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В данной работе проведен анализ состояния условий труда на рабочем месте повара холодного цеха, на основе которого выявлены причины травматизма. Разработаны мероприятия для снижения вредных и опасных производственных факторов. Проведен расчет эквивалентного уровня звука при использовании овощерезательного оборудования.
In this paper, we analyze the state of working conditions at the workplace of a cook in a cold shop, on the basis of which the causes of injuries are identified. Measures have been developed to reduce harmful and dangerous production factors. The equivalent sound level was calculated using vegetable-cutting equipment.
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