Clients in the News: The human body isn’t designed to work in sub-zero temperatures, yet the majority of frozen food operations conduct warehousing activities manually, requiring workers to physically withstand harsh environments. This is not only risky for the worker, but also the operation as a whole. With workers taking frequent, but necessary “warm-up” breaks and the need to move product out of the freezer and into a more favorable environment for picking, the organization is quick to realize inefficiencies in time, labor and energy usage. Read more: