TABLE OF CONTENTS
TITLE PAGE i
TABLE OF CONTENTS ii
SUMMARY iv
CHAPTER ONE: INTRODUCTION
1.1 Background of Study 1
1.2 Statement of Problem 2
1.3 Aim and Objectives 2
1.4 Justification of study 2
CHAPTER TWO: LITERATURE REVIEW
2.1 What is Occupational Health Hazard and Environmental Safety 3
2.2 Types Of Hazards In Bakery Industries 3
2.3 Evolution of occupational health hazard and safety 4
2.4 Responsibilities and right of employees and employers in health
and safety 5
2.5 Occupational health, safety and law 6
2.6 Ergonomics 6
2.7 Safety management 6
2.8 Promoting job safety and health 7
2.9 Occupational Diseases and accident 7
2.10 Aims and functions of occupational health service 8
CHAPTER THREE: RESULT AND DISCUSSION
DISCUSSION 9
CONCLUSION 10
RECOMMENDATIONS 10
REFERENCES 13
SUMMARY
Occupational hazards are accidents experienced in the work place, while preventive methods are safety measures put in place to prevent the occurrence of these hazards in a work place. Health and well being of employees in the work place are important concern that should be given greater attention in any organization, any kind of work related stress when combined with daily life stress culminate to detrimental, physical and emotional outcome due to excess physical and mental demand on the human body and mind. Workers in the baking industries like most occupation are prone to occupational health hazards and most of these hazards are preventable and arise from the neglect of occupational safety method (Aguwa, 2014). The occupational health hazards could be classified into; physical, chemical, biological and psychological hazards. The review methodology uses google search, previous work related to occupational health hazard and prevention of health problems among bakery workers. This review is aimed at examining the effect of occupational hazards and preventive methods common in the baking industry were used, as well as examining the roles of employees and employers play in the implementation of safety methods common n the baking industries.
CONCLUSION:According to findings in these review, a significant number of the bakery workers are exposed to occupational hazards. Also, the bakery workers has a poor knowledge about preventive method common in the bakery industries.
