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Study Guide 001 > Chapter 3: Workplace safety > Flashcards

Chapter 3: Workplace safety Flashcards

1
Q

What is a hazard?

A

Anything or anybody that can potentially cause harm

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2
Q

What is a risk?

A

Likelihood of a hazard causing harm

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3
Q

What does a risk assessment involve?

A

Identify all hazards
identify who is at risk
Evaluate the risks
Implement control measures
Document assesment
Review all steps

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4
Q

How can you minimize risks?

A
  1. Removing hazards
  2. Eliminating hazards
  3. Monitoring hazards
  4. Managing hazards
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5
Q

How do you eliminate hazards by removing, eliminating, monitoring, managing hazards?

A
  1. Separating or isolating workers
  2. Developing and using safe systems
  3. Providing ppe
  4. Training staff in policies and procedures
  5. Supervising that policies are adhered to
  6. Instructing visitors in policies and procedures
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6
Q

List 8 common potential hazards?

A
  1. Floors (spillages can cause slips, uneven floors)
  2. Machinery (broken / faulty equipment causes injuries)
  3. Electricity (overloading can cause shock, burns)
  4. Gas (incorrect storage can cause explosions)
  5. Chemical (incorrect storage and use can cause cross contamination)
  6. Hot oil (heat can cause burns)
  7. Tools/utensils (sharp objects can cause injury)
  8. Personal hazards (incorrect ppe can cause injury)
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7
Q

List 6 consequences of an unsafe environment

A
  1. Trips, slips, sprains, falls
  2. Loss of earning for employee
  3. Medical expenses, financial compensation
  4. Time lost, loss of productivity
  5. Damage to the image of establishment
  6. Damage to equipment
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8
Q

What are the main hazards in a kitchen

A
  1. Trips
  2. Falls
  3. Cuts
  4. Burns
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9
Q

Other hazards include?

A
  1. Electrical equipment with flaws
  2. Overloading of plugs
  3. Worn out wires
  4. Faulty installation of electrical equipment
  5. Faulty usage of equipment
  6. Incorrect gas handling
  7. Leaking gas pipes
  8. Chemicals
  9. Blocked drains and extractors
  10. Badly fitting clothes
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10
Q

Explain how to identify and control slips, trips and falls hazards

A
  1. Keep floors swept, mopped and clean
  2. Keep floors dry
  3. Signage should be visible and clear
  4. Improve the design of the building
  5. Distraction and lack of attention
  6. Wearing incorrect ppe
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11
Q

Explain how to identify and control cuts hazard

A
  1. Keep knifes sharp and use correct knife
  2. Keep fingers away from the blade
  3. Keep shield on sharp edges
  4. Always cut away from your body
  5. Put damp cloth under cutting board to avoid slipping
  6. Never catch a falling knife
  7. Pass knife with handle towards another person
  8. Store knives properly
  9. Do not leave sinks in sinks of water
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12
Q

Explain how to identify and control burn hazards

A

Be aware of:
1. Naked flames near clothes
2. Electrical heat near an part of your body
3. Leave fat fryer on too long
4. Boiling water too close to the top of saucepan
5. Cooking over an open naked flame

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13
Q

Explain how to identify and control machinery hazards

A
  1. Follow manufacture’s instructions
  2. Use safety guards and safety features provided
  3. Do not over use the machine
  4. Check the machine is in good order
  5. Report any sign of wear of damage
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14
Q

Which design features of a work place impacts food safety?

A
  1. Work area layout
  2. Walls. floors, ceilings, windows, doors
  3. Work surfaces
  4. Lighting, ventilation
  5. Design of storage areas
  6. Design of waste areas
  7. Hand washing facilities
  8. Toilets and staff areas
  9. Ease of access to services
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15
Q

Explain the features of work area layout

A
  1. Sufficient space for equipment to be operated safely
  2. Sufficient space for staff to operate safely
  3. Task workflows need to be organized
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16
Q

Explain the features of walls, floors ceilings and windows

A
  1. Non-porous and constructed with correct materials
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17
Q

Explain the features of work surfaces

A

Should be non porous, inert non toxic

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18
Q

Explain of design of storage areas

A

1.Kept separate from production and preparation areas
2. Items needs to stored off the floors

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19
Q

Explain of design of waste areas

A

Needs to be separate from other areas in kitchen

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20
Q

Explain hand washing facilities

A

Handwash basins needs to be separate

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21
Q

Explain toilet and staff changing areas

A

Needs to be located outside kitchen area

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22
Q

Explain ease of access to service

A

Must be accessible for both maintenance

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23
Q

Why is safety signs used?

A
  1. alert
  2. instruct
  3. prohibit
  4. inform
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24
Q

Which safety signs is used?

A
  1. Warning - yellow
  2. Hazchem Warning - red
  3. Mandatory - blue
  4. Prohibitory - red
  5. Fire - red
  6. General safety information - green
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25
Q

What is the purpose of a warning sign

A

Alert people to be careful

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26
Q

What is the purpose of a hazchem warning

A

Alert people to hazards

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27
Q

What is the purpose of a mandatory warning

A

Instruct people what must be done

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28
Q

What is the purpose of a prohibitory sign

A

Prohibit people carrying out certain action potentially hazardous areas

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29
Q

What is the purpose of a fire sign

A

Fire signs inform people the location of fire fighting equipment

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30
Q

What is the purpose of general safety info

A

Inform and indicate of a safe procedure

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31
Q

How is safety considered when using electricity in a workplace

A
  1. Being aware of the dangers of electrocution when using electrical appliances near water
  2. Being aware of the dangers of damaging equipment
  3. Examining electrical power cords for any damage
  4. Ensuring appliances and equipment are well maintained
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32
Q

How is safety considered when using gas in the workplace?

A
  1. Never leave a gas hob lit unattended
  2. Never continuously bend a flexible rubber pipe
  3. Keep gas pipes away from naked flame
  4. Check for gas leaks using soapy water on gas pipe and check for bubble
  5. Always know where main gas shut off is located
  6. When discovering a gas leak turn off the power supply
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33
Q

What are hazardous substances?

A
  1. Cooking gas
  2. Cooking liquids
  3. Gels and spirits
  4. Cleaning chemicals
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34
Q

How is chemicals safely stored?

A
  1. On sheving
  2. Off the floor
  3. In a locked cupboard
  4. In correct original containers
  5. With correct labelling
  6. Away from food
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35
Q

How is cooking gas safely stored?

A
  1. Externally in a gas cage
  2. Shut off valve should be in a kitchen
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36
Q

How is hazardous substances handled?

A
  1. Use ppe
  2. Reading and following the manufacturing instructions
  3. Using correct dilution ratios
  4. Use color coded different containers to avoid confusions
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37
Q

What does COSHH stand for?

A

Control of substances Hazardous to health

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38
Q

Name hot pieces of equipment in the kitchen that can cause harm?

A
  1. Grills
  2. Salamanders
  3. Stoves
  4. Ovens
  5. Combination steamers
  6. Microwaves
  7. Flat tops
  8. Fat fryers
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39
Q

How is tools and equipment safely stored?

A
  1. On shelving or cupboards
  2. Off the floor
  3. In correct containers
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40
Q

How are tools and equipment safely handled?

A
  1. Perform safety checks for faults or damage
  2. Report any faults to supervisor
  3. Use according to manufacturer instructions
  4. Perform routine maintenance checks
  5. Store tools correctly
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41
Q

Why should pest control be carried out frequently?

A

Carriers of deadly diseases and bacteria

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42
Q

List 7 pests?

A
  1. Rodents
  2. Flies
  3. Cockroaches
  4. Insects
  5. Ants
  6. Birds
  7. Domestic pests
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43
Q

How is pest infestation detected?

A
  1. Pest droppings
  2. Smell
  3. Eggs
  4. Holes in skirtings or brickwork
  5. Cracks behind equipment
  6. Broken fly screens
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44
Q

How is pest management control and pest proofing done?

A
  1. Doors should have meatal kick plates at the bottom
  2. Doors should be self closing
  3. Windows should have fly screens
  4. Cracks in walls should be filled regular
  5. Traps, bait stations should be replaced regularly
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45
Q

What are guidelines used during food preparation for minimizing the risk of pest infestation

A
  1. Keep unprepared foods wrapped and covered
  2. Keep prepared foods wrapped and covered
  3. Never allow waste food to lie on the counters
  4. Check that floors are swept and mopped at least twice a day
  5. Keep the bins covered to prevent flies
  6. Follow a strict policy of cleaning and disinfecting work surfaces
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46
Q

What are the most important aspects of maintaining a safe and hygienic workplace?

A

Cleaning and disinfecting

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47
Q

What is the best policy to adhere to concerning cleaning?

A

Clean as you go policy

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48
Q

What is the definition of cleaning?

A
  1. Process of removing soiling
  2. Designated to destroy the bacteria’s environment
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49
Q

Cleaning usually requires?

A
  1. Kinetic energy (sweeping, mopping and rubbing)
  2. Thermal energy (hot water)
  3. a Detergent (chemical agents)
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50
Q

What is a definition of disinfecting?

A
  1. Process of reducing bacteria to low and acceptable levels
  2. Disinfectants kill specific types of bacteria
  3. Raw fruit and veg should be washed
  4. Disinfectants do not remove oil, grease or dirt
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51
Q

What are considered as toxins?

A
  1. Ammonia: Chloramine gas
    Causes: coughing, short of breath
  2. Acids: Chlorine gas
    Causes: Chest pains, vomiting and death
  3. Alcohol: Chlorofom
    Causes: Fatigue, dizziness
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52
Q

What should be used to disinfect?

A
  1. Chemical disinfectants (hypochloride, ethyl)
  2. Dishwasher with final rinse cycle at temp of at
    least 82’
  3. Covering item in boiling water (100’) e.g spec tank
53
Q

What is the definition of sanitising?

A

Process of using sanitizer (detergent and disinfectant) to remove the bacteria

54
Q

What should be used to sanitize?

A
  1. Chemical sanitizer
  2. Both boiling water and detergent together for 2 minutes
55
Q

How often should work surfaces and floors be cleaned?

A

Regularly

56
Q

How often should walls be cleaned?

A

Daily

57
Q

How often should microwaves, salamander and ovens be cleaned?

A

Daily

58
Q

How often should fryers be drained, strained and wiped down?

A

Daily

59
Q

What should a good cleaning schedule cover?

A

Who
What
When
Where
How

60
Q

Chemical cleaning products include?

A
  1. Soap
    - Simplest, not suitable for kit
  2. Alkaline detergents for dirts and grease
    - Removes dirt, grease
  3. Acidic cleaners for scale removel
    - Removes rust on metals, limescale
  4. Abrasive/aggressive cleaners for stubborn stains
61
Q

What is the guidelines for Chemical material storage?

A
  1. All equipment should be sanitized, rinsed and hung to dry
  2. Items have regular space of storage
  3. Storage should be well ventilated and lighting
  4. Chemical should be properly labelled and locked away
62
Q

What is the 4 basic steps of cleaning?

A
  1. Pre cleaning:
    - Remove food or dirt by wiping, sweeping or
    mopping
  2. Detergent cleaning:
    - Wash and scrubbing items by using detergent in
    43’ water
  3. Disinfecting:
    - Sanitizer, hot water for two minutes
  4. Air drying
    - Use paper towel to avoid streaking, scratch marks
63
Q

Explain the six step HACCP cleaning process

A
  1. Pre cleaning:
    - Remove food or dirt by wiping, sweeping or
    mopping
  2. Detergent cleaning:
    - Wash and scrubbing items by using detergent in
    43’ water
  3. Rinse
  4. Disinfecting:
    - Sanitizer, hot water for two minutes
  5. Rinsing
  6. Air drying
64
Q

What is the stain removal procedure for crockery?

A
  1. Fill bucket with 3 liters of hot water and 30g stainex
  2. Soak crockery for 2 hours
  3. Rinse with fresh water
  4. Spray with sanitizer
  5. Dry and pack away
65
Q

Explain the cleaning procedures for cutting boards

A
  1. Boards need to be scrubbed with detergent.
  2. Boards are rinsed with fresh clean water
  3. Place boards in hot solution of water and detergent for 10-15 min
  4. Boards are placed upright on stand to drip dry
  5. Do not soak wooden boards - they will warp
66
Q

Explain cleaning procedures for drains and gully traps

A
  1. Use commercial grade cleaners
  2. Follow manufacturers directions
  3. Allow to stand for recommended length of time
  4. Flush thoroughly with boiling water
67
Q

Explain cleaning procedures for fat traps

A
  1. Use ppe
  2. Empty sludge from fat trap into waste bin
68
Q

Explain cleaning procedures of extractor hoods

A
  1. Use ppe
  2. Remove filters from hood
  3. Use aggressive to clean the filters
  4. Wash, dry and replace filters
69
Q

Explain cleaning procedures for work surfaces, counters, walls and floors

A
  1. Pre clean
  2. Spray
  3. Scrub
  4. Rinse
  5. Spray
  6. Dry
70
Q

Explain procedures for cleaning shelving, cupboards and drawers

A
  1. Clear shelves
  2. Dust off dirt and food particulars
  3. Wipe down with hot water and detergent
  4. Apply disinfectant or sanitizer
  5. Dry with paper towel
  6. Replace material back in an organized fashion
  7. Replace dry store stock back adhering to fifo
71
Q

Explain procedures to clean a gravity slicer

A
  1. Turn off power and unplug from wall socket
  2. Remove and wash safety guard and blade
  3. Wipe machine with damp cloth and detergent
  4. Reassemble safety guard and blade
  5. Sanitise and allow to dry
72
Q

Explain procedures to clean a pasta machine

A
  1. Do not put in water to avoid rust
  2. Remove all parts and wipe with pasta brush
73
Q

Explain procedures to clean a Mixers/ Blenders/ Bowl cutters/ Food processors

A
  1. Turn off power and remove from wall socket
  2. Dismantle all blades/ beaters
  3. Wipe off food scraps/ debris
  4. Wash attachments with hot water and detergent
  5. Do not allow water to enter the motor compartment
  6. Dry the body of machine
  7. Sanitise attachments and allow to dry
74
Q

Explain procedures to clean gas equipment

A

1.Turn off gas as well at gas main valve
2. Allow equipment to cool after use
3. Remove parts that are designed to be dismantled e.g drip trays or racks
4. Clean with aluminum and stainless steel detergents
5. Rinse and flush put using water pressure
6. Dry all part thoroughly

75
Q

Explain procedures to clean ovens and racks

A
  1. Warm oven to make cleaning easier
  2. Spray with oven cleaner, allow to stand for required time
  3. Wear gloves and safety glasses when using heavy cleaning detergents
  4. Wear facemasks and switch on extractor fan
  5. Wipe and rinse with cold water
76
Q

Explain procedures to clean hobs and ranges

A
  1. Remove any loose parts
  2. Soak parts in basins with water and detergent
  3. Remove spilled food from hobs
  4. Clean with hot water and detergent
  5. Rinse with clean hot water
  6. Allow to dry
  7. Use heavy duty scourer, hot water and detergent for loose parts
  8. Rinse them with hot water
77
Q

Explain procedures to clean griddles and tilting pans

A
  1. Clean off food with metal scraper or egg lifter
  2. Use scourer, hot water and heavy detergent to wash off grease
  3. Use degreaser for removing heavy grease marks
  4. Rinse and dry
  5. Apply thin edible oil on cooking surface to prevent rust
78
Q

Explain procedures to clean grills and salamanders

A
  1. Turn off power switches
  2. Allow cooling after use
  3. Remove racks and place in basin with hot water and detergents
  4. Use scourer to clean racks, rinse and allow to dry
  5. Wipe down inside and outside with damp cloth
  6. Replace racks after use
79
Q

Explain procedures to clean deep fat fryers

A
  1. Turn off all gas supply or power switches
  2. Allow cooling after use
  3. Place drum under fryer and open drainage plug
  4. Replace drainage plug
  5. Filter used oil subject to correct standard
  6. Wearing gloves, spray degreaser inside fryer and allow to stand for 10 min
  7. Wah inside of the fyer
  8. Place second drum under fry and allow water drainage
  9. Use hot water and detergents for fryer baskets and allow to dry
  10. Replace drainage plug and refill with oil
80
Q

Explain procedures to clean hot cupboards and bain maries

A
  1. Turn off gas supply and switch off power
  2. Wipe outside of unit with damp cloth
  3. Remove all inserts/ containers
  4. Wash all inserts with hot water and detergents, rinse and allow to dry
  5. Wash inside of the unit with hot water, detergent and scourer
    6 Rinse inside of bain marie with water and allow to drain
81
Q

Explain procedures for safe storage and disposal of waste

A
  1. Waste must be removed from food preparation areas immediately
  2. Waste must be stored in covered bins with lids
  3. Waste bins must be washed regularly and sanitized
  4. Wash hands immediately after handling garbage or bins
82
Q

What is the 6 main causes of fire and explosions in kitchens

A
  1. Electrical faults
  2. Cigarette smoking
  3. Gas leaks
  4. Gas build up
  5. Naked flames
  6. Overheated fats and oils
83
Q

How can fire be prevented

A
  1. Ensure regular inspection and testing of operational equipment
  2. Ensure there is a qualified and designated fore fighter and first aider on site
  3. Clean and maintain electrical equipment regularly
  4. Maintain good housekeeping
  5. Keep escape routes clear
84
Q

What are the three elements of fire?

A
  1. Fuel
  2. Oxygen
  3. Ignition
85
Q

Explain the removing of the three elements of fire

A
  1. Fuel - removing the fuel source means fire will burn itself out
  2. Oxygen - Smothering a fire can be done with a wet cloth, sand, fire blanket, foam and dry powders
  3. ignition source - fires can start due to high heat, electrical spark or flame
86
Q

Explain three clasifications of fires

A
  1. Class A - Ordinary combustibles e.g wood, paper, textiles
  2. Class B - Flammable liquid & gases e.g petrol, diesel, oils
  3. Class C - Electrical e.g electrical equipment
87
Q

What are the types of fire fighting equipment?

A

Class A - Sand buckets, Fire hose, Water
extinguisher
* Do not use water on electrical fire
* Do not use water on oil fire

Class B - Foam extinguisher
* Do not use foam on electrical fire
* Water in foam will electrocute

Class A, B and C - Dry chemical powder
* Dry chemical powder is usually in the kitchen and
work to smother and prevent form re igniting
* It leaves a mess and contaminates food

Class A, B and C - Carbon dioxide extinguisher
*Do not touch funnel while in use
* Best used in confined areas
* No residual damage

88
Q

What is a fire blanket used for?

A
  1. Used on small, localised fires
  2. Used if person is caught alight
  3. Used for fat/ oil fires in a deep fryer/ pans
89
Q

Explain operation for a fire blanket

A

Throw blanket over fire in pan, or over person caught alight.
Wrap person in blanket until fire is out.

90
Q

Explain procedure when person,s clothing has caught fire

A
  1. Do not run around
  2. Fall on ground and roll around till someone brings a fire blanket
  3. A first aid person should assist with first aid equipment
  4. Comfort the injured person
  5. Call paramedics if necessary
  6. Compile a written report and hand in to management
91
Q

What is the most important points to remember when raising a fire alarm?

A
  1. Raise alarm immediately
  2. Establish a source whether fire is electrical, oil or paper
  3. Switch off electrical power in case of re ignition
  4. Evacuate non fire fighting personnel as fast as possible
  5. Assemble at evacuation point and do roll call
  6. Minimize inconvenience and get people back to work
  7. Compile a written report and hand in to managment
92
Q

Name 5 Building regulations

A
  1. Provision of means of escape
  2. Emergency lighting
  3. Detection and alarm systems
  4. Fixed fire equipment
  5. Portable fire equipment
93
Q

What does IOD stand for?

A

Injury on duty incident report form

94
Q

What does COIDA stand for?

A

Compensation for occupational injuries and disease act

95
Q

What documentation is critical for record purposes?

A
  1. Name and contact
  2. Date and time of accident
  3. How accident happened
  4. Where the accident happened
  5. What the victim was wearing and doing
  6. Location of injury
  7. Witnesses with names and contact numbers
96
Q

What is the legal requirements for the first aid kit?

A
  1. 1 x Wound cleaner
  2. 1 x Packet of swabs
  3. 1 x Packet of cotton wool
  4. Sterile gauze
  5. 1 x Pair of tweezers
  6. 1 x Pair of scissors
  7. 1 x set of safety pins
  8. 4 x Triangular bandages
  9. 4 x Roller bandages 75mm x 5m
  10. 4 x Roller bandages 100mm x 5m
  11. 1 x Roll Elastic adhesive 25mm x 3m
  12. 1 x Non allergic adhesive strip
  13. 1 x Pack pd adhesive dressing
  14. 4 x First aid dressings 75mm x 100mm
  15. 4 x First aid dressing 150mm x 200mm
  16. 2 Straight splints
  17. 2 x Pairs of latex gloves
    182 x cpr Mouth pieces
97
Q

What are the most common kitchen injuries

A
  1. Cuts and abrasions
  2. Burns and scalds
  3. Machine injuries
  4. Muscle injuries
  5. Bine injuries
  6. Chemical injuries
  7. Choking
98
Q

Explain cuts and abrasive injuries

A
  1. Mostly from kitchen knives
  2. Broken glass
  3. Cans/ tin lids
  4. Sharp edges
99
Q

Explain burns and scalds

A
  1. Steam
  2. Gas flames
  3. Hot oil
  4. Hot pans
100
Q

Explain machine injuries

A
  1. Electric shock
  2. Fingers/ clothing caught in equipment
101
Q

Explain muscle injuries

A
  1. Strains and spraints
  2. Incorrect handling/ lifting
  3. Slips `
102
Q

Explain bone injuries

A
  1. Slipping/ spillages
  2. Bumping into people
  3. Tripping over items
103
Q

Explain chemical injuries

A
  1. Ingestion of poisonous chemicals
  2. Spillages on people
104
Q

Explain choking

A

Food stuck in airway

105
Q

Explain first aid to people in shock

A
  1. Lie victim down and reassure them
  2. If they are fully conscious you can give them
    energy drink
106
Q

Explain first aid to people with low blood sugar

A

Give them sweets or fruit juice

107
Q

What are the types of knife cuts?

A
  1. The nick
  2. The slice
  3. The finger/ nali clip
  4. The peeler (Avulsion)
108
Q

Explain knife cut first aid

A
  1. Stop and notify chef on duty
  2. Press wound until bleeding stops
  3. Rinse wound under tap
  4. Pat skin dry
  5. Put on bright colour plaster
  6. Clean and sanitize knife, board and discard contaminated foodstuff
  7. Resume work
109
Q

What is a quick knife plaster

A

Coloured electrical insulation tape

110
Q

Explain first aid for muscle injuries

A
  1. Rest, ice and elevation is key
  2. Make victims comfortable
  3. Minimize movements
  4. Immobilize the injured body part
  5. Splint the body part in the position you found it
  6. Use folded magazines, cardboard or metal strips to support injured body part with rigid splint
  7. Apply ice and raise injured body part
111
Q

Explain first aid for Head, spine and neck injuries

A
  1. Call emergency services if these signs occur:
    * Changes in consciousness
    * Inability to move
    * Tingling or loss of sensation in hands, fingers or
    feet
    * Seizures, severe pain
    * Bruising of head
  2. Minimize movement and maintain open airway
    * Check consciousness and breathing
    * Control bleeding
    * Prevent victim of overheating or chilled
112
Q

What causes electrical Shock?

A
  1. Touching bare live wires
  2. Handle appliances which are not properly earthed
  3. Handling appliances with wet hands
113
Q

Explain first aid for electrical shock

A
  1. Stop and notify chef
  2. Never leave victim, call emergency services
  3. Lie victim down in flat position
  4. Elevate legs slightly
  5. Listen for heartbeat and check breathing
  6. Cover with blanket
  7. Prevent victim form becoming overheated or chilled
114
Q

Explain first aid for thermal burns

A
  1. Stop and notify chef
  2. Call emergency service
  3. Stop the burning
  4. Cool the burn with cool running water
  5. Cover burn with sterile wound dressing
  6. Spray with burn a sept and hydrogel
  7. Apply antibiotic ointment
115
Q

Explain first aid for Electrical burn

A
  1. Stop and notify chef
  2. Call emergency service
  3. Switch off main power source before approaching victim
  4. Check breathing and pulse
  5. Cover burn with sterile dressing, do not cool burn
116
Q

Explain first aid for chemical burns

A
  1. Stop and notify chef
  2. Call emergency service
  3. Remove chemical from skin and eyes immediately by flushing with cool running water
  4. Remove any clothes from them
117
Q

Why would a person stop breathing?

A
  1. Sudden illness
  2. Allergy
  3. Serious accident
118
Q

What is rescue breathing?

A

Breathing for the unconscious person

119
Q

When should rescue breathing be applied?

A

When a person is breathing but has a pulse

120
Q

When should you stop giving rescue breathing?

A
  1. Victim begins to breath on their own
  2. Victim has no pulse, begin CPR
  3. Advance medical personnel takes over
  4. You are too exhausted to continue
121
Q

What equipment do you need to perform rescue breathing?

A

Resuscitation mask

122
Q

Explain the rescue breathing procedure

A
  1. Tilt head and lift chin to keep airways open
  2. Pinch nose with thumb and index finger
  3. Place mouth over victim mouth to create a seal
  4. Breath slowly, watching chest rise, pause between each breath allow airflow out
  5. If victim does not breath perform abdominal thrusts
123
Q

Explain abdominal thrusts procedure

A
  1. After giving 2 breaths, check for pulse
  2. Give adult 1 breath every 5 seconds
  3. Children 1 breath every 3 seconds
  4. Count seconds and give a breath on 5
  5. Check pulse after 1 minute
124
Q

Explain the three ways pulses can be measured

A
  1. Carotid pulse - checked on the side of the neck and felt with fingertips between muscle and windpipe.
  2. Radical pulse - checked on the side of the wrist
  3. Brachial pulse - Most reliable found in the inside of upper arm
125
Q

When is CPR applied to a person?

A
  1. Person who stopped breathing
  2. Person who’s heart stopped
126
Q

What is CPR

A

*Combination of rescue breathing and artificial
circulation created by external chest
compressions
* Rescue breathing provides oxygen and artificial circulation which causes bloodflow from the heart

127
Q

Explain compressions

A
  1. Landmark for correct hand position, lock elbows, bring shoulders directly over sternum
  2. Press down on hands to compress the chest to a depth of 4.0 to 5.0 and relax to allow chest to return to normal shape.
  3. Repeat compressions up to a rate of 80-100/minute for a total of 15 compressions. Should not take more than 9-11 seconds.
  4. Ventilate lungs twice
128
Q

How do you apply basic first aid to a choking adult?

A
  1. Stand behind adult, wrapping arms around his or her waist.
  2. With one hand, make a fist
  3. Place thumb side of fist against victim’s abdomen above the bellybutton
  4. Hand should be far below tip of wishbone
  5. Put other hand over fist and give quick upward thrusts into victim’s abdomen
  6. Continue thrusts

Study Guide 001 (20 decks)

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