Planning clean uniform spares for a busy kitchen rota.

Start with your hygiene procedure

The Food Standards Agency advises food handlers to wear suitable, clean clothing and to use protective clothing where appropriate. Work from the procedures your business uses for its own environment and responsibilities.

Count the garments out of circulation

Take the busiest shift and count the employees who need a change. Add garments still in the laundry, then estimate a reserve for urgent replacements. Keep commonly requested sizes close to the changing area.

Record the exact issue

Label clean stock by role, garment code and size. Take one sample through the actual laundry cycle before buying the full size run. Use the calculator to estimate initial issue quantities and your stock sheet to set reorder points.

• Food Standards Agency personal hygiene guidance
• Browse chef jackets
• Use the free quantity calculator