Élaboration d’une formation à l’affilage des couteaux : Le travail d’un collectif, travailleurs et ergonomes
A number of ergonomic interventions in pig slaughterhouses and pork processing plants revealed the importance of properly sharpened knives for workers engaged in butchering operations. A blunt knife increases a number of risk factors that may lead to musculo-skeletal problems. Given the lack of trai...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Institut de Recherche Robert-Sauvé en Santé et en Sécurité du Travail (IRSST)
1999-11-01
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| Series: | Perspectives Interdisciplinaires sur le Travail et la Santé |
| Subjects: | |
| Online Access: | http://journals.openedition.org/pistes/3838 |