Article R4228-25
In the absence of a rest area, when the nature of the activities so requires and after consulting the social and economic committee, the catering area or the place where meals can be taken must be abl…
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Showing 581–590 of 28708 articles for “Art. 25 May 1993”
In the absence of a rest area, when the nature of the activities so requires and after consulting the social and economic committee, the catering area or the place where meals can be taken must be abl…
Equipment used for lifting loads must bear a visible indication of the maximum working load(s) and, where applicable, a load plate giving the nominal load for each configuration of the equipment.
The results of periodic general inspections are recorded in the safety register(s) referred to in Article L. 4711-5.
Periodic inspections to ensure the condition of tanks, basins and reservoirs containing corrosive products are carried out at intervals not exceeding one year. These inspections are carried out by a q…
The employer shall ensure that the delimitation of zones is always appropriate, particularly in the light of the results of the checks on the effectiveness of the means of prevention provided for in s…
A copy of the exposure sheet is given to the company doctor. It is made available to the Labour Inspectorate on request.
I.- Workers exposed to electromagnetic fields assigned to workstations for which the exposure limit values set in article R. 4453-3 are exceeded will benefit from an information and prevention visit a…
The employer is responsible for maintaining and checking the pressure regulators used to reduce the gas pressure in a tank to the pressure required for use.
When handling explosive substances or articles known to be sensitive to static discharges, in order to reduce the possibility of potential discharges, such handling should be organised in such a way a…
A natural person is deemed to be competent to perform the role of coordinator during the design, study and project development phase of the work if he can provide evidence of :1° Professional experien…
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