaning work clothes, the disinfection process must be carried out uniformly by the company.

Project outsourcing cleaning and disinfection factory cleaning and disinfection staff own cleaning
Advantages high professional ability;
Strong processing capacity;
Enterprise relief. Medium cost;
Facilitate centralized management. Low cost.
The disadvantage cost is high and the early investment is large;
You need someone to manage it. Management is not convenient;
Cleaning frequency is not controlled;
Cleaning quality is not controlled.
Work wear management procedures need to be documented;
Outsourcing cleaner selection and evaluation procedures;
Work clothes cleaning and receiving record. Work clothes management procedures;
Work clothes cleaning and disinfection records;
Chemical use records;
Laundry equipment maintenance and cleaning records. Work clothes management procedures;
Work clothes disinfection record;
Work clothes inspection record.
Compliance ---- ---- Employees are not allowed to clean clean areas/high risk areas

Precautions for Cleaning
New work clothes should be cleaned according to the requirements of the environment before use. Work clothes with different levels of hygienic and clean performance should be cleaned separately and stored in different special collection devices. The residue of cleaning agent should not affect the health of employees and food safety.
Regular washing can make clothes wash more clean, but also can extend the service life of the work clothes.
The cleaning of food work clothes mainly has the following points for attention:
1. Work clothes in different areas should be washed separately
The pollution degree of work clothes in different areas is different. Heavy pollution work clothes and light pollution work clothes should be washed separately to prevent cross pollution. Dark work clothes should be washed separately from light work clothes to prevent light work clothes from being dyed.
2. Before cleaning, please first separate the mask, jacket, pants and hat according to the category, and zip it up. Because of the great torque of industrial washing machines, if the zipper is not closed during the washing process, it may cause deformation of the zipper and affect the use of it.
3. Check the work clothes for damage and heavy stains. If there is damage or heavy stain, repair or remove the stain before washing.
4. Put the work clothes into the washing machine, and the amount should not exceed 80% of the rated capacity of the washing machine. The number of pieces can be calculated according to the single weight of the work clothes.
5. The rinsing time should be determined according to the type of work clothes, the degree of pollution and the characteristics of the washing machine.
6. The washing water temperature is recommended to be kept at 32°C ~ 60°C, and the washing water temperature of blood-polluted work clothes should be kept at 18°C ~ 26°C.
7, washing water should be clean tap water, if the clothing has cleanliness requirements, must use purified water.
8, detergent is recommended to use non-ionic surfactants, and according to the type of work clothes and washing machine capacity to determine the amount of use.
9, heavy pollution work clothes can be put in the right amount of oil emulsifier, to achieve the emulsifying effect and then add detergent cleaning;
If there are spots or heavy stains on the clothing surface, appropriate amount of bleach or color bleach can be soaked according to the characteristics of the food. Pay attention to the bleach and acid scale removal agent should not be mixed.
10, should be at a moderate temperature (generally not more than 80°C) for drying, and then slowly cooling, to avoid fabric by sudden shock. The temperature and drying and cooling time should be determined according to the type of work clothes and equipment characteristics.
11. Clean the work clothes according to the logo, expose the logo of the work clothes outside when folding and packaging, and take corresponding storage measures.

Disinfection specification
It can be sterilized during or after washing. The disinfection methods and disinfectants used should not affect the health of employees and food safety. Disinfection and sterilization usually use chlorinated water cleaning, high pressure steam and ozone gas fumigation and ultraviolet sterilization. It is recommended to use high-pressure steam. It is recommended to place the garment in high-pressure steam environment of 121°C for 15 to 20 minutes. When the temperature is lower than the requirement, the disinfection time should be increased to ensure the effect. The work clothes after disinfection and sterilization should meet the requirements of antibacterial and anti-static properties. Clean and disinfected work clothes should be stored in special storage facilities according to hygiene requirements and colors.

In order to ensure "tongue safety", enterprises should strictly prevent, strictly manage and strictly control food safety risks, and qualified professional food work clothes is one of the guarantees to reduce the risk. If you have the need to purchase food work clothes, please contact Gabor, Gabor will tailors for you to create exclusive solutions.