A survey of the materials and their health and safety hazards currently in use by traditional bakers in firing bakery ovens in Malta

Abstract

This study explores the various types of materials currently in everyday use by traditional bakers in firing ovens both in Malta and Gozo. It also outlines some of the subjective feelings of bakers on health and safety hazards related to their work. A great part of the activities in the production of traditional Maltese bread is carried out during the early hours of the night and early morning. Many of the responders accept that they have become entirely accustomed to this hardship, although very few people realize or appreciate that these bakers go through many hardships in the making of a Maltese bread, as well as other varieties such as unleavened bread better known as 'ftira'. Methods: The study draws upon the history of the production of bread in Malta and investigates, through a short questionnaire by personal interviews (n=40), demographic data, varieties of fuels used, operational systems, safety measures and other information relevant to firing ovens. Results: A 'question - response' approach was adopted in displaying the results of the data collected, both graphically and through text. Conclusions: The study demonstrates considerable lack of interest in the young age groups (20 - 30 years) in entering the trade of traditional bread making in a very small labour workforce, many of whom are family members. Bakers also feel under pressure to change their systems of work such as the storage of wood outside bakeries, and to apply safety & health regulatory measures. The health and safety hazards that bakers encounter in the preparation of firing their ovens are many. Wood remains their most favoured fuel to use. Few appreciate the hazards of fine flour dust and other health hazards but all would like to extend their knowledge in these fields provided they do not add to their current costs. A number of recommendations have been made.