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Titolo: | 9 steps to reducing worker exposure to COVID-19 in meat, poultry, and pork processing and packaging facilities |
Pubblicazione: | [Washington, D.C.] : , : United States Department of Labor, Occupational Safety and Health Administration, , 2020 |
Descrizione fisica: | 1 online resource (1 unnumbered page) : color illustrations |
Soggetto topico: | COVID-19 (Disease) - Transmission - United States - Prevention |
Coronavirus infections - United States - Prevention | |
Poultry plants - United States - Safety measures | |
Packing-houses - United States - Safety measures | |
Industrial hygiene - United States | |
Note generali: | "OSHA 4050-07 2020." |
Altri titoli varianti: | Nine steps to reducing worker exposure to COVID-19 in meat, poultry, and pork processing and packaging facilities |
Titolo autorizzato: | 9 steps to reducing worker exposure to COVID-19 in meat, poultry, and pork processing and packaging facilities |
Formato: | Materiale a stampa |
Livello bibliografico | Monografia |
Lingua di pubblicazione: | Inglese |
Record Nr.: | 9910713601503321 |
Lo trovi qui: | Univ. Federico II |
Opac: | Controlla la disponibilità qui |