Dress Code for Food Service Employees: Why Proper Food Service Uniforms Matter

A proper dress code promotes food safety and brand recognition for food businesses.

Having a dress code policy speaks more than just the branding of your food business. It can also translate your approach to food safety. A dress code policy for food service employees serves several benefits to your business's marketing and food safety aspects. A lot of thought processes must go into creating this policy to properly provide comfort for your employees, brand marketing for your business, and food safety for customers.

A food handler's clothing is part of the food hygiene list to reduce the likelihood of causing cross-contamination. Points such as a dedicated dressing area, appropriate uniforms, and guidelines for prohibited items to be worn must be included in the dress code policy for restaurant workers.

What is the dress code for food service employees?

Food service employees are generally required to wear clean sets of uniforms, including shirts, pants, hair nets, appropriate shoes, and aprons. A dress code for kitchen staff aims to minimize the risk of cross-contamination in foods from dirty clothes.

All worn clothes must be free from holes, rips, loose buttons, and visible dirt. Food handlers working in direct contact with food must also wear effective hair restraints, such as a chef hat and other head coverages. In addition, food handlers are not allowed to wear any accessories except for a plain wedding band.

A strict dress code policy must be written in a documented guideline along with the other company policies. It must be clearly communicated to all of the employees as part of food hygiene training. 

In some food businesses, the dress code may vary according to the theme of the food business, and uniforms may be provided. The general rule is that worn uniforms must not contribute to the contamination of food.

What are the benefits of a dress code?

Having a clear set of rules for your dress code policies helps in completing the ambiance of your food business and promotes a stronger culture within your team. Providing a dress code can help your team maintain focus and safety at the same time. A dress code is more than a set of grooming standards. 

Here are a few benefits of having an employee dress code policy in every food service business:

• Enhances food safety: Clear attire rules (e.g. no torn or dirty clothes) drastically reduce contamination risks. Requiring hairnets and aprons prevents loose clothing or debris from touching food. Proper footwear requirements also reduce slip-and-fall accidents.
• Strengthens brand and professionalism: A uniform look (with logos or coordinated colors) boosts customer recognition and trust. Clean, well-fitting uniforms convey a professional image and reassure diners that hygiene is a priority.
• Clarifies staff roles: Consistent uniforms help both staff and customers distinguish roles (e.g. cooks vs. servers). Front-of-house and back-of-house can have matching color schemes for brand unity, while unique aprons or name tags distinguish servers.
• Builds team culture: A dress code fosters unity and accountability among the team. When everyone follows the same standards, it instills pride and respect. It also simplifies training: new hires learn exactly what to wear and why it matters.

A proper dress code goes beyond aesthetics and looks in the restaurant industry. It is a significant part of food hygiene standards and an effortless marketing strategy. Involving the local health department and your team in the policy-making process can help address potential challenges with policies.

In addition to having a dress code, your team must also implement a regular food hygiene checklist to ensure compliance. Get the most intuitive digital solution to remember all food safety tasks with our digital Food Safety Management System (FSMS) at FoodDocs. Our system can generate the most essential food safety checklists and more in just 15 minutes.

How to create a dress code policy

A thorough written policy keeps expectations clear. Your food business dress code policy must be complete and inclusive, and it must prioritize safety. The policy will be provided along with an employee manual and must be emphasized to all incoming and existing employees.

Key elements of a dress policy are:

1. Purpose and objectives: Explain why the dress code exists (to prevent food contamination and maintain safety and brand standards). Emphasize health code compliance and professional image.
2. Scope: Specify which employees are covered (e.g. all kitchen, service, and cleaning staff). Note any variations (for example, kitchen staff vs. servers vs. delivery drivers).
3. Uniform and attire guidelines: Clearly list required items (e.g. chef coat, color of shirt, type of pants, shoes) and grooming rules (hair covers, clean-shaven or beard nets). Include specific instructions for shifting uniforms (e.g. “Wear fresh uniform each shift”).
4. Hygiene standards: Address personal cleanliness (bathing, trimmed nails, no perfumes) and when to use gloves or aprons. Tie these to attire (e.g. “Wash hands before putting on clean uniform”).
5. Prohibited items: Enumerate banned clothing/accessories: torn garments, loose sleeves, jewelry (except plain band), nail polish/artificial nails, open-toe shoes, etc. Explain that these items are food safety hazards.
6. Accommodations and exceptions: Acknowledge cultural/religious attire (e.g. hijabs or turbans) and how they fit into policy. Offer alternatives if needed (e.g. colored hairnets). Allow medical aids when necessary and advise how to use them safely.
7. Enforcement and corrective actions: Define how the policy will be enforced (e.g. inspections, manager checks) and consequences for violations (verbal warning, retraining, suspension). Include that employees must sign or acknowledge the policy.
8. Regular updates and training: Document and regularly update the policy, consulting local health regulations or the FDA Food Code (which requires clean outer clothing and effective hair restraints). Provide training on the policy during onboarding and refresher sessions.

The dress code policy must be properly documented and verified in case of revisions. You can consult with local health departments regarding specific regulations on proper attire for food service operators to create effective policies. 

How to enforce a dress code policy

Like any other food safety guideline, the dress code policy must be consistently implemented and observedthroughout your operations. Consistency in following the dress code policy is key to maintaining all of the benefits that it may have.

Use the following restaurant rules in enforcing your dress code policy:

• Daily compliance checks: Use a shift-start checklist or quick uniform inspection at clock-in. Managers or lead servers can verify that every employee meets dress standards (clean attire, hair covered, minimal jewelry).
• Uniform inventory: If the restaurant provides uniforms or aprons, keep track of them and ensure replacements are available. Inspect uniforms for wear and tear and replace as needed.
• Training and reminders: Hold regular training on dress code reasons and updates. Post visual guides (e.g. “Approved Attire” posters) in locker rooms or break areas as constant reminders.
• Document violations: Maintain a record of dress code breaches. For a first offense, provide counseling or retraining; repeat offenses should incur disciplinary action per policy (e.g. written warning, suspension).
• Lead by example: Managers and supervisors should strictly follow the dress code themselves. Their adherence reinforces the importance of the rules for the entire team.

What if food service workers don't follow the dress code?

As previously mentioned, non-compliance with the dress code policy may merit a violation and can cause bad publicity. If in case the non-compliance was observed by a health department inspection, the violation could cause a significant deduction to your overall evaluation.

Non-compliances, such as failure to wear hair restraints, wearing accessories, and maintaining a dirty apron, can significantly increase the risk of causing foodborne illnesses and related injuries. As a food business manager, clearly instruct employees on the importance of following the dress code and lay out the consequences of non-compliance.

Non-compliance with the dress code can pose serious food safety risks and business consequences. For example:

• Health code violations: Inspectors often cite uncovered hair, dirty uniforms, or improper attire as violations. This can lower health inspection scores or even trigger fines and temporary closure.
• Increased contamination risk: Failure to wear an apron or hairnet can transfer germs to food, raising the chance of foodborne illness. For instance, a dirty apron may drip onto food surfaces, or unchecked jewelry can fall into dishes.
• Brand damage: Customers may lose trust in a restaurant with visibly unkempt or unsanitary staff, harming reputation and sales.

To address non-compliance, the manager should promptly correct the issue and explain why it matters. Repeated infractions should follow the policy’s disciplinary steps. Emphasize that following the dress code is a critical part of every employee’s job to protect customer health and the business.

Why should food handlers wear clean clothes?

The main reason food handlers wear clean clothing is to prevent cross-contamination of food products surfaces. Everyday clothes can carry dust, soil, and bacteria (including pathogens like Salmonella or E. coli). If these germs transfer from clothing to food or hands, they can cause illness.

Wearing a clean uniform and apron provides a clean barrier: it keeps harmful microorganisms off your body and away from food. In other words, protective clothing is a critical food-safety measure. Dirty or soiled clothes are a known food safety hazard because they may harbor pathogens that multiply in a food environment.

Consistently starting each shift in fresh, clean attire is essential to minimizing cross-contamination risk. Clean uniforms also maintain a professional appearance, which reinforces hygiene standards across the team.

How often should food handlers change their clothing?

Food handlers must come to work wearing neat clothing and uniforms. When contamination of the uniform occurs, such as food spillage, food handlers must immediately clean their clothes and, if possible, change. This guideline is also applicable to aprons.

Clothes, uniforms, hair restraints, and aprons must also be changed every shift change. Additionally, aprons must be changed after working with raw foods such as eggs and chicken. Food handlers must also thoroughly wash their hands before putting on their uniforms to minimize contamination.

In other words, here's how often:

• At the start of each shift: Every employee should begin the shift in a freshly laundered uniform. If possible, change into your work uniform at the restaurant to keep your work clothes separate from street clothes.
• After contamination: If clothing becomes soiled (from a spill, handling raw meat, or touching garbage), remove and change immediately. For example, change aprons after handling raw chicken or eggs, and change uniforms or aprons if they get blood, grease, or waste on them.
• Between shifts: Uniforms, aprons, and hair covers must be laundered or replaced daily (i.e. new shift) to ensure they start clean.
  Before leaving the kitchen: Always remove aprons (and aprons only) before taking out trash or using the restroom, then wash hands before putting on a clean apron again (if returning to food prep).

These practices align with FDA recommendations (Food Code 2-304.11) and general food safety protocols. Remember: never work a second shift in the same clothes you left in the previous day. If extra uniforms are not available, an employee should be sent home to change or start in clean clothes.

What should you not wear when working with food?

Although inclusivity is highly encouraged in the food business workplace, there are particular articles of clothing that must not be worn when working with food. The FDA Food Code clearly identifies jewelry as a potential food safety hazard and, therefore, must not be worn in food service.

Food handlers are highly discouraged or prohibited from wearing the following:

• All types of jewelry: No rings (except a plain wedding band), necklaces, bracelets, watches, or dangling earrings. Jewelry can trap bacteria and may fall into food. All body piercings (facial, lip, nose, tongue, etc.) should be removed or covered before handling food.
• Fake nails or nail polish: These harbor dirt and microorganisms. Keep fingernails short, clean, and unpolished.
• Revealing or inappropriate clothing: No tank tops, sleeveless or midriff-baring tops, shorts, or skirts above the knee. All skin that may come near food or surfaces should be covered by clothing.
• Torn, frayed, or dirty clothes: Uniforms must be in good repair and laundered. Holes or loose threads can snag on equipment or drop into food.
• Loose-fitting garments: Avoid clothing with long, hanging parts (like loose sleeves or scarf ends) that can brush against food or equipment. All clothing should fit properly.
• Open-toe or unsafe footwear: No sandals, flip-flops, or shoes without backs/straps. Only closed-toe, non-slip shoes are allowed in the kitchen. This prevents slips and protects feet from spills.
• Excessive accessories: No perfumes, colognes, or excessive makeup (which can contaminate food), and no towels or aprons with decorative material that could shed.

By removing these items before entering the kitchen, food handlers comply with food hygiene standards and reduce physical and microbiological hazards.

These prohibited items can be considered food safety hazards to a food establishment. Every dress code policy aims to protect consumers and employees from food injuries and related circumstances. A restaurant uniform policy may vary from one food establishment to another but must always include what not to wear in the kitchen.

What do you wear as a prep cook?

The dress code for a prep cook may significantly vary, but a prep cook should generally wear clean work clothes or a chef coat, an apron, clean pair of pants, non-slip work shoes, and an approved hair restraint.

Sometimes, prep cooks can . Prep cooks must learn the proper use of single-use gloves to avoid cross-contamination.

Prep cooks typically wear:

• A clean chef’s coat or uniform shirt and long pants (often a chef pant). These should be made of a sturdy, washable material.
• A full apron over the uniform. Aprons should be long enough to protect the front of the clothing and tied securely. Aprons must be changed if wet or soiled.
• An approved hair restraint (e.g. a tall chef’s hat, skull cap, or hairnet) to fully contain hair. If facial hair is present, use a beard/moustache net.
• Non-slip, closed-toe shoes (often black or white) and socks. Shoes should be in good condition with no holes.
• Disposable or protective gloves to handle food directly when needed (for handling ready-to-eat foods or covering wounds). Gloves must be changed frequently according to food safety guidelines.
• Prep cooks may also wear an apron pocket mitt or towel for convenience, but these items must be kept clean and off the floor.

The goal is simple: wear durable, clean clothing that shields street clothes from raw ingredients and prevents anything from the cook (hair, sweat, pathogens) from reaching the food.

What is the dress code for a server? 

In the absence of a company-provided uniform, the dress code for a server includes clean clothes or dress shirts, a pair of work pants without rips, and closed footwear. A ponytail or an acceptable hair restraint is advised for servers with long hair.

Despite minimal contact with food preparation, food servers are also discouraged from wearing accessories to minimize the risk of cross-contamination.

Servers’ uniforms can vary, but generally include:

• Clean top and bottoms: A collared shirt or blouse (often white or a designated color) and black or dark pants/skirt. Shirts should be buttoned and tucked in. In the absence of provided uniforms, a neat dress shirt and slacks serve well.
• Server’s apron: Often a half-apron (waist apron) is worn. A half-apron provides pockets for order pads and covers the lower front of the torso. It should be clean at the start of service and changed if heavily soiled.
• Footwear: Closed-toe, slip-resistant dress shoes. No athletic sneakers, open sandals, or high heels that impede movement.
• Minimal jewelry and neat appearance: Keep hair clean and tied back; light makeup only; no long or painted nails. Facial hair should be groomed; hairnets are usually not required if hair is kept up.

Even though servers have less direct contact with food, they must follow food safety attire rules in service areas. For instance, servers clearing tables or expediting food must avoid touching their clothes and should not carry street germs into the dining area.

Why is an apron necessary in food preparation?

An apron is essential protective gear for any commercial kitchen. It provides a certain level of protection against contamination and soiling of your clothes. 

Using an apron during food preparation promotes proper food hygiene and protection from accidents. Food handlers who wear aprons are less likely to accumulate burns in case of accidents.

• Food contamination prevention: The apron catches spills, splashes, and particles. This keeps your street clothes (which may carry dirt or bacteria) from coming into contact with food or surfaces. Essentially, the apron protects the food from you.
• Personal protection: It also guards you from spills of hot liquids, oils, and cleaning chemicals. For example, a long apron protects your legs from hot soup splashes or grease splatters, reducing burn injuries.
• Cleanliness indicator: A visibly soiled apron signals that it should be changed, whereas hidden soiling on clothes might go unnoticed. This reminds workers to clean up and change when necessary.
• Professionalism: Wearing an apron as part of a uniform signals adherence to hygiene standards to customers and coworkers.

Aprons prevent cross-contact between clothing and food and serve as the first line of defense against kitchen hazards.

When must a food handler change their apron?

Kitchen staff using aprons should change aprons:

• Between tasks: After working with raw proteins (meat, poultry, eggs, fish) and before handling ready-to-eat foods, or after cleaning garbage bins and surfaces.
• When soiled: Immediately if the apron becomes dirty, wet, or contaminated (e.g. spills, grease, blood). Never continue working if the apron has visible debris.
• Each shift: At the very least, start each shift with a fresh apron. Even if not visibly dirty, bacteria can accumulate over time, so daily change is recommended.
• After personal breaks: If an apron is removed (e.g. during a smoke break or restroom break without wearing it), put on a clean apron upon returning to food prep.

Following these guidelines (aligned with FDA Food Code section 2-304.11 on clean outer clothing) ensures that aprons remain hygienic and effective at protecting against contamination.

When should a food service worker take off their apron?

A food service worker should remove their apron before leaving the kitchen or food-preparation area. Specific times to take off the apron include:

• Using the restroom or breaking: Always remove the apron before entering non-food areas. Even during a quick trip, leaving it on risks spreading kitchen germs outside and vice versa.
• Taking out garbage or performing janitorial tasks: Remove any protective clothing before handling trash, cleaning restrooms, or stepping into garbage zones.
• Shift end: Take off the apron when the shift is over, then wash your hands before returning to any other duty. Aprons should never be worn outside of food areas (e.g., into dining rooms, parking lot).

After removing an apron, food workers should wash hands before putting on a fresh apron (if returning to food prep). Proper storage of used aprons (in a laundry bin or designated area) keeps contaminants contained. This practice exemplifies good hygiene by preventing cross-contamination between the kitchen and other areas.

Can you wear an apron in the bathroom?

No. Aprons must always be removed before using the bathroom. Wearing an apron in the restroom (or any non-kitchen area) risks dragging contaminants back into the kitchen.

As a best practice, unfasten and hang up your apron, wash your hands, use the restroom, then wash your hands again before donning a clean apron if you return to food prep. This simple step prevents the spread of germs and maintains food safety compliance

Is it OK to wipe your hands on your apron?

No, it is not OK to wipe your hands on your apron. Wiping hands on an apron is not acceptable because the apron is a contamination risk, not a towel. Aprons collect food particles and bacteria throughout service. Using your apron as a hand towel will transfer those pathogens back onto your hands (and later to food or surfaces).

Proper alternatives include always using designated towels, paper towels, or hand-washing sinks. Dry hands completely with a clean towel after washing and do not rely on the apron for drying. Maintaining clean hands and avoiding apron contact reduces cross-contamination.

Why is an apron considered a safety item?

An apron is considered a safety item because, as a protective barrier, it keeps contaminants on the apron instead of on the body or food. It also protects the individual wearing the apron from:

• Heat and spill protection: The sturdy material shields your clothes and skin from burns by boiling liquids, hot oil splatters, or cleaning chemicals.
• Hygiene shield: It prevents sweat or skin cells from falling onto food. Since sweat and dandruff can contain bacteria, covering up helps control this contamination source.
• Absorbent layer: In case of small spills, the apron soaks up liquids and dust, preventing them from spreading. This helps maintain a cleaner workstation.

For all these reasons, aprons are listed in food safety guidelines as mandatory protective clothing for kitchen staff.

What's the point of a half apron?

Half-aprons (waist aprons) are commonly used by front-of-house staff, such as servers and bussers. They cover the lower torso and upper legs but leave the upper body free. The benefits are:

• Mobility: They allow easier bending and walking around tables compared to full bib aprons, which is important when carrying trays or clearing tables.
• Convenience: Half-aprons usually have pockets for pens, order pads, or bottle openers, keeping these tools within reach.

• Light protection: They catch food crumbs and spills from the waist down (e.g. when serving soup or carrying plates), protecting uniforms and providing a quick visual cue of cleanliness.

However, half-aprons do not protect against overhead splashes, so they are mainly a practical choice for service staff rather than chefs.

Why should aprons be worn below the knees?

Aprons that extend below the knees offer extra protection for servers and cooks who frequently lean over tables, benches, or floor-level tasks. A longer apron:

• Catches debris: It prevents crumbs, liquids, or sauces from dripping onto clothing when clearing tables or washing dishes.
• Protects legs: In case of floor spills or when mopping, a full-length apron keeps the user’s legs dry and shields them from splashes of water or cleaning agents.
• Enhances coverage: More coverage means fewer areas where contaminants on clothing could contact food or where your clothes could touch unclean floors.

While not always mandatory, a longer apron is good practice whenever there’s a chance of significant spillage or bending. It’s another layer of defense in maintaining a clean and safe environment.

Can wearing a dirty apron contaminate food?

Yes, wearing a dirty apron can transfer germs directly into food and contaminate it. Food residue, grease, and debris on an apron become breeding grounds for bacteria. If you touch that apron and then handle food, or if the apron brushes against an open dish, those pathogens go into the food.

For example, a bloody or oily apron can drip and create a hazard on cutting boards or utensils. This is why aprons must be changed and washed regularly.

What is the biggest food safety risk when wearing dirty clothes?

The primary risk is cross-contamination. Dirty clothing and aprons harbor biological contaminats (bacteria, viruses, fungi) and physical contaminants (crumbs, hair, lint). For example:

• Pathogen spread: Studies show harmful microbes cling to fabric surfaces. When a worker with contaminated clothes touches food, equipment, or hands, they unintentionally spread pathogens.
• Cumulative contamination: Even if a single contact seems minor, repeated contacts throughout the shift can multiply contamination across the kitchen. Over time, those microbes can reach enough food to cause illness.
• Hidden hazards: Dirty clothes often look fine on the surface but can carry invisible hazards (grease, raw juices). Relying on a soiled uniform erodes all other safety measures (like handwashing), since you’re introducing new germs continuously.

Dirty clothes break the chain of hygiene. Maintaining clean attire at all times is one of the simplest yet most critical ways to prevent foodborne illness.

How can we prevent food contamination in clothing?

The best way to prevent food contamination from dirty clothing is to practice strict food hygiene protocols and grooming practices. This aspect of food safety includes following the restaurant dress code and other food hygiene kitchen rules, such as proper handwashing. 

These operations must be consistently monitored and observed to minimize the risk of causing foodborne illnesses. To do this, use checklists and comprehensive monitoring systems to ensure that all food handlers know the dress code policy and follow it accordingly.

Practically, this looks like:

• Strict laundering routine: Ensure uniforms and aprons are washed daily in hot water and dried thoroughly. Provide multiple sets so employees can change if items get dirty.
• Proper storage: Keep street clothes separate from kitchen attire. Employees should change into uniforms at work and store personal items (coats, purses) away from food areas.
• Immediate response to spills: Any time clothing or aprons become contaminated (by blood, dairy, raw ingredients), change them out immediately and wash hands before returning to food prep.
• Enforcing grooming standards: Require frequent hair washing, short clean fingernails, and no jewelry. These practices prevent contaminants from being carried on the person onto clothes.
• Using protective gear correctly: Equip staff with hairnets, beard covers, gloves, and lab coats as needed. Make it mandatory to use aprons and gloves, and audit their use.
• Training and monitoring: Regularly train staff on contamination risks. Use hygiene checklists or peer reviews during service to catch lapses (e.g., an extra shirt to cover stains, prompt uniform changes).
• Handwashing protocol: Require washing hands before putting on clean uniform or apron each shift and after any break. Clean hands mean the clothing stays cleaner longer.

Consistently applying these measures, alongside the dress code, creates multiple barriers against contamination. Many food safety plans (HACCP) emphasize personal hygiene, of which clothing cleanliness is a cornerstone.

How can you help your team remember the dress code?

Following the dress code policy is an everyday task, as well as other food hygiene operations. Forgetting to observe the proper attire for food handlers can introduce significant food safety hazards to your food business. In addition, government inspection officers are particular about keeping the workplace safe from contamination.

To ensure that your employees always follow your designated dress code, your team must have a comprehensive food safety management system. FoodDocs is more than just a regular monitoring system. It is a fast digital solution that can ensure overall consistent compliance with food safety and hygiene regulations. 

With our digital solution, you can get the following features and benefits:

• Our digital solution features automatically generated monitoring logs and checklists based on your business category that can help you maintain food hygiene, including dress code. Some of the essential food hygiene documents that our system can provide include an Employee Hygiene Checklist that includes actual dress code points to maintain.

• We also feature a Food Handler Training module where you can log digital copies of employee training certificates. Enter issuance dates and expiration of certificates, and our system will intuitively remind you when you need to renew training. Keep dress code information always up to date with this feature. 
• With our food safety application equipped with a smart notification system, your employees will never forget to perform food hygiene tasks. Our system will send alerts to responsible food workers to remind them of important food operations that need to be done on time.

Assuring food hygiene compliance is a huge task for every food business and food safety manager. Our system offers features that can help you improve efficiency while allowing you to focus on other aspects of your business.

• Set up our digital Food Safety Management System in just 15 minutes by answering questions that will describe your business category to our system.
• Save up to 20% of your time managing your food safety operations with a real-time dashboard. Use this feature from our digital FSMS to identify areas that need attention so you can apply immediate corrective actions.
• Never worry about the additional space that your documents will take with the dedicated cloud storage for your team. Store, organize, and access all digital documents through this feature.

Setting up our digital FSMS takes only 15 minutes with the help of artificial intelligence and a machine learning program. The system that our digital solution will provide for you is complete and based specifically on your food safety operations.

You can customize all automatically generated food safety monitoring logs and checklists to further fit your operations. Ensure compliance using a more efficient digital platform

Use our free 14-day trial to experience all of our system's features, and start your food safety journey with us today.

Frequently Asked Questions (FAQs)

Do you have some specific questions or clarifications regarding the dress code for food service? Check out these frequently asked questions below:

Removing an apron before using the restroom is an example of what?

Removing an apron before using the restroom is an example of good employee hygiene. Taking off the apron helps stop bacteria from spreading and reduces the risk of contamination. This is crucial in food preparation areas where cross-contamination is a concern.

What happens if a food handler comes to work in a dirty uniform?

If a food handler comes to work in a dirty uniform and extras are unavailable for the employee, they must be sent home and prohibited from working until they can come back to the workplace in a proper and clean uniform.

How often should aprons be changed?

Aprons should be changed every shift. Once a shift ends, food service employees must remove the used apron (even if it isn't visibly dirty) and put it in the laundry bin. If the apron is damaged or stained at any point, employees can replace them sooner.

Can you wear tank tops in food service?

Most food service businesses do not allow food handlers to wear tank tops as they expose too much skin. Some foodborne pathogens naturally live on human skin and can only be removed through proper handwashing. Prolonged exposure to heat and external factors can increase the risk of cross-contamination. 

Can you wear shorts to the food service? 

While no strict code prohibits wearing shorts to food service, this increases the risk of injury, burns, and cuts on the food handler's legs.

Can servers wear sleeveless shirts? 

Guidelines for restaurant server dress code policy are more lenient when it comes to sleeveless shirts. On the other hand, food handlers working at the back of the house should be warier of the kitchen dress code policy. Sleeveless shirts expose skin and have more risk of sweat dropping into the prepared food.

Can servers wear black jeans?

While less formal than black trousers, black jeans can be worn as an alternative. Casual dress code types will also depend on the local protocol of your food business.