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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<namePart>Larané, André</namePart>
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<namePart>Bastide, Jean-Claude</namePart>
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<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>
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<topic>Seguridad e higiene en el trabajo</topic>
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<topic>Industria cárnica</topic>
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<identifier type="local">MAP20077000314</identifier>
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<text>nº 602, Décembre 2000 ; p. 36-50</text>
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