144 Unit Two Culinary Fundamentals Copyright Goodheart-Willcox Co., Inc. Some work and public environments have automated external defibrillators (AED). These devices automatically detect the type of heart rhythm and deliver an elec- tric shock if appropriate. AEDs are designed so people with little to no training can use them. The AHA and American Red Cross provide basic CPR courses that provide training on performing CPR and using an AED. These courses are recommended for everyone. If, however, you are involved in a rescue and have not taken such a course, you can still use Hands-Only CPR and the AED. Fire Safety For as long as man has been cooking food, fire has been a constant danger. Fire continues to be a danger in the kitchen today. Every year, restaurants are destroyed by fire, 9-10. Foodservice professionals have a responsi- bility to know how to prevent a fire. It is also important to know what to do if a fire occurs to ensure the safety of everyone in the kitchen. Fires can begin in many different ways. A fire can originate from candles, electrical cords, or hot grease. While the source may vary, the following three ingredients must always be present to produce a fire: • Fuel. A substance such as paper, wood, or grease that actually burns. • Oxygen. All fires need oxygen to burn. • Heat. Enough heat must be available to raise the temperature high enough to ignite the initial fire. If even one of these ingredients is missing, a fire will not start. If one of these ingredients is removed from a burning fire, the fire will go out. For instance, if a sauté pan catches fire, covering the pan will extinguish the fire because oxygen is no longer available. Preventing Kitchen Fires Fires can be prevented if the proper procedures and practices are followed. Some of the most common preventable causes of foodservice fires include • improperly cleaned hood ventilation system • excessive grease buildup on equipment • failure to turn off all heat sources at closing • use of damaged or improper size elec- trical cords • unsteady, loose-fitting candleholders • failure to extinguish candles at closing • unextinguished cigarette butts in the garbage When to Go to the Emergency Room An injury has occurred. Should 9-1-1 be called? How do you know if an injury is serious enough to warrant a trip to the emergency room? Call 9-1-1 if • The person hits their head and passes out. Don’t move a person with a possible neck injury unless their life is in danger. • The injured party develops chest pain or shortness of breath. • There is brisk bleeding in spite of elevating the injured part of the body and putting pressure on the wound. • A victim goes into shock or is unable to calm down emotionally. Go to the emergency room if • There is muscle or fat visible in the cut. An X-ray may be needed to determine if something has broken off inside the injury. • The injured body part is numb. • The injury is a deep puncture wound, which has greater risk for infection. • The injured person has diabetes or HIV, or takes steroids. These individuals have decreased ability to fight infection. The best way to avoid a trip to the hospital is to practice safety. Be wise in the kitchen! Sanitation & safety