workwear for food production, processing and hygiene zones
Companies that produce, process or sell food are obliged to wear work clothing in accordance with HACCP guidelines in order to protect food from contamination. The clothing corresponds to hygiene risk classes 1, 2 and 3. HACCP clothing is characterized by durable materials and solid workmanship.
De Berkel designs and manufactures your custom-made concept according to your wishes. Find out about the options.
Workwear for the food industry
Whether food production or food processing: the right work clothing supports employees in their daily tasks and at the same time ensures a uniform, professional appearance. Depending on the work area, different items of clothing such as coats, jackets, trousers or dungarees can be used.
HACCP clothing for hygienic work areas
HACCP clothing plays an important role in hygienically sensitive areas. It is designed to meet the requirements of the food industry and to support work processes in production and processing. HACCP gowns, jackets and trousers can be combined depending on the area of use and provide a practical basis for professional hygiene clothing.
Frequently asked questions about work clothing in the food industry
What hygiene risk classes are there in the food industry?
Risk class RK1 (low hygiene risk)
If there is a low hygiene risk (handling non-perishable foods or packaged foods), the protective function of work clothing against the food may be low if it is adequately protected by the packaging.
Risk class RK2 (high hygiene risk)
If there is a high hygiene risk (handling unpackaged, perishable food), the protective function must be high. This group also includes activities in which food is processed technologically/by hand and as part of these measures the original germ flora is specifically influenced (e.g. by heating, salting, chemical preservation or drying).
Risk class RK3 (highest hygiene risk)
When the highest hygiene risk exists (handling unpackaged, ready-to-eat, highly perishable foods), a very high protective function must be ensured, as the food is not technologically stabilized and microorganisms, including pathogens, can potentially multiply.
