REPRODUCTIVE HEALTH OF WORKERS IN A BAKERY ENTERPRISE: OCCUPATIONAL RISK FACTORS AND ASSESSMENT APPROACHES

Abstract

Reproductive health is an important component of human health, and physical, chemical, biological, and psychophysiological factors that arise during work can have a significant impact on it. In particular, workers in the food industry, including the bakery industry, are regularly exposed to hot microclimates, flour dust, noise, shift work, work stress, and other production factors. The purpose of this article is to provide a systematic analysis of the available scientific data on the main occupational factors affecting the reproductive health of bakery workers, methods for assessing them, and preventive approaches.