Cook up : a burn-free kitchen
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| Tag | 1 | 2 | Value |
|---|---|---|---|
| LDR | 00000cab a2200000 i 4500 | ||
| 001 | MAP20071015972 | ||
| 003 | MAP | ||
| 005 | 20200527152213.0 | ||
| 007 | hzruuu---uuuu | ||
| 008 | 931203e19931101fra|||| | |00010|fre d | ||
| 035 | $a6800001529 | ||
| 040 | $aMAP$bspa$dMAP | ||
| 084 | $a871 | ||
| 100 | 1 | $0MAPA20080186531$aBritt, Phillip J. | |
| 245 | 1 | 0 | $aCook up$b: a burn-free kitchen$cby Phillip Britt |
| 520 | $aNo one knows exactly how often burns occur in the food-service industry. The National Restaurant Association, however, rates burns as a leading cause of injuries in the industry. Where workers must handle hot items on a daily basis, burn injuries are a constant threat. With proper training and equipment, it can greatly reduce, if not eliminate, those injuries | ||
| 650 | 1 | 1 | $0MAPA20080629724$aSeguridad e higiene en el trabajo |
| 650 | 1 | 1 | $0MAPA20080599744$aAccidentes de trabajo |
| 650 | 1 | 1 | $0MAPA20080614942$aPrevención de accidentes |
| 650 | 1 | 1 | $0MAPA20080570484$aRiesgo laboral |
| 650 | 1 | 1 | $0MAPA20080542672$aAceites |
| 650 | 4 | $0MAPA20080569334$aIntoxicaciones | |
| 650 | 1 | 1 | $0MAPA20080587567$aRiesgo de incendio |
| 650 | 1 | 1 | $0MAPA20080564018$aRestaurantes |
| 650 | 1 | 1 | $0MAPA20080550950$aFreidoras |
| 740 | 0 | $aTravail & sécurité | |
| 773 | 0 | $wMAP20077000314$tTravail & sécurité$dParis$gnº 5, Novembre 1993 ; p. 60-63 |