OCCUPATIONAL HAZARD AND SOME PREVENTIVE METHOD COMMON IN THE BAKING INDUSTRIES
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CHAPTER ONE
INTRODUCTION
1.1 BACKGROUND OF STUDY
Workers in the baking industries are doing a good job by ensuring that there is food, as product from this industry is cheap to afford. Workers in bakeries face merids of hazards in their work environment and these hazards have the potential to cause injury, illness or alter their haematological parameters. A baker is a worker who mixes flour, salt, yeast spices, sugar and other ingredients to prepare dough butter, fillings etc which are then formed into bread, cakes, rolls etc and baked in ovens. Their work environment is an important determinant of health, as it can influence health positively or negatively and for most people, work is essential for economic social as well as physical wellbeing (Yossif, 2012). Workers in the baking industries like most occupation is prone to occupational health hazards and most of this hazards are preventable and arise from the neglect of occupational safety methods (Aguwa, 2014). The occupational hazards could be classified into physical, chemical, biological, psychological and mechanical accident, (Yossif, 2012). Injuries from accident are equally common among bakery workers these injuries could arise from slips and falls on wet flour surfaces, cuts from sharp or moving machinery, falls from heights as well as burns and scalds from hot ingredient are also frequent causes of accident (Svagr, 2011). Other health problem among bakery workers include, musculoskeletal disorder (muscles pains and arthitis), contact dermatitis from chemicals such as sodium hydroxide and bleach use in cleaning bakeries, chronic obstructive pulmonary disorders (emphysema and bronchial asthma), injuries to the eyes and irreversible hearing damage (Ben 1999).
The musculoskeletal disorder arise from manual handling and moving of heavy loads for example while loading or off-loading from the vehicles, other causes of musculoskeletal injuries include work requiring repetitive movement and poor work posture, chemicals such as sodium hydroxide, and bleach are hazardous. Irreversible hearing is as a result of exposure to high noise level exceeding the threshold limit level and this may be difficult to detect since the effect and can build up slowly overtime. The heat associated with ovens in a bakery can be a hazardous, the excessive heat can affect cardiovascular function such as syncope (fainting) and other consequences (Agius, 2007). Workers in the bakery are also exposed to high temperature from ovens and also have to handle hot product, which usually leads through exhaustion and contact burns, these heat and high temperature in which bakery workers are exposed to can cause a change in some haematological parameters of the individual involved.
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