|Document ID (ISN)||77327|
|Convention or series no.
||INRS ED 850
||Practical guide - Butchers
||Aide mémoire - Filière viande de boucherie [in French]|
||Institut national de recherche et de sécurité, 30 rue Olivier-Noyer, 75680 Paris Cedex 14, France, 1st ed., May 2001. 72p. Illus. 28 ref.
||01-1374.pdf [in French]
||This manual is aimed at managers and persons responsible for the safety and health of butchers in France. It offers practical guidance on main issues of occupational safety and health in general, as well as on the principal hazards and their prevention. Contents include: general approach to safety and health; safety and health institutions; costs of accidents; responsibilities; safety training; first aid; frequent hazards and corresponding prevention measures (use of knives, manual handling and the lifting of loads, in-plant traffic, mechanical and chemical hazards, fire and explosion, electrical hazards, infections, work on screens, work in isolation, subcontractors); workplace design; hygiene; inspections.
||France; training material; plant safety and health organization; meat industry
||occupational hygiene; safety guides; workplace design; electricity; fire hazards; infectious diseases; work in isolation; visual display terminals; in-plant transport; explosion hazards; manual handling; training manuals; first aid; chemical hazards; mechanical hazards; labour inspection; cost of accidents; safety training in industry; responsibilities; lifting of loads
||C - Training manuals, audiovisual material
|Country / State or Province||France|
||Food, beverage and tobacco industries
|Broad subject area(s)
||Industries and occupations
Bacterial and parasitic diseases