EVERY job has its set of occupational hazards, some more serious than others.

The employee who works in the boiler room is at a higher risk than the worker who is responsible for purchasing stationery and office supplies. Regardless of the perceived level of danger, every effort must be made by management and workers to ensure safety at the workplace.

The International Labour Organisation (ILO) has published an international hazard data sheet on occupations that outlines hazards and preventive measures.

We look this week at the baker and the hazards associated with his job, as presented by the ILO, to demonstrate the importance of taking occupational health and safety seriously.

Hazards

. Cuts and punctures while working with sharp tools.

. Fall of workers because of incorrect footwear.

. Fall of bags of flour and sugar during transportation.

. Danger of falls while carrying heavy loads.

. Mechanical and electrical injuries during work with conveyors, mechanised equipment used for mixing ingredients to make dough, and baking processes.

. Extensive use of liquid and/or gaseous fuels for baking creates increased fire and explosion hazard.

. The high temperatures and the high levels of relative humidity may cause fatigue and thermal exhaustion in bakers.

. Exposure to spices. Many bakers working with some spices suffer from chronic conjunctivitis and chronic rhinitis; allergic skin diseases are sometimes found; after prolonged exposure, respiratory infections, particularly chronic bronchitis and sometimes even bronchial asthma may develop.

. Continuous repetitive movements, awkward postures (such as sitting or standing for long hours), and excessive efforts (especially during lifting and moving of sacks and heavy loads) may result in cumulative trauma disorders.

. Regular work at odd hours, especially in night shifts, may cause psychological stress.

. Exposure to infrared radiation; cataracts may be produced by prolonged exposure.

. Exposure to flour: may cause respiratory system disorders and skin diseases

. Exposure to fungi and yeast: hypersensitivity reactions and skin infections may be caused due to fungal antigens inhaled with dusts during the work time; these usually involve pneumonitis with asthmatic symptoms.

. Handling of heavy loads may cause acute disorders, especially back pain and lesions of intervertebral discs.

. Presence of rodents and insects may result in bites and infectious diseases.

Preventive measures

. Regularly wet-scrub or vacuum-clean (as applicable) floors and other surfaces, and install effective exhaust ventilation to prevent formation of dust (dry flour) clouds.

. Install effective exhaust ventilation and air conditioning to prevent air contamination and heat stress.

. Check microwave ovens for radiation leakage, and repair if needed.

. Adjust burners for clean burning, to reduce CO formation; install monitors to sound an alarm if CO level exceeds a hazard limit. Wear a respirator to avoid inhalation of dust or aerosol.

. Arrange periodic visits by professional pest exterminator, to control pest population, and special visits in the case of heavy infestation.

. Learn and use safe lifting and moving techniques for heavy or awkward loads; use mechanical aids to assist in lifting.

. Maintain a high level of personal hygiene; shower and change clothes at the end of work; do not take work-soiled clothing home.

So the next time you bite into a mouth-watering, “juicy” and “tasty” patty – whether on the road or at your mother’s place – remember the hazards the baker exposes himself to just to make that product we all so love. Next time you visit one of the popular patty stores, send a shout out to the baker.

Mr Baker, nuff respect.