In brief
In Yenişehir the pepper harvest usually starts at the beginning of July and lasts until the first frost; the number of workers in sorting and packing warehouses multiplies during this period. Seasonal workers are covered by induction training, pre-employment examination and registration obligations from their first day. Bans on heat, piece-rate and night work for young workers, capsaicin irritation of the hands and eyes with hot varieties, crate handling and long periods of standing are the main issues to plan before the season starts.
The pepper season and packing warehouses in Yenişehir
In agriculture, Yenişehir's name is linked with peppers. Yenişehir Pepper is a designation of origin registered in 2022 on behalf of Yenişehir Municipality and the Bursa Province Livestock Development Association, and its geographical boundary is the Yenişehir district. According to the registration details, the pepper is grown in greenhouses and in the open field; the first harvest usually begins at the start of July and continues until the cold sets in or frost falls. Peppers are picked by hand at the stem and taken to processing and packing warehouses, where they are sorted by colour, size and shape and prepared for sale loose or in food-grade packaging.
This calendar means that in the sorting and packing warehouses on the plain, the number of workers rises rapidly throughout the summer, and the work is done in the heat, standing and with repetitive hand movements. Safety in a pepper processing plant is therefore not an annual file but an arrangement rebuilt at the start of each season. For general service information in the district see our Yenişehir page, and for other topics in the food sector see our food page.
Safety in a pepper processing plant: the risk map
Although the jobs in the warehouse are similar, the leading risk in each section is different:
| Section | Main risk | Priority measure |
|---|---|---|
| Crate receipt and unloading | Manual lifting of full crates, forklift and pallet truck traffic | Crate fill limit, separating pedestrian and vehicle routes |
| Washing and sorting belt | Entrapment in the conveyor, wet floors, repetitive hand movements | Belt guards and emergency stops, non-slip flooring, rotation |
| Stem cutting and trimming | Knife cuts, burning of the skin with hot varieties | Sharp, suitable knives, cut- and chemical-resistant gloves |
| Drying (if carried out) | Fire and exhaust gas from the dryer burner, hot surfaces, capsaicin dust | Burner maintenance, ventilation, eye and respiratory protection |
| Packing and labelling | Prolonged standing, short-cycle manual work | Table height, anti-fatigue mats, break schedule |
| Palletising and loading | High stacks, tipping over, the ramp | Stack height limit, ramp and wheel chocks |
| Cold store | Cold and being trapped behind the door | Door that opens from inside and an alarm |
For belt and machine guards see our article on safety in food machinery, and for cold stores see our article on working in a cold store.
Seasonal packing workers: obligations from day one
The thought "they'll work three months and leave" is the most common mistake with seasonal workers. The legislation makes no distinction by duration; a seasonal packing worker is covered by OHS from their first day.
- Induction training: Under the 2026 training regulation, it is given before starting work, lasts at least 2 hours, is face-to-face and hands-on, and is documented with a signed record. Warehouse rules, the belt stop button, lifting crates, PPE and emergency exits are shown on site during this training. We explained how to set up the programme in our article on the induction training programme.
- Basic training: Completed within 3 months at the latest of starting work. If the season lasts less than three months, scheduling basic training in the first weeks of the season is the safest approach.
- Pre-employment examination: Carried out on starting work under Art. 15 of Law No. 6331; in hazardous and very hazardous work nobody can start without a fitness-for-work report.
- First aiders and support staff: One first aider is needed for every 20 workers in less hazardous and every 15 in hazardous workplaces. When headcount rises during the season, update this number and the firefighting, rescue and protection teams.
- Service times: The workplace physician's and OHS specialist's times vary with the number of workers. See the new times for the season with the OHS obligation calculator.
The hazard class is determined not by the seasonal nature of the work but by the NACE code of the main activity carried out at the workplace; check your code using the method in our article on how to find your hazard class. If some workers come with their families from other provinces, our article on OHS for seasonal agricultural workers also offers guidance on transport and accommodation.
Young workers: permitted work and prohibited conditions
The rules are clear for under-18s who apply to packing warehouses during the summer holidays. Employing children who have not reached 15 is prohibited as a rule. Annex 2 of the Regulation on the Procedures and Principles for Employing Child and Young Workers lists "fruit and vegetable drying and processing work" among the jobs young workers may do. However, Art. 5 of the same regulation states that, even in permitted work, those under 18 may not be employed under the following conditions:
- Work requiring working in excessively hot or cold environments,
- Work requiring close attention and standing without a break,
- Work paid on a piece-rate or bonus basis,
- Work falling in the night period,
- Work beyond their physical and psychological capacity according to the workplace physician's report.
Pay per crate, work in a closed warehouse in the July heat and night shifts at the peak of the season, all common in packing warehouses, run directly counter to these prohibitions. Keep young workers away from these tasks, and repeat their periodic examination at least every 6 months. For details, see our article on child and young workers.
Capsaicin skin irritation and eye burning
Yenişehir Pepper is generally a sweet pepper, but there are hot examples too, and warehouses often process other hot varieties as well. Capsaicin, which gives the heat, causes burning and redness of the skin and, if it gets into the eyes, severe burning and watering. Contact increases during stem cutting, trimming, slicing and especially crushing or grinding dried peppers. The following rules work on site for capsaicin skin irritation:
- Gloves: Those working with hot varieties use liquid-proof gloves such as nitrile; if knives are used, these are worn over a cut-resistant glove. A torn glove is replaced immediately.
- No touching the face: The eyes, nose and face are not touched with gloves or unwashed hands. Workers who wear contact lenses are warned specifically about this.
- Removing gloves and washing hands: Gloves are removed so that the outer surface turns inwards; hands are washed with soap and plenty of water. Because capsaicin dissolves in oil, rinsing with water alone may not stop the burning.
- Eye protection: Safety glasses with side protection are used for cutting, crushing and grinding; an eyewash station or eyewash bottle is kept near the work point.
- Dust: The dust created when crushing and grinding after pepper drying causes coughing and sneezing; local exhaust ventilation and a suitable dust mask are considered.
Working continuously with gloves and wet hands can also irritate the skin. Refer workers with redness, cracking or itching on their hands to the workplace physician; our article on occupational dermatitis helps with differential diagnosis.
Crate handling, standing work and heat
The biggest load in agricultural produce packing is the crate. The manual handling legislation sets no kilogram limit; it first requires an arrangement that eliminates the need for manual handling, then an assessment of the load, the environment and the task together. The most effective measures in warehouses are: marking a crate fill line, picking crates up from pallet or trestle height rather than from the floor, setting up the flow of empty and full crates with a conveyor or pallet truck, and not stacking above shoulder height.
Workers at the sorting and packing table spend most of the shift standing. Make table heights adjustable for short and tall workers, use anti-fatigue mats, identify tasks that can be done seated, and write short hourly breaks into the schedule. In July and August the heat load in a closed warehouse rises; you can adapt the approach in our article on heat stress and WBGT to the warehouse for a cool rest area, cold drinking water and adjusting the pace of work.
We plan the pre-season risk assessment and training plan through our OHS specialist service, and induction and basic training with warehouse-specific content as part of our OHS training.
Frequently Asked Questions
Is OHS training mandatory for seasonal workers?
Yes. Induction training is given before starting work, lasts at least 2 hours and is face-to-face; basic training is completed within 3 months at the latest of starting work. A short season does not remove these obligations.
Can a 17-year-old work in a pepper packing warehouse?
The regulation lists fruit and vegetable drying and processing among the jobs permitted for young workers. However, excessively hot environments, standing without a break, piece-rate pay and night work are prohibited; a young worker should not be placed in this job unless these conditions are met.
What should be done if capsaicin gets on the hands?
Gloves are removed so that the outer surface turns inwards, hands are washed with soap and plenty of water, and the face is not touched. If it has got into the eyes, the eyes are rinsed with plenty of water; if the burning does not stop, the worker is referred to a healthcare facility.
How is the hazard class of a packing warehouse determined?
The class depends not on the seasonal nature of the work but on the NACE code of the main activity carried out at the workplace. If there is more than one main activity, the higher class applies.
A certified specialist matched to your hazard class: site inspections, approved logbook, training plan, annual plan and report follow-up.
Bursa SİSTEMER OSGB Technical Team — written from the field experience of our OHS specialists and workplace physicians. Legal information is valid as of the publication/update date; contact us for an assessment specific to your business.