Study of thermal conditions and physical risks among oven workers in bakeries in Ocaña, Norte de Santander: a focus on occupational safety and health

Abstract

This reflective and research-based article discusses the preliminary findings and analytical framework of the study titled “Study of Thermal Conditions and Physical Risks Among Bakery Oven Workers in Ocaña, Norte de Santander: A Focus on Occupational Safety and Health.” This research initially seeks to identify critical levels of physical risk that threaten the overall health of workers by applying the Risk Matrix based on the GTC 45 standard, with the aim of implementing a widely used technique to create a risk matrix that helps identify hazards, assess their probability and consequences, and define action plans to control and reduce workplace accidents and illnesses. Subsequently, through the evaluation of environmental and heat exposure measurements. conducted primarily to protect workers’ health, prevent illnesses such as heatstroke, and ensure compliance with labor regulations—factors such as temperature, humidity, radiation, and air velocity are assessed to determine actual thermal stress. A snapshot of the bakery sector in Ocaña, Norte de Santander, reveals that many bakeries operate without implementing effective preventive measures, due to informality, a lack of training, and limited resources. This study employs a mixed-methods approach that facilitates reflection on the urgent need to strengthen local public policies, promote the formalization of the sector, and foster technical and educational interventions that protect workers’ well-being, with the aim of transforming labor practices in this traditional trade. Ultimately, it seeks to shed light on a hidden reality where health is sacrificed for production, affecting the “precariat” workforce.