How to carry out cooking apron inspection?
Cooking Apron Inspection refers to the quality inspection of cooking aprons which are very common in garment inspections. It is the simplest garments therefore it is a good starter for new inspectors.
A apron is a garment of cloth or leather or plastic or other material that is tied about the waist and worn to protect your clothing. A apron is only made of two parts, body and straps. Therefore you can say it is the simplest garment, because some items are even without a pocket on body. It is a good starter for new inspectors to check. But it is a garment, therefore all criteria for garments are suitable for aprons.
There are 2 categories of cooking aprons: Waist apron and Bib apron. Waist aprons are those aprons which are tied to the wearer’s waist only while bib aprons are tied to both waist and neck of the wearer. Both categories of cooking aprons are common in markets. Below is the checklist for aprons.
Cooking Apron Inspection
- All stress points such as pockets, straps ends must be bartacked
- Hemming stitches are good without run off stitches
- The body material is no any fabric defects on
- Size measurements are all within tolerance according to specifications
- Reconfirm the function or testing it. For example, colourfast to wash and water as it is frequently washed. Water repellent and waterproof, or flame retardant can be test with a simple way.
- All labels are correct to specifications.
- Packaging way is correct, which brand are outward.
