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DIN 10524

Standard DIN 10524

Food hygiene - Workwear in food businesses

In view of growing consumer demands and global trade networks, there was a need for a uniform standard to minimise the risk of contamination from inadequate workwear. Against this background, DIN 10524 was created, which is essential for food hygiene and workwear in food businesses. This is because it specifies the requirements for suitable and clean workwear.

The DIN 10524 standard not only contains hygiene requirements, but also provides recommendations for the selection, use and cleaning of clothing. The standard-compliant workwear is largely determined by the hygienic risk in the respective food production.

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Questions and answers about EN 10524*

What is EN 10524?

DIN standard 10524 describes the legal requirements for workwear in food production. It explains how workwear for the food sector should be manufactured, selected, used and reprocessed, taking into account the specific requirements of each workplace.

The objective is to avoid negative influences on food caused by inappropriate workwear and to optimise hygiene when handling food. The DIN 10524 standard therefore helps food manufacturers, textile service providers and textile cleaning companies to comply with the legal requirements and thus makes it easier to maintain hygienically perfect conditions when handling food with regard to workwear.

Here you will find a large selection of DIN 10524-compliant workwear for food businesses.

How can DIN 10524 be integrated into existing HACCP systems?

DIN 10524 can be seamlessly integrated into existing HACCP and ISO systems by anchoring it as an additional control point in the risk analysis and hazard assessment. In HACCP concepts, for example, the special requirements for workwear are taken into account as a preventative measure to identify and specifically control potential sources of contamination.

Within ISO-certified quality management systems, compliance with DIN 10524 can be checked as part of regular internal audits and management assessments. By creating specific SOPs (Standard Operating Procedures) for selection, cleaning and change intervals, the standard-compliant handling of workwear is documented and continuously improved. In this way, the standard not only supports compliance with legal requirements, but also contributes to the optimisation of overall food hygiene.

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What risk classes are there in DIN 10524?

How workwear must be equipped depends primarily on the hygienic risk in the production of food. A distinction is made between the following three risk classes:

DIN 10524 - Risk class 1:

Low requirement for the protective function of work clothing (low hygiene risk): Handling of non-perishable foodstuffs or ingredients. The product is processed or washed by the manufacturer or consumer. Change of workwear in food production in class 1 is usually weekly, an earlier change may be necessary if soiled.

Areas of application Risk class 1: Use in the pharmaceutical, cosmetics or food industry, e.g. fruit, vegetables, fresh fish, flour (grinding) herbs, spices, packaged frozen food, pasta, jars, cans.

DIN 10524 - risk class 2:

High protective function of work clothing required (high hygiene risk): Handling of unpackaged, perishable foodstuffs or ingredients. Especially if food is not further processed and microorganisms can multiply in or on it. Work clothing should generally be changed daily, but may need to be changed earlier if soiled.

Areas of application Risk class 2: Use in the pharmaceutical, cosmetics or food industry, e.g. unpackaged food, sausage, cheese, salads, cakes, soft drinks, alcoholic drinks, confectionery, salting/smoking, fermenting, preserving.

DIN 10524 - risk protection class 3:

Very high protective function of work clothing must be ensured (highest hygiene risk): Handling of unpackaged, edible, perishable food (which is no longer heated). Change of workwear in food production in class 3 on a daily basis; if soiled, it must also be changed in between.
Areas of application Risk class 3: Use in the pharmaceutical, cosmetics or food industry, e.g. fish, tartare, ready-made salads, chilled ready meals, ice cream, dairy products.

*As these are abbreviated summaries of mandatory occupational health and safety standards, this article does not claim to fully reflect the requirements defined in the standards. Although this article is regularly revised by our experts, we cannot guarantee that the information is up-to-date and correct.