LEARNING OUTCOMES

In this unit, you should be able to:

1. Familiarize with the basic first aid
procedures;
2. Perform different first aid procedure to
simulate in various incidents.

Unit 9:
Basic First Aid
First Aid

First aid is an emergency care or treatment given to an ill or injured person before
regular medical aid can be done. Be prepared to give first aid whenever an accident
or an emergency may occur. Know what to do and what not to do to make your
help effective. In other words, do only what is needed and avoid doing too much.

For better understanding, here are the some of the first aid supplies that every
households or establishments must have.

First Aid Supplies

Now, would you like to know What to do if an accident occurs?

 Stay calm. You start by checking the condition of the victim if he is
responsive. Kneel and ask, “Are you ok sir/mam?”
 Check the injury to know whether there is a need of outside help. If not
certain, call for help.
 Administer first aid accordingly.
 Keep unnecessary personnel away from the victim
 Record the victim’s name, the date and time of accident, type of injury or
illness, any treatment given, and amount of time it takes for emergency
assistance to arrive.

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You already know the what to do in case of accident occur? Now, would you like to
know the common types of injuries and the procedure for administering first aid?
You may continue to learn the next topic.

Common Types of Injuries

Falls
Falls are preventable. Keep floors clean and free from debris and spills. Wet floors,
grease, or spilled food are hazards. Use anti slip mats. If someone falls, ask him
or her to stay still then determine the extent of the injury. Improper use of ladders
or climbing on chairs, boxes, etc., instead of using a ladder can cause employee
falls.

Cuts
Cuts are common injuries in food establishments. Carelessness with knives,
slicers, choppers, grinders, mixers and broken glass cause most problems. Keep
knives sharp, accidents usually occur when dull tools slip and cause an injury.
Never leave knives on counters or submerged in a sink full of soapy water. Always
use the proper tool for the task. Do not try to catch a falling knife. Let it fall on
the floor. Do not try to clean the circular blade of the slicer while the equipment is
still assembled. Always make sure slicers and other cutting equipment are
unplugged before taking them apart for cleaning.

When treating a cut, first find the extent of the wound. Then apply pressure to the
site with a clean cloth or towel and elevate the injury. If the cut minor, wash
thoroughly with mild soap and water. If available, apply antibiotic ointment. Apply
a clean, water resistant bandage. If the person will return to food preparation
duties, have them wear disposable gloves to provide an extra layer of protection.
More severe cuts should be checked by a medical professional.

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Burns
Burns are classified as first degree (redness and pain), second degree (blisters,
redness and pain), or third degree (charring of skin layers, little or no pain). The
extent of a burn is important. If a small area is burned either first or second
degree, first aid is usually all that is needed. Third degree burns must be checked
by a medical professional.
 Burns on the face, hands, or groin area are considered serious and should be
checked by a medical professional.
 Chemical burns require immediate treatment.

Burn treatment includes the following:

 Remove the source of the burn.
 Soak the burned area in cool water to soothe minor burns and to lower skin
temperature.
 Over-the-counter pain medications may be used to help relieve pain,
inflammation and swelling
 Cover the burn with a sterile bandage or a clean dry dressing. Do not
puncture blisters.
 Keep the victim calm and quite.

Poisoning
 Poisoning can occur when food contaminated by chemical substances is
eaten.

Read and remember the following guidelines for preventing poisoning and
giving first aid to a victim of poisoning.

 Place all poisonous things in safe places that cannot be reached by children.
These include gas, insecticides, detergents, alcohol, paints, cigarettes and
matches, tincture of iodine, and rat poison.

 Call a doctor immediately when someone has been poisoned. In case, a

doctor hasn’t arrived yet, do the following:
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  If the victim is unconscious, bring him or her to the hospital
immediately. Unconscious means lack of awareness, as if asleep. If
he is conscious, ask him the cause of poisoning. You may also ask
his housemates.
 If the victim has drunk acid, gas, gasoline and petroleum and his
lips, mouth or tongue are burned, do not try to make her vomit. A
strong poison that burns all the way down the throat will also
damage on the way back up.

For other kinds of poison, make the victim vomits by giving any of the
following:
 powdered coconut shell or charcoal mixed with water
 milk with egg
 flour mixed with water
 a mixture of two parts powdered toasted bread, one-part strong
tea, and one-part milk of magnesia

Cardiopulmonary Resuscitation (CPR) and First Aid for Choking

 Posting charts with instructions for CPR and first aid for choking and other
lifesaving steps can be helpful in emergencies. Knowing how to do the right
thing at the right moment can save a life.

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First Aid for Choking

If the victim starts to choke or cannot breathe, try to make him cough. It will force
out the object from his throat. Do not try to remove it with your fingers. You may
push it farther down.

If the victim is a small child, hold his abdomen. Then, let him bend over. Next give
him a strong pat on the back between his shoulders. The object will be forced out.
If the above procedures fail, call a doctor or a health worker immediately. If the
victim stops breathing, revive or bring him back to life through the mouth-to-
mouth process. This process is called mouth-to-mouth resuscitation.

In situations like these, remember not to panic or show sudden fear. Stay calm so
that your actions will be right. Remember that there is a life in danger and you
must save it.

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References and Online Resources

Textbooks:
Alvares, Helen U. et. Al. Food Safety, Sanitation and Hygiene.
McSawayne, David, H.S.D. et. Al. Food Safety and Sanitation 4th Edition.
The HACCP Food safety Training Manual by Tara
Perdigon, Grace P. et. Al. Food, Water & Environmental Sanitation & Safety

Web links and Online Journals:

https://www.cdc.gov/
https://www.foodqualityandsafety.com/
https://www.foodsafety.ca/
https://www.foodsafetymagazine.com/

Photo Credits:
www.freepik.com

You did a great job! I know it was quite hard

for you, but you made it this far without giving up!
CONGRATULATIONS!
You’re on the right track!

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