Personal Protective Equipment (PPE) refers to specialized clothing or equipment worn by a worker for protection against becoming contaminated or contaminating others.
Blood, saliva or other bodily fluids may carry infectious materials such as:
hepatitis C
HIV
other blood borne or bodily fluid pathogens
These could be spread by food service workers by:
open cuts
improper sanitation, such as tasting a food and returning the spoon to the food
Wearing Personal Protective Equipment prevents contact with potentially infectious materials by creating a physical barrier between the infectious material and the worker. In food service, it is imperative that food is kept safe and these pathogens are not passed on to others.
Examples of Personal Protective Equipment (PPE) in the food service include:
disposable gloves
aprons or covering of clothing
hair coverings (including facial hair coverings)
even disposable masks if it is in a healthcare facility
Chefs wear chef's whites which usually consist of a double-breasted white chef's coat and a chef's hat. The double layer of fabric across the chest provides an extra layer of protection against the dangers inherent in a kitchen, such as heat, oil splatter or spills, etc.