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Project topics and materials on "Evaluation of food preparation area"

• 1. CAUSES AND PREVENTION OF HAZARDS IN THE FOOD PREPARATION AREA

  » CHAPTER ONE   1.0   INTRODUCTION Occupation hazards constitute a major threat to an active workforce. Fricidences such as back pain, contact dermatis, fracture shoulder and wrist problem, cuts and burns and some of the ill health and injuries suffered by people at work. Valueable man hours are lost from affected staff and in some severe cases, it may lead to permanent disability or death. Peop...Continue Reading »

  Item Type: Project Material |  50 pages |  8,788 engagements |