Sécurité à point pour la découpe de viande : industrie agroalimentaire

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<title>Sécurité à point pour la découpe de viande</title>
<subTitle>: industrie agroalimentaire</subTitle>
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<title>Travail & sécurité</title>
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<name type="personal" usage="primary" xmlns:xlink="http://www.w3.org/1999/xlink" xlink:href="MAPA20080075224">
<namePart>Larané, André</namePart>
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<abstract>Chez Socopa, à la Ferté-Bernard, les opérateus qui scient la viande surgelée ont participé à une réflexion sur la protection des mains, l'ergonomie des machines et l'aménagement de l'atelier. Ils ont amélioré leur sécurité sans incovénient pour la productivité</abstract>
<note type="statement of responsibility">André Larané</note>
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<topic>Ergonomía</topic>
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<topic>Industria cárnica</topic>
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<topic>Sistema hombre-máquina</topic>
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<topic>Prevención de accidentes</topic>
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<subject authority="lcshac" xmlns:xlink="http://www.w3.org/1999/xlink" xlink:href="MAPA20080548056">
<topic>Máquinas</topic>
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<subject authority="lcshac" xmlns:xlink="http://www.w3.org/1999/xlink" xlink:href="MAPA20080580100">
<topic>Diseño ergonómico</topic>
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<title>Travail & sécurité</title>
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<publisher>Paris</publisher>
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<identifier type="local">MAP20077000314</identifier>
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<text>nº 596, mai 2000 ; p. 2-7</text>
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