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Workplace Safety Article

post #1 of 4
Thread Starter 
Stole this link from ontherail.com. It's an OSHA article about workplace safety and ergonomics in the foodservice industry. www.osha-slc.gov/SLTC/ergonomics/ergonomicreports_pub/un990618/un990618.html
Anulos qui animum ostendunt omnes gestemus!
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Anulos qui animum ostendunt omnes gestemus!
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post #2 of 4
How interesting. This is sound advice for homecooks as well!

Thanks Greg.

:)
I cook'n bake with passion...
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I cook'n bake with passion...
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post #3 of 4
Thanks Greg!
post #4 of 4
Sound advice Greg..I changed to a japanese cleaver about 4 years ago due to pain in my shoulder...it has gone now...I think height comes into it too..most kitchens are made for men..the benches combined with a chefs knife bring that whole shoulder thing into play...I am quite short [my sous is shorter] I cannot reach plates,chop properly on certain benches..believe me they are not all standard!!but I recommend the japanese or half cleaver to everyone... :D
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