Working safely with a chainsaw

Working safely with a chainsaw

Project: GCP/KOS/005/FIN - Support to Implementation of Forest Policy and Strategy in Kosovo

Year of publication 2017

Place of publication Rome, Italy ;

Pages 12p.

Publisher FAO ;

Product type Brochure, flyer, fact-sheet

Edition 1

Full item page

Synopsis (short abstract) The leaflet presents good operating techniques and safety handling practices for safe working with chainsaws and gives guidance on safety equipment, maintenance and tree cutting techniques.

Language English

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Related items

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Poster, banner
Working safely with a chainsaw
Project: Support to Implementation of Forest Policy and Strategy in Kosovo - GCP/KOS/005/FIN
2018

Also available in:

Serbian

The aim of the Poster is to strengthen the competence of forest professionals in the field of safe working with chainsaw by providing them with good operating techniques and safety handling practices. The major benefits expected are: contribution to poverty alleviation in rural areas; increased supply of timber and other forest products and services from well managed forests; actual forest sector contribution to the country economy raised; technically stronger, modern forest service oriented to supporting private and public forest development in a sustainable way. The Poster presents good operating techniques and safety handling practices for safe working with chainsaw with advice on safety equipment, maintenance and tree cutting techniques.
Booklet
Establishment – Design of facilities and equipment – Section 3 2023

Also available in:

Turkish

This guidance document provides detailed information on how to design and construct an establishment to produce food safely and to control potential food safety hazards. Food handling premises provide the first point of protection against hazards as the place where food is separated from the external environment where it was grown or raised. The premises, equipment and other facilities should be located, designed, and constructed to permit maintenance, cleaning and disinfection. The environment should be controlled for temperature and humidity, and there should be a system to prevent pests from entering the premises. Surfaces and materials, particularly those in contact with food, should be intended for use for the processing/handling of foods. Facilities, including washrooms, should be adequately designed for waste management and cleaning and support the hygienic production of food. This publication is part of the FAO Good Hygiene Practices (GHP) and Hazard Analysis and Critical Control Point (HACCP) Toolbox for Food Safety series. The toolbox is a central repository of practical guidance and resource materials to strengthen food safety capacities, both public and private, in order to develop and implement food safety management programmes in accordance with the Codex Alimentarius General Principles of Food Hygiene guidelines (CXC 1-1969). Care was taken to consider the challenges faced by small food business operators and primary producers in low- and middle-income countries, and those with an institutional role, such as government officials, academia and capacity building organizations.
Project

Ergonomic Problems Related to Chain Saws and Brush Saws (Forestry Equipment in Europe). Final Report of Work
TIM/EFC/WP.1/R.23
1980

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This paper describes and reviews the experience gained during the testing of specially designed felling frames which have been developed in Finland during the last few years, These frames enable the chainsaw operator to adopt an upright position during the felling phase. The main advantage of the felling frame is that it enables the operator to work in an ergonomically good position. As a result there is less strain on the operator's back and the work is less tiring than conventional techniques.