Personal Protective Equipment

Whether you are choosing a tri-fold clear partition to place between tables in your corporate campus breakroom or social distancing signage for your college campus, you will want to consider closely what personal protective equipment is appropriate for your organization. If you have any questions, please do not hesitate to call one of our experts.

Conduct a Risk Assessment: Begin by assessing the potential hazards in your foodservice operation. Identify areas where PPE is necessary to protect against physical, chemical, or biological hazards. This will help you determine the specific types of PPE needed.

Hand Protection: In foodservice operations, hand protection is crucial. Look for disposable gloves made of nitrile or latex, depending on staff allergies. Consider factors such as thickness, durability, and tactile sensitivity. Choose gloves that comply with food safety regulations and provide a snug fit for maximum dexterity.

Eye and Face Protection: Eye and face protection is essential when working with hot liquids, chemicals, or potentially harmful airborne particles. Safety glasses or goggles with side shields are recommended. Additionally, face shields can provide extra protection from splashes or sprays.

Respiratory Protection: Evaluate the need for respiratory protection based on your foodservice operation. If staff members are exposed to airborne contaminants, such as dust, fumes, or aerosols, consider N95 or higher-rated respirators. Ensure proper fit testing and training to maximize effectiveness.

Foot Protection: In commercial foodservice, employees may encounter slippery or wet surfaces. Non-slip, closed-toe shoes or boots are necessary to prevent slips, falls, and potential injuries. Look for footwear that meets industry safety standards and provides comfort for long hours of standing.

Protective Clothing: Depending on the tasks involved, employees may require protective clothing such as aprons, lab coats, or disposable coveralls. Choose materials that are resistant to liquids, oils, and chemicals. Ensure that the garments are easy to clean or dispose of after use.

Head Protection: While head protection may not be necessary in all foodservice operations, it is recommended in environments with potential overhead hazards, such as low ceilings or hanging objects. Consider providing bump caps or hard hats to employees working in such areas.

Training and Maintenance: Proper training is essential for the effective use of PPE. Train your staff on how to correctly wear, use, and maintain their PPE. Establish procedures for regular inspections, cleaning, and replacement of damaged or worn-out equipment.

Compliance with Regulations: Ensure that the PPE you select meets the relevant industry standards and complies with local regulations. Look for certifications such as ANSI, FDA, or NSF to ensure the PPE's quality and suitability for use in foodservice operations.