الفهرس 
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Abstract
Bakeries workers face various common health problems at their work place, not only because of the nature of their work but also because of the serious and negative effect of their traditional working place. With the lack of awareness and caution toward hazards and with the lack of safety measures, they are exposed to various health problems inside traditional bakeries. Most of these common health problems are preventable and arise from the neglect of occupational safety measures (Ali et al., 2017).
Injuries from accidents are equally common among bakery workers. These could arise from slips and falls on wet or uneven floor surfaces. Cuts from sharp or moving machinery, fall from heights as well as burns and scalds from hot ingredients are also frequent causes of accidents (Abad-Elzaher et al., 2018)..
Other health problems among bakery workers include musculoskeletal disorders (muscle pains and arthritis), contact dermatitis from chemicals such as sodium hydroxide and bleach used in cleaning bakeries, chronic obstructive pulmonary disorders (emphysema and bronchial asthma), injuries to the eyes, and irreversible hearing damage among others (Joshua et al., 2017).
Aim of the Study
The aim of this study was assessed the health needs and problems of traditional bakery workers through:
- Assessing the health needs and common health problems among bakers.
- Assessing the knowledge of bakers related to occupational hazards and safety measures.
- Assessing the practices of bakers related to prevention of occupational hazards.
- Assessing the bakery environment.
Research Questions:
1- Was there a relation between demographic characteristics of bakers and their level of knowledge?
2- Was there a relation between bakers’ level of knowledge and their practices related to prevention of occupational hazards?
3- Was there a relation between the bakery environment and the occupational hazards and problems among the bakers?
Subject and Methods
Research Design:
Descriptive analytical study design was utilized for this study.
Settings:
This study was conducted in bakeries at Senors city affiliated to Fayoum governorate. Senors city has the largest number of bakeries.
Sample:
Type:
Convenient sample was used
Size:
200 bakers were included from the whole Senors city, with each bakery contain from 5 bakers.
Tools of data collection:
Two tools were used for data collection
First Tool:
Interviewing Questionnaire: was prepared by the investigator after reviewing the current, recent and relevant literature and has been written in the simple Arabic language and was consisted of four parts:
Part one: Demographic characteristics of the study subjects such as gender, age, marital status, education, income, etc…….. .
Part two: Assessment of health problems and needs of bakers including physical, social and psychological aspects, availability of health care services and reported occupational health hazards.
Part three: Assessment of bakers’ knowledge related to occupational hazards and safety measures, including (definition of occupational hazards, types, complication, prevention, etc…..).
Part four: Assessment of the bakers’ reported practices related to prevention of occupational hazards including (use of protective device, training on first aid, etc….
Second tool:
Bakery environment observational check list, was adopted from Ali, (2017) and was modified by the investigator to meet the aim of the study, it includes questions about (general cleanliness, ventilation, safety instruction guide, lightening, fire extinguisher, etc……). Every correct answer will be scored one and every incorrect answer will be scored zero. The total of 60% and above is considered done and less than 60% not done.
The result of the study revealed that:
- Total health problems among bakery workers represent 43.5%.
- Total health needs among bakery workers represent 51%.
-78% of total knowledge was un satisfactory.
- 86% of bakery workers reported practices were un healthy
- 81% of total bakery environment un safe.
The study recommended the following:
Implementing of occupational health programs for bakery workers at bakeries to raise the level of their knowledge and practices in order to prevent health problems related to occupational hazards of safety measures.
Directing bakery owners to provide first aid facilities and personal protective devices at bakeries.