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9 étapes pour réduire l'exposition des travailleurs au COVID-19 dans les installations de transformation et d'emballage de viande, de volaille et de porc.
- Format:
- Book
- Government document
- Standardized Title:
- 9 steps to reducing worker exposure to COVID-19 in meat, poultry, and pork processing and packaging facilities. French.
- Language:
- English
- French
- Subjects (All):
- COVID-19 (Disease)--Transmission--United States--Prevention.
- COVID-19 (Disease).
- Coronavirus infections--United States--Prevention.
- Coronavirus infections.
- Poultry plants--United States--Safety measures.
- Poultry plants.
- Packing-houses--United States--Safety measures.
- Packing-houses.
- Industrial hygiene--United States.
- Industrial hygiene.
- Packing-houses--Safety measures.
- COVID-19 (Disease)--Transmission--Prevention.
- Coronavirus infections--Prevention.
- Poultry plants--Safety measures.
- United States.
- Physical Description:
- 1 online resource (1 unnumbered page) : color illustrations
- Other Title:
- Neuf étapes pour réduire l'exposition des travailleurs au COVID-19 dans les installations de transformation et d'emballage de viande, de volaille et de porc
- Place of Publication:
- [Washington, D.C.] : United States Department of Labor, Administration de la sécurité et de la santé au travail, 2020.
- Language Note:
- In French.
- System Details:
- text file PDF
- Notes:
- "OSHA 4052-07 2020."
- Description based on online resource, PDF version; title from PDF caption (OSHA website, viewed Aug. 18, 2020).
- OCLC:
- 1184232508
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