| Document ID (ISN) | 107877 |
| CIS number |
08-367 |
| ISBN(s) |
978-2-7389-1456-9 |
| Year |
2007 |
| Convention or series no. |
INRS ED 6007
|
| Title |
Design of catering kitchens |
| Original title |
Conception des cuisines de restauration collective [in French] |
| Bibliographic information |
Institut national de recherche et de sécurité, 30 rue Olivier-Noyer, 75680 Paris Cedex 14, France, June 2007. 62p. Illus. 17 ref. Price: EUR 8.20. |
| Internet access |
http://www.inrs.fr/INRS-PUB/inrs01.nsf/inrs01_catalog_view_view/6BF53CD3A66E2A9CC125732300436B91/$FILE/visu.html?OpenElement [in French]
|
| Abstract |
The control of occupational hazards cannot be dissociated from quality control, toward which it contributes as well as towards the public image of the enterprise. The prevention of occupational accidents and diseases is all the more efficient, sustainable and profitable if it is integrated as far upstream as possible, namely during the design phase. Aimed at all parties involved in catering, the objective of this booklet is to help integrate occupational safety and health issues during the design or renovation of catering kitchens and to help choose solutions that also satisfy requirements with respect to the sanitary safety of food. |
| Descriptors (primary) |
safe layout; France; cooking; safety by design; premises; hotel industry; kitchen equipment |
| Descriptors (secondary) |
lighting; disinfection of equipment; noise; equipment layout; flooring; cleaning; safety guides; ventilation design; health hazards; contamination; cost of accidents; cost of diseases; selection of equipment |
| Document type |
F - Information notes, codes of practice, standards |
| Country / State or Province | France |
| Subject(s) |
Commerce, services, offices
|
| Broad subject area(s) |
Industries and occupations
Physiology, ergonomics
|
| Browse category(ies) |
Hotels and restaurants
|
