{"id":1520,"date":"2020-04-10T12:30:18","date_gmt":"2020-04-10T11:30:18","guid":{"rendered":"http:\/\/www.foodmagazine.ma\/?p=1520"},"modified":"2020-04-10T12:30:22","modified_gmt":"2020-04-10T11:30:22","slug":"ocp%e2%80%af-une-equipe-a-jorf-lasfar-developpe-un-gel-hydroalcoolique-a-usage-interne","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=1520","title":{"rendered":"OCP\u202f: une \u00e9quipe \u00e0 Jorf Lasfar d\u00e9veloppe un gel hydroalcoolique \u00e0 usage interne"},"content":{"rendered":"\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"960\" height=\"672\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/04\/OCP.jpg\" alt=\"\" class=\"wp-image-1517\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/04\/OCP.jpg 960w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/04\/OCP-300x210.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/04\/OCP-768x538.jpg 768w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><\/figure>\n\n\n\n<p>Un gel hydroalcoolique&nbsp;\u00e0&nbsp;usage&nbsp;interne vient d\u2019\u00eatre mis en place par une&nbsp;\u00e9quipe du groupe OCP&nbsp;\u00e0&nbsp;Jorf&nbsp;Lasfar. Il&nbsp;fait&nbsp;partie d\u2019un ensemble de mesures pr\u00e9ventives de protection des collaborateurs travaillant sur ce site industriel contre la propagation du nouveau coronavirus (Covid-19).&nbsp;<\/p>\n\n\n\n<p>Le produit est le fruit d&#8217;un partenariat entre une&nbsp;\u00e9quipe de m\u00e9decine de travail de l\u2019OCP, des chercheurs de l\u2019Universit\u00e9&nbsp;Mohammed VI polytechnique (UM6P) de&nbsp;Bengu\u00e9rir&nbsp;et des&nbsp;\u00e9quipes&nbsp;process&nbsp;Jorf&nbsp;Lasfar. L\u2019\u00e9chantillon produit&nbsp;a&nbsp;\u00e9t\u00e9&nbsp;soumis&nbsp;\u00e0&nbsp;l\u2019approbation&nbsp;des autorit\u00e9s sanitaires, qui ont approuv\u00e9&nbsp;la composition et d\u00e9livr\u00e9, par cons\u00e9quent, l\u2019autorisation&nbsp;de production.&nbsp;<\/p>\n\n\n\n<p>\u00ab\u202fIl s\u2019agit&nbsp;d\u2019un&nbsp;produit d\u00e9sinfectant pour les mains. Sa composition et son utilisation sont conseill\u00e9es par l\u2019OMS dans le cadre des mesures d\u2019hygi\u00e8ne&nbsp;de pr\u00e9vention de la transmission de Covid-19\u202f\u00bb, explique Smail El&nbsp;Youbi, Directeur du programme Act4Community.&nbsp;\u00ab\u202fLe produit est destin\u00e9 \u00e0&nbsp;tous les collaborateurs et sous-traitants en activit\u00e9&nbsp;et peut&nbsp;\u00eatre&nbsp;utilis\u00e9&nbsp;pour la d\u00e9sinfection des mains, mais aussi des outils de travail, tels que les claviers d\u2019ordinateur&nbsp;ou les t\u00e9l\u00e9phones\u202f\u00bb, d\u00e9taille-t-il.&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Un gel hydroalcoolique&nbsp;\u00e0&nbsp;usage&nbsp;interne vient d\u2019\u00eatre mis en place par une&nbsp;\u00e9quipe du groupe OCP&nbsp;\u00e0&nbsp;Jorf&nbsp;Lasfar. Il&nbsp;fait&nbsp;partie d\u2019un ensemble de mesures pr\u00e9ventives de protection des collaborateurs travaillant sur ce site industriel contre la propagation du nouveau coronavirus (Covid-19).&nbsp; Le produit est le fruit d&#8217;un partenariat entre une&nbsp;\u00e9quipe de m\u00e9decine de travail de l\u2019OCP, des chercheurs de l\u2019Universit\u00e9&nbsp;Mohammed VI &hellip;<\/p>\n","protected":false},"author":1,"featured_media":1517,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,2],"tags":[],"class_list":["post-1520","post","type-post","status-publish","format-standard","has-post-thumbnail","","category-a-la-une","category-actus-maroc"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/1520","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1520"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/1520\/revisions"}],"predecessor-version":[{"id":1521,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/1520\/revisions\/1521"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/1517"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1520"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1520"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1520"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}