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La Prévention au menu de l'industrie de la viande : abattage et découpe

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<title>Prévention au menu de l'industrie de la viande</title>
<subTitle>: abattage et découpe</subTitle>
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<titleInfo type="alternative">
<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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<name type="personal" xmlns:xlink="http://www.w3.org/1999/xlink" xlink:href="MAPA20080259365">
<namePart>Bastide, Jean-Claude</namePart>
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<name type="personal" xmlns:xlink="http://www.w3.org/1999/xlink" xlink:href="MAPA20080157487">
<namePart>Calvarin, Claude</namePart>
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<abstract>Travail au couteau, milieux bruyants, froids et humides, manutentions et gestes répetitifs: ce "cocktail" favorise les risques dans les industries de transformation de la viande. Les professionnels de l'abattage ont profité des nouvelles exigences de la sécurité alimentaire pour améliorer leur prévention</abstract>
<note type="statement of responsibility">par André Larané, avec la collaboration de Jean-Claude Bastide et Claude Calvarin</note>
<subject authority="lcshac" xmlns:xlink="http://www.w3.org/1999/xlink" xlink:href="MAPA20080629724">
<topic>Seguridad e higiene en el trabajo</topic>
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<subject authority="lcshac" xmlns:xlink="http://www.w3.org/1999/xlink" xlink:href="MAPA20080580896">
<topic>Industria cárnica</topic>
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<topic>Mataderos industriales</topic>
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<topic>Condiciones de trabajo</topic>
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<subject authority="lcshac" xmlns:xlink="http://www.w3.org/1999/xlink" xlink:href="MAPA20080614942">
<topic>Prevención de accidentes</topic>
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<classification authority="">871</classification>
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<publisher>Paris</publisher>
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<identifier type="local">MAP20077000314</identifier>
<part>
<text>nº 602, Décembre  2000 ; p. 36-50</text>
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