Study of workers’ perception on the risk of WRMSDs in the traditional bakery industry

The WRMSDS are currently one of the most studied subjects at the level of the occupational safety and health, mainly in the most developed countries. However, the micro and/or family companies in the manufacturing industry, due to either their dimension, or their adoption of an artisanal production process, as is the case in the traditional production of bread, are almost always forgotten and relegated for a second plan.