Chefs, Cooks, and Food Preparation Workers
ثبت نشده
چکیده
either a college degree in biological sciences or extensive related work experience. To become certified as applicators, technicians must pass an additional set of category exams. Depending on the State, applicators must attend additional classes every 1 to 6 years to be recertified. Applicators with several years of experience often become supervisors. To qualify as a pest control supervisor, applicators must pass State-administered exams and have experience in the industry, usually a minimum of 2 years. Many supervisors are self-employed, reflecting the relative ease of entry into the field and the growing need for pest control. Therefore, the pest control industry provides a good opportunity for people interested in operating their own business.
منابع مشابه
Politicians ought to think of the next generation , not the next election
Rice University turned up the heat hosting the 2011 Chefs Under Fire Regional Culinary Competition presented by the Keeper Collection at East Servery last Sunday. Executive Chef of Azuma Sushi & Robata Bar Harold Wong was declared winner for his Cap'n Carpaccio dish — sliced sirloin flap steak with orange jam, micro shiso, garlic chips, fried leeks and ito togarashi served with sliced eggplant ...
متن کاملOccupational contact urticaria caused by food - a systematic clinical review.
Food industry workers are at increased risk for occupational contact urticaria (CU). There are many foodstuffs that have been reported to cause occupational CU, including seafood, meat, vegetables, and fruits. The aim of this review is to summarize all reported occupational cases of CU in the food industry. This is a systematic review based on a MEDLINE search of articles in English and German ...
متن کاملSocial disparities in food preparation behaviours: a DEDIPAC study
BACKGROUND The specific role of major socio-economic indicators in influencing food preparation behaviours could reveal distinct socio-economic patterns, thus enabling mechanisms to be understood that contribute to social inequalities in health. This study investigated whether there was an independent association of each socio-economic indicator (education, occupation, income) with food prepara...
متن کاملAssessment of noise exposure in a hospital kitchen.
In March 2007, the National Institute for Occupational Safety and Health (NIOSH) was asked to evaluate the noise exposure of employees in the Nutrition and Food Services Department of a large hospital, because of noise concerns raised after the installation of the PowerSoak dishwashing system. Eleven employees (two cooks, eight food service workers, and a materials handler) contributed 13 full-...
متن کاملPostural support by a standing aid alleviating subjective discomfort among cooks in a forward-bent posture during food preparation.
In this study, we evaluated the effects on subjective discomfort among cooks during food preparation through use of a standing aid that we developed to alleviate the workload on the low back in the forward-bent posture. Twelve female cooks who worked in a kitchen in a nursing home were asked to prepare foods in 2 working postures: (a) supported by the standing aid (Aid) and (b) without the aid ...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
عنوان ژورنال:
دوره شماره
صفحات -
تاریخ انتشار 2001