Personal Protective Equipment (PPE)

Personal protective equipment (PPE) is clothing or equipment worn to reduce a worker’s exposure to workplace hazards. In a professional kitchen, PPE may protect against heat, cuts, chemicals, slips, splashes and other risks. The correct equipment depends on the task and the hazard being controlled.

Examples of kitchen PPE

• Heat protection: oven mitts, heat-resistant gloves and suitable protective clothing.
• Cut protection: cut-resistant gloves for specific cutting or mandoline tasks, used according to the manufacturer’s instructions.
• Chemical protection: chemical-resistant gloves, eye protection or aprons when handling cleaning products as directed by the safety data sheet.
• Foot protection: closed-toe, slip-resistant footwear suitable for wet kitchen floors.
• Body protection: aprons and other protective garments appropriate to the work.

PPE and food hygiene

Some clothing and equipment also support hygiene, but PPE is not a substitute for handwashing, safe food handling or cleaning and sanitation. Disposable gloves can become contaminated and must be changed appropriately. Hair restraints are important hygiene controls, but they should not be treated as a replacement for task-specific protective equipment.

Chef’s tip: Train staff on when PPE is required, how to wear it, how to clean or replace it and what it cannot protect against. Select equipment that fits correctly and does not create a new hazard.