Starters - First Aid Point
Cookery may not be perceived as the most dangerous profession but chefs risk everyday injuries that make other occupations seem tame by comparison.
PubChef investigates.
INJURY TYPE: Head PAIN FACTOR: 7/10 HOW DOES IT HAPPEN: Unclosed cupboards or low doors are common culprits. The hapless chef may be struck while changing direction. Kitchens are rife with head-height hazards, which can deliver a nasty knock to the human head. Slippery floors are also a danger as the head is often the first part of a person's anatomy to hit terra firma. The affected area is also the caterer's most important piece of equipment - his or her brain. A dazed head will soon result in poor decision-making and sloppy standards in the kitchen. SYMPTOMS: These depend on the severity of the injury. Minor damage will lead to bruising, headaches, dizziness and cuts: even small one can bleed profusely. A serious head injury will result in nausea, loss of consciousness, loss of memory, slurred speech and the release of a straw coloured fluid from the ears or nose. This indicates a skull fracture and results from the fluid that normally bathes the brain escaping. STATISTICS: There were four employee fatalities due to head injuries in the UK hotel and catering industry between 1994 and 1999. TREATMENT: The British Red Cross advises you to reassure the casualty and persuade them to relax. Do not move the person as you may cause further injury. Place a coat or blanket over the casualty to keep them warm. If the person displays any of the symptoms indicating a severe head injury (listed above) you should call for an ambulance immediately. The patient may then receive a brain scan at hospital and be closely monitored for up to 24 hours.
