¿Cómo reducir los riesgos laborales en la actividad alimentaria a través de la mejora ergonómica?

BEGOÑA LANDAJO. Experta en mejora ergonómica. AZTI

Los procesos de clasificación manual (de materias primas y productos, envasado y paletización manual, etc.) pueden afectar a la salud del trabajador. Desde AZTI trabajamos en el estudio y optimización ergonómica de los procesos para la prevención de trastornos músculo-esqueléticos de origen laboral.

Últimas noticias

01 Dic

AZTI, BKHF y BBK KUNA presentan la certificación “Sustainable Gastronomy” como parte del compromiso con la gastronomía de Euskadi

25 Nov

AZTI gana el XXIV Premio JACUMAR con un método pionero para sexar esturiones mediante PCR

25 Nov

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¿Cómo reducir los riesgos laborales en la actividad alimentaria a través de la mejora ergonómica?

Últimas noticias

AZTI, BKHF y BBK KUNA presentan la certificación “Sustainable Gastronomy” como parte del compromiso con la gastronomía de Euskadi

AZTI gana el XXIV Premio JACUMAR con un método pionero para sexar esturiones mediante PCR

JUVENA 2025: La abundancia de anchoa juvenil en el Golfo de Bizkaia crece y duplica la media histórica

Últimas noticias

AZTI, BKHF y BBK KUNA presentan la certificación “Sustainable Gastronomy” como parte del compromiso con la gastronomía de Euskadi

AZTI gana el XXIV Premio JACUMAR con un método pionero para sexar esturiones mediante PCR

JUVENA 2025: La abundancia de anchoa juvenil en el Golfo de Bizkaia crece y duplica la media histórica

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