What type of apron should food handlers wear?

Food handlers should wear a clean, reusable apron made of a non-absorbent material because it helps to maintain personal hygiene and limit the risk of contamination during food preparation. Non-absorbent materials ensure that liquids do not seep into the fabric, thereby preventing the growth of bacteria and the transfer of contaminants to food.

A clean apron is essential to ensure that food handlers do not carry pathogens from one area or task to another. Using a reusable apron promotes sustainability, as long as it is maintained properly through regular washing. This practice aligns with food safety standards that emphasize cleanliness and the reduction of cross-contamination in food service environments.

Other options, like disposable aprons, while they can be useful in certain situations, might not provide the same level of durability or environmental benefits as reusable ones. Dirty cloth aprons pose a significant hygiene risk, as they can carry harmful substances. A plastic kitchen towel does not serve the protective function of an apron and is designed for drying rather than safeguarding against food contamination.