knowledge and practices of occupational hazards among kitchen staff at NMTC in bono region (Sunyani, Drobo and Berekum)

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dc.contributor.author Ameyaa Esther
dc.contributor.author Priscilla Mensah
dc.contributor.author Ameyaa Hannah
dc.date.accessioned 2023-09-19T09:50:03Z
dc.date.available 2023-09-19T09:50:03Z
dc.date.issued 2022-08-01
dc.description The study investigated the knowledge and practices of occupational hazards among kitchen staff at NMTC in bono region (Sunyani, Drobo and Berekum). A descriptive cross-sectional study design was used. The sample population was obtained using a judgmental/purposive sampling technique. A total of 30 kitchen staff were sampled for the study. The data for the study was collected by use of closed ended and open ended questions. The study found that the all (100%) the respondents indicated that they had ever heard kitchen hazard before. Majority (39%) had their source of information from their work place followed by radio station (26%) and community (19%) and (16%) heard from the TV station. Majority of the respondents also indicated that the problematic of hazard to human life, (39%) was loss of property, and (23%) of the respondents indicated hazards could lead to deformity, and (16%) of the respondents indicated that their view of hazard could destroy one’s body image, (13%) of the respondents contributed it can lead to injury and (12%) of the respondents said it can lead to loss of life. Majority of the respondents indicated on the effects of hazard as (45%) burns, followed by (20%) cuts , again the respondents mentioned (16%) falls, followed by (13%) foreign bodies in the eye and (6%) as electric shock. In view of the respondents perception on handling kitchen hazards, majority of the respondents indicated (65%) checking of kitchen tools before use, followed by (35%) regular maintenance of equipment. The sources of hazards according to respondents are (45%) is insufficient light, followed by (23%) poor ventilation, again (19%) improper storage of equipment and (13%) is fire. The respondents view on how kitchen effects on health are (42%) burns, followed by (48%) illness, followed by (10%) deformities. In view of the respondent’s knowledge of their work place contributing effectively in controlling hazards, the majority (45%) is education, followed by (19%) regular assessment of kitchen tools and (16%) is proper use of kitchen tools. The study recommended that, Kitchen management of the various schools should ensure regular maintenance of kitchen equipment.
dc.description.abstract This research work was supervised by Martha Kyeremaa
dc.identifier.citation Ameyaa E. , Mensah P. & Ameyaa H.(2022).Knowledge and practices of occupational hazards among kitchen staff at NMTC in bono region (Sunyani, Drobo and Berekum).Holy Family NMTC Library, Berekum
dc.identifier.issn ISSN
dc.identifier.uri https://ir.nmtcerekum.edu.gh/handle/123456789/344
dc.language.iso en
dc.publisher Holy Family NMTC Library, Berekum
dc.relation.ispartofseries RM 17/0020; RM 17/0020
dc.title knowledge and practices of occupational hazards among kitchen staff at NMTC in bono region (Sunyani, Drobo and Berekum)
dc.type Thesis
dspace.entity.type
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