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Archive | REF: F1260 V1

Preventing occupational hazards right from the design stage of workspaces

Authors: Claude GARDIA, Michel CHARVOLIN, Michel METAY

Publication date: June 10, 2001 | Lire en français

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    2. Specific features of the food industry

    The world of agri-food is currently marked by a public health "psychosis" which has taken hold among a large proportion of consumers who are increasingly concerned about their health: mad cow disease, salmonella, listeria, dioxin..., so many cases which have provoked serious crises on the scale of a company, a sector or an entire industry, with increasingly stringent health requirements at the same time.

    The meat and fish sectors, particularly at primary production level, are in chronic crisis, accentuated by an unbalanced balance of power with supermarkets.

    Consumer trends and economic imperatives are driving constant innovation and changes in processes, tools, organizations and work rhythms.

    The workforce, traditionally of agricultural origin, often unskilled but possessing considerable know-how, is also changing....

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