Noise, heat, cold, and UV exposure are common and ongoing hazards in commercial seafood work. Crews often work in loud mechanical environments and outdoors where weather and conditions can change quickly.

These hazards are usually recognised in general safety guidance and broader primary industry resources, but they are less visible in seafood specific information that fishers can easily find and use.

Environmental and exposure risks often sit in the background of incidents. They can contribute to fatigue, reduced alertness, poor communication, discomfort, and dehydration, but are not always recorded as the main cause, which makes them harder to track in incident data.