Le 10 d\u00e9cembre 2025, la FENAGRI a particip\u00e9 au lancement des Journ\u00e9es r\u00e9gionales de sensibilisation \u00e0 la pr\u00e9vention des risques professionnels, organis\u00e9es par le Minist\u00e8re de l\u2019Inclusion \u00c9conomique, de la Petite Entreprise, de l\u2019Emploi et des Comp\u00e9tences, en partenariat avec l\u2019Institut National des Conditions de Vie au Travail.<\/p>\n\n\n\n
Cette initiative qui se d\u00e9roule du 10 d\u00e9cembre 2025 au 20 janvier 2026, est plac\u00e9e sous le th\u00e8me \u00ab Les risques physiques li\u00e9s au travail : mieux les conna\u00eetre pour mieux les pr\u00e9venir \u00bb. Elle vise \u00e0 renforcer la culture de pr\u00e9vention au sein des entreprises, et \u00e0 sensibiliser les travailleurs aux dangers physiques li\u00e9s \u00e0 leur activit\u00e9 professionnelle.<\/p>\n\n\n\n
En marge de cette rencontre, la FENAGRI a proc\u00e9d\u00e9 \u00e0 la signature d\u2019une convention de partenariat avec le Minist\u00e8re et l\u2019INCVT. Cet accord repose sur trois axes prioritaires : la pr\u00e9vention des risques professionnels, l\u2019accompagnement efficace des entreprises et le renforcement de la proximit\u00e9 des actions sur le terrain.<\/p>\n\n\n\n
A travers cette convention, la FENAGRI d\u00e9ploiera des formations cibl\u00e9es, un accompagnement renforc\u00e9 ainsi que des outils modernes de diagnostic, afin de r\u00e9pondre au plus pr\u00e8s aux besoins des entreprises et d\u2019am\u00e9liorer durablement les conditions de travail de leurs salari\u00e9s.<\/p>\n","protected":false},"excerpt":{"rendered":"
Le 10 d\u00e9cembre 2025, la FENAGRI a particip\u00e9 au lancement des Journ\u00e9es r\u00e9gionales de sensibilisation \u00e0 la pr\u00e9vention des risques professionnels, organis\u00e9es par le Minist\u00e8re de l\u2019Inclusion \u00c9conomique, de la Petite Entreprise, de l\u2019Emploi et des Comp\u00e9tences, en partenariat avec l\u2019Institut National des Conditions de Vie au Travail. Cette initiative qui se d\u00e9roule du 10 …<\/p>\n","protected":false},"author":1,"featured_media":12614,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,2],"tags":[],"class_list":["post-12613","post","type-post","status-publish","format-standard","has-post-thumbnail","","category-a-la-une","category-actus-maroc"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/12613","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=12613"}],"version-history":[{"count":1,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/12613\/revisions"}],"predecessor-version":[{"id":12615,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/12613\/revisions\/12615"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/12614"}],"wp:attachment":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12613"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12613"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12613"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}