Cooking Merit Badge Health & Safety
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[unordered title=”Areas of Study:”] [line]Health and Safety[/line] [line]Nutrition[/line] [line]Cooking Basics[/line] [line]Cooking at Home[/line] [line]Camp Cooking[/line] [line]Trail and Backpacking meals[/line] [line]Food related careers[/line] [/unordered] [/text-box] [div-line] [text-box]
Cuts
Minor cuts are caused by knives, broken glass, and other causes when people are cooking.
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[line]Step 1 – Stop the bleeding. Apply pressure with a clean, absorbent cloth or your fingers. (if treating someone else, use non-latex disposable gloves.)[/line]
[line]Step 2 – add a second bandage on top of the first bandage if the bleeding soaks through. This will preserve the clotting that has already begun.[/line]
[line]Step 3 – If the bleeding continues, raise the wound above the patient’s heart level. Usually this along with direct pressure will stop most bleeding.[/line]
[line]Step 4 – Once bleeding stops, clean the wound gently with soap and water, or flush the wound with water to remove all germs, dirt and debris.[/line]
[line]Step 5 – Apply triple antibiotic ointment if the person has no known allergies or sensitivities to the medication. Next cover with a clean bandage.[/line]
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