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Estimation of background induced temperature from six selected Bakery Ovens in Calabar was investigated. An in-situ measurement approach was adopted in order to quasi-accurately estimate temperature of Oven; wind speed in bakery and ambient temperature around the bakery. The relationships between the measured parameters were obtained from plots of wind speed against Temperature and Temperature of oven against distance from Oven. Statistical correlations of wind speed values and temperature were estimated, which yielded a good positive correlation coefficient for wind speed and temperature in all cases and for all the six locations under study, with the relevant plots; these clearly show that all of the two parameters; wind speed and temperature are necessary to be used in analysing and assessing the wellbeing of workers in the perceived heat stressed environment. On the other hand, the coefficient of determination value shown on each of the correlation plots depicts that the models relating the Temperature and wind speed in each case respectively are good performing models. It was found out that the temperature exposure of workers in all the bakeries under study exceeded the WHO (20oC -29oC) exposure limit for comfort. All the bakeries visited during this study used firewood industrial oven.