الفهرس 
Acknowledgement
Prevention of Physical HazardsOnly 14 pages are availabe for public view
 |  | from | 217 |  |  |
| | | from | 217 | | |
Abstract
Summary: Major accidents among the work place health hazards of bakery represent 40% of injuries related to work are due to slips on wet floors or spillage of dough or other wet ingredients. Also the heat associated with ovens in a bakery can be a hazard. So workers need to be warned of about safety measure and prevention of health hazards.The present study aimed to promote prevention and control of health hazards among bakery workers. A quiz -experimental research design was utilized in this study. The total number of bakeries at Assuit city about (89bakeries).This study was conducted at (5) bakeries in East and (5) bakeries in West at Assuit city. Systematic random sample technique was used for selecting the study bakery. Convenient sample was used for all workers in the bakeries. The total number was 87 workers.Study tools: Two tools used for data collection to carry out this study, which Include: 1st tool .A structured interview sheet. It consists of three parts. Part (1): included socio-demographic characteristics such as (age, marital status, educational level, and years of experience. Part (2):included worker’s knowledge about definition of occupational health,types of occupational hazards, health problems, accidents, prevention and control of these hazards. 111 Summary Part (3): included bakery workers’ reporting practice about first aid for emergency situations as (wounds, burns ….etc). The second tool: included an observational checklist which includes - safety measures for bakeries workers for using protective devices as gloves, shoes, ear plugs and body mechanics ….etc). -Safety measures of Bakeries’ environment as general cleanliness, ventilation, and lightning ….etc).Data were collected and educational program started from the first ofSeptember 2015 until the end of June 2016 about 10 months consumed.Every bakery was taken 10 days divided into (day for pre test, 8 days for sessions and day for post test). Each bakery considers one group. Total number of groups in all bakeries (10) groups. .Educational booklet which used as a handout for every workers after pre test. The main results of the present study were: The present results of the study revealed that two fifth (40.2 %) of the workers aged 25 years. In addition, results show that slightly more than half of the studied workers (50.6 %) had technical secondary education. It was observed that most of studied workers (89.7%) don’t know definition of occupational health in pre test and improved their knowledge in post test to75.9%. It was noticed that only (4.6%) of studied workers mentioned bronchitis consider from respiratory problems in prê test and improved these result in post test to29.9%. It was clear that
slightly more than one fifth (28.7%) of them stated good lighting 112 Summary consider from safe working environment in pre test. These result improved in post test to 72.4%. According to first aid for excessive heat. It was cleared that 34.5%of studied workers spraying cold ’water on all parts of the body consider from first aid for excessive heat in pre test. These result improved in post test to.76.0 %. Concerning first aid for burn results of the present study show that more than one third (35.6%) of studied workers cover the burn with dry or clean clothes in pre test and improved in post test to 85.1%. Regarding to safety measures of bakeries workers. As observed from the table the majority (94.0%) of them not using body mechanics in pre test and improved in post test to 55.2% done it.It could be concluded that. There were statistically significant differences between worker’s knowledge and practice in pre and post tests. There were statistically significant differences between worker’s knowledge and practice with education in pre and post tests. There were no a statistically significant differences between worker’s knowledge and practice with working system in pre and post tests. It has been recommended that -Periodic health education programs should be implemented for refreshment the knowledge of bakery workers. -First aid facilities and personal protective devices should be available in all bakeries.