Occupational Hazards and Potential Health Problems Among Workers in a Small-Scale Bakery Enterprise: A Workplace Assessment Study
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Abstract
Small-scale food enterprises, including bakeries, contribute significantly to local economic development. However, workers in these settings are frequently exposed to multiple occupational hazards that may increase the risk of work-related injuries and illnesses. This study aimed to identify potential occupational health hazards and related health risks among workers at Allure Patisserie, a home-based bakery located in Taktakan District, Serang City, Banten. A quantitative and qualitative observational study was conducted through direct workplace observation, interviews with the business owner and two workers, and a review of work activities, including dough preparation, frying, baking, packaging, and product distribution. Identified hazards were classified into physical, chemical, ergonomic, and psychosocial categories, and potential health effects were evaluated using established occupational health guidelines and scientific literature. The assessment revealed physical hazards, including the use of sharp cutting tools and exposure to high temperatures and hot oil, which pose risks of burns and heat-related illnesses. Chemical hazards included exposure to flour dust, which may contribute to respiratory and allergic conditions such as rhinitis, asthma, and dermatitis. Ergonomic risks were associated with prolonged standing, repetitive tasks, awkward postures, and manual material handling, which can lead to musculoskeletal disorders. In addition, psychosocial risks related to long working hours, limited workforce, and high job demands may affect workers’ mental health and productivity. These findings highlight the need to enhance occupational health awareness, improve work practices, and integrate basic occupational safety and health interventions through primary health care services.
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