Thursday, private (Ania) and cooperative (Coop de France) industrialists in the food industry published a guide to good practices for employers and employees in the sector. Important and expected recommendations, while anxiety in the factories sometimes created some difficulties. As in other sectors (distribution, industry, etc.), this guide, co-signed with the unions, recalls barrier gestures (safety distance of one meter, cough in his elbow, end of handshakes, limitation of movement, etc.) to prevent the spread of the virus. He also advises on the proper use of precious masks (anti-splash or protection).
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More original, it puts forward very concrete recommendations "in terms of dialogue with employees, and with suppliers and administration" . An important point, each link in the chain must hold so that the French can continue to eat. Logistics, where absenteeism is growing, is the subject
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