Cook up : a burn-free kitchen

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<rdf:Description>
<dc:creator>Britt, Phillip J.</dc:creator>
<dc:date>1993-11-01</dc:date>
<dc:description xml:lang="es">Sumario: No 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</dc:description>
<dc:identifier>https://documentacion.fundacionmapfre.org/documentacion/publico/es/bib/44414.do</dc:identifier>
<dc:language>fre</dc:language>
<dc:rights xml:lang="es">InC - http://rightsstatements.org/vocab/InC/1.0/</dc:rights>
<dc:subject xml:lang="es">Seguridad e higiene en el trabajo</dc:subject>
<dc:subject xml:lang="es">Accidentes de trabajo</dc:subject>
<dc:subject xml:lang="es">Prevención de accidentes</dc:subject>
<dc:subject xml:lang="es">Riesgo laboral</dc:subject>
<dc:subject xml:lang="es">Aceites</dc:subject>
<dc:subject xml:lang="es">Intoxicaciones</dc:subject>
<dc:subject xml:lang="es">Riesgo de incendio</dc:subject>
<dc:subject xml:lang="es">Restaurantes</dc:subject>
<dc:subject xml:lang="es">Freidoras</dc:subject>
<dc:type xml:lang="es">Artículos y capítulos</dc:type>
<dc:title xml:lang="es">Cook up : a burn-free kitchen</dc:title>
<dc:title xml:lang="es">Título: Travail & sécurité</dc:title>
<dc:relation xml:lang="es">En: Travail & sécurité. - Paris. - nº 5, Novembre 1993 ; p. 60-63</dc:relation>
</rdf:Description>
</rdf:RDF>