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9 bước để giảm nguy cơ người lao động phơi nhiễm covid-19 trong cơ sở chế biến và đóng gói sản phẩm thịt, gia cầm và thịt heo.
- Format:
- Book
- Government document
- Standardized Title:
- 9 steps to reducing worker exposure to COVID-19 in meat, poultry, and pork processing and packaging facilities. Vietnamese.
- Language:
- English
- Vietnamese
- 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:
- Chín bước để giảm nguy cơ người lao động phơi nhiễm covid-19 trong cơ sở chế biến và đóng gói sản phẩm thịt, gia cầm và thịt heo
- Place of Publication:
- [Washington, D.C.] : United States Department of Labor, Cơ quan Quản lý Sức khỏe và An toàn Lao động, 2020.
- Language Note:
- In Vietnamese.
- System Details:
- text file PDF
- Notes:
- "OSHA 4060-07 2020."
- Description based on online resource, PDF version; title from PDF caption (OSHA website, viewed Aug. 18, 2020).
- OCLC:
- 1184125149
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