Noise and heat stresses associated with the pioneer food cannery limited, a fish processing factory
| dc.contributor.author | Wilson, Diana Cristal | |
| dc.date.accessioned | 2016-02-16T09:54:02Z | |
| dc.date.accessioned | 2023-04-20T03:37:21Z | |
| dc.date.available | 2016-02-16T09:54:02Z | |
| dc.date.available | 2023-04-20T03:37:21Z | |
| dc.date.issued | 2015-11-16 | |
| dc.description | A thesis submitted to the Department of Theoretical and Applied Biology, Kwame Nkrumah University of Science and Technology in partial fulfillment of the requirements Master of Science degree in Environmental Science, 2015 | en_US |
| dc.description.abstract | Noise and heat stresses often create intolerable environmental conditions at the work place that could pose very serious health hazards to workers. This study evaluated the physical stresses of heat and noise at a fish processing factory over an 8 hour working shift. Employees’ levels of awareness of these stresses were also measured. The study was carried out in five critical sections of the factory. Noise levels were measured using a portable Quest Integrated Sound Level Meter and heat using the HSM 100 CASELLA Heat stress monitor, a modern digital instrument which records Wet-Bulb Globe Temperature (WBGT). The study was done using at least 60% of the workforce (n=188) and 120 structured questionnaires were administered using the proportionate stratified random sampling technique according to the various sections. Results showed that noise levels around the factory were low to moderately high ranging between 82.8 to 89.1dBA although noise levels in some parts of the factory were below the standard tolerable level of 85dBA. All the employees identified noise as an OHS hazard and 89.17% of them were concerned about the noise levels in their section. Four out of the five sections of the factory had mean heat levels above the threshold limit of 28oC and ranged between 27.1 and 31.6oC. Heat levels were highest at the Boiler and Retort sections. Majority (93.3%) of the employees also identified heat to be an OHS hazard and administrative controls were a major approach to heat stress management. The vibrant resident Environmental Health and Safety (EHS) team at the work place were the main facilitators in the increased awareness of the effects of noise and heat stresses as OHS hazards. Heat stress management was inadequate and therefore the need to intensify education and training and also the provision of specialized Personal Protective Equipment, provision of more water fountains and periodic rotation of workers to help minimize the effect of heat and noise stresses. | en_US |
| dc.description.sponsorship | KNUST | en_US |
| dc.identifier.uri | https://ir.knust.edu.gh/handle/123456789/8226 | |
| dc.language.iso | en | en_US |
| dc.title | Noise and heat stresses associated with the pioneer food cannery limited, a fish processing factory | en_US |
| dc.type | Thesis | en_US |
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