140 Unit Two Culinary Fundamentals Copyright Goodheart-Willcox Co., Inc. Puncture Wounds Puncture wounds warrant close atten- tion. They can be dangerous and may require further medical treatment. Often, these injuries look less serious than an open cut. Punctures can deposit bacteria deep in the skin where it is hard to wash. This can lead to infection. Fish fins are frequent causes of puncture wounds. Puncture wounds must be washed well and an antibacterial product should be applied. If the wound is deep, seek medical attention. If the injury becomes red and painful, seek medical help immediately. Falls Slipping on a wet floor or tripping over a box can result in injuries ranging from bruises to broken bones. The kitchen has many hazards that can cause falls, 9-5. A fall becomes more dangerous if heavy, sharp, or hot items are being carried. The following measures will prevent many falls: • Make sure spills are promptly wiped up and a wet floor sign is displayed until the floor is dry. • Clean greasy floors immediately. • Do not place items such as stockpots or cases of food on the floor. • No matter how busy you are, do not run or push in the kitchen. • Apply nonslip treads or place removable rubber mats wherever the floor is slippery. • Keep aisles clear never store equipment or boxes in aisles. • Wear shoes with nonslip soles. • Put ladders and stools away after using them. • Be aware of items such as purses or back- packs that customers place on the floor. In the event someone falls, alert your supervisor. It may be necessary to call for emergency help. In the event of a serious fall from which the victim cannot get up, do not move the victim unless absolutely necessary. Wait for emergency help to arrive. Burns Cooks often have mild burn scars on their forearms and hands. Most burns are minor and heal readily, though some can be Limit Exposure Foodservice employees may be exposed to health risks when cleaning up or responding to accidents involving another person’s blood or other body fluids. Exposure may occur when assisting an injured coworker or when cleaning up after a customer who has become ill in the dining room. An operation’s safety program should include cleaning procedures and training for employees to limit their exposure and risk. Training should include • how diseases are passed in blood and body fluids • cleanup procedures • proper use and removal of gloves • proper handwashing • how to report an exposure incident Sanitation & safety Draz-Koetke/Goodheart-Willcox Publisher 9-5 Items on the floor pose serious tripping hazards.