Since 2011, the Palais de la Méditerranée hotel in Nice has embarked on a participatory approach aimed at improving the working conditions of the staff. The project required material investments and the training of employees. For example: in the laundry, the machines were raised to prevent the...

This films show the physical danger of pushing and pulling and lifting when doing kitchen work.

This book is for all employers in the food and drink industries whose work might be putting their employees’ muscles and joints at risk of damage. It shows simple and cost-effective ways of reducing both acute and chronic injuries – the solutions described were successful answers to actual problems...

This guide proposes possible solutions to guide you in the implementation of MSD prevention actions in the professional kitchen. Many illustrations and practical advice.

This short, practical guide offers guidance on useful interventions that can be put in place to address the issue of injury due to manual handling in the hospitality sector.

The brochure, specifically designed for bartenders, answers three questions: What is a musculoskeletal disorder? What are the risks of MSDs? And most importantly, how can MSDs be prevented? The brochure, written by PREVENT, is illustrated with photos showing real work situations.