When should food employees change to a fresh apron?

Changing to a fresh apron is essential for maintaining proper food safety practices. When an apron becomes dirty, it can harbor bacteria and contaminants that could be transferred to food, equipment, or surfaces—potentially leading to foodborne illnesses. Regularly changing aprons in response to dirtiness helps mitigate this risk and ensures that employees maintain a clean and professional appearance, which aids in upholding safe food handling standards.

While there are other times when it might be appropriate to change an apron—for example, before handling raw foods to prevent cross-contamination or after a shift—these do not universally apply to all situations. The primary focus should always be on cleanliness, hence the condition of the apron being dirty is the most critical factor in determining the need for a change.