Difference between revisions of "AY Honors/First Aid, Basic/Answer Key"
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===Cross Contamination=== | ===Cross Contamination=== | ||
| − | Cross contamination usually happens during food preparation. Raw meat and raw eggs should always be treated as if | + | Cross contamination usually happens during food preparation. Raw meat and raw eggs should always be treated as if they were contaminated. Cooking them kills the bacteria and makes them safe to eat. Do not allow other food to come into contact with raw meat or eggs, or that food will become contaminated. Do not use the same utensils to handle raw meat and food that is ready to eat. |
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| + | Wash your hands before you eat or cook, and always wash your hands after handling raw meat or eggs - before handling any other food. | ||
Do not allow pets to walk on food preparation surfaces (i.e., don't let the cat walk on the counter top or dining table). Animals pick up many types of bacteria on their feet, and this is easily transfered to food. If you do catch your pet walking on the countertop, be sure to disinfect it before using it as a food perparation surface. | Do not allow pets to walk on food preparation surfaces (i.e., don't let the cat walk on the counter top or dining table). Animals pick up many types of bacteria on their feet, and this is easily transfered to food. If you do catch your pet walking on the countertop, be sure to disinfect it before using it as a food perparation surface. | ||
Revision as of 23:11, 3 November 2006
Template:Honor header If residing in the United States or another country where Red Cross instruction is given, satisfactorily pass the Red Cross Examination in Basic First Aid and receive your certificate. In British countries pass the examination in St. John Ambulance and receive certificate for the same. Or complete the following requirements:
1. Know the causes of shock and demonstrate its proper treatment.
2. Know the proper steps for rescue breathing.
Template:First aid rescue breathing
3. Know the proper procedures to assist a choking victim.
4. Know the proper procedures to assist a bleeding victim.
5. Know the pressure points and how to correctly apply pressure at these points.
Template:First aid pressure points
6. Know the proper procedure to assist a victim of poisoning.
7. Demonstrate the proper procedure in splinting various broken bones in the body.
Template:First aid forearm splint
Template:First aid upper arm splint
Template:First aid kneecap splint
Template:First aid ankle splint
8. Know the proper procedure to assist a first, second, and third degree burn victim.
9. Know the proper procedure to assist a victim of a chemical burn.
Template:First aid chemical burn
10. Know what situations are likely to cause carbon monoxide poisoning and the rescue and treatment techniques for such poisoning.
Template:First aid carbon monoxide
11. Know the proper procedure for giving assistance to the victim of a head injury.
12. Know the proper procedure for giving aid to a victim of internal injuries.
13. Know the difference between a heart attack, stroke, epilepsy, and simple fainting, and the treatment for each.
14. Know how to prevent infection.
15. What is the proper treatment for a snake bite?
16. What is the proper treatment for animal bites?
Template:First aid animal bites
17. What is the proper treatment for insect and spider bites?
Insect Bites
Template:First aid insect bites
Spider Bites
Template:First aid spider bites
18. What is the difference between heat exhaustion and heat stroke, and what is the treatment for each?
Heat stroke
Heat stroke is a less common but far more serious condition than heat exhaustion, since it carries a 20 percent fatality rate. The main feature of heatstroke is the extremely high body temperature, 105º F (41º C) or higher, that accompanies it. In heatstroke, the victim has a breakdown of the sweating mechanism and is unable to eliminate excessive body heat built up while exercising. If the body temperature rises too high, the brain, kidneys, and liver may be permanently damaged.
Sometimes the victim may have preliminary symptoms, such as headache, nausea, dizziness, or weakness. Breathing will be deep and rapid at first, later shallow and almost absent. Usually the victim will be flushed, very dry, and very hot. The pupils will be constricted (pinpoint) and the pulse fast and strong.
When you provide first aid for heatstroke, remember that this is a true life-and-death emergency. The longer the victim remains overheated, the higher the chances of irreversible body damage or even death occurring. First aid treatment for heatstroke is designed to reduce body heat. Reduce body heat immediately by dousing the body with cold water, or applying wet, cold towels to the whole body. Move the victim to the coolest possible place and remove as much clothing as possible. Maintain an open airway. Place the victim on his/her back, with the head and shoulders slightly raised. If cold packs are available, place them under the arms, around the neck, at the ankles, and in the groin. Expose the victim to a fan or air-conditioner since drafts will promote cooling. Immersing the victim in a cold water bath is also effective. Give the victim (if conscious) cool water to drink. Do not give any hot drinks or stimulants. Get the victim to a medical facility as soon as possible. Cooling measures must be continued while the victim is being transported.
Heat Exhaustion
Heat exhaustion is the most common condition caused by working or exercising in hot spaces. Heat exhaustion produces a serious disruption of blood flow to the brain, heart, and lungs. This causes the victim to experience weakness, dizziness, headache, loss of appetite, and nausea.
Signs and symptoms of heat exhaustion are similar to those of shock: the victim will appear ashen gray; the skin will be cold, moist, and clammy; and the pupils of the eyes may be dilated (enlarged). The vital (blood pressure, temperature, pulse, and respiration) signs usually are normal; however, the victim may have a weak pulse together with rapid and shallow breathing.
Body temperature may be below normal. You should treat heat exhaustion victims as if they were in shock. Loosen the clothing, apply cool wet cloths, move the victim to either a cool or an air-conditioned area, and fan the victim. Do not allow the person to become chilled. If the victim is conscious, administer a solution of 1 teaspoon of salt dissolved in a quart of cool water. If the victim vomits, do not give any more fluids. Transport the victim to a medical facility as soon as possible.
19. What should you do if your clothes catch fire?
Template:First aid clothes on fire
20. What are the basic fire prevention principles for the home?
21. What are the basic water safety principles?
22. What are the ways to save a drowning victim without swimming?
23. What are the basic electrical safety principles?
24. How can you prevent food poisoning?
Food poisoning is causes by eating food which is contaminated with any infectious or toxic agent such as bacteria or parasites. The two main ways food becomes contaminated is by improper storage, or by coming into contact with contaminated food (cross-contamination).
Food Storage
The basic rule for storing food is to pay attention to the temperature. Keep hot foods hot, and keep cold foods cold. Most bacteria will not grow in food that is hotter than 140°F (60°C), and bacterial growth is greatly slowed at temperatures below 40°F (4°C). It is unsafe to store foods susceptible to bacteria growth between these temperatures.
Food poisoning is often caused by eating left-overs that were not promptly refrigerated. As soon as the food temperature falls below 140°F (60°C), it should be refrigerated. The longer food is left in the "danger zone", the more bacteria will multiply in it. If it contains enough bacteria, it will overwhelm the body's immune system and sickness will result.
Be careful about refrigerating large quantities of hot food. For instance, the potato salad in the center of a two-gallon container can remain warm for hours after refrigeration - providing ample time for bacteria to multiply. Divide large quantities of food into smaller containers prior to refrigeration so that the food can cool throughout.
Cross Contamination
Cross contamination usually happens during food preparation. Raw meat and raw eggs should always be treated as if they were contaminated. Cooking them kills the bacteria and makes them safe to eat. Do not allow other food to come into contact with raw meat or eggs, or that food will become contaminated. Do not use the same utensils to handle raw meat and food that is ready to eat.
Wash your hands before you eat or cook, and always wash your hands after handling raw meat or eggs - before handling any other food.
Do not allow pets to walk on food preparation surfaces (i.e., don't let the cat walk on the counter top or dining table). Animals pick up many types of bacteria on their feet, and this is easily transfered to food. If you do catch your pet walking on the countertop, be sure to disinfect it before using it as a food perparation surface.
References
Wikipedia references:
Other references:
