What Standards Must Food Industry Footwear Meet?

Food industry workers are exposed to wet, greasy, and irregular surfaces, as well as potential chemical spills. Inadequate footwear increases the risk of workplace accidents and cross-contamination.

 

In the fast-paced environment of food processing, safety and hygiene are paramount. Footwear designed for the food industry must meet stringent standards to protect workers from slips, falls, contamination, and electrical hazards. Understanding these requirements is essential for manufacturers, distributors, and end-users to ensure compliance and maintain a safe workplace.

 

 

Why Proper Footwear Matters in the Food Industry

Food industry workers are exposed to wet, greasy, and irregular surfaces, as well as potential chemical spills. Inadequate footwear increases the risk of workplace accidents and cross-contamination. Food industry footwear that meets recognized standards provides slip resistance, protects against punctures and impacts, and can be easily sanitized to meet food safety guidelines.

 

Regulatory Bodies and Key Standards

Several international and regional organizations define performance criteria for industrial and food-grade footwear:

• ISO/EN (International Organization for Standardization / European Norms):

• EN ISO 20345: Specifies safety requirements for protective footwear (e.g., steel toe caps).

• EN ISO 20347: Covers occupational footwear without protective toecaps, used in environments where impact risks are minimal but slip resistance is essential.
  • ASTM (American Society for Testing and Materials):

• ASTM F2913: Measures slip resistance on polished steel and ceramic tile surfaces.

• ASTM F2413: Defines performance requirements for protective (i.e., safety toe) footwear in the U.S.
  • ANSI (American National Standards Institute):

• ANSI Z41 (superseded by ASTM F2413) historically set standards for impact and compression resistance.
  • NSF (National Sanitation Foundation):

• NSF/ANSI 2: Covers food equipment sanitation, which can extend to shoe covers or dedicated footwear in processing areas.

 

Slip Resistance

Footwear must deliver excellent grip on wet and oily surfaces to reduce slip-and-fall incidents.
• Test Methods: EN ISO 20344 Method F tests slip resistance under defined conditions, while ASTM F2913 uses a tribometer to measure dynamic coefficient of friction on contaminated floors.
• SRI Rating: Some manufacturers provide a Slip Resistance Index (SRI) to help buyers compare performance. Aim for footwear with an SRI above 0.40 for wet environments.

 

Material and Design Requirements

Materials used in food industry boots must be durable, non-absorbent, and easy to clean:
• PU (Polyurethane) and PVC (Polyvinyl Chloride): Lightweight, oil- and chemical-resistant, and washable.
• Rubber Outsoles: Provide flexibility and grip but should have tread patterns designed to channel away liquids.
• Seamless Construction: Minimizes crevices where bacteria can accumulate.

 

Hygiene and Cleanability

Maintaining a hygienic environment is a regulatory requirement in food processing:
• Waterproof and Wash-Down Friendly: Footwear should withstand high-pressure wash-downs and exposure to sanitizing agents without degradation.
• Antimicrobial Treatments: Some shoes are treated with silver-ion or other antimicrobials to inhibit bacterial growth.
• Removable Insoles: Facilitate thorough cleaning and drying, reducing odor and microbial buildup.

 

Electrical Hazard Protection

In areas with electrical equipment or conveyors, static-discharge and insulation are critical:
• ESD (Electrostatic Discharge) Footwear: Dissipates static to ground, protecting sensitive electronic controls and reducing worker discomfort.
• EH (Electrical Hazard) Rated: ASTM F2413 EH-rated footwear provides secondary protection against live electrical circuits up to 600 volts.

 

Durability and Comfort

Long shifts demand footwear that combines protection with ergonomic support:
• Shock Absorption: Cushioning midsoles reduce fatigue and lower the risk of musculoskeletal disorders.
• Ankle Support: High-cut models stabilize the ankle on uneven surfaces.
• Breathability: Perforated or mesh panels improve air circulation, reducing sweat and chafing.

 

Certification and Compliance

Always verify that chosen footwear carries the appropriate certification marks:
• CE Marking: Indicates conformity with European safety standards (e.g., EN ISO 20345).
• ASTM/ANSI Labels: Should list impact (I) and compression (C) ratings, along with any ESD or EH classifications.
• NSF Listing: For zones requiring strict sanitation controls.

 

Choosing the Right Footwear

When selecting footwear for a food industry setting, consider:

1. Environment: Wet vs. dry areas, presence of chemicals or oils.

2. Risk Factors: Impact hazards, puncture risks, electrical exposure.

3. Maintenance Protocols: Frequency of wash-downs and sanitizing procedures.

4. Employee Comfort: Fit, weight, and ergonomic features to promote compliance.

 

Conclusion

Meeting the rigorous standards for food industry footwear is non-negotiable for safety, hygiene, and regulatory compliance. By choosing footwear that adheres to ISO, ASTM, and NSF requirements—and that offers superior slip resistance, cleanability, and ergonomic support—companies can protect their workforce and maintain high food safety standards. For guidance on selecting certified food-grade footwear or to connect with a reputable supplier, please contact us.