Preventing Cuts from Knives – Restaurant Safety Stats and Facts
FACTS The most common type of injury related to knife [...]
FACTS The most common type of injury related to knife [...]
HECHOS El tipo más común de lesión relacionada con cortes [...]
Employee Lacerates Hand with Butcher Knife An employee working as [...]
Empleado se lacera la mano con un cuchillo de carnicero [...]
Source: https://madcoby.wixsite.com
Fuente: https://prlaborales.com
WHAT’S AT STAKE The restaurant industry is a major employer [...]
QUÉ ESTÁ EN RIESGO El sector de la restauración es [...]
FACTS The National Institute for Occupational Safety and Health (NIOSH) [...]
A 15-year-old part-time worker (the victim) at a retail grocery [...]
Un trabajador a tiempo parcial de 15 años (la víctima) [...]
Source: https://www.steritech.com
Fuente: https://www.ilo.org/
HECHOS El Instituto Nacional de Seguridad y Salud en el [...]
FACTS The blades of meat slicers can move at incredibly [...]

HECHOS Las cuchillas de las cortadoras de carne pueden moverse [...]
WHAT’S AT STAKE Meat slicers are widely used in commercial [...]

QUÉ ESTÁ EN RIESGO Las cortadoras de fiambre se utilizan [...]
A man who severed hand on meat slicer in workplace [...]
Un hombre que se cortó la mano con una rebanadora [...]
Source: https://www.coverisk.com
Fuente: https://blog.imberacooling.com
WHAT’S AT STAKE Nitrogen gas is inert, meaning it does [...]
QUÉ ESTÁ EN RIESGO El nitrógeno gaseoso es inerte, lo [...]
FACTS Nitrogen gas is odorless, colorless, and tasteless. When liquid [...]