Occupational health and safety awareness amongst traditional bakeries in the Maltese Islands

Abstract

Traditional Maltese bread is a product that is common to all Maltese households. It is also very appreciated by the tourists that visit our islands, but few are aware that the nice smelling loaf has a history of its own apart from feeding the hungry and the elite. Bread is also quite often in the headlines with disputes with the authorities re various aspects of its production and sale. Also, few people know or appreciate the hard work done by the baker to produce our daily bread, the hazards and the accidents that the baker might encounter along his long day of work. The bakers themselves take the latter for granted as regards to the health and safety. Bakers are no different from other traditional traders, in the way they think and behave. Change is always a big issue for everyone, let alone for small businesses and for a trade that has been passing on from father to son for centuries. Health and Safety in bake houses unfortunately is not considered to be an asset in their trade but more of a financial burden. The aim of the study was to identify the level of awareness and knowledge of health and safety issues in traditional bakeries. A quantitative and qualitative study was carried out by means of a self designed questionnaire and one to one interview with the bakery owner. A sample of 60 bakeries which account to 30% of the total bakeries in Malta and Gozo were interviewed. These were divided equally out of the six regions. Results indicated how bakers operate today, the machinery they use as well as the training that is given to their employees. Data was obtained on accidents and ill-health that might have occurred at their workplace in the past years and to whom these were reported. In addition the knowledge and use of personal protective equipment, first aid and fire extinguishers and the importance given to health and safety and the bakers' perception need to improve their knowledge on the subject was elicited. Analysis of results showed their level of awareness vis a vis health and safety issues during and after their days' work. Recommendations on the importance of essential changes to current organisational, work practice and cultural issues had been included.