Occupational and environmental health hazards associated with food processing and the use of personal protective equipment: A case study of Gari processing in southern Ghana

The processing of cassava into different staple foods, including gari, comes with occupational and environmental hazards. This research aimed at assessing the awareness health hazards associated (Manihot esculenta) Gari, impact factors that influence wearing personal protective equipment. Ninety (90) Gari producers were randomly selected from Awutu Senya, Central Tongu Ayensuano Districts Ghana interviewed using structured semi-structured questionnaire. Results revealed producing industry was dominated by women (78.9%). majority processors in study area aware production gari. However, most did not take measures to reduce or mitigate exposure risk. less attractive people above 60 years (8.9%). Training on safety risk low among processors. usage equipment (PPE) low. Only 3.3%, 16 17.8% used footwear, working gear coat, respectively, during processing. Factors influenced processors' decision use PPE included experience processing, knowledge a visit facility relating condition sustained work. Producers effects Cassava-mill effluent but treat effluents before discharge environment. Some mill identified gari were; reduction soil productivity, destruction vegetation cover, killing trees bad odour. level education training accounted for PPEs.