deandre brown 5th period osha.europa.eu/en/publications/e-facts/efact23Similar You +1'd this publicly. Undo File Format: PDF/Adobe Acrobat - Quick View If you run an enterprise, you are obliged by law to maintain a safe and healthy workplace. ... would it have been possible to avoid this accident by taking technical, ... Slips, trips and falls in kitchens, restaurants and in the catering industry can ... Train workers in good techniques for handling hot items such as opening pot lids ...
Brittany C. 5th period Choking occurs when a foreign object becomes lodged in the throat or windpipe, blocking the flow of air. In adults, a piece of food often is the culprit. Young children often swallow small objects. Because choking cuts off oxygen to the brain, administer first aid as quickly as possible.
The universal sign for choking is hands clutched to the throat. If the person doesn't give the signal, look for these indications:
Inability to talk Difficulty breathing or noisy breathing Inability to cough forcefully Skin, lips and nails turning blue or dusky Loss of consciousness If choking is occurring, the Red Cross recommends a "five-and-five" approach to delivering first aid:
Give 5 back blows. First, deliver five back blows between the person's shoulder blades with the heel of your hand.Give 5 abdominal thrusts. Perform five abdominal thrusts (also known as the Heimlich maneuver).Alternate between 5 blows and 5 thrusts until the blockage is dislodged.To perform abdominal thrusts (Heimlich maneuver) on someone else:
Stand behind the person. Wrap your arms around the waist. Tip the person forward slightly.Make a fist with one hand. Position it slightly above the person's navel.Grasp the fist with the other hand. Press hard into the abdomen with a quick, upward thrust — as if trying to lift the person up.Perform a total of 5 abdominal thrusts, if needed. If the blockage still isn't dislodged, repeat the five-and-five cycle.If you're the only rescuer, perform back blows and abdominal thrusts before calling 911 or your local emergency number for help. If another person is available, have that person call for help while you perform first aid.
If the person becomes unconscious, perform standard CPR with chest compressions. www.google.com www.mayoclinic.com
If someone is choking, you need to communicate the best you can with them. Have confidence in yourself because someone's life is in your hands. Your character should be calm for the following steps.
■Ask, "Are you choking?" ■If the victim can speak, cough, or breathe, DO NOT INTERFERE. ■WebMD.com says “It is best not to do anything if the person is coughing forcefully and not turning a bluish color.” ■If the victim CANNOT speak, cough, or breathe, give abdominal thrusts below the diaphragm (the Heimlich maneuver) until the foreign body is expelled or the victim becomes unconscious. (Note that, in cases of extreme obesity or late pregnancy, one can give chest thrusts.) http://www.seniorprotection.com/healthtips/FirstAidChoking.aspx
One of various technique for properly handling a kitchen accident is cleaing it up quickly but safely. By doing that it will prevent others from inhaling it wrongly and it can also prevent slips and trips. If someone is cut you can dispose of the food or product that has come in contact with that blood to prevent illnesses. These are just two examples of various accidents caused in the kitchen and how they can be handled.
Most slips, trips and falls in kitchens occur due to wet floors so it’s important to wipe up any spillages that occur immediately and to dry the floor. Often, it’s an uneven floor or loose or damaged floor tiles which are responsible for slips and trips so it’s necessary to keep floors well maintained as well as clean and passageways or any areas where staff might walk should be kept free from any obstructions or obstacles. wfields 5th period
A.Woods - 5th period If I got burned the correct procedure would be to let an adult or teacher know that a burned mark or situation has taken place at that point , then the adult will take care of the problem or situation .
I think that if something fall you can just let it fall and hit the floor or where ever it is headed. But one thing is not to throw any sharp things at anyone or up in the air cause that person can get cut or you can get cut. So thats why it is safe that you know what you are doing in the kitchen and not let anything catch your eye or nothing. But the most important ting is if someone gets choked, burned, cut, or fall or anything accidentally happen in the kitchen call for help first and never move the person cause they can be seriously injured and you (that person) can make it worst by moving that person. So thats why people needs to knw what they are doing in the kitchen and never take their eyes off nothing you are doing in the kitchen.
S. Orozco 5th period The treatment for a choking person who begins to turn blue or stops breathing varies with the person's age. In adults and children older than one year of age, abdominal thrusts (formerly referred to as the "Heimlich maneuver") should be attempted. This is a thrust that creates an artificial cough. It may be forceful enough to clear the airway. Lean the person forward slightly and stand behind him or her. Make a fist with one hand. Put your arms around the person and grasp your fist with your other hand in the midline just below the ribs. Make a quick, hard movement inward and upward in an attempt to assist the person in coughing up the object. This maneuver should be repeated until the person is able to breathe or loses consciousness. For babies (younger than one year of age), the child will be too small for abdominal thrusts to be successful. Instead, the infant should be picked up and five back blows should be administered, followed by five chest thrusts. Be careful to hold the infant with the head angled down to let gravity assist with clearing the airway. Also be careful to support the infant's head. If the infant turns blue or becomes unresponsive, CPR should be done.
Do not try to get the person up of the ground immediately Ask the person to take some deep breaths, relax and place a pillow under the person's head Check for any injuries. Can the person move their legs and arms? Is the person in pain? Is there any obvious deformity? Bones sticking out, swelling, bleeding, unusual position of the limbs? Has the person hit their head? Does the person appear grey in colour, is the person unconscious?
How to get someone up off the floor
Do not hurry a person. Place a chair near the individual's head and one at their feet. Ask the person to roll onto their side. Support the person whilst they kneel on both knees facing the chair. Place the other chair behind the person ready to sit on. Ask the person to use the seat of the chair to support them whilst they bring one leg forward placing their foot on the floor. If they can, ask them to push up to standing position and place the other chair behind them to sit on. The person should be able to do this on their own. Do not lift a person or ask the person to place their weight on their feet if they're in pain. Inform a individual's doctor that they have fallen as soon as possible cited website: www.agedcarer.com
If someone gets cut while work in the kitchen.You should apply presure to it, let the teacher or adult know. After that you should get it clean up and coverd up wit a band-aid. Then where ever the blood drop at you should clean it up and santize it.
Whenever a person falls, there is a risk for head and neck injury. If the person hits their head instead of moving the person right away, we would want to minimize movement while assessing the person for any signs or symptoms of other injuries. We can minimize movement by softly but confidently speaking to the patient who is either conscious or unconscious and place one hand carefully on the victims forehead to help remind them and us no to move their head or neck. Try to find out if the person is breathing on their own and if their skin color is somewhat normal while they are lying in the position found. If they are breathing and skin color is good, we do not have to move the person before Emergency Medical Services arrive.If assessing the person’s airway is impossible in this position,(face down) we may need to carefully roll the person over onto their back even if we suspect that there may be a serious neck or back injury. We do not move spinal chord injury patients unless they need cpr. (www.royonrescue.com)
j.clemons-5th period It is generally most effective to examine work conditions on a case-by-case basis when applying ergonomic principles to solve or prevent problems. For assembly jobs, material should be placed in a position such that the worker's strongest muscles do most of the work. For detailed work which involves close inspection of the materials, the workbench should be lower than for work which is heavy. Hand tools that cause discomfort or injury should be modified or replaced. Workers are often the best source of ideas on ways to improve a tool to make using it more comfortable. A task should not require workers to stay in awkward positions, such as reaching, bending, or hunching over for long periods of time. Workers need to be trained in proper lifting techniques. A well designed job should minimize how far and how often workers have to lift. Standing work should be minimized, since it is often less tiring to do a job sitting than standing.
trenton johnson Do not attempt to put out a fire where it is emitting toxic smoke; if you suspect or simply don't know if the smoke is toxic, leave it to the professionals. Check for structural safety of the building, in case burning walls, floors, or rafters pose a risk to your safety.If you have more than one fire extinguisher, consider asking another mature and responsible person to use it in tandem with you.Remember that your life is more important than property, so don't bio place yourself or others at risk. http://www.wikihow.com/Use-a-Fire-Extinguisher
S.Woods-5th pd. Handling a accident in the kitchen is very serious. If someone falls then ask them is they alright before you try and help them up, if that person is injured badly use the first aid kit located in the kitchen then call for help as soon as possible. If an accident such as someone slips and fall on a wet floor ask that person is he/she alright before handling them, wait until help comes that person could be seriously injured.
what to do if someone loses a finger.(from http://en.allexperts.com/q/First-Aid-995/first-aid-cut-finger-1.htm ) First aid for an amputation injury is similar to bleed control for a cut. What is now recommended is that direct pressure be applied to the injury in order to control the bleeding. It used to be that elevation and arterial pressure (pressure on the arteries that supply the injuried body part in order to slow the blood flow) was also to be done. However, as of late last year, the powers that be revised this to only be direct pressure.
The severed finger can then be secured by first wrapping it in a clean cloth, putting it in a bag, and laying it on a bed of ice. Now, granted, this is all well and good, but clean cloths, bags, and ice aren't always readily available. In that case, a little improvisation might be needed with the intention of keeping the finger cool (without getting it too cold), clean, and protected.
6th period What is a technique for properly handling a kitchen accident? If you burn or scald yourself apply cold water or ice: place hand under gently running cold water or wrap ice in a plastic bag and place gently on the affected area. It is important to take the heat from the area and although this may hurt prolonged apllication of cold water or ice can substantially reduce blistering.
Take care not to break the skin, if you spill quantities hot liquid onto clothing do not remove the clothing get under a cold shower or into a cold bath and get medical attention: removing the clothing will rip off the skin! www.cookeryonline.com
When you have a burn this is what you do. The skin around the burn will begin to swell so remove any tight-fitting clothing or jewelry that is near the burn. To help treat the pain, hold the burned area under cool running water or apply a towel or washcloth that has been moistened with cold water. Continue doing so until the pain has subsided. Don't use ice or ice water. Cover the burned area with a sterile, dry bandage (such as a gauze pad) and avoid applying tape to the burned area. Also, avoid using ointments, petroleum jelly, or other home remedies on the burn, as these trap in the heat and will increase the severity of the burn. If the burn is on an extremity, keep that area elevated to combat swelling.
Several different types of accidents can occur in the kitchen area, such as burns from deep fryers, slipping on grease and cuts from knives. Lack of maintenance or improper maintenance in the kitchen area can lead to accidents. Floors that have been mopped should always have a “Wet Floor” placard posted, or kitchen personnel may slip and injure themselves. Trays of food or dishes must be stored securely or they will topple over. Non-slip mats and non-slip floor waxes should be used at entrances and exits. Passageways should always be kept free of boxes, trash cans and other obstacles. Conditions that could cause an accident, such as loose floor tiles, exposed wiring, spills and so on, should always be reported and dealt with as soon as possible and a reporting mechanism should be in place in the workplace. Another cause of accidents is not using the proper equipment to reach items kept on upper shelves. Items on high shelves should only be retrieved by using a ladder or step stool and not by climbing on boxes or chairs. This means that ladders and step stools must be kept in a convenient location and be in good repair.
malik-carter 6period how you should properly handle kitchen accident is maybe put up a sign reminding people to be careful in the kitchen and be on the look out for sharp object when walking
When getting cut you should act quickly no matter how small it is. Tell someone in charge. to treat it use: •Bandaids •Neosporin •Gauze •Paper Tape •Burn Ointment
ALWAYS wash your hands before and after handling food: When preparing food, keep surfaces and utensils clean. Surfaces are not just counter-tops and cutting boards; don't forget to clean your utensils, too.
Follow these tips to reduce the risk of food poisoning at home: 1. Wash your hands thoroughly with soap and hot water and dry them before handling food and after handling raw meat, going to the toilet, blowing your nose or touching animals (including pets). 2. Wash worktops before and after preparing food, particularly after they've been touched by raw meat, including poultry or raw eggs. You don’t need to use anti-bacterial sprays. Hot soapy water is fine. 3. Wash dishcloths and tea towels regularly and let them dry before you use them again. Dirty, damp cloths are the perfect place for bacteria to breed. 4. Use separate chopping boards for raw meat and for ready-to-eat food. Raw meat contains harmful bacteria that can spread very easily to anything it touches, including other foods, worktops, chopping boards and knives. 5. It's especially important to keep raw meat away from ready-to-eat foods such as salad, fruit and bread. This is because these foods won't be cooked before you eat them, so any bacteria that gets on to the foods won't be killed. 6. Always cover raw meat and store it on the bottom shelf of the fridge where it can't touch other foods or drip on to them. 7. Cook food thoroughly and check that it’s piping hot all the way through. Make sure poultry, pork, burgers, sausages and kebabs are cooked until steaming hot, with no pink meat inside. 8. Keep your fridge temperature below 5C. By keeping food cold, you stop food poisoning bugs growing. 9. If you have cooked food that you're not going to eat straight away, cool it as quickly as possible (within 90 minutes) and store it in the fridge or freezer. Use any leftovers from the fridge within two days. 10. Don’t eat food that's past its "use by" date label. These are based on scientific tests that show how quickly harmful bugs can develop in the packaged food.
Liebeck v. McDonald's Restaurants,also known as the McDonald's coffee case and the hot coffee lawsuit, is a 1994 product liability lawsuit that became a flashpoint in the debate in the U.S. over tort reform after a jury awarded $2.86 million to a woman who was heavily burned by hot coffee purchased from fast food restaurant McDonald's. The trial judge reduced the total award to $640,000, and the parties settled for a confidential amount before an appeal was decided. The case was noted by some as an example of frivolous litigation;ABC News called the case "the poster child of excessive lawsuits,"while others stated that the claim was "a meaningful and worthy lawsuit.''
Liebeck's attorneys argued that McDonald's coffee was "defective," claiming it was too hot and more likely to cause serious injury than coffee served at any other establishment. Moreover, McDonald's had refused several prior opportunities to settle for less than the $640,000 ultimately awarded. Reformers defend the popular understanding of the case as materially accurate, note that the vast majority of judges who consider similar cases dismiss them before they get to a jury,and argue that McDonald's refusal to offer more than an $800 settlement for the $10,500 in medical bills reflects the meritless nature of the suit rather than any wrongdoing on the company's part
What's the proper way to handle a kitchen accident? The proper way to handle a kitchen accident is to make sure the person is okay. If they aren't responsive, call the emergency unit. If they can respond ask them what is hurting. Different illnesses call for different modes of safety. If a person's neck is broking, you can't touch. If they are choking perform the heimlich maneuver. If they have a cut, wash it and bandage it. www.simplebites.net/how-to-prevent-kitchen-injuries/
If a person is burned in the kitchen and its a first degree burn run cold water over the burn spot (NOT ICE) and place a sterile bandage loosely over it. If it's a second or third degree burn run cold water over it, loosely place a sterile bandage over it and seek professional help quickly. www.redcross.com
The properly of way handling a kitchen accident in potential hazard is if nursing assistants, may develop musculoskeletal injuries such as muscle and ligament strain and tears, joint and tendon inflammation, pinched nerves, herniated discs and others from patient/residents handling.
R. DODSON C. HARRIS M. WILLIAMS 5TH PD Handling. Careful handling and storage of glassware is necessary to prevent damage to the glassware and injury to the worker. Damaged glassware should be properly discarded. Care must be used while inserting glass tubing through a stopper or when connecting flexible tubing to the glass. The glass tubing should be polished, or rounded and lubricated with glycerine or stopcock grease. Hands must be protected with cloth or leather gloves. Hands should be held close together to reduce pressure on the tubing, and out of the direct line of the glass should it break. Vacuum glass apparatus should be handled with extreme caution. Dewar flasks and other glass vacuum vessels should be taped or shielded to protect against flying glass in case of an implosion.
Broken glass. Gloves must be used to pick up broken glass, especially if the glass is contaminated. Small slivers should be picked up with a dustpan and broom. The custodial staff should not be asked to pick up contaminated broken glass. Broken glass should never be placed in a trash bag. Place broken glass in a box clearly marked "Broken Glass" and contact the custodial staff for proper disposal.
alton .m dodson from 7th period One of various technique for properly handling a kitchen accident is cleaing it up quickly but safely. By doing that it will prevent others from inhaling it wrongly and it can also prevent slips and trips. If someone is cut you can dispose of the food or product that has come in contact with that blood to prevent illnesses. These are just two examples of various accidents caused in the kitchen and how they can be handled. :0
7prd Safty when you are handleing want to make sure that you are not trying to grab the knife if it's falling or anything like that. When you are passing it to someone else, lay it down on the work surface, and put the handle extended towards the person. If you are carrying or working with the knife, always hold it by the handle. You are not going to have as much slippage while cutting if the knife is kept really nice and sharp. You need to be honing your skill knives and getting them regularly sharpenedKnifes
Yaneli Hernandez14 7th Period Manual Handling You need to pay great attention to things which you lift in the kitchen, especially as certain items can be extremely heavy and/or difficult to manoeuvre. Never push, pull or drag heavy items as you might suffer from a musculoskeletal injury. Where items are heavy, ask a colleague to help you lift them and, if it’s still too heavy, use a lifting device in addition to following basic health and safety guidelines on how to lift objects.
Cuts You need to take great care when using knives in the kitchen and also beware of glass objects. You need to follow safe procedures when using knives and other sharp kitchen utensils and when handling items made of glass as both can cause severe damage in the form of cuts. http://www.workplacesafetyadvice.co.uk/kitchen-workplace-safety.html
s.reynolds 7th period Call 911 if the person: • Is in a lot of pain while lying still or when they move • Has an obvious deformity (bone sticking out, swelling or unusual position of arm or leg or head) • Is unconscious • Gray in color Anytime someone falls, whether they appear to be hurt or not, they need to be thoroughly examined for any possible injury. Do not move them until it has been determined that a serious injury has not occurred. from google.com
Abdominal thrusts are an emergency technique for clearing a blockage from the airway of an adult or child over one year old who is choking. They are also known as the Heimlich manoeuvre.
Important: Do not use abdominal thrusts with babies under one year old, pregnant women or people who are obese.
1.Stand behind the person who is choking. 2.Place your arms around their waist and bend them well forward. 3.Clench your fist and place it right above the person's navel (belly button). 4.Place your other hand on top, then thrust both hands backwards into their stomach with a hard, upward movement. 5.Repeat this until the object stuck in their throat comes out of their mouth.
When ever there is someone who is chocking you need to see if they can talk or breath then dont do anything, If you do then you then you could move the food farther down the throatt and kill them.
mjohnson 7th period The proper way to handle a Kitchen Accident is to get help ASAP. When there is an accident, do not panic. When you panic matters will get worst. All you need to do is get help from a proffessional.
JWhitehead 7th Block If someone is choking, you need to communicate the best you can with them. Have faith in yourself because you're dealing with someone's life. You should stay calm at all times. NEVER PANIC.
Amia sims- 7th pd -Do not try to get the person up of the ground immediately -Ask the person to take some deep breaths, relax and place a pillow under the person's head Check for any injuries. Can the person move their legs and arms? Is the person in pain? Is there any obvious deformity? Bones sticking out, swelling, bleeding, unusual position of the limbs? -Has the person hit their head? Does the person appear grey in colour, is the person unconscious?
How to get someone up off the floor -Do not hurry a person. Place a chair near the individual's head and one at their feet. Ask the person to roll onto their side. Support the person whilst they kneel on both knees facing the chair. Place the other chair behind the person ready to sit on. -Ask the person to use the seat of the chair to support them whilst they bring one leg forward placing their foot on the floor. -If they can, ask them to push up to standing position and place the other chair behind them to sit on. -The person should be able to do this on their own. Do not lift a person or ask the person to place their weight on their feet if they're in pain. -Inform a individual's doctor that they have fallen as soon as possible
Anna Roberts 7th The most common accidents in the commercial kitchen are from slips, trips and falls. Most of these accidents occur because of wet floors so it is essential to wipe up any spillages that occur immediately. Warning signs should be used and areas cordoned off if necessary until the floor is dry. Floors should be well maintained and should not have an uneven surface or loose or damaged floor tiles. Passageways and walkways should be kept free of obstacles or obstructions.
Brandi Tyson 7th period An accident in the kitchen is very easy to happen if someone falls or somthing happens while in the kitchen and you try to help them but you may not know what to do. 1st thing you should do is call for help if the injury is very serious. if such as that person slips or pump there head ask them if they are alright before helping them. stay with them until help comes because the person could be badley hurt.
Marquis Collins 7th Period One of various technique for properly handling a kitchen accident is cleaing it up quickly but safely.If you just leave the mess on the floor people could inhale it and get sick.If someone falls you should offer to help them up but, if they say they're okay you should just stand their until they get up.
D.clinkscale 7th period Slips, trips and falls in kitchens, restaurants and in the catering industry can be cut dramatically by adopting some simple measures [3]: •carry out proper housekeeping in work and walking areas and keep these areas free of obstacles •use appropriate footwear •ensure lighting is adequate •close oven, dishwasher and cupboard doors •walk – do not run •ladders should be long enough for the task, and the lower and the upper ends of the side rails should be equipped with slip-resistant pads. Never use inappropriate substitutes for a ladder such as chairs, boxes or barrels •stairwells should be well-lit and fitted with sturdy handrails •use non-slip mats •provide safety signs to remind people of slip, trip and fall hazards. European Agency for Safety and Health at Work - http://osha.europa.eu
BPham-7th In the catering trade a variety of cleaning agents, preservatives and disinfectants are used. The cleaning and disinfection characteristics of these agents are in contrast to the adverse health effects of many of their ingredients. Workers should follow certain rules of conduct: • cleaning agents should be kept or stored only in containers whose form or designation makes it clear that the contents cannot be mistaken for food. Containers in which the cleaning agents are stored must be marked in such a way that the risk can be recognised by all users; • while using hazardous cleaning agents, protective equipment must be worn. Personal protection equipment should include protective masks or safety glasses, possibly inhalation protection, protective gloves, rubber apron and safety boots. Work Cited: http://osha.europa.eu/en/publications/e-facts/efact23
Contrevion C 7th period If someone is choking, first ask "are you choking." If they nod their head, they need extreme help. Perform the "Heimlich maneuver." It should clear their airway
j.harden-6th lock well,in the foodservice industry one major problem is medical. for example; CPR
#1.with CPR you should ask if the person is okaye #2.if the person shows no reply and the face is pale looking you should indicate that they are chocking.
* your next responce should be to get into CPR position. by standing bbehind the person and rapping your arms around them above the belt to release what they are chocking on.
Candis Bullard 7th period Stand behind the person. Wrap your arms around the waist. Tip the person forward slightly.Make a fist with one hand. Position it slightly above the person's navel.Grasp the fist with the other hand. Press hard into the abdomen with a quick, upward thrust as if trying to lift the person up.
Kelsey - 7th period When dealing with any serious events that go on in the kitchen there are many things that you must keep in mind. If you do not have the authority to handle the situation that has presented itself to you, then you must tell someone with a higher standing in the business than you so that it will get handled and you can prevent further or more serious problems in the work place.
Do not attempt to put out a fire where it is emitting toxic smoke; if you suspect or simply don't know if the smoke is toxic, leave it to the professionals. Check for structural safety of the building, in case burning walls, floors, or rafters pose a risk to your safety.If you have more than one fire extinguisher, consider asking another mature and responsible person to use it in tandem with you.Remember that your life is more important than property, so don't bio place yourself or others at risk. http://www.wikihow.com/Use-a-Fire-Extinguisher
cleaning agents should be kept or stored only in containers whose form or designation makes it clear that the contents cannot be mistaken for food.ladders should be long enough for the task, and the lower and the upper ends of the side rails should be equipped with slip-resistant pads.
Most slips, trips and falls in kitchens occur due to wet floors so it’s important to wipe up any spillages that occur immediately and to dry the floor. Often, it’s an uneven floor or loose or damaged floor tiles which are responsible for slips and trips so it’s necessary to keep floors well maintained as well as clean and passageways or any areas where staff might walk should be kept free from any obstructions or obstacles. K.Jackson (: 7th Period
N.Hollis-7th You need to pay great attention to things which you lift in the kitchen, especially as certain items can be extremely heavy and/or difficult to manoeuvre. Never push, pull or drag heavy items as you might suffer from a musculoskeletal injury. Where items are heavy, ask a colleague to help you lift them and, if it’s still too heavy, use a lifting device in addition to following basic health and safety guidelines on how to lift objects.
deandre brown 5th period
ReplyDeleteosha.europa.eu/en/publications/e-facts/efact23Similar
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If you run an enterprise, you are obliged by law to maintain a safe and healthy workplace. ... would it have been possible to avoid this accident by taking technical, ... Slips, trips and falls in kitchens, restaurants and in the catering industry can ... Train workers in good techniques for handling hot items such as opening pot lids ...
Brittany C.
ReplyDelete5th period
Choking occurs when a foreign object becomes lodged in the throat or windpipe, blocking the flow of air. In adults, a piece of food often is the culprit. Young children often swallow small objects. Because choking cuts off oxygen to the brain, administer first aid as quickly as possible.
The universal sign for choking is hands clutched to the throat. If the person doesn't give the signal, look for these indications:
Inability to talk
Difficulty breathing or noisy breathing
Inability to cough forcefully
Skin, lips and nails turning blue or dusky
Loss of consciousness
If choking is occurring, the Red Cross recommends a "five-and-five" approach to delivering first aid:
Give 5 back blows. First, deliver five back blows between the person's shoulder blades with the heel of your hand.Give 5 abdominal thrusts. Perform five abdominal thrusts (also known as the Heimlich maneuver).Alternate between 5 blows and 5 thrusts until the blockage is dislodged.To perform abdominal thrusts (Heimlich maneuver) on someone else:
Stand behind the person. Wrap your arms around the waist. Tip the person forward slightly.Make a fist with one hand. Position it slightly above the person's navel.Grasp the fist with the other hand. Press hard into the abdomen with a quick, upward thrust — as if trying to lift the person up.Perform a total of 5 abdominal thrusts, if needed. If the blockage still isn't dislodged, repeat the five-and-five cycle.If you're the only rescuer, perform back blows and abdominal thrusts before calling 911 or your local emergency number for help. If another person is available, have that person call for help while you perform first aid.
If the person becomes unconscious, perform standard CPR with chest compressions.
www.google.com
www.mayoclinic.com
T Nunn- 5th Period
ReplyDeleteIf someone is choking, you need to communicate the best you can with them. Have confidence in yourself because someone's life is in your hands. Your character should be calm for the following steps.
■Ask, "Are you choking?"
■If the victim can speak, cough, or breathe, DO NOT INTERFERE.
■WebMD.com says “It is best not to do anything if the person is coughing forcefully and not turning a bluish color.”
■If the victim CANNOT speak, cough, or breathe, give abdominal thrusts below the diaphragm (the Heimlich maneuver) until the foreign body is expelled or the victim becomes unconscious. (Note that, in cases of extreme obesity or late pregnancy, one can give chest thrusts.)
http://www.seniorprotection.com/healthtips/FirstAidChoking.aspx
One of various technique for properly handling a kitchen accident is cleaing it up quickly but safely. By doing that it will prevent others from inhaling it wrongly and it can also prevent slips and trips. If someone is cut you can dispose of the food or product that has come in contact with that blood to prevent illnesses. These are just two examples of various accidents caused in the kitchen and how they can be handled.
ReplyDeleteMost slips, trips and falls in kitchens occur due to wet floors so it’s important to wipe up any spillages that occur immediately and to dry the floor. Often, it’s an uneven floor or loose or damaged floor tiles which are responsible for slips and trips so it’s necessary to keep floors well maintained as well as clean and passageways or any areas where staff might walk should be kept free from any obstructions or obstacles.
ReplyDeletewfields 5th period
A.Woods - 5th period
ReplyDeleteIf I got burned the correct procedure would be to let an adult or teacher know that a burned mark or situation has taken place at that point , then the adult will take care of the problem or situation .
D. Daniels 5th Period
ReplyDeleteI think that if something fall you can just let it fall and hit the floor or where ever it is headed. But one thing is not to throw any sharp things at anyone or up in the air cause that person can get cut or you can get cut. So thats why it is safe that you know what you are doing in the kitchen and not let anything catch your eye or nothing. But the most important ting is if someone gets choked, burned, cut, or fall or anything accidentally happen in the kitchen call for help first and never move the person cause they can be seriously injured and you (that person) can make it worst by moving that person. So thats why people needs to knw what they are doing in the kitchen and never take their eyes off nothing you are doing in the kitchen.
S. Orozco
ReplyDelete5th period
The treatment for a choking person who begins to turn blue or stops breathing varies with the person's age. In adults and children older than one year of age, abdominal thrusts (formerly referred to as the "Heimlich maneuver") should be attempted. This is a thrust that creates an artificial cough. It may be forceful enough to clear the airway. Lean the person forward slightly and stand behind him or her. Make a fist with one hand. Put your arms around the person and grasp your fist with your other hand in the midline just below the ribs. Make a quick, hard movement inward and upward in an attempt to assist the person in coughing up the object. This maneuver should be repeated until the person is able to breathe or loses consciousness. For babies (younger than one year of age), the child will be too small for abdominal thrusts to be successful. Instead, the infant should be picked up and five back blows should be administered, followed by five chest thrusts. Be careful to hold the infant with the head angled down to let gravity assist with clearing the airway. Also be careful to support the infant's head. If the infant turns blue or becomes unresponsive, CPR should be done.
http://firstaid.webmd.com/choking-treatment
t.walton
ReplyDeleteperiod.5th
Check for injuries
Do not try to get the person up of the ground immediately
Ask the person to take some deep breaths, relax and place a pillow under the person's head
Check for any injuries. Can the person move their legs and arms? Is the person in pain? Is there any obvious deformity? Bones sticking out, swelling, bleeding, unusual position of the limbs?
Has the person hit their head? Does the person appear grey in colour, is the person unconscious?
How to get someone up off the floor
Do not hurry a person. Place a chair near the individual's head and one at their feet.
Ask the person to roll onto their side.
Support the person whilst they kneel on both knees facing the chair.
Place the other chair behind the person ready to sit on.
Ask the person to use the seat of the chair to support them whilst they bring one leg forward placing their foot on the floor.
If they can, ask them to push up to standing position and place the other chair behind them to sit on.
The person should be able to do this on their own. Do not lift a person or ask the person to place their weight on their feet if they're in pain.
Inform a individual's doctor that they have fallen as soon as possible
cited website: www.agedcarer.com
Eric Davis
ReplyDelete5th block
If someone gets
cut while work in the kitchen.You should apply presure to it, let the teacher or adult know. After that you should get it clean up and coverd up wit a band-aid. Then where ever the blood drop at you should clean it up and santize it.
Whenever a person falls, there is a risk for head and neck injury. If the person hits their head instead of moving the person right away, we would want to minimize movement while assessing the person for any signs or symptoms of other injuries. We can minimize movement by softly but confidently speaking to the patient who is either conscious or unconscious and place one hand carefully on the victims forehead to help remind them and us no to move their head or neck. Try to find out if the person is breathing on their own and if their skin color is somewhat normal while they are lying in the position found. If they are breathing and skin color is good, we do not have to move the person before Emergency Medical Services arrive.If assessing the person’s airway is impossible in this position,(face down) we may need to carefully roll the person over onto their back even if we suspect that there may be a serious neck or back injury. We do not move spinal chord injury patients unless they need cpr. (www.royonrescue.com)
ReplyDeletej.clemons-5th period
ReplyDeleteIt is generally most effective to examine work conditions on a case-by-case basis when applying ergonomic principles to solve or prevent problems. For assembly jobs, material should be placed in a position such that the worker's strongest muscles do most of the work.
For detailed work which involves close inspection of the materials, the workbench should be lower than for work which is heavy.
Hand tools that cause discomfort or injury should be modified or replaced. Workers are often the best source of ideas on ways to improve a tool to make using it more comfortable.
A task should not require workers to stay in awkward positions, such as reaching, bending, or hunching over for long periods of time.
Workers need to be trained in proper lifting techniques. A well designed job should minimize how far and how often workers have to lift.
Standing work should be minimized, since it is often less tiring to do a job sitting than standing.
b.merritt 5th block
ReplyDeletefirst thing you do is make sure everyone knows about the mess.then you start cleaning the mess up.
trenton johnson
ReplyDeleteDo not attempt to put out a fire where it is emitting toxic smoke; if you suspect or simply don't know if the smoke is toxic, leave it to the professionals. Check for structural safety of the building, in case burning walls, floors, or rafters pose a risk to your safety.If you have more than one fire extinguisher, consider asking another mature and responsible person to use it in tandem with you.Remember that your life is more important than property, so don't
bio
place yourself or others at risk.
http://www.wikihow.com/Use-a-Fire-Extinguisher
5th period
S.Woods-5th pd.
ReplyDeleteHandling a accident in the kitchen is very serious. If someone falls then ask them is they alright before you try and help them up, if that person is injured badly use the first aid kit located in the kitchen then call for help as soon as possible. If an accident such as someone slips and fall on a wet floor ask that person is he/she alright before handling them, wait until help comes that person could be seriously injured.
what to do if someone loses a finger.(from http://en.allexperts.com/q/First-Aid-995/first-aid-cut-finger-1.htm ) First aid for an amputation injury is similar to bleed control for a cut. What is now recommended is that direct pressure be applied to the injury in order to control the bleeding. It used to be that elevation and arterial pressure (pressure on the arteries that supply the injuried body part in order to slow the blood flow) was also to be done. However, as of late last year, the powers that be revised this to only be direct pressure.
ReplyDeleteThe severed finger can then be secured by first wrapping it in a clean cloth, putting it in a bag, and laying it on a bed of ice. Now, granted, this is all well and good, but clean cloths, bags, and ice aren't always readily available. In that case, a little improvisation might be needed with the intention of keeping the finger cool (without getting it too cold), clean, and protected.
Khoa Vu 6th Period
ReplyDeleteLike bacteria come in to the food.Didn't wash before cook.
6th period What is a technique for properly handling a kitchen accident? If you burn or scald yourself apply cold water or ice: place hand under gently running cold water or wrap ice in a plastic bag and place gently on the affected area. It is important to take the heat from the area and although this may hurt prolonged apllication of cold water or ice can substantially reduce blistering.
ReplyDeleteTake care not to break the skin, if you spill quantities hot liquid onto clothing do not remove the clothing get under a cold shower or into a cold bath and get medical attention: removing the clothing will rip off the skin! www.cookeryonline.com
When you have a burn this is what you do.
ReplyDeleteThe skin around the burn will begin to swell so remove any tight-fitting clothing or jewelry that is near the burn. To help treat the pain, hold the burned area under cool running water or apply a towel or washcloth that has been moistened with cold water. Continue doing so until the pain has subsided. Don't use ice or ice water.
Cover the burned area with a sterile, dry bandage (such as a gauze pad) and avoid applying tape to the burned area. Also, avoid using ointments, petroleum jelly, or other home remedies on the burn, as these trap in the heat and will increase the severity of the burn. If the burn is on an extremity, keep that area elevated to combat swelling.
eHow.com http://www.ehow.com/way_5398203_do-treat-grease-burn.html#ixzz1Y2mopYu5
Several different types of accidents can occur in the kitchen area, such as burns from deep fryers, slipping on grease and cuts from knives. Lack of maintenance or improper maintenance in the kitchen area can lead to accidents. Floors that have been mopped should always have a “Wet Floor” placard posted, or kitchen personnel may slip and injure themselves. Trays of food or dishes must be stored securely or they will topple over. Non-slip mats and non-slip floor waxes should be used at entrances and exits. Passageways should always be kept free of boxes, trash cans and other obstacles. Conditions that could cause an accident, such as loose floor tiles, exposed wiring, spills and so on, should always be reported and dealt with as soon as possible and a reporting mechanism should be in place in the workplace. Another cause of accidents is not using the proper equipment to reach items kept on upper shelves. Items on high shelves should only be retrieved by using a ladder or step stool and not by climbing on boxes or chairs. This means that ladders and step stools must be kept in a convenient location and be in good repair.
ReplyDeletemalik-carter
ReplyDelete6period
how you should properly handle kitchen accident
is maybe put up a sign reminding people to be careful in the kitchen and be on the look out for sharp object when walking
When getting cut you should act quickly no matter how small it is. Tell someone in charge.
ReplyDeleteto treat it use:
•Bandaids
•Neosporin
•Gauze
•Paper Tape
•Burn Ointment
ALWAYS wash your hands before and after handling food: When preparing food, keep surfaces and utensils clean. Surfaces are not just counter-tops and cutting boards; don't forget to clean your utensils, too.
ReplyDeleteFollow these tips to reduce the risk of food poisoning at home:
1. Wash your hands thoroughly with soap and hot water and dry them before handling food and after handling raw meat, going to the toilet, blowing your nose or touching animals (including pets).
2. Wash worktops before and after preparing food, particularly after they've been touched by raw meat, including poultry or raw eggs. You don’t need to use anti-bacterial sprays. Hot soapy water is fine.
3. Wash dishcloths and tea towels regularly and let them dry before you use them again. Dirty, damp cloths are the perfect place for bacteria to breed.
4. Use separate chopping boards for raw meat and for ready-to-eat food. Raw meat contains harmful bacteria that can spread very easily to anything it touches, including other foods, worktops, chopping boards and knives.
5. It's especially important to keep raw meat away from ready-to-eat foods such as salad, fruit and bread. This is because these foods won't be cooked before you eat them, so any bacteria that gets on to the foods won't be killed.
6. Always cover raw meat and store it on the bottom shelf of the fridge where it can't touch other foods or drip on to them.
7. Cook food thoroughly and check that it’s piping hot all the way through. Make sure poultry, pork, burgers, sausages and kebabs are cooked until steaming hot, with no pink meat inside.
8. Keep your fridge temperature below 5C. By keeping food cold, you stop food poisoning bugs growing.
9. If you have cooked food that you're not going to eat straight away, cool it as quickly as possible (within 90 minutes) and store it in the fridge or freezer. Use any leftovers from the fridge within two days.
10. Don’t eat food that's past its "use by" date label. These are based on scientific tests that show how quickly harmful bugs can develop in the packaged food.
http://www.nhs.uk/Livewell/homehygiene/Pages/Foodpoisoningtips.aspx
http://whatscookingamerica.net/FoodSafety.htm
Liebeck v. McDonald's Restaurants,also known as the McDonald's coffee case and the hot coffee lawsuit, is a 1994 product liability lawsuit that became a flashpoint in the debate in the U.S. over tort reform after a jury awarded $2.86 million to a woman who was heavily burned by hot coffee purchased from fast food restaurant McDonald's. The trial judge reduced the total award to $640,000, and the parties settled for a confidential amount before an appeal was decided. The case was noted by some as an example of frivolous litigation;ABC News called the case "the poster child of excessive lawsuits,"while others stated that the claim was "a meaningful and worthy lawsuit.''
ReplyDeleteLiebeck's attorneys argued that McDonald's coffee was "defective," claiming it was too hot and more likely to cause serious injury than coffee served at any other establishment. Moreover, McDonald's had refused several prior opportunities to settle for less than the $640,000 ultimately awarded. Reformers defend the popular understanding of the case as materially accurate, note that the vast majority of judges who consider similar cases dismiss them before they get to a jury,and argue that McDonald's refusal to offer more than an $800 settlement for the $10,500 in medical bills reflects the meritless nature of the suit rather than any wrongdoing on the company's part
What's the proper way to handle a kitchen accident? The proper way to handle a kitchen accident is to make sure the person is okay. If they aren't responsive, call the emergency unit. If they can respond ask them what is hurting. Different illnesses call for different modes of safety.
ReplyDeleteIf a person's neck is broking, you can't touch. If they are choking perform the heimlich maneuver. If they have a cut, wash it and bandage it.
www.simplebites.net/how-to-prevent-kitchen-injuries/
If a person is burned in the kitchen and its a first degree burn run cold water over the burn spot (NOT ICE) and place a sterile bandage loosely over it.
ReplyDeleteIf it's a second or third degree burn run cold water over it, loosely place a sterile bandage over it and seek professional help quickly.
www.redcross.com
The properly of way handling a kitchen accident in potential hazard is if nursing assistants, may develop musculoskeletal injuries such as muscle and ligament strain and tears, joint and tendon inflammation, pinched nerves, herniated discs and others from patient/residents handling.
ReplyDeleteR. DODSON
ReplyDeleteC. HARRIS
M. WILLIAMS
5TH PD
Handling. Careful handling and storage of glassware is necessary to prevent damage to the glassware and injury to the worker. Damaged glassware should be properly discarded. Care must be used while inserting glass tubing through a stopper or when connecting flexible tubing to the glass. The glass tubing should be polished, or rounded and lubricated with glycerine or stopcock grease. Hands must be protected with cloth or leather gloves. Hands should be held close together to reduce pressure on the tubing, and out of the direct line of the glass should it break. Vacuum glass apparatus should be handled with extreme caution. Dewar flasks and other glass vacuum vessels should be taped or shielded to protect against flying glass in case of an implosion.
Broken glass. Gloves must be used to pick up broken glass, especially if the glass is contaminated. Small slivers should be picked up with a dustpan and broom. The custodial staff should not be asked to pick up contaminated broken glass. Broken glass should never be placed in a trash bag. Place broken glass in a box clearly marked "Broken Glass" and contact the custodial staff for proper disposal.
alton .m dodson from 7th period
ReplyDeleteOne of various technique for properly handling a kitchen accident is cleaing it up quickly but safely. By doing that it will prevent others from inhaling it wrongly and it can also prevent slips and trips. If someone is cut you can dispose of the food or product that has come in contact with that blood to prevent illnesses. These are just two examples of various accidents caused in the kitchen and how they can be handled.
:0
lashonta Glover
ReplyDelete7prd
Safty when you are handleing want to make sure that you are not trying to grab the knife if it's falling or anything like that. When you are passing it to someone else, lay it down on the work surface, and put the handle extended towards the person. If you are carrying or working with the knife, always hold it by the handle. You are not going to have as much slippage while cutting if the knife is kept really nice and sharp. You need to be honing your skill knives and getting them regularly sharpenedKnifes
Alexxis Peavy
ReplyDelete7th Period
You need to pick the glass up immedetily if its on the floor.
Yaneli Hernandez14
ReplyDelete7th Period
Manual Handling
You need to pay great attention to things which you lift in the kitchen, especially as certain items can be extremely heavy and/or difficult to manoeuvre. Never push, pull or drag heavy items as you might suffer from a musculoskeletal injury. Where items are heavy, ask a colleague to help you lift them and, if it’s still too heavy, use a lifting device in addition to following basic health and safety guidelines on how to lift objects.
Cuts
You need to take great care when using knives in the kitchen and also beware of glass objects. You need to follow safe procedures when using knives and other sharp kitchen utensils and when handling items made of glass as both can cause severe damage in the form of cuts.
http://www.workplacesafetyadvice.co.uk/kitchen-workplace-safety.html
s.reynolds
ReplyDelete7th period
Call 911 if the person:
• Is in a lot of pain while lying still or when they move
• Has an obvious deformity (bone sticking out,
swelling or unusual position of arm or leg or head)
• Is unconscious
• Gray in color
Anytime someone falls, whether they appear to be hurt or
not, they need to be thoroughly examined for any possible
injury. Do not move them until it has been determined
that a serious injury has not occurred.
from google.com
K. Biggs
ReplyDelete7th Period
Abdominal thrusts are an emergency technique for clearing a blockage from the airway of an adult or child over one year old who is choking. They are also known as the Heimlich manoeuvre.
Important: Do not use abdominal thrusts with babies under one year old, pregnant women or people who are obese.
1.Stand behind the person who is choking.
2.Place your arms around their waist and bend them well forward.
3.Clench your fist and place it right above the person's navel (belly button).
4.Place your other hand on top, then thrust both hands backwards into their stomach with a hard, upward movement.
5.Repeat this until the object stuck in their throat comes out of their mouth.
http://www.nhs.uk/chq/pages/2301.aspx?categoryid=72&subcategoryid=722
When ever there is someone who is chocking you need to see if they can talk or breath then dont do anything, If you do then you then you could move the food farther down the throatt and kill them.
ReplyDelete~Savanna Phillips <33 7th Block ^.*
mjohnson
ReplyDelete7th period
The proper way to handle a Kitchen Accident is to get help ASAP. When there is an accident, do not panic. When you panic matters will get worst. All you need to do is get help from a proffessional.
JWhitehead
ReplyDelete7th Block
If someone is choking, you need to communicate the best you can with them. Have faith in yourself because you're dealing with someone's life. You should stay calm at all times. NEVER PANIC.
Amia sims- 7th pd
ReplyDelete-Do not try to get the person up of the ground immediately
-Ask the person to take some deep breaths, relax and place a pillow under the person's head
Check for any injuries. Can the person move their legs and arms? Is the person in pain? Is there any obvious deformity? Bones sticking out, swelling, bleeding, unusual position of the limbs?
-Has the person hit their head? Does the person appear grey in colour, is the person unconscious?
How to get someone up off the floor
-Do not hurry a person. Place a chair near the individual's head and one at their feet.
Ask the person to roll onto their side.
Support the person whilst they kneel on both knees facing the chair.
Place the other chair behind the person ready to sit on.
-Ask the person to use the seat of the chair to support them whilst they bring one leg forward placing their foot on the floor.
-If they can, ask them to push up to standing position and place the other chair behind them to sit on.
-The person should be able to do this on their own. Do not lift a person or ask the person to place their weight on their feet if they're in pain.
-Inform a individual's doctor that they have fallen as soon as possible
Website: www.agedcarer.com
Anna Roberts
ReplyDelete7th
The most common accidents in the commercial kitchen are from slips, trips and falls. Most of these accidents occur because of wet floors so it is essential to wipe up any spillages that occur immediately. Warning signs should be used and areas cordoned off if necessary until the floor is dry. Floors should be well maintained and should not have an uneven surface or loose or damaged floor tiles. Passageways and walkways should be kept free of obstacles or obstructions.
http://www.firstpersonalinjury.co.uk/our-specialities/kitchen-accidents
Brandi Tyson
ReplyDelete7th period
An accident in the kitchen is very easy to happen
if someone falls or somthing happens while in the kitchen and you try to help them but you may not know what to do. 1st thing you should do is call for help if the injury is very serious. if such as that person slips or pump there head ask them if they are alright before helping them. stay with them until help comes because the person could be badley hurt.
Marquis Collins
ReplyDelete7th Period
One of various technique for properly handling a kitchen accident is cleaing it up quickly but safely.If you just leave the mess on the floor people could inhale it and get sick.If someone falls you should offer to help them up but, if they say they're okay you should just stand their until they get up.
D.clinkscale
ReplyDelete7th period
Slips, trips and falls in kitchens, restaurants and in the catering industry can be cut dramatically by adopting some simple measures [3]:
•carry out proper housekeeping in work and walking areas and keep these areas free of obstacles
•use appropriate footwear
•ensure lighting is adequate
•close oven, dishwasher and cupboard doors
•walk – do not run
•ladders should be long enough for the task, and the lower and the upper ends of the side rails should be equipped with slip-resistant pads. Never use inappropriate substitutes for a ladder such as chairs, boxes or barrels
•stairwells should be well-lit and fitted with sturdy handrails
•use non-slip mats
•provide safety signs to remind people of slip, trip and fall hazards.
European Agency for Safety and Health at Work - http://osha.europa.eu
BPham-7th
ReplyDeleteIn the catering trade a variety of cleaning agents, preservatives and disinfectants are used.
The cleaning and disinfection characteristics of these agents are in contrast to the adverse health effects of many of their ingredients. Workers should follow certain rules of conduct:
•
cleaning agents should be kept or stored only in containers whose form or designation makes it clear that the contents cannot be mistaken for food. Containers in which the cleaning agents are stored must be marked in such a way that the risk can be recognised by all users;
•
while using hazardous cleaning agents, protective equipment must be worn. Personal protection equipment should include protective masks or safety glasses, possibly inhalation protection, protective gloves, rubber apron and safety boots.
Work Cited:
http://osha.europa.eu/en/publications/e-facts/efact23
Contrevion C
ReplyDelete7th period
If someone is choking, first ask "are you choking." If they nod their head, they need extreme help. Perform the "Heimlich maneuver." It should clear their airway
j.harden-6th lock
ReplyDeletewell,in the foodservice industry one major problem is medical. for example; CPR
#1.with CPR you should ask if the person is okaye
#2.if the person shows no reply and the face is pale looking you should indicate that they are chocking.
* your next responce should be to get into CPR position. by standing bbehind the person and rapping your arms around them above the belt to release what they are chocking on.
Candis Bullard
ReplyDelete7th period
Stand behind the person. Wrap your arms around the waist. Tip the person forward slightly.Make a fist with one hand. Position it slightly above the person's navel.Grasp the fist with the other hand. Press hard into the abdomen with a quick, upward thrust as if trying to lift the person up.
Kelsey - 7th period
ReplyDeleteWhen dealing with any serious events that go on in the kitchen there are many things that you must keep in mind. If you do not have the authority to handle the situation that has presented itself to you, then you must tell someone with a higher standing in the business than you so that it will get handled and you can prevent further or more serious problems in the work place.
TYESHA STONE
ReplyDelete7TH PERIOD
Do not attempt to put out a fire where it is emitting toxic smoke; if you suspect or simply don't know if the smoke is toxic, leave it to the professionals. Check for structural safety of the building, in case burning walls, floors, or rafters pose a risk to your safety.If you have more than one fire extinguisher, consider asking another mature and responsible person to use it in tandem with you.Remember that your life is more important than property, so don't
bio
place yourself or others at risk.
http://www.wikihow.com/Use-a-Fire-Extinguisher
Tomeka Bryant
ReplyDelete7th Period
cleaning agents should be kept or stored only in containers whose form or designation makes it clear that the contents cannot be mistaken for food.ladders should be long enough for the task, and the lower and the upper ends of the side rails should be equipped with slip-resistant pads.
Most slips, trips and falls in kitchens occur due to wet floors so it’s important to wipe up any spillages that occur immediately and to dry the floor. Often, it’s an uneven floor or loose or damaged floor tiles which are responsible for slips and trips so it’s necessary to keep floors well maintained as well as clean and passageways or any areas where staff might walk should be kept free from any obstructions or obstacles.
ReplyDeleteK.Jackson (:
7th Period
N.Hollis-7th
ReplyDeleteYou need to pay great attention to things which you lift in the kitchen, especially as certain items can be extremely heavy and/or difficult to manoeuvre. Never push, pull or drag heavy items as you might suffer from a musculoskeletal injury. Where items are heavy, ask a colleague to help you lift them and, if it’s still too heavy, use a lifting device in addition to following basic health and safety guidelines on how to lift objects.
well when acceidents happen always clean up.At least let a grown up no whats has happen.
ReplyDeleteJaren Hill 6th Period
ReplyDeleteWhen someone trip or fall and can't get up someone needs to call 911 and ask for an ambulance .