Very few industries exhibit such a broad range of day-to-day hazards in the workplace as the food and beverage (F&B) sector. The risks are not unique to F&B. What makes the sector exceptional is their prevalence.

In any one production cycle workers typically undertake a huge range of tasks through the varied stages of processing, packing, storage, cleaning and warehousing. These tasks are often carried out in long shifts and in harsh environmental conditions. Food safety creates extra pressure in maintaining the highest standards of hygiene.

Workers routinely risk exposure to multiple injuries. Cuts to the hand and arm are frequent. However, other mechanical hazards, exposure to caustic chemicals, temperature extremes and contact with bacteria, blood, grease and oil are also commonplace.

With effective and efficient handling key to many tasks, your first consideration is suitable hand protection to defend against preventable injury.

Identifying the optimum solution is crucial. However, it can be difficult. Assessing and identifying all hazards is complicated further by the multiple risks involved. But how best to make an informed choice within this multifaceted industry?