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This module is designated to the employees working in the sector of hotels and restaurants.
Purpose of the module – to introduce the employees of hotels and restaurants to occupational risk factors at their workplace, teach employees to identify potential hazards, avoid hazard or reduce it’s impact on human health to a safe limit by observing work safety conditions and rules.
Therefore, the employees of restaurants and hotels were divided into three subdivisions.
In consideration of particularity of each subdivision, we have distinguished hazards typical to each subdivision, analysed it’s impact on human health and submitted recommendations on avoiding a hazard or reducing it’s impact on health to a safe limit.
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