QUÉ ESTÁ EN RIESGO
El dióxido de carbono (CO2) puede acumularse en restaurantes, bares y espacios para eventos mal ventilados. La Sociedad Americana de Ingenieros de Calefacción, Refrigeración y Aire Acondicionado (ASHRAE) recomienda mantener los niveles de CO2 por debajo de 1.000 ppm por motivos de seguridad. Los niveles elevados de CO2 pueden provocar dolores de cabeza, mareos y dificultad para respirar. Para garantizar la seguridad, estos locales deben contar con un plan de fugas de gas y una ventilación adecuada para mantener una buena calidad del aire interior.CUÁL ES EL PELIGRO
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Older Worker Safety: Experience Counts—So Do the Risks Meeting Kit – French
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Older Worker Safety: Experience Counts—So Do the Risks Meeting Kit – Spanish
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Young & New: Managing the Risk of Early-Career Workers Meeting Kit – Spanish
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Top Canadian OHS Cases, Fines & Legislation – December 22, 2025
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