HACCPER Personal protection equipment

4 technoavia.com Recommendations and requirements for reusable aprons, oversleeves used in the production area, in compliance with the Precondition Programs, HACCP, TR|CU 021|2011 In accordance with the principles of HACCP, all possible risks of food contamination or deterioration must be eliminated! Functions of workwear and PPE in food production: • protection of products from harmful substances and contamination; • protection of employees from industrial injuries and ease of use; • identification of employees in accordance with their workplace. Low temperature (below 4 ° C) in meat and dairy industries, humidity, working with fat-containing products, using detergents and disinfectants, the need for washing, sanitizing, call into question the suitability of the application aprons and armbands made of vinyl, latex, products on a woven basis. SUCH CLOTHING CAN CAUSE MICROBIOLOGICAL, CHEMICAL, PHYSICAL CONTAMINATION OF FOOD! VINYL PRODUCTS Coarse at low temperature, crack from exposure to fats and alkalis. Have bad smell that may cause occurrence of chemical risks and affect organoleptic properties of products. Apron particles can cause physical pollution food products. Hygroscopic, woven base materials are hard to sanitize. Accumulate pollution. Are the reason of microbiological risks. May cause dermatitis in em- ployees, physical pollution, since latex changes proper- ties on contact with fats and can crumble. LATEX PRODUCTS WOVEN BASED