WORK UNDER REFRIGERATED CONDITIONS IN THE FOOD INDUSTRY. DESCRIPTION OF STRESSES AND RECOMMENDATIONS.

LE TRAVAIL AU FROID ARTIFICIEL DANS L'INDUSTRIE ALIMENTAIRE. DESCRIPTION DES ASTREINTES ET RECOMMANDATIONS.

Author(s) : APTEL M.

Type of article: Article

Summary

THE PURPOSE OF THIS NOTE IS TO DESCRIBE THERMAL STRESSES OF EXPOSED PEOPLE AND TO PROPOSE RECOMMENDATIONS IN ORDER TO IMPROVE THEIR WORKING CONDITIONS: EFFECT OF THE COOLING OF HANDS ON SKILL, EVALUATION OF COLD ENVIRONMENTS BY STRESS INDICES, PRESENTATION OF A THERMAL STRESS INDICATOR, PATHOLOGY DUE TO COLD, WORK ORGANIZATION, CLOTHING, HALTS, TRAINING AND INFORMATION, MEDICAL INSPECTION.

Details

  • Original title: LE TRAVAIL AU FROID ARTIFICIEL DANS L'INDUSTRIE ALIMENTAIRE. DESCRIPTION DES ASTREINTES ET RECOMMANDATIONS.
  • Record ID : 1987-1462
  • Languages: French
  • Source: Cah. Notes doc. - n. 126
  • Publication date: 1987
  • Document available for consultation in the library of the IIR headquarters only.

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