Food Processing Personal Protective Equipment

Food Processing Personal Protective Equipment

Product contamination not only has a major impact on food quality and shelf life, it is also of consequence to both image and costs. That’s why DuPont is a first choice of operational personnel and visitors for limited-use protective garments.

In the food processing industry, product contamination and infection risks stemming from the people employed in the manufacturing process are very high. Even the notorious “hair in the soup” is undoubtedly sufficient grounds for complaint.

Garments made of DuPont™ Tyvek® and DuPont™ Tychem® are designed to help prevent contamination from dust particles, bacteria, spores and parasites carried on regular clothing or the human body.

Trusted protection for workers
During the cleaning or maintenance of production machinery, employees may be exposed to disinfectants. According to the HSE (Health and Safety Executive, UK) Food Information Sheet 29, disinfectants commonly used in the food and drink industries include: surface-active agents, alcohols, aldehydes, peracetic acid and hypochlorite.

Some work duties may cause employees to be exposed to biological agents. Examples of biological hazards include:

  • Salmonella bacteria. These can occur in slaughtering or meat processing applications, in the handling of dairy products, nuts and fish, or when processing vegetables that are grown with organic fertilisers.
  • Hepatitis A virus. This is a potential hazard when handling mussels, oysters, shellfish or salads that are produced using organic fertilisers.

However, biological agents can also be purposely added during food processing, for example during the production of various dairy products.

Tyvek® and Tychem® fabrics have been tested successfully according to EN 14126, and Tychem® meets the biological protection requirements in the highest performance class.

For more information on maintaining a high level of employee protection in the food processing industry, please click here.