In the hotel, restaurant and catering sector (HORECA) sector, many substances
pose a risk to employees. Cleaning, disinfecting, handling food and biological
waste can lead to allergic reactions and skin diseases such as dermatitis.
Employees are also exposed to cooking fumes and second-hand smoke.
A new E-Fact, published by the European Agency for Safety and Health at Work,
describes the risks that employees face from dangerous substances in the sector
and offers practical measures that can be introduced to lessen their impact.
Two practical examples are described: one on handling carbon dioxide; the other
on second-hand smoke.
AplusA-online.de - Source: European Agency for Safety and Health at Work