La boulangerie-pâtisserie artisanale Chez Kathy et Jean-René, en Bretagne, a fait l’objet d’un agrandissement il y a trois ans. À l’occasion de l’ouverture d’un nouveau site cet automne, les gérants de l’établissement ont mis à profit les enseignements de cette première expérience et analysé leur fonctionnement au quotidien pour concevoir un espace de travail le plus fonctionnel pour tous. Sans manquer d’associer les salariés à leurs réflexions.
The design was conceived as a team
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The design was conceived as a team
L'aménagement a été pensé en équipe
Description
Chez Kathy et Jean-René's artisanal bakery in Brittany underwent an expansion three years ago. For the opening of a new site this fall, the managers of the establishment took advantage of the lessons learned from this first experience and analyzed their daily operations to design the most functional workspace for everyone. They did not fail to involve the employees in their reflections.
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Language of original language description
French
Other data
Sector / Indrustry covered
Manufacture of food products
Manufacture of bakery and farinaceous products
Hazards
Awkward postures
Manual handling of loads
Health effects
MSDs unspecified
Worker groups covered (vulnerable groups etc.)
All (no specific group)
Prevention measures
Improving individual working techniques (e.g manual handling postures)
Technical measures e.g. ergonomic equipment
Purpose of the material
Awareness raising
Target audience
All (no specific target audience)
Priority area
Prevention
Year
2020