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ORIGINAL ARTICLE
Year : 2019  |  Volume : 16  |  Issue : 1  |  Page : 10-24

Effect of educational intervention about first aid and ergonomics on improving bakery workers’ performance related to occupational hazards at Zagazig City


Department of Community Health Nursing, Faculty of Nursing, Zagazig University, Zagazig, Egypt

Correspondence Address:
Samia F Mahmoud
Department of Community Health Nursing, Faculty of Nursing, Zagazig University, Zagazig,
Egypt
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Source of Support: None, Conflict of Interest: None


DOI: 10.4103/ENJ.ENJ_19_18

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Background Workers in bakeries face many hazards in their work environment. Hazards have the potential for causing injury or illness. Aim The aim was to evaluate the effect of educational intervention about first aid and ergonomics on improving bakery workers’ performance related to occupational hazards at Zagazig City. Materials and methods A quasiexperimental design was used, and the period of study lasted from February to April 2018. The study was conducted at bakeries in Zagazig City. All workers in 20 bakeries, randomly chosen from 119 bakeries, were included as the study sample. Three tools were used: tool I was the interviewing questionnaire form that was designed to collect data related to demographic characteristics of the bakery workers, the hazards of job exposures inside bakeries as reported by bakers, and the health problems reported by bakers during the last six months of the study. Tool II was the interview questionnaire form that consists of two parts: knowledge of bakery workers about first aid and ergonomics before/after the intervention. Tool III was an observational checklist used to assess the bakery workers’ practices regarding first aid and practices regarding the ergonomic maneuvers and an observational checklist to evaluate work environment safety of the bakeries. Results The greatest hazard related to job exposure inside the bakery as reported by the study sample was poor position (92.1%), and the lowest hazard is syncope (16.1%). Furthermore, the major health problems reported by bakers during the last six months were musculoskeletal problems (55.1%), and the least was gastrointestinal (4.5%). The total adequate score of their knowledge about first aids increased from 9.0% before sessions to 100.0% after sessions; moreover, none of bakery workers had satisfactory first aids practices at pre-educational sessions compared with 76.4% after the intervention. Additionally, none of the bakery workers before intervention performed practices of ergonomic maneuver, whereas after intervention implementation, the percentage increased to 84.3%. Conclusion The post-test score was higher than the pretest score in both knowledge and practices about first aid and ergonomic maneuver. Recommendations Continuous educational intervention should be initiated for all workers of bakeries in Sharkia Governorate to raise their knowledge and practices about first aid and ergonomics related to occupational hazards.


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