Whites are a common name to describe a chef’s workwear, which includes jackets, hats, snoods, trousers, aprons and foot wear.
It is essential that whites are clean for the start of work and ideally should be changed into at work and not worn outside the food preparation areas.
The Food Standards Agency guidelines “Safer Food, Better Business” give detailed guidance on what staff working with food should wear and ideally when and if they should be changed, such as aprons after working with, for example, raw meat or poultry.
The following links will take you to Safer Food Better Business section of the website:
To download the pdf visit: