Processing of cassava into various products which include ‘gari’, cassava flour and ‘lafun’ is one of the most common processing operations found both in the rural and urban communities in the South Western region of the country. These processing operations which consists of the following steps; peeling, grating, soaking/fermentation, pressing and roasting or cooking however constitute sources of health hazards to the processor and the environment. The health hazard to the processor are in terms of the drudgery involved in the whole processing operation and exposure to smoke during the roasting or cooking process while that to the environment is in the form of the toxic waste from the process which is allowed to run-off thus polluting both the soil and water sources near the cassava processing sites.This paper therefore reports the results of a study carried out to identify the health hazards associated with the process through the use of questionnaires given to the processors and analysis of the waste run-off, soil and water sources near the processing sites and also the solutions preferred to these problems.