Work Uniform Blog

Food Processing Uniform Case Study

Friday March 3, 2017

Food Processing Uniform Case Study

Roscoe has many different types of work uniform rental and floor mat programs that can be customized to each individual customer and can be customized further accordingly to unique characteristics of different departments and functions they perform.

As an example of this flexibility, Roscoe recently installed uniforms and floor mats to a new customer that produces food products. This facility does require that its work uniform rental supplier follow strict HACCP procedures (Hazardous Analysis Critical Control Points), which Roscoe does, as they are a Safe Quality Food (SQF) certified company.

Food Processing Uniform Setup

All garments issued to this customer …

Read More...

The Importance of HACCP Compliance in the Food Industry

Wednesday September 24, 2014

As a uniform service provider the Roscoe Company works with a lot of customers in the food industry. The food industry has a certain set of rules it must abide by to be in regulation with standards set in place by the federal government. Therefore, the Hazard Analysis and Critical Control Points (HACCP) exists as the centerpiece of food-safety initiatives.

Some of the most common sources of contamination in food-processing environments are:

  • Human hands, coughs and sneezes, hair, insects, birds, rodents
  • Cross-contamination from raw to ready-to-eat food products
  • Improperly cleaned and sanitized equipment, cutting boards
  • Improperly cooked foods permitted to
…

Read More...

HACCP & FSMA: What You Need to Know about Work Uniforms

Tuesday September 10, 2013

HACCP & FSMA: What You Need to Know about Work Uniforms

2013 saw a crackdown on food safety as the FDA utilized its new authority provided by the Food Safety Modernization Act (FSMA), signed into law on January 4, 2011. The fairly new law has shifted focus from simply reacting to food-borne illness to preventing from occurring at all.

Similar to Hazard Analysis and Critical Control Point (HACCP) regulations, under the act, registered facilities must develop and maintain a written food safety plan that includes a hazard analysis of known or reasonably foreseeable hazards that could affect food. Furthermore, preventive controls to minimize/prevent each identified hazard must be applied. Records must …

Read More...