Effect of Educational Intervention on Knowledge and Practices of Bakery Workers about First Aid Related to Occupational Hazards

Nashaat, Nahla Ali Maher; Abd El-Ghany, Gamalat Mustafa; Mahmoud, Samia Farouk; Alhanafy, Seham , I., Abdelrhman

doi:10.21608/tsnj.2023.285661

Effect of Educational Intervention on Knowledge and Practices of Bakery Workers about First Aid Related to Occupational Hazards

Document Type : Original Article

Authors

¹ Lecturer of Community Health Nursing department, Faculty of Nursing, Alexandria University

² Assistant Professors of Community Health Nursing, Faculty of Nursing, Zagazig University, Egypt

³ Assistant Professors of Community Health Nursing, Faculty of Nursing, Zagazig University, Egyp

10.21608/tsnj.2023.285661

Abstract

Bakery workers face many hazards in their work environment, and these hazards may
cause injury or illness. The aim of this study was to assess the effect of educational
intervention on knowledge and practices of bakery workers about first aid related to
occupational hazards. A quasi-experimental design was used. Simple random samples
composed of One hundred and eleven bakeries were recruited in Zagazig City. Two
tools were used: Tool (I): Demographic characteristics, job characteristics of bakers,
job exposures and related signs/symptoms, and knowledge of first aid among bakers.
Tool II. Bakers practice observation checklist about first aid and ergonomic
maneuvers, and work environment safety of the bakeries. Results: The greatest hazard
related to job exposure was physical (53.2%) followed by psychological stress
(36.9%). The major health problems reported by bakers were headache (65.8%), bone
aches (54.1%) followed by arrhythmia (45.9%), and dry cough (45%). The total
satisfactory score of knowledge increased from 16.2% in pre intervention to 100% at
post intervention, only 0.9% of the bakery workers had total adequate practices about
first aids before intervention compared with 75.7% with significant difference
between scores of before and post- intervention at p<0.001. Conclusion: An
improvement was noticed between the bakery workers before and after intervention
implementation related to their knowledge and practices of all first aid items and
ergonomic maneuvers. Recommendation: Continuous educational intervention should
be initiated for all workers of bakeries in Sharkia Governorate to raise their
knowledge and practices about first aid, and ergonomic maneuvers