The federal government has made Hazard Analysis and Critical Control Points (HACCP) the centerpiece of food-safety initiatives. The system is designed to identify, prioritize and control potential problems. Under HACCP, it is every manufacturer's prerogative to rank the severity of the physical, chemical and microbial dangers in a process. While uniforms and garments are not likely the weakest link for a business in which food safety is imperative, operators should recognize the risks of improper care, cleaning and garment handling. Partnering with a uniform supplier that can document the steps taken to minimize the hazards garments can present in a food-handling environment is a value-added proposition.
展开▼
