A work physiological study was conducted during three different types of work in cold stores, i.e., at dairies and in the cutting and packaging of meat. Peripheral cooling, especially of the fingers and hands, was noted in all the subjects. The work load was relatively light for the packers but varied considerably in the dairy work. In both dairy and packaging work, clothing was unsatisfactory in terms of thermal insulation and flexibility. The butchers were subjected to less cooling, as a result of a relatively intense but even work rate and clothing adapted to the work. The subjects were very capable of perceiving temperature changes in the peripheral parts of their bodies. Individual variations were considerable, especially with respect to cooling and the perception of temperature and discomfort.