Abstract
This studyis dedicated to a comprehensive evaluation of the ergonomic, hygienic, and protective properties of specialized workwear for chefs6 aimed at increasing the level of occupational safety in food production envionments. The main focus is placed on two types of materials: Panacea Premium B7420 fabric, applied in the design of protective apron. The purpose of the research is to scientifically justify a safe and ergonomic clothing model, taking into account the biomechanical characteristics of chefs’ professional activites. Laboratory tests were conducted to determine the physical and mechanical strength of the materials, air permeability level, thermal resistansce, moisture absorption, burning dynamics, and sanitary-hygienic properties. Additionally, an ergonomic assessment of apron performance was carried out during typical production movements such as bending forward, raising arms, rapid torso rotation, and prolonged standing. The Proban material demonstrated resistance to high temperatures, the ability to self-extinguish, and structural stability when exposed to hot oil splashes, confirming its effectiveness as a protective barrier. The obtained results showed that Proban significantly increases the level of protection against heat exposure, open flame, and thermal hazards. Based on the findings, a scientifically grounded model of a two-component set of specialized workwear was developed, meeting the requirements of safety, comfort, and functionality.