Tucker Safety Products



What you spend money on reflects your values. No one wants to waste money, yet if you purchase protective apparel that does not do the job, are you spending money wisely? With proper use of Effective Protective Apparel, you will reduce burn injuries, lower workman’s compensation insurance rates, increase productivity, and improve employee satisfaction.

There are four major points that should be addressed when choosing Effective Protective Apparel™ for burn and cut injury prevention:


You want each garment to cover the areas of the body in need of protection, and these products should protect the worker from all elements including hot liquid, grease, and especially STEAM, no matter which station they are working.


Sanitation IS safety! All kitchen apparel needs to be washable, and you should be able to effectively and easily clean these products with the available means in your own operation (washers and dryers, dishwasher, sink, etc.)


The per-piece price off of an invoice is not an accurate indicator of the actual cost. It is easy to recognize that frequent bulk orders of ineffective, short-lived products at a lower price can actually cost more in the long haul.


Effective protective apparel should fit the person using it and be comfortable to wear. You can have the best apparel available, but if it is not worn, it is rendered ineffective. Bear in mind, you have zero protection if the glove or apparel is not worn.


When looking for personal protective equipment that is effective and won’t fail you when you need it the most, consider the following questions. If you answer “no” to any of these questions, then the PPE you’re considering is not designed to effectively protect people or food in a commercial foodservice environment.

Is it Truly Safe?

  • Does it protect the user from the operating temperature of the equipment?
  • Is it impervious to the elements found in all commercial foodservice operations such as hot liquids, grease, and especially steam?
  • Can it be used directly after washing, i.e. when wet?

Is it Sanitary?

  • Can it be washed and sanitized to maintain the sanitation level necessary in foodservice?
  • Can it be washed with the type of equipment you have in your operation (e.g., washer/dryer, three-compartment sink, or even the dishwasher)?
  • Can it be washed and dried daily to handle 25 washes or more?
  • Can it be washed at the sink and taken directly back into service while wet?

Does it Provide Value?

  • If it lasts longer, does it actually cost less to use?
  • Does it last long enough to reduce ordering, storage, and shipping costs?
  • Will it help lower insurance costs, especially with an accompanying safety program?
  • Most importantly, is the manufacturer willing to back their claims in writing and guarantee your satisfaction if the product does not work the way you need for it to work?