Food Factory Workwear: What UK Inspectors Look For

As a food company, it’s important to be prepared for food hygiene inspections.

These are conducted by Environmental Health Officers (EHOs) from your local authority to ensure your business is trading safely and legally.

But what exactly will they be looking for?

One key area they will assess is how effectively your food factory uses workwear to prevent contamination and maintain hygiene standards.

In this article, we’ll break down what UK inspectors will be looking for regarding food factory workwear, from design and cleanliness to laundering and storage.

How Food Factories are Rated

When an EHO visits your food factory for an inspection, they’ll assess it in three categories:

1. Food safety and hygiene procedures - how hygienically food is handled, prepared, cooked, reheated, cooled, and stored
2. Structural requirements - the condition of the physical building, including cleanliness, lighting, pest control, ventilation, and layout
3. Confidence in management - how management ensures food is kept safe, including processes, training, and systems to maintain good hygiene

Workwear plays an important role in both hygiene procedures and management controls.

It directly affects contamination risks and demonstrates whether leadership is actively maintaining good hygiene standards.

What Inspectors Will Look For in a Factory Audit

So, what exactly will an EHO look for when it comes to food manufacturing workwear?

Here are the key points.

1. DOCUMENTATION

Food processing companies and suppliers in the UK are legally required to have a HACCP-based food safety management system (Hazard Analysis and Critical Control Points).

During an audit, an EHO will expect to see:

• Evidence of your HACCP system
• Written procedures for wearing protective clothing (PPC)
• Records showing how workwear is issued, used, and managed
• Documentation covering rules for staff, agency workers, contractors, and visitors
• Training records confirming that all personnel (including temporary workers) understand hygiene requirements

Ensuring your policies are clearly documented and consistently followed is essential.

2. CONSISTENCY

During an on-site inspection, EHOs will observe your workers to check whether hygiene rules are being followed.

For example, they will look for:

• Staff understanding of hygiene requirements
• Consistent adherence to your written workwear procedures
• Proper glove changes between handling raw and ready-to-eat (RTE) foods

If what your staff follow doesn't match your written procedures, it can signal ineffective food safety management

Importantly, your EHO could talk to anybody in your workplace to check their understanding of hygiene practices – not just leadership. 

Even agency staff and temporary workers will need to be prepared to demonstrate their knowledge during inspections, showing the importance of consistent training for all personnel.

3. HYGIENE AND CLEANLINESS

Inspectors will expect all staff handling food to begin their shift wearing clean, hygienic workwear.

Key things they check for include:

• Appropriate PPE for the zone
• No visible dirt or contamination
• No rips, frayed seams, or loose threads
• No exposed fasteners (such as buttons)

Contaminated or damaged clothing is a major red flag, as it can introduce bacteria or physical contaminants into food areas.

4. DESIGN AND FIT

Workwear design must support good hygiene and prevent contamination.

EHOs will look for features such as:

• Enclosed, non-slip footwear is provided and worn
• No external pockets above waist height in high-risk zones
• Hairnets, beard covers and other restraints are worn correctly
• Clothing that fits properly, doesn't snag, or interfere with equipment

Even the best-designed workwear becomes unsafe if the fit is incorrect. Inspectors will also look for sleeves, hems, or accessories that could create contamination risks.

5. PROVISION AND CONTROLS

An EHO might also check how food companies manage workwear in practice.

They mightcheck that:

• You provide enough workwear for the number of workers
• You have procedures in place for laundering to meet hygiene standards
• Outdoor clothes are stored separately from workwear to prevent cross-contamination

Again, this should all be laid out clearly in your procedure, but it’s important to keep documents that show your policies are being carried out.

Stock Up on Food Factory Workwear That’ll Pass the Test

At SMI, we stock a range of workwear and PPE ideal for suppliers of food products.

Our ranges include disposable gloves, aprons, hairnets, overshoes, safety footwear, goggles, and more.

What you can expect:

• Eco-friendly ranges
• 97% stock availability
• Max 3-hour response time
• 5PM order cut-off for next-day delivery

Not sure what food manufacturing workwear you need?

Use our free template to complete a risk assessment for your business, or get in touch with our friendly team of experts for help.

FAQs

What would a food hygiene inspection check for?

A food hygiene inspection will check that your food business is trading safely and legally.

They’ll assess your business in three categories:

1. Structural requirements
2. Confidence in management
3. Food safety and hygiene procedures 

Is it a legal requirement for food handlers to wear protective clothing?

Yes, in the UK, it’s a legal requirement for food handlers to wear clean, suitable, and protective clothing to prevent food contamination.

This includes items like aprons and head coverings (like hairnets).

However, exactly what clothing is needed will depend on a site-specific risk assessment.

What items are considered acceptable work attire for a food handler?

Acceptable work attire for a food handler can vary depending on site-specific factors like risk levels.

However, food handler work attire will often include items such as:

• Aprons
• Face shields
• Safety goggles
• Food Safe gloves
• Non-slip safety footwear
• Earplugs or ear defenders
• Face masks or respirators
• Hairnets and beard covers
• Clean overalls, uniforms, or gowns

What are the legal requirements for food safety?

All food businesses legally have to have a HACCP-based food safety management system as part of providing safe food.

This includes requirements like hygienic premises, proper equipment, staff training, waste management, allergen information, and temperature control.