First Aid
Sanitation
Vocabulary
Preventing Accidents
Vocabulary 2
100
The first step when dealing with blood injuries.
What is wear gloves
100
Away from food, and locked up if necessary
What is where do you store cleaning products and pesticides
100
When skin is pierced with a pointed object leaving a hole
What is a puncture wound
100
Lift with your legs, don't jerk or pull, wear a brace if needed
What are prevention tips to avoid back injuries
100
A scrape or minor cut
What is an abrasion
200
The first step when dealing with burns.
What is remove the source of the heat
200
Methods to reduce germs and pests in the kitchen
What is cleaning and sanitizing
200
A cut or tear in the skin that can be quite deep.
What is a Laceration
200
Wear slip resistant shoes, don't run, wipe up spills immediately
What prevention tips for avoiding slips and falls
200
Injury where the skin is partially or completely torn off
What is an Avulsion
300
The only substance to put on a burn immediately to cool the burn.
What is water
300
Source of contamination that includes bacteria, viruses, parasites, molds, yeast and fungi
What are Biological hazards
300
Materials that are quick to burn.
What is Flammable
300
Tilt pot covers away from your face so the steam goes away from your body, keep pan handles pointed to the back of the stove
What are prevention tips for avoiding burns and scalds
300
Name of illness when 2 or more people eat the same thing and become sick
What is Food Borne Illness
400
The second first aid step when dealing with minor blood wounds.
What is clean with soapy water
400
Source of food contamination that includes cleaning supplies, pesticides, food additives and metals
What are chemical hazards
400
A potentially life-threatening situation that usually occurs unexpectedly or suddenly
What is an Emergency
400
Use sharp knives, cut away from your body, cut between your fingers whenever possible, don't try to catch a falling knife
What are prevention tips to avoid cuts
400
Chemicals used to control pests
What are pesticides
500
What you do when a burn or cut is bad.
What is call 911 or go to the emergency room
500
Source of food contamination that includes hair, metal shavings, glass chips, plastic and other foreign particles
What are Physical Hazards
500
The movement of harmful microorganisms from one place to another.
What is Cross-Contamination
500
Keep flammable materials away from flames, know where fire extinguishers are and how to use them, know where the exits are
What Fire Safety tips
500
Assisting an injured person until professional medical help can be provided
What is First Aid
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