How do I get blood out of an apron or uniform?
Sources last checked
You cut your finger on the slicer and the blood got on your apron.
The short answer
Blood is a protein stain. Heat sets it, so only cold water. (American Cleaning Institute; Pacific Northwest Extension)
Do this now
- Put on gloves to handle a bloody apron. (OSHA)
- Run cold water through the stain. Do it at once. (Pacific Northwest Extension; American Cleaning Institute)
What to use
- Rub in bar soap or liquid detergent under cold running water. (University of Georgia Extension)
- Soak a dried stain in an enzyme product. (American Cleaning Institute)
Before the dryer
Never do this
- Never use hot water on blood. It sets the stain. (American Cleaning Institute)
When to give up
- Keep it out of the dryer if the stain stays. Some stains do not come out. (American Cleaning Institute; Texas A&M AgriLife Extension)
Check the care tag first. Test any stain remover on a hidden spot. A stain that sets in the dryer is much harder to move, so look before you dry.
The words of the sources
Each step above, quoted from the page it comes from.
“Soak in cold water (do not use hot water as it will set blood stains).”
“Treat blood stains immediately. First run cold water through stain.”
“employees who have contact with contaminated laundry wear protective gloves”
“Rinse fresh stains in cold running water and rub with bar soap or liquid detergent.”
“Pretreat or soak in warm water with a product containing enzymes.”
“shall not be sorted or rinsed in the location of use”
“Contaminated laundry shall be handled as little as possible with a minimum of agitation.”
“Do not put it in the dryer until the stain is removed.”
“not all stains can be removed”
This is general information, not legal advice. Rules can change and your local health department has the final say. Check with them before you open or change how you work. CleanCleaver is a food safety app, not a laundry authority: follow your garment's care tag.