If you’ve ever worked in a freezer or even just walked in and out of one for brief periods of time, you know—it’s cold! But, exposing employees to harsh conditions can no longer be acceptable.
Case in point—the human body wasn’t designed to work in sub-zero temperatures, yet the majority of frozen food operations still conduct warehousing activities manually, says Dan Labell, president of Westfalia Technologies, Inc.
Specialized Focus: Dive deep into the unique challenges and opportunities within the temperature-controlled food sector.
Industry Insights: Stay informed on critical topics such as energy management, packaging solutions, food safety, food processing, and supply chain logistics.
Comprehensive Coverage: Access in-depth editorial content that addresses the pressing business issues facing the chilled, refrigerated, and frozen food industry.