Research Article
Subjective Risk Assessment and Perception in the Greek and English Bakery Industries
Table 2
Subjective risk assessment by Greek and English employees.
| Exposure | Median score** | | English | Greek | -value |
| Physical/chemical/ergonomic factors | | | | Noise | 2 | 3 | 0.001* | High temperature | 2 | 3 | 0.765 | Chemicals | 0 | 2 | 0.001* | Lifting and carrying heavy loads | 3 | 3 | 0.694 | Awkward working postures | 2 | 2 | 0.012 | Repetitive movements | 3 | 3 | 0.017 |
| Psychosocial/organization | | | | Rate of work | 2 | 3 | 0.001* | Deadlines | 3 | 2 | 0.001* | Monotonous work | 2 | 2 | 0.477 |
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Significant at 0.0056 level of significance (Bonfferoni correction). Ranging from 0 (never) to 4 (always).
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