The presence of Listeria monocytogenes in the dairy environment remains a food safety challenge. The source of microbial contamination may include employees and their personal protective equipment (PPE). This study investigated the effectiveness of cleaning protocols (i.e., detergents and mechanical action) and three chemical sanitizers commonly employed at dairy facilities against Listeria innocua contamination on different types of gloves, aprons, and boots. Coupons made of PPE material were inoculated with a two-strain cocktail of L. innocua suspended in either Phosphate Buffered Saline (PBS) or skim milk to determine the potential effect of organic matter. In general, peroxyacetic acid (0.20% (v/v)) was more effective at reducing Listeria counts on aprons and gloves compared to chlorine and quaternary ammonium at 200 ppm. Depending on the type of sanitizer, Listeria reductions ranged from 1.95 to 4.72 and 1.52 to 4.60 log CFU/in