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 and packing industries are no exception.

According to the National Safety Council, occupational injuries occur every seven seconds in the United States. Stringent regulation for the health and well-being of employees has led to advancements in processes, safety procedures, and first aid protocols to treat the injured.