Assessment of Sources of Occupational Hazards and Their Perceived Effects Among Caterers in Nnewi North Local Government Area, Anambra State

• Author(s): Chukwumah Onyinye Theresa; Prof Evangeline T. Oparaocha; Ugonma Winnie Dozie; Chikadibia Kizito Odinaka
• Paper ID: 1714354
• Page: 1005-1011
• Published Date: 18-02-2026
• Published In: Iconic Research And Engineering Journals
• Publisher: IRE Journals
• e-ISSN: 2456-8880
• Volume/Issue: Volume 9 Issue 8 February-2026

Abstract

Background: Occupational hazard is a working condition that can lead to illness or death. It is something unpleasant that one may suffer or experience as a result of one’s job or hobby. Occupational Hazard can encompass many types of hazards including; chemical, biological (biohazards), psychosocial and physical hazards. Catering workers are exposed to a wide range of occupational hazards due to the nature of food preparation and service activities. Understanding the major sources of these hazards and their perceived health consequences is essential for improving workplace safety in the catering profession. The aim of the study is to assess the sources of occupational hazards and the perceived consequences or effects of these hazards among caterers in Nnewi North Local Government Area, Anambra State. Methods:This cross-sectional study assessed occupational hazards among caterers in Nnewi North Local Government Area, Anambra State. A multistage sampling technique was used to select 139 catering workers from hotels and fast food restaurants. Data were collected using a semi-structured questionnaire focusing on sources of occupational hazards and perceived effects of these hazards on workers’ health. Descriptive statistics were used to analyze the data. Results: The study revealed multiple sources of occupational hazards among caterers in Nnewi North LGA. The most frequently reported hazards were stress and fatigue due to work overload (17.3%), human error (16.0%), and contact with hot surfaces (10.8%). Other notable hazards included exposure to harmful chemical substances (8.7%), slips, trips, and falls (7.8%), lifting and manual handling (4.8%), and biological hazards arising from poorly prepared or contaminated food. Regarding perceived consequences, 51.8% of respondents reported having experienced at least one form of occupational hazard. A substantial proportion perceived these hazards to have a large (36.0%) or very large (23.0%) effect on their health. More than half of the respondents associated hazard occurrence with prior work-related stress or pressure. Occupational hazards also resulted in work absenteeism, with 60.3% of affected workers absent from work for 1–4 days following hazard exposure. Conclusion:The findings indicate that caterers in Nnewi North LGA are exposed to significant physical, psychological, chemical, and biological hazards, which have notable adverse effects on their health and work attendance. Addressing work overload, improving hazard control measures, and strengthening occupational safety practices are necessary to reduce the burden of work-related hazards in the catering profession.

Keywords

Occupational Hazards, Catering Profession, Health Effects, Food Handlers, Personal Protective Equipment (PPE), Workplace Safety, Safety Practices.

Citations

IRE Journals:
Chukwumah Onyinye Theresa, Prof Evangeline T. Oparaocha, Ugonma Winnie Dozie, Chikadibia Kizito Odinaka "Assessment of Sources of Occupational Hazards and Their Perceived Effects Among Caterers in Nnewi North Local Government Area, Anambra State" Iconic Research And Engineering Journals Volume 9 Issue 8 2026 Page 1005-1011

IEEE:
Chukwumah Onyinye Theresa, Prof Evangeline T. Oparaocha, Ugonma Winnie Dozie, Chikadibia Kizito Odinaka "Assessment of Sources of Occupational Hazards and Their Perceived Effects Among Caterers in Nnewi North Local Government Area, Anambra State" Iconic Research And Engineering Journals, 9(8)