Food & beverage

Author: Harry Twyford, Head of Customer A bottling plant never really stops. Lines run around the clock, product moves fast, and the moment it's packed, it's on the move; onto pallets, into a warehouse, and out to dispatch. It's productive. But it's also where a lot of safety risk sits because it means forklifts and people are sharing the same floor all day, every day. In the United States, regulators are clear that forklifts are among the most dangerous equipment in any plan

See how Epicurean Dairy used inviol on existing CCTV to reduce risk 48%.

The hazards that define this industry Every manufacturing environment has risks. What makes food and beverage unique is the combination of factors that exist simultaneously: wet and slippery surfaces, fast-moving machinery, temperature extremes, chemical cleaning agents, forklifts operating in the same space as people on foot, and a workforce that often includes seasonal or temporary staff who may be less familiar with site-specific procedures. Slips, trips, and falls In a fo