Safety, Hygiene, First Aid and Workplace Practices
Domain 7 is practical safety: fire, food hygiene, first aid and workplace procedure. Answers must be sequence-based and safe.
Safety and fire
Fire needs fuel, heat and oxygen. Extinguisher types: water (A), foam (A/B), CO2 (B/E) and dry powder (A/B/C/E). Use PASS: Pull, Aim, Squeeze, Sweep. Evacuate on alarm, do not use lifts, close doors and report to the assembly point. Never throw water on electrical or oil fires.
Hygiene
Handwashing: wet, soap, scrub for 20 seconds including nails and wrists, rinse and dry. Keep raw and cooked food separate; keep hot food hot and cold food cold; cover food; control pests; report illness; wear clean PPE. HACCP identifies hazards at critical control points.
First aid
DRABC: Danger, Response, Airway, Breathing, Circulation. For a small burn: cool under running water for 20 minutes, remove jewellery, cover with cling film or a clean non-fluffy dressing, and do not apply ice, butter or toothpaste. For bleeding: apply direct pressure, elevate if possible and call for help. For sprains: rest, ice, compress and elevate.
Worked example
A kitchen worker spills hot oil on a hand. The correct response: stop, move away from the heat, cool the burn under running water for 20 minutes, remove rings, cover loosely, seek first-aid help and report the incident. Do not burst blisters or apply ice.
Traps
Water on a grease fire spreads it. Ice on a burn causes further tissue damage. Do not move a suspected spinal-injury casualty unless in immediate danger. Handwashing for five seconds is not enough. Record every incident.