This study was conducted to determine the level of fungal contamination of the air in bakeries to assess health hazards for workers. Materials and Methods: Six bakeries producing traditionally baked goods were selected for the study. After a background survey, samples of exhaled air were collected to test for fungal aerosols. The inhalable and respirable fraction in the bakery air environment was measured by the gravimetric method. Statistical Analysis Used: All data analyses were performed using Statistica software (v 8.0). Results: The mean concentration of fungi and particles in the bakeries did not exceed the recommended levels. The air in the bakeries had a low level of microbial contamination. The identified fungi included biological agents from hazard group 2. Conclusions: Proper employee training and the introduction of preventive measures (including both individual and group protection) can significantly reduce employees’ exposure and thus their occupational risk.