Program Name: Certificate Course
in Food Production & Kitchen
Module 4
Protective Clothing & its Maintenance
Session 14
Types of Protective Clothing
Learning Outcomes
• To know about the types of protective
clothing.
What will I learn
• Types of protective clothing
• White hat
• White necktie
• White chef coat
• White apron
• Check trouser
• Slip resistant shoes
• Dish cloth
• Name tag
Types of Protective Clothing
• A white hat
• A white necktie
• A nametag (optional)
• A white chef coat
• A dish cloth
• A white apron (knee length)
• A check trouser
• A slip resistant shoe
White Hat
• It is designed in such a way to maintain the hygiene while working.
• The white hat helps in protecting the hair from smoke and oil in the
kitchen.
• It allows the air to circulate on top of the head.
• It absorbs the perspiration from forehead and avoids hair falls too.
• It is mandatory for all kitchen personnel to wear the cap while
working in the kitchen.
White Necktie
• It can be of any colour which some times reveals about the
designation of the personnel too.
• The necktie is generally a large triangular light cloth which is folded
and worn like a normal tie.
• The actual purpose to wear this is for absorption of perspiration and
guard the neck.
White Chef Coat
• The most important protective clothing for any kitchen personnel is
the chef coat.
• It can be of different colours but white colour is preferred as it is very
easy to identify any stains on it.
• It protects the body from heat of stoves and splashes from boiling
liquids.
• It also protects the body from extreme cold while entering the deep
freezer or walk-in room.
White Apron
• The apron is designed to protect the lower body from different
accidents which can occur while working.
• It is worn around the waist and sometimes hanged from the neck.
Check Trouser
• Trouser is the protective clothing which should be comfortable to
wear.
• It protects the lower part of the body which is not guarded by the
apron.
• It can be of different pattern but the check pattern is common in the
hospitality industry.
Slip Resistant Shoes
• Shoes are very necessary for the protection of the food production
personnel.
• It should be non-slippery, comfortable, protective toes and should
not absorb water.
Dish Cloth
• It is kind of a tea towel.
• It is very helpful in protecting the kitchen personnel from heat while
handling hot pans and pots.
• It is neatly folded and hanged on left side of the waist.
• It should be always dry while using for hot pans and pots.
Name Tag
• It is an optional part of the clothing of kitchen personnel.
• It is generally worn on the left of chef coat.
Summary
Following are the protective clothing worn by kitchen
personnel:
• White hat
• White necktie
• Nametag (optional)
• White chef coat
• Dish cloth
• White apron (knee length)
• Check trouser
• Slip resistant shoes
Activity (Match the Image with the Name)
Apron Chef Coat
Chef Hat Necktie