Table 3 Daily frequencies of activities associated with manipulation of flour dust for bread and pastry production
Bakery apprentices | Pastry apprentices | Volunteers | |||||
|---|---|---|---|---|---|---|---|
First year | Second year | First year | Second year | Bakery apprentices | Pastry apprentices | ||
(n = 38)a | (n = 90)a | (n = 50)a | (n = 108)a | (n = 21)a | (n = 13)a | ||
(max = 37)b | (max = 83)b | (max = 44)b | (max = 80)b | (max = 20)b | (max = 11)b | ||
(min = 35) c | (min = 40)c | (min = 40)c | (min = 44)c | (min = 7)c | (min = 8)c | ||
Weighting flour for bread production | 0 per day | 16.7* | 15.2 | 75.0 | 84.1 | 0.0 | 88.9 |
[1 – 3] | 58.3 | 45.7 | 20.5 | 11.4 | 70.0 | 11.1 | |
[4 – 15] | 25.0 | 39.1 | 4.5 | 4.5 | 30.0 | 0.0 | |
Weighting flour for pastry production | 0 per day | 63.9 | 84.6 | 17.4 | 17.4 | 100.0 | 25.0 |
[1 – 3] | 25.0 | 15.4 | 45.6 | 37.0 | 0.0 | 25.0 | |
[4 – 15] | 11.1 | 0.0 | 37.0 | 45.6 | 0.0 | 50.0 | |
Loading flour in mixer | 0 per day | 25.0 | 11.4 | 83.3 | 73.1 | 10.0 | 81.8 |
[1 – 3] | 52.8 | 59.5 | 16.7 | 24.4 | 70.0 | 18.2 | |
[4 – 10] | 22.2 | 29.1 | 0.0 | 2.5 | 20.0 | 0.0 | |
Mixing | 0 per day | 21.6 | 9.0 | 83.7 | 66.2 | 11.1 | 90.0 |
[1 – 3] | 46.0 | 55.0 | 14.0 | 27.3 | 66.7 | 10.0 | |
[4 – 10] | 32.4 | 36.0 | 2.3 | 6.5 | 22.2 | 0.0 | |
Dividing and shaping dough into pieces (manual or automatic) | 0 per day | 8.1 | 10.0 | 83.7 | 61.0 | 5.3 | 90.0 |
[1 – 2] | 46.0 | 42.5 | 11.6 | 28.6 | 63.1 | 10.0 | |
[3 – 10] | 43.2 | 45.0 | 4.7 | 10.4 | 26.3 | 0.0 | |
[11 – 20] | 2.7 | 2.5 | 0.0 | 0.0 | 5.3 | 0.0 | |
Moulding dough pieces (manual or automatic) | 0 per day | 14.3 | 4.8 | 88.1 | 69.3 | 5.3 | 90.0 |
[1 – 2] | 42.8 | 51.8 | 11.9 | 20.0 | 63.1 | 0.0 | |
[3 -5] | 34.3 | 31.3 | 0.0 | 8.0 | 26.3 | 10.0 | |
[6 – 20] | 8.6 | 12.1 | 0.0 | 2.7 | 5.3 | 0.0 | |