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There are three main phases: 1. Prevention management training with very small companies in catering, structural steelwork and seafood processing Participants were encouraged to exchange information, consider solutions and develop prevention plans. Training courses were designed with a special focus on the health and safety representatives within the company. 2. Ensuring the sustainability of the approach 3. Development of tools (leaflets, CD-ROM, internet) A performance and prevention club was set up, with some 20 companies taking part and exchanging experiences. Six information meetings were held to spread the word on the project. Some 450 craft workers took part. A dedicated website enabled participations to follow up if they so wished.

Level of Education: Continuing vocational education and training

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