• Chemical Exposure - Workers often handle cleaning agents, sanitizers, and other chemicals that can cause skin irritation, burns, or respiratory issues if proper precautions aren’t taken.
• Slips, Trips, and Falls - Wet or greasy floors, spills, and uneven surfaces are common in food processing environments, leading to the risk of slips, trips, and falls, especially in areas with heavy foot traffic.
• Ergonomic Risks & Physical Strain - Repetitive tasks, awkward postures, and heavy lifting can lead to musculoskeletal disorders, including back pain, joint strain, and repetitive stress injuries.
• Heat Stress - In some food and beverage manufacturing environments, workers may be exposed to high temperatures from equipment, ovens, or hot surfaces, which can cause heat exhaustion or burns.
• Dust and Particulate Matter - Some of these manufacturing environments like drink powders, milling or granaries may generate airborne dust or particles that pose respiratory risks if proper ventilation and respiratory protection aren’t in place.
• Noise Exposure - Continuous exposure to loud machinery or equipment can lead to hearing loss or damage over time without proper hearing protection.
• Contamination Risks - If HACCP or Food Safety Plans aren’t followed correctly, workers may expose food products to contamination risks from microorganisms and food-borne pathogens, allergens or foreign materials.

FDA 21 CFR Part 177: is part of the Code of Federal Regulations (CFR) that pertains to food safety in the United States. Specifically, Part 177 regulates materials that come into direct contact with food, ensuring that they do not compromise food safety or quality.

ANSI/ISEA 105: addresses the classification and testing of hand protection for specific performance properties related to chemical and industrial applications. This standard provides performance ranges related to mechanical protection (cut-resistance, puncture resistance and abrasion resistance), chemical protection (permeation resistance, degradation) and other performance characteristics such as ignition resistance and vibration reductions based on standardized test methods.

EN 374: a European standard that specifies requirements and testing methods for protective gloves against chemicals and microorganisms

• EN 374-1: terminology and performance requirements; defines chemical and microorganism protection
• EN 374-2: focuses on resistance to liquid and air penetration
• EN 16523-1: details the resistance of glove materials to chemical permeation
• EN 374-4: tests material degradation upon chemical exposure
• EN 374-5: evaluates gloves for protection against bacteria, fungi and viruses

EN 407-Heat Protection: a European standard for protective gloves designed to safeguard against thermal risks, such as heat and fire

• Resistance to Flammability (Level 0-4): assesses how long a glove material continues to burn after exposure to a flame
• Contact Heat Resistance (Level 0-4): measures the protection against direct contact with hot surfaces at temperatures from 100°C to 500°C
• Convective Heat Resistance (Level 0-4): tests a glove's ability to delay heat transfer from a flame
• Radiant Heat Resistance (Level 0-4): evaluates protection from radiant heat sources, such as furnaces
• Small Splashes of Molten Metal (Level 0-4): indicates resistance to small quantities of molten metal

ASTM F1760 for Blood Penetration: is a standard that specifies testing methods to evaluate blood penetration resistance of protective clothing and materials, particularly in the context of medical and emergency response industries. The test is designed to assess how well materials, including gloves and protective garments, can prevent the penetration of bloodborne pathogens and other potentially infectious materials.

OSHA 29 CFR Hearing Protection Standard: is a standard for Occupational Noise Exposure, which sets the regulations and guidelines for hearing protection in the workplace.