ALDRIN GABRIEL BAHIT

BSHM55 RISK MANAGEMENT

BSHM 1-3

COMMON KITCHEN ACCIDENT FIRST AID PROCEDURE

Getting a cut in the kitchen is both the worst and best place to break the skin. Worst
because the uncooked food is nearly always covered in bacteria. If you cut yourself during food
preparation, infection is your worst enemy.

FIRST AID FOR CUTS

• Wash with soap and water - there are different types of disinfectant products but
nothing works better than plain old soap and warm water.
• Encourage the blood to ooze out of the cut for a few minutes - if the bleeding has
stopped slightly then you should squeeze out a little extra. Blood oozing from the inside
to the outside helps to flush out any bacteria that can cause infection. Squeeze out the
blood under running water over the sink.

Once the bleeding has stopped and the wound is clean, you can dress it with an adhesive
bandage. After you bandage your wound, put a glove on that hand if you still have food prep to
do. Use an exam glove or a plastic serving glove.

Don't put any antibiotic ointments or creams (such as Neosporin) on the cut until you are done
in the kitchen.

If the cut is a centimeter or longer and you can see tissue below the skin, it may need stitches.
One way to test it is to pull the edges apart. If you can, then the cut is probably worthy of a trip
to the emergency room or urgent care center.