Food safety: What is required for chefs’ uniforms
These are the requirements that chefs’ uniforms should meet
The general DIN standard 10524 sets out the clothing requirements applicable to food processing establishments. Kitchens are classified as risk group 3 with a high hygiene risk, as chefs generally work with unpackaged, ready-to-eat and highly perishable foodstuffs. This highest risk category requires workwear to provide a very high level of protection against the ingredients used and the finished dishes. You must pay attention to the following points:
Did you know?
DIN standards are not legally binding, but they provide useful guidance to help you implement the HACCP system in your catering business and maintain high standards of hygiene.
Cut & design of chef's jackets & chef's trousers
Adequate barrier protection against germs
The vague bureaucratic phrase ‘adequate barrier effect’ refers to chef’s jackets and chef’s trousers, and is something every restaurateur understands: chef’s clothing should protect food from germs transmitted through contact with skin or hair. That is why chef’s jackets and chef’s trousers are made of cotton or a cotton blend – in other words, a sturdy fabric that prevents skin contact. The DIN guideline recommends high-necked outerwear with concealed button plackets.
Inside pockets & concealed pockets
Designs for chef’s jackets or chef’s shirts often feature numerous practical pockets. However, only securely fastened patch pockets comply with current hygiene regulations: otherwise, items such as thermometers or handkerchiefs could accidentally fall into the food. The DIN standard recommends inside pockets in the chef’s jacket. Trouser pockets should be covered either by the length of the chef’s jacket and smock or by an apron.
Our tip
The length of the sleeves on your chef’s jacket is irrelevant to hygiene standards. Long sleeves protect against burns and heat, but they also enhance the ‘barrier effect’ and contribute further to hygiene. The guidelines are equally silent on the length of chef’s trousers, although the same applies here: long trouser legs serve to protect the chef, but there is no rule against standing at the stove in shorts.
Colourfast clothing
The current version of DIN 10524:2012-04 recommends that workwear in kitchens, in particular, should be white or in pastel colours, so that stains show up quickly and cleanliness standards can be checked at a glance.
Washable & disinfectable
For practical reasons alone, chefs’ uniforms must be easy to wash: whether you do the laundry yourself or use a cleaning company to look after your staff’s workwear, opt for low-maintenance, crease-resistant fabrics that can be washed at 60 degrees. A hot wash and, if necessary, a disinfectant fabric softener will reliably remove germs and bacteria. Stubborn stains can be removed with chlorine or other bleaching agents.
Our tip
Wearing a chef’s jacket with a chef’s apron helps to protect your outer clothing and maintain hygiene standards: a dirty apron can be swapped out in a flash, whereas changing a chef’s jacket takes time.
Chef's gloves
Some chefs swear by cooking gloves, whilst others find them impossible to work with: if a chef wears cooking gloves, they need not worry about small cuts in their skin or sore spots. However, regular hand washing and correct working practices, particularly when handling fresh fish or poultry, ensure compliance with the hygiene standards required by the DIN standard even without cooking gloves.
Chef's hat
Headwear is of great importance to chefs: chef's hats, bandanas or caps cover the hair, thereby ensuring an ‘adequate barrier’ on the head. The fabric should be absorbent to soak up sweat, thereby protecting food not only from falling hairs. As with chef’s jackets and trousers, the rule naturally applies: the easier it is to clean, the more hygienic it is.
Did you know?
Chef's gloves are often used by chefs when they want to protect their hands. You can read more about the benefits of chef's gloves in our guide.
Neck scarves
In some kitchens, neck scarves are compulsory; there’s no doubt that these cooking accessories help to absorb sweat, thereby ensuring hygienic cooking. Chefs who frequently move between the hot hob and the cold cold store like to wear a neckerchief, as it protects their sensitive neck from draughts and catching a chill.
Chef's shoes
Changing into workwear also means changing your footwear: this ensures that no dirt is brought into the kitchen on outdoor shoes. However, chef’s shoes primarily serve safety purposes: the non-slip sole prevents falls and is required by the employers’ liability insurance association. Some chef’s shoes feature a steel toe cap to protect the feet from falling knives, pans or crockery.
