What standards apply to food-industry boots?
To choose food-industry boots, standards make it easier to identify the levels of protection and markings suited to site constraints. The main standard remains the EN ISO 20345 series, with a transition between EN ISO 20345:2011 and EN ISO 20345:2022+A1:2024, during which both references coexist.
- EN ISO 20345:2022+A1:2024: sets out the base requirements (200 J toecap, anti-static A, heel energy absorption E, slip resistance) and options (FO, HRO, CI, HI, SR, etc.).
- EN ISO 20347: covers professional footwear without a toecap, useful if toe protection is not required.
- EN 13832: covers protection against chemicals (classes and test methods according to contact duration).
- EN 61340 / ESD: governs dissipative properties, relevant in areas sensitive to electrostatic discharge.
What types of food-industry boots are there, and for which sectors?
Food-industry boots come in different versions according to moisture, cleaning frequency and the mechanical hazards encountered on production lines. The right choice links the trade use to the expected properties: grip, water resistance, compatibility with specific areas.
- Water-repellent models: suited to workshops with frequent washing and fluid splashes.
- Water-resistant boots (WR) and an upper resistant to penetration/absorption (WPA): useful in very wet areas and during cleaning operations.
- Non-slip soles: to be favoured on wet tiled floors, to reduce the risk of falling.
- Metal-free footwear: relevant in the food industry when a design without metal parts is sought.
- Chemical protection (EN 13832): for environments exposed to certain cleaning agents and disinfectants.
- To complete protection, pair this equipment with food-industry gloves and chainmail according to the operations.
How should food-industry boots be maintained?
Regular maintenance extends the period of use and helps preserve sole grip and the water resistance of materials. Clean after each shift when the boots are exposed to water, grease or cleaning products, then leave to air dry, away from a direct heat source. Store them in a dry, ventilated place, avoiding crushing the upper, which can affect its water resistance.
Watch for signs of wear: smooth sole, cracks, delamination, loss of grip, deterioration of the lining or leaks. Replace the boots if the safety marking no longer matches the workstation's needs, or if the overall condition no longer allows reliable protection.
What specific points should be considered for food-industry boots?
In food processing, moisture, repeated washing and slippery floors make it necessary to favour boots that are easy to clean, with suitable materials and a high-performance sole. Coated microfibre uppers, or materials designed to make cleaning easier, can improve hygiene and durability over time. Comfort remains decisive: breathability and flexibility of the upper help limit sweating and discomfort during extended wear.
Markings help fine-tune the choice: WR/WPA for water, SR for slipping, FO or HRO according to sole constraints. If an anti-static (A) or ESD property is required, check the compatibility of the floor and the condition of the soles, as wear, dirt and moisture affect performance.