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To protect food from pollution, employees should be given sanitary clothing: a dressing gown, a jacket, an apron, arm ruffles, a cap, and a scarf. If necessary, the provision of special clothing is provided.
Sanitary clothing is usually sewn from white soft and lightweight cotton fabric that is easy to wash. Dark cleaners (gray, blue) are allowed for cleaners and auxiliary workers.
Sanitary clothing should always be clean, completely cover household clothes and hair, and fasten well. After washing, sanitary clothing must be ironed, as while most of the vegetative microflora located on the surface dies. Sanitary clothing is changed as it becomes soiled, but at least once every two days.
For storage of sanitary clothing, special places or individual cabinets are allocated. It should be stored separately from home clothing. Individual cabinets are washed with hot water and detergents as they become soiled and periodically disinfected.
It is necessary to put on sanitary clothing before starting work after taking a shower or washing hands, and take it off when leaving the enterprise on the territory and before visiting the toilet.
When visiting the toilet, it is left in the pre-toilet room and put on only after thorough washing of the hands.
Food business workers are prohibited from pinning up sanitary clothing with pins, needles and storing personal toilet articles, cigarettes and other foreign objects in pockets of dressing gowns, jackets, or using sanitary clothing for other purposes.
Locksmiths, electricians, auxiliary and other workers are also required to comply with personal hygiene rules, work in overalls, carry tools in special drawers with handles.
The administration of the enterprise is obliged to provide each employee with sanitary clothing (in accordance with applicable standards) and regular washing and repair. It is strictly forbidden to wash sanitary clothing individually at home.
The norms of sanitary clothing, sanitary shoes and sanitary accessories for catering workers are presented in Appendix 4.
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