“…Similarly, this result is congruent with that of a study conducted by Bonsu et al (2020) (11) , which found that the bakers were exposed to different types of occupational hazards, including physical (noise, flour dust/smoke, fire, and high temperature), psychosocial (stress, verbal abuse, and poor interpersonal relationship), and ergonomic hazards (standing, sitting, and bending repetitively). Additionally, this finding is consistent with that of a study conducted by Abou-Elwafa et al (2017) (22) , who found that workplace hazards, which included noise, temperature extremes, and psychosocial stressors, were the most hazards. As well, this result in same line with that of a very recent study by Abu-elmatty et al (2022) (16) , which showed that most barkers were exposed to physical risks in the work environment.…”