2 options
9 etap pou redwi ekspozisyon travayè a covid-19 nan etablisman transfòmasyon ak anbalaj vyann, volay ak kochon.
- 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-Creole.
- Language:
- Creoles and Pidgins, French-based (Other)
- English
- 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:
- Nèf etap pou redwi ekspozisyon travayè a covid-19 nan etablisman transfòmasyon ak anbalaj vyann, volay ak kochon
- Place of Publication:
- [Washington, D.C.] : United States Department of Labor, Administrasyon Sante ak Sekirite nanTravayekirite nanTravay, 2020.
- Language Note:
- In French-Creole.
- System Details:
- text file PDF
- Notes:
- "OSHA 4053-07 2020."
- Description based on online resource, PDF version; title from PDF caption (OSHA website, viewed Aug. 18, 2020).
- OCLC:
- 1184232438
The Penn Libraries is committed to describing library materials using current, accurate, and responsible language. If you discover outdated or inaccurate language, please fill out this feedback form to report it and suggest alternative language.