From the oil industry to mining, agriculture to research, any working environment that puts employees in close proximity to occupational hazards such as potentially harmful chemicals must make workplace safety a priority. The food processing, meat packing, and poultry processing industries are no exception.
In addition to physical hazards like high noise levels, cuts, and musculoskeletal disorders, exposure to substances like ammonia, carbon dioxide and carbon monoxide can pose another risk to employees in the meat packing and food processing industries.