This case study takes place in the center of Lille. The Hotel "L’Arbre Voyageur" has just opened in a building that previously housed the Polish Consultate. The prevention of occupational risks was integrated from the design of this hotel, according to a participatory approach involving the teams...

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.

Fact sheet providing tips and practical advices to prevent MSD hazards during diving operations by using bottom extensions. It is illustrated by a picture.

Ergonomic risk prevention guide based on the study carried out in several companies dedicated to the food distribution activity. The guide aims to indicate where the most problematic points are in the tasks that workers usually carry out and in the following activities: Butchery ,Delicatessen...

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...