IOSR Journal of Nursing and Health Science (IOSR-JNHS) e- ISSN: 2320–1959.p- ISSN: 2320–1940 Volume 7, Issue 4 Ver. VII (Jul.-Aug. 2018), PP 24-31 www.iosrjournals.org DOI: 10.9790/1959-0704072431 www.iosrjournals.org 24 | Page Occupational Health Program about Prevention and Control of Health Hazards among Bakery Workers in Assuit City -Egypt Omima M. Abad- Elzaher 1 , Hoda D. F. Ibrahim 2 , Neama M. El-Magraby 3 Asmaa K. Hassan 3 1 Assistants lectures, Community Health Nursing, Faculty of Nursing, Qena University. 2 Prof, Community Health Nursing, Faculty of Nursing, Assuit University 3 Assistants professors, Community Health Nursing, Faculty of Nursing, Assuit University. Corresponding Author: Omima M Abstract: Back ground: The bakery business can be enjoyable and rewarding profession, but the bakery process generates diverse risks on exposed workers. Most of these hazards are preventable. Aim of the study: to evaluate impact of occupational health program about prevention and control of health hazards among bakery workers at Assuit city. Subjects and Methods: A quiz -experimental research design was utilized in this study. The study was conducted at (5) East and (5)West bakeries at Assuit city Sample: The total number of bakeries at Assuit city about 89bakeries. It included (11%) from total number of bakeries. Systematic random sample was used for selecting the study bakeries. Convenient sample was used for workers. The total number was 87 workers :. Two tools were used in this study; the first tool was a structure interview questionnaire sheet about Socio-demographic characteristics and worker's knowledge about occupational hazards, prevention and control. The second tool was observational checklist was used to evaluate safety measures of bakeries workers. Results: It was clear that 40.2 % of the studied workers aged < 25 years. Also 98.9% of workers had unsatisfactory knowledge in pre test. It improved in post test . Conclusion: The workers had unsatisfactory knowledge and practice in pre test .It improved in post test . Recommendations: First aid facilities and personal protective devices should be available in all bakeries. Key words: Bakery workers, occupational hazards, prevention, and control --------------------------------------------------------------------------------------------------------------------------------------- Date of Submission: 25-07-2018 Date of acceptance: 10-08-2018 --------------------------------------------------------------------------------------------------------------------------------------- I. Introduction: Occupational health refers to the identification and control of the risks arising from physical, chemical, and other workplace hazards in order to establish and maintain safe and healthy working environment. Occupational Health is the promotion and maintenance of the highest degree of physical, mental and social well- being of workers in all occupations by preventing health hazards, controlling risks and the adaptation of work to people, and people to their jobs. (National Institute of Environmental Health Science. 2015) Work-related hazard as the risk to the health of a person usually arising out of employment. It is also refers to process or situation that predisposes or causes accidents or disease at work place. Workplace hazards are brought about by unsafe work conditions” and “unsafe work behaviors. However, workplace hazards or injuries are preventable with the use of appropriate occupational safety and health services. (Kalejaiye, 2013) Injuries were the most common result of workplace hazards. It has been estimated that worldwide there are more than 350,000 workplace fatalities and more than 270 million workplace injuries annually, the most common result of workplace hazards. Approximately 2.9 million nonfatal occupational injuries in the United States. (U.S. Bureau of Labor Statistics, 2015) The workplace health hazards of bakery workers are chronic obstructive pulmonary diseases like emphysema and bronchial asthma. Injuries from accidents are equally common among bakery workers. These could arise from slips and falls on wet or uneven floor surfaces. Cuts from sharp or moving machinery, falls from heights as well as burns and scalds from hot ingredients. are also frequent causes of accidents. (Fishwick etal, 2011) protection of workers in their employment from risks resulting from factors adverse to health, adaptation of work to man, and each man to the job. Placing and maintenance of the workers in an occupational environment adapted to his physiological and psychological capabilities. Improvement working conditions; social security. Protection of workers where their employment contract is terminated. ( Stell man, 2014) Occupational health nurses can play a major role in protecting, preventing and improving the health of the working population. They can also make a major contribution to the sustainable development, improved