In meat processing, hand protection has been standard practice for years. With fish, it’s often lumped in as an afterthought to meat processing. That’s a mistake. Wet, cold work surfaces, slippery scales…
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EN ISO 13997 Explained: Why Does Cut Protection Classification End at Level F?
Anyone comparing technical data sheets for cut resistant gloves will quickly come across terms such as 30 Newton, performance level F or EN ISO 13997. The highest classification level often raises questions.…
NIROFLEX FIX now available in a magnetic version
The niroflex fix will now be manufactured using magnetic stainless steel wire grade 1.4362. This further develops the proven chainmail glove while retaining the features users already know. Ring size, fit and…
What does cut resistance class 5 mean for gloves?
Anyone selecting protective gloves for work environments with a risk of cuts will often come across the term “cut protection level 5”. At first glance, the meaning seems clear: level 5 stands…
Chainmail Glove or Cut-Resistant Glove? A Practical Guide for Everyday Operations
In commercial kitchens and meat processing facilities, occupational safety, hygiene, and efficient workflows must go hand in hand. At the same time, knives are among the most important tools used on a…
Longevity & Hygiene: How to Keep Protective Gloves Serviceable Longer in Wet Areas
In food production, working days are long and the demands placed on PPE are high. In wet areas, a glove must not only protect employees, but also meet strict hygiene requirements. As…
Hand Protection in Wet Food Processing Environments
Moisture is part of everyday operations in many areas of food production. Wherever meat, fish, fruit, or vegetables are processed, water, cleaning agents, and production residues are regularly present in the working…
Cut Injuries in Meat Processing: Minimize Risks with niroflex
Cut and Puncture Injuries in Meat Processing Cut and puncture injuries are among the most common workplace accidents in meat processing. Even minor injuries can endanger employee health, interrupt production processes, and…
CUT-RESISTANT GLOVES IN FOOD PRODUCTION: SAFETY FOR EMPLOYEES ACROSS ALL FOOD AREAS
Cut Injuries in Food Production Cut injuries are among the most common workplace accidents in food production – and they are often underestimated. Even minor injuries can jeopardize employee safety, disrupt production,…
CUT AND PUNCTURE RESISTANT GLOVES IN MEAT PROCESSING: PREVENT CUTS AND STAB INJURIES
Cut and Puncture Injuries in Meat Processing Cut and puncture injuries are among the most common workplace accidents in meat processing. Even minor injuries can compromise worker safety, disrupt production, and generate…