0000000000443240
AUTHOR
M. Ciarrocca
Mense e personale addetto alle cucine: valutazione dei rischi occupazionali
The aim of the study is to evaluate the occupational risks among food service workers and cooks. During the occupational risks assessment the following risk factors must be evaluated: musculoskeletal disorders, chemical risk (cleaning kitchen work surface, dishes, utensils ecc.) biological risk (contact with foods or biological agents) cancerogenic risk (by baking smoke inhalation), and psycho-social stress. In this study the preventive measures and protective equipment to prevent health hazards for these workers have been evaluated (i.e. aspiration hood, adapted ventilation, chosen of less harmful methods of baking, ecc.). In particular the performance of rigid behavioural norms and hygien…
2.45 GHz synchronised polarised electron injection at MAMI
Abstract A semiconductor modelocked diode laser has been used to produce picosecond spin-polarised electron bunches from strained GaAsP photocathodes and inject them into MAMI, synchronised to the 2.45 GHz accelerating field. The laser meets the operational requirements of MAMI producing stable electron beams, with a polarisation purity of 72% and a transmission efficiency of 52% at an accelerated beam current of 10.1 μA.