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First Aid 5th Sem

FIRST AID
First aid is the immediate and temporary treatment, given to the victim of an accident or sudden illness, until the services of a
doctor can be obtained, or during transport to hospital or medical centre.

Its purpose is to preserve life, assist recovery and prevent further aggravation of the condition.

ATTRIBUTES OF A FIRST AIDER

A first aider must be:

 Confident and must not hesitate

 Caring and reassuring

 Quick to act in emergency but must not be in haste

 Must be able to pass instructions, delegate and take the help of others when necessary.

 Have basic understanding of first aid and be skilled in basic life saving skills

Some basic health skills must be learned by the first aider, relating to critical life saving interventions.
These skills help the first aider to assess and react to situations.
 ABC- Airways, Breathing and Circulation.
 CPR- Cardio Pulmonary Resuscitation- Includes artificial breathing and Chest compression.

Assessing the situation


 Determine the severity & cause of the accident. Reassure the casuality if concious.
 Make sure the area is safe for the casuality as well as the first aider
 When there is more than one casuality the first aider must assess quickly which person needs priority treatment

INSTITUTE OF HOTEL MANAGEMENT CATERING AND NUTRITION, KUFRI, SHIMLA 1


First Aid 5th Sem
TYPICAL CONTENTS OF A FIRST AID KIT
 Dressings (sterile, applied directly to wound)
 Pads
 Sterile eye pads
 Sterile gauze pads
 Sterile non-adherent pads
 Burn dressing (sterile pad soaked in a cooling gel)
 Bandages
 Gauze roller bandages - absorbent, breathable, and often elastic
 Elastic bandages - used for sprains, and pressure bandages
 Adhesive, elastic roller bandages - very effective pressure bandages or durable, waterproof bandaging
 Triangular bandages - used as slings, tourniquets, to tie splints, and many other uses
 Adhesive bandages (band-aids, sticking plasters)
 Straight adhesive bandages
 Butterfly (knuckle) bandages
 Disposable gloves are often found in modern first-aid kits.
Instruments
 Adhesive tape, hypoallergenic
 Trauma shears, for cutting clothing and general use
 Tweezers, plastic tweezers
 Lighter, for sterilizing tweezers or pliers etc
 Irrigation syringe, for cleaning wounds
 Rubber suction bulb, for clearing the airway of an unconscious patient

INSTITUTE OF HOTEL MANAGEMENT CATERING AND NUTRITION, KUFRI, SHIMLA 2


First Aid 5th Sem
Equipments
 Personal Protective Equipment (PPE)
 Gloves, disposable non-latex
 CPR mask or other breathing barrier such as a face shield
 Eye cup or small plastic cup
 Torch (also known as a flashlight)
 Instant-acting chemical cold packs
 Sterile eye wash (commonly saline)
 Sterile saline (used for cleaning wounds where clean tap water is not available)
 Swabs, sterile non-woven
 Space blanket (lightweight plastic foil blanket, also known as "emergency blanket")
 Alcohol rub (hand sanitizer) or antiseptic hand wipes
 Thermometer
Penlight
Medication
 Antiseptics/antimicrobial
 Povidone iodine wipes
 Benzalkonium Chloride
 Alcohol pads - used to prep unbroken skin for injections etc. or to disinfect equipment such as thermometers.
Antibiotic ointment - single, double, or triple antibiotic ointment in petroleum jelly base *Antiseptic/anesthetic
ointment or spray
 Anti-itch ointment
 Hydrocortisone cream
 Antihistamine cream, such as benadryl
 Calamine lotion
 Painkillers / fever reducers
 Acetaminophen
 Ibuprofen - anti-inflammatory, often more effective than acetaminophen.
INSTITUTE OF HOTEL MANAGEMENT CATERING AND NUTRITION, KUFRI, SHIMLA 3
First Aid 5th Sem
 Aspirin
 Antihistamine Antihistamines are a type of medicine often used to treat a number of allergic health conditions.
 diphenhydramine (brand name Benadryl)
 Aloe vera gel - used for a wide variety of skin problems, including burns, sunburns, itching, and dry skin
 Burn gel - a water-based gel that acts as a cooling agent and often includes a mild anesthetic such as lidocaine and,
sometimes, an antiseptic such as tea tree oil

 Epinephrine auto-injector (brand name Epipen) - often included in kits for wilderness use and in places such as summer
camps, to treat anaphylactic shock. (Anaphylaxis is a severe, potentially life-threatening allergic reaction. It can occur
within seconds or minutes of exposure to something you're allergic to, such as a peanut or the venom from a bee sting.)
 Poison treatments
 Activated charcoal (works by adsorbing chemicals, thus reducing their toxicity (poisonous nature), through the
entire length of the stomach and small and large intestines )
 Syrup of ipecac ( a drug that was once used as a cough syrup and to induce vomiting.)
 QuikClot is a hemostatic agent sometimes included in first aid kits, especially military kits, to control severe
bleeding.

INSTITUTE OF HOTEL MANAGEMENT CATERING AND NUTRITION, KUFRI, SHIMLA 4


First Aid 5th Sem

BASIC HEALTH PARAMETERS

 Blood Pressure

 Glucose Levels

 Normal body temperature

GLUCOSE LEVELS

 Blood sugar is glucose in the blood. Glucose, transported via the bloodstream from the intestines to body cells, is the
primary source of energy for the body's cells.
 Blood sugar concentration, or glucose level, is tightly regulated in the human body. Normally, the blood glucose level is
maintained between about 4 and 6 mM. Normal blood glucose level (homoeostasis) is about 90mg/100ml (or 5mM). The
normal total amount of glucose in circulating blood is therefore about 3.3 to 7g (assuming an ordinary adult blood
volume of 5 liters, plausible for an average adult male). Glucose levels rise after meals for an hour or two and are usually
lowest in the morning, before the first meal of the day.
 Failure to maintain blood glucose in the normal range leads to conditions of persistently high (hyperglycemia) or low
(hypoglycemia) blood sugar. Diabetes mellitus, characterized by persistent hyperglycemia from any of several causes, is
the most prominent disease related to failure of blood sugar regulation.
 Although it is called "blood sugar," other simple sugars aside from glucose are found in the blood, such as fructose and
galactose. But only glucose levels are used as metabolic regulation signals (via insulin and glucagon.)
 Reference Range, FBG: 70-110 mg/dl

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First Aid 5th Sem

BODY TEMPERATURE

 Normal human body temperature is a concept that depends on the place in the body at which the measurement is made.
The value of 36.8 °C ±0.7 °C, or 98.2 °F ±1.3 °F. is the common oral measurement. Rectal measurements, or
measurements taken directly inside the body cavity, are typically about a half degree Celsius (1 °F) higher. The core
body temperature of an individual also tends to vary during the day and with activity level, with the lowest value in the
second half of the sleep cycle; this low point, called nadir, is one of the primary markers for circadian rhythms.

 The normal core body temperature of a healthy, resting adult human being is stated to be at 98.6 degrees Fahrenheit or
37.0 degrees Celsius. Though the body temperature measured on an individual can vary, a healthy human body can
maintain a fairly consistent body temperature that is around the mark of 37.0 degrees Celsius.

 The normal range of human body temperature varies due to an individuals metabolism rate, the higher (faster) it is the
higher the normal body temperature or the slower the metabolic rate the lower the normal body temperature. Other
factors that might affect the body temperature of an individual may be the time of day or the part of the body in which the
temperature is measured at. The body temperature is lower in the morning, due to the rest the body received and higher
at night after a day of muscular activity and after food intake.

INSTITUTE OF HOTEL MANAGEMENT CATERING AND NUTRITION, KUFRI, SHIMLA 6


First Aid 5th Sem

BLOOD PRESSURE

Blood pressure (BP) is the pressure exerted by circulating blood upon the walls of blood vessels. When used without further
specification, "blood pressure" usually refers to the arterial pressure in the systemic circulation. It is usually measured at a
person's upper arm. It is one of the vital signs along with respiratory rate, heart rate, oxygen saturation, and body temperature.
Normal resting blood pressure in an adult is approximately 120/80 mm Hg. A sphygmomanometer, a device used for measuring
arterial pressure.Blood pressure is usually expressed in terms of the systolic (maximum) pressure over diastolic (minimum)
pressure and is measured in millimeters of mercury (mm Hg)SystolicThe top number, which is also the higher of the two
numbers, measures the pressure in the arteries when the heart beats (when the heart muscle contracts).
DiastolicThe bottom number, which is also the lower of the two numbers, measures the pressure in the arteries between
heartbeats (when the heart muscle is resting between beats and refilling with blood).

This chart reflects blood pressure categories defined by the American Heart Association.

Blood Pressure Systolic Diastolic


Category mm Hg (upper #) mm Hg (lower #)
Normal less than 120 and less than 80
Prehypertension 120 – 139 or 80 – 89
High Blood Pressure
140 – 159 or 90 – 99
(Hypertension) Stage 1
High Blood Pressure
160 or higher or 100 or higher
(Hypertension) Stage 2

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First Aid 5th Sem

Blood Pressure Systolic Diastolic


Category mm Hg (upper #) mm Hg (lower #)
Hypertensive Crisis
Higher than 180 or Higher than 110
(Emergency care needed)

INSTITUTE OF HOTEL MANAGEMENT CATERING AND NUTRITION, KUFRI, SHIMLA 8


First Aid 5th Sem

S.NO CONDITION ASSESSMENT REPORTING HANDLING PREVENTION


1. NOSE Bleeding from the nose The nose bleed Pinch the nose just below the When travelling, better
BLEEDING can occur due to high must be bridge for about 10 minutes and ask to acclimatise the body
altitude, nasal injury. reported to a the patient to breathe through his before moving to high
However if the bleeding doctor, who can mouth and avoiding speaking, areas.
cannot be controlled, it investigate the swallowing or coughing.
indicates an underlying cause
internal injury which can
be controlled by a
specialist
2. DROWNING When a person has been Inform a life Lay the person in recovery position. Swim in areas meant
inside water, the water guard if any, You can aid water removal by laying for the exercise, and
fills the lungs, making who can offer the person upside down and press the help is available.
breathing difficult. best help till a back.
doctor arrives. Open the airway by tilting the head,
checking the mouth and lifting the
chin. If the victim is not breathing
provide rescue breathing.

3 STROKE A persons normal Ask the person Lay the patient down with head Regular health checks.
reaction is unnatural, or to raise his/her and shoulder elevated and chin slightly
the person cannot arms, if the extended. If the patient is not
respond to stimuli. person finds it breathing provide rescue breathing.
Stroke occurs when blood difficult, call the
flow to a vital organ is doctor
restricted-Brain, heart immediately.
etc.

INSTITUTE OF HOTEL MANAGEMENT CATERING AND NUTRITION, KUFRI, SHIMLA 9


First Aid 5th Sem
S.NO CONDITION ASSESSMENT REPORTING HANDLING PREVENTION
4 CUTS-BLEEDS A minor cut needs little For a minor cut, Firstly, try to stop bleeding by Handle shrp objects
pressure for the bleeding wash the area applying gentle pressure with a carefully.
to stop. under running bandage or a clean cloth. After this Avoid infection by
A deep cut would not water and clean the wound and cover it after keeping the area
stop bleeding and the bandage after applying an antiseptic. covered.
bleeding can only be applying Deep cuts need a cushion/ pads
stopped after medication. ointment/antis usually made of soft cloth or towels
eptic. which can soak the oozing blood ,
For deep cuts which must be replaced when full.
transfer to the Apply pressure around the wound but
hospital do not put pressure on the cut.
immediately.
5 FRACTURE When a person Report to the Try to maintain the patient still Do not move or try to
experiences intolerable doctor and composed. Prevent unnecessary mobilise any body part
pain accompanied by immediately. movement arising from anxiety and that has limited
swelling and movement is fear. movement after injury.
restricted. Check by If possible support the part with a
asking the victim to move splint, or tie a triangular bandage
the corresponding limbs- which offers support.
fingers/ toes. If they
move causing pain the
bone is damaged.
6 SPRAIN When a person Report to the Remove the clothing from affected Do not over exert or
experiences intolerable doctor area and do not put any weight overstretch any body
pain accompanied by immediately pressure on the injured area. Protect parts, particularly
swelling and movement is and Support .Use RICE muscles to reduce
restricted. Rest swelling and pain.
Ice
Compression and Elevation
INSTITUTE OF HOTEL MANAGEMENT CATERING AND NUTRITION, KUFRI, SHIMLA 10
First Aid 5th Sem
S.NO CONDITION ASSESSMENT REPORTING HANDLING PREVENTION
7 DISLOCATION When the entire body Report to the Do not move the limb, carry Do not move or try to
section is immovable and doctor the person to the nearest mobilise any body part
slight movement results immediately health centre, for correction of that has limited
in pain, mostly, the the dislocation. (within two movement after injury.
dislocated bones are seen hours)
protruding or shifted
from their normal
position in the joint.
8 FITS/SPASMS Uncontrolled body Report to the Treat the casualty for unconsciousness Persons having
movement, tremors or doctor and allow the seizure to run its course. nervous disorders or
rapid movement of limbs, immediately, Keep monitoring the casualty and epilepsy must keep
indicates a fit/ spasm. But do not try reassure him/her timely. Make sure medication with them
to control the the person does not hit any surface.It and observe triggers,
movements is suggested that a soft object or cloth so that they can be
yourself. be placed between the teeth so that avoided.
the tongue is not bitten.

9 FAINTING Loss of posture control, or Report to the Remove tight clothing and lay the Keep the air circulation
unconsciousness. doctor in case patient down with his legs raised. good and avoid going
consciousness Ensure plenty of air and monitor without food .
does not return breathing pulse.
in a few
minutes.

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First Aid 5th Sem
S.NO CONDITION ASSESSMENT REPORTING HANDLING PREVENTION
10 SNAKE BITE Two fang marks indicate Try to observe Immobilize the bitten area and keep it Be careful when in
snake bite. the kind of lower than heart. Cover the area with snake inhabited areas.
However, it is not snake, but a moist dressing to reduce swelling.
necessary that all snake remain at a safe If possible tie a TOURNIQUE- an elastic
bites are fatal. distance. band above and below the bite to
Call a doctor reduce the blood flow. When the
immediately swelling reaches the band move it
backward.

11 INSECT BITE A sting on the skin , Report to the If the sting is visible under the Avoid insects and if
accompanied by pain and doctor skin try to gently remove it bitten try to remove
swelling . immediately using tweezers, which helps to the sting.
control the spread of poison.
Wash the area with soap and
water and apply a cool
compress on the area. Elevate
the area on a pillow and make
a paste of baking soda and
water to reduce itching. You
can apply a antihistamine to
avoid an allergy.

12 HEART Breathlessness, Report to the Make the person sit down and relax. Regular health checks
ATTACK. perspiration, and chest doctor Loosen any tight clothing. Help the and keeping health
pain indicate heart attack. immediately patient take medication (nitroglycerin) parameters in normal
However general and raise the legs above the heart range can avoid heart
discomfort, acidity or arm level.If the person is unconscious give attacks.
pain could also signal a an aspirin and move to the hospital
heart attack. immediately.
INSTITUTE OF HOTEL MANAGEMENT CATERING AND NUTRITION, KUFRI, SHIMLA 12
First Aid 5th Sem
S.NO CONDITION ASSESSMENT REPORTING HANDLING PREVENTION
13 BURNS Exposure to heat/ a hot Report to the Cool the burnt area with Be careful when
liquid leading to burning doctor either by putting it in cold handling hot things.
of the skin. immediately water or applying an ice pack.
Refer to note on degree Cover the area with a sterile
of burns. gauze bandage and give a
counter pain reliever to the
patient
14 SHOCKS a person is in shock when Have the person lie down Shock may result from
his or her organs aren't with his/her legs elevated. trauma, heatstroke,
getting enough blood or Check for signs of circulation blood loss, an allergic
oxygen. and if absent provide artificial reaction, severe
The skin is cool and breathing. infection, poisoning,
clammy, pulse is weak Turn the person on his or her severe burns or other
and rapid, The eyes lack side to avoid choking. Keep the causes.
lustre and may seem to patient warm and comfortable
stare. The person may be and seek treatment to injuries.
nauseated or even
become unconscious.
15 CHOKING Any object which lodges Act Use Heimlich manuover, or in Chew food properly
itself in the air pipe immediately , case of infats, turning them and avoid talking when
instead of the food pipe by using upside down and rubbing the swallowing.
akes breathing difficult Heimlich back. Dislodge the blockage
and causes coughing and manoeuvre, or and give five chest thrusts.
person is likely to signal in case of Open the airway and check for
by holding his/her throat infants, turning pulse and give five rescue
and alarmed face. them upside breaths
down and
rubbing the
back.
INSTITUTE OF HOTEL MANAGEMENT CATERING AND NUTRITION, KUFRI, SHIMLA 13
First Aid 5th Sem
S.NO CONDITION ASSESSMENT REPORTING HANDLING PREVENTION
16 SUFFOCATION Lack of air ,smoke, Remove the Remove the cause or the Avoid areas where
polluted air, croeded cause of casualty from the cause. space is restrained or
areas can causes suffocation, and Continue artificial breathing. ventilation is
breathing to be difficult call a doctor. Keep the patient warm and ineffective.
and can lead to provide shelter
unconsciousness.
17 HEAT STROKE Exposure to the sun for a Remove the Remove the person from heat , Avoid exposure to the
long time or high cause and call a allow the person to rest in a sun for long and
temperatures can cause doctor. cool area . Apply cold packs. always keep the body
the body temperature to hydrated.
rise leading to fainting,
diarrhoea, vomiting etc.

INSTITUTE OF HOTEL MANAGEMENT CATERING AND NUTRITION, KUFRI, SHIMLA 14


First Aid 5th Sem

 Note on types of burns and their treatment.


A first degree burn is superficial and causes local inflammation of the skin. Sunburns often are categorized as first degree
burns. The inflammation is characterized by pain, redness, and a mild amount of swelling. The skin may be very tender to
touch.
Second degree burns are deeper and in addition to the pain, redness and inflammation, there is also blistering of the skin.
Third degree burns are deeper still, involving all layers of the skin, in effect killing that area of skin. Because the nerves and
blood vessels are damaged, third degree burns appear white and leathery and tend to be relatively painless.

For minor burns (first degree burns or second degree burns involving a small area of the body)

 Gently clean the wound with lukewarm water.


 Rings, bracelets, and other potentially constricting articles should be removed (edema, or swelling from inflammation
may occur and the item may cut into the skin).
 The burn may be dressed with a topical antibiotic ointment like Bacitracin or Neosporin. Silvadene (silver sulfadiazine)
topical is the preferred agent for most burns, and is available over the counter in many locations.
If there is concern that the burn is deeper and may be second or third degree in nature, medical care should be accessed
For major burns (second and third degree burns)

1. Remove the victim from the burning area, remembering not to put the rescuer in danger.
2. Remove any burning material from the patient.
3. Call the doctor or transfer to a medical centre.
4. Once the victim is in a safe place, keep them warm and still.
Try to wrap the injured areas in a clean sheet if available. DO NOT use cold water on the victim; this may drop the body
temperature and cause hypothermia.
Burns of the face, hands, and feet should always be considered a significant injury.

INSTITUTE OF HOTEL MANAGEMENT CATERING AND NUTRITION, KUFRI, SHIMLA 15


First Aid 5th Sem
CARDIOPULMONARY RESUSCITATION (CPR)

Cardiopulmonary resuscitation (CPR) is a lifesaving technique useful in many emergencies, including heart attack or near
drowning, in which someone's breathing or heartbeat has stopped.
CPR involves chest compressions at least 5 cm (2 in) deep and at a rate of at least 100 per minute in an effort to create artificial
circulation by manually pumping blood through the heart and thus the body. The rescuer may also provide breaths by either
exhaling into the subject's mouth or nose or using a device that pushes air into the subject's lungs. This process of externally
providing ventilation is termed artificial respiration. Current recommendations place emphasis on high-quality chest
compressions over artificial respiration; a simplified CPR method involving chest compressions only is recommended for
untrained rescuers.

ARTIFICIAL RESPIRATION

 Artificial respiration is the act of simulating respiration, which provides for the overall exchange of gases in the body by pulmonary
ventilation, external respiration and internal respiration.

 This means providing air for a person who is not breathing or is not making sufficient respiratory effort on their own.

 A procedure used to restore or maintain respiration in a person who has stopped breathing. The method uses mechanical or manual
means to force air into and out of the lungs in a rhythmic fashion.

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First Aid 5th Sem

Method
 If there is foreign material present in the mouth, wipe it out quickly with your fingers.
 Tilt the head back as the chin is pointing upward.

 Push and pull the jaws.

 Open your mouth wide and place it tightly over victims mouth. At the same time pinch victim’s nostrils shut.

INSTITUTE OF HOTEL MANAGEMENT CATERING AND NUTRITION, KUFRI, SHIMLA 17


First Aid 5th Sem
 Or close the nostrils with your cheek.

Blow into the victim’s mouth or nose. If you are not getting the air exchange, recheck the head and jaw position.

 If you still do not get air exchange, quickly turn the victim on his side and administer several sharp blows between the shoulder blades in
the hope of dislodging foreign matters.

INSTITUTE OF HOTEL MANAGEMENT CATERING AND NUTRITION, KUFRI, SHIMLA 18


First Aid 5th Sem
 Resume breathing procedure.

CHEST COMPRESSION TECHNIQUES


 Technique: Newborns
 Sternal Compressions
 General
 Depress one third chest depth
 Do not lift fingers from chest between compressions
 Technique 1: Thumbs depress sternum
 Hands encircle torso
 Fingers support spine
 Preferred (less tiring)
 Technique 2: Two fingers depress sternum
 Use Index, Middle Finger placed below nipple level
 Preferred for larger newborns
 Compression rate >90 times per minute
 Compression to ventilation ratio: 3 to 1
 Sequence (2 sec): One and Two and Three and Breath

 Technique: Infants (age under 1 year)


 Sternal Compressions
 Use Index, Middle Finger placed below nipple level
 Depress 1/2 to 1 inch (1/3-1/2 chest depth)
 Compression rate > 100 times/minute
 Compression to Ventilation Ratio = 30:2 (one or two rescuer)
 Technique: Children (1 to 8 years)

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First Aid 5th Sem
 Sternal Compressions
 Use heel of one hand placed above center of chest (superior to xiphoid)
 Depress 1 to 1 and 1/2 inch (1/3-1/2 chest depth)
 Compression rate = 100 times/minute
 Compression to Ventilation Ratio = 30:2 (one or two rescuer)
 Technique: Adults
 Sternal Compressions
 Use heel of two hands placed above center of chest (superior to xiphoid)
 Depress 1.5 to 2 inches (1/3-1/2 chest depth)
 Compression rate = 100 times/minute
 Compression to Ventilation Ratio = 30:2 (one or two rescuer)
 Prognosis: Adults after CPR
 Criteria
 Witnessed arrest
 Initial rhythm
 Ventricular Tachycardia or
 Ventricular Fibrillation
 Pulse regained in first 10 minutes of compression
 Interpretation: Any of three criteria above met
 Predicts survival to hospital discharge

INSTITUTE OF HOTEL MANAGEMENT CATERING AND NUTRITION, KUFRI, SHIMLA 20


First Aid 5th Sem

ROLE OF VARIOUS ORGANIZATIONS IN TRAINING STAFF FOR FIRST AID

St. John Society

It provides Emergency First Aid

 Course description

 This course provides instruction in the basics of life sustaining procedures. It is not a substitute for the comprehensive Senior First Aid
course.

 Course duration

 One (1) day (8 hours).

 Content

 Control of infection, first aid kit use, safety and injury prevention, management of the unconscious breathing casualty, resuscitation
techniques, shock, bleeding, treatment of wounds, burns, head, neck and spinal injuries, and poisoning.

INSTITUTE OF HOTEL MANAGEMENT CATERING AND NUTRITION, KUFRI, SHIMLA 21


First Aid 5th Sem

Red cross
 From CPR, first aid and automated external defibrillator (AED) training to injury prevention courses, bloodborne pathogens training and
community disaster preparedness education, Red Cross training offers complete, flexible programs that help your company stay prepared
for virtually any life-threatening situation. First Aid/CPR/AED training courses combine lecture, demonstrations and video with hands-on
training in a 'practice-while-you-watch' format. And because the American Red Cross is a member of the OSHA Alliance, you can be sure your
employees are receiving the highest quality information and training available to help prevent injuries, illnesses and fatalities in the
workplace.
 Various courses offered are:-
 Standard First Aid with CPR/AED - Adult (6-½ hours)
Prepare your staff with the knowledge and skills necessary to prevent, recognize, and provide basic care for injuries and sudden illnesses
until advanced medical personnel arrive and take over. This course covers first aid, adult CPR and AED training. First Aid and CPR training
without learning AED skills is also available in a 5-½ hour course
 Adult CPR (3 ¾ hours)
For employers who need adult CPR training only, this hands-on skills training prepares participants to respond to breathing and cardiac
emergencies in adults. Adult CPR/AED is available in a 4-1/2 hour course with AED training included
 CPR - Child and Infant (4-1/4 hours)
Designed for those who care for children, either full time or occasionally, this course teaches participants how to recognize and care for
breathing and cardiac emergencies in infants and children age 12 and younger. CPR - Infant is available separately as a 3-3/4 hour course
that applies to infants up to 12 months; CPR - Child (3-3/4 hours) is available separately and applies to children between the ages of 1 and
12.
 AED - Adult
This course teaches individuals currently certified in CPR- Adult the skills and knowledge needed to provide care for victims of sudden
cardiac arrest through the safe use of an automated external defibrillator (AED). AED - Child training is also available.

INSTITUTE OF HOTEL MANAGEMENT CATERING AND NUTRITION, KUFRI, SHIMLA 22


First Aid 5th Sem
 Bloodborne Pathogens Training: Preventing Disease Transmission (2 hours)
This course meets OSHA's revised Bloodborne Pathogens Standard. This course teaches participants how bloodborne pathogens are
spread, how to prevent exposures and what to do if exposed to infectious materials.
 Injury Control Modules (1 hour each)
Focusing on common causes of worksite injuries and key health risks, these one-hour awareness-level modules highlight risks and
promote prevention. Self-assessments help employees recognize risky habits. Demonstrations and lively discussions reinforce practical
prevention tips. Modules include: Ergonomics; Slips, Trips and Falls; Back Injury Prevention; Workplace Violence Awareness; Managing
Stress; and Your Heart Matters.
 Administering Emergency Oxygen (2-1/2 hours)
Gives participants the knowledge and skills necessary to provide care to a victim of a breathing emergency using breathing devices,
including resuscitation masks, bag-valve-mask resuscitators (BVMs) and emergency oxygen.
 First Aid and Preparedness (1-½ hours)
Streamlined to fit into busy work schedules, this interactive presentation is ideal for employees who want to learn lifesaving skills, but do
not need to receive certification to meet OSHA regulations. A 90-minute session is packed with information to help employees stay
prepared with valuable lifesaving skills.

INSTITUTE OF HOTEL MANAGEMENT CATERING AND NUTRITION, KUFRI, SHIMLA 23


First Aid 5th Sem

Canada Safety Council

Basic Training

 Only certain employees are classified as targeted responders. However, an organization benefits when a large part of its workforce is
trained in first aid and CPR. With training, more employees gain the skills to manage an emergency effectively, without panic or confusion.

 In Canada, St. John Ambulance and the Canadian Red Cross offer first aid and CPR training, and the Heart and Stroke Foundation offers
CPR. Both St. John and the Red Cross offer training courses which focus on time-sensitive, life threatening situations that could occur in
the workplace or at home and how to prevent injuries.

 St. John Ambulance Emergency Level First Aid course provides the basic skills needed to reduce shock, treat injuries and in many cases,
save lives; the St. John CPR training (Level A) covers one-rescuer CPR, artificial respiration and choking manoeuvres for adults.

 The Canadian Red Cross Emergency First Aid course introduces choking skills, rescue breathing and CPR for adults, infants and children,
how to treat severe bleeding and shock, how to perform a secondary assessment, and information about automated external
defibrillation (AED).

St. John Society

It provides Emergency First Aid


 Course description
 This course provides instruction in the basics of life sustaining procedures. It is not a substitute for the comprehensive Senior First Aid
course.
 Course duration
 One (1) day (8 hours).
INSTITUTE OF HOTEL MANAGEMENT CATERING AND NUTRITION, KUFRI, SHIMLA 24
First Aid 5th Sem
 Content
 Control of infection, first aid kit use, safety and injury prevention, management of the unconscious breathing casualty, resuscitation
techniques, shock, bleeding, treatment of wounds, burns, head, neck and spinal injuries, and poisoning.

INSTITUTE OF HOTEL MANAGEMENT CATERING AND NUTRITION, KUFRI, SHIMLA 25

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