What Should a Restaurant's First Aid Kit Include?
Every restaurant should have at least one first aid kit on the premises. It has to be prepared for any eventuality, whether it involves a kitchen staff member or a customer. Be sure that you select a team of staff to train as health and safety officers. In case of an emergency, there has to be someone on the premises that knows what to do, while waiting for the ambulance to arrive. As a restaurant owner, you have to ensure that the first aid kit includes all the essential health and safety items to deal with various types of restaurant related accidents. Plus, first aid kits need to comply with Health and Safety standards.
This is what a well-stocked restaurant first aid kit should contain.
• Triangular bandage
• Sterile swabs to clean open wounds
• Non sterile swabs to clean other wounds
• Mandy splint
• Safety pins
• First aid scissor
• Respaid CPR mouthpiece
• Plasters
• Dermiplast - Adhesive plasters
• Dermitape paper - Anit allergy plaster
• 4 pairs of gloves
• Forcep to remove or lift objects
• F.A.D. large stretch no. 5
• F.A.D. medium stretch no. 3
• Cotton wool for cleaning of the wounds
• Cetrimide solution 100ml
• Stretch bandages of various sizes
• Blue plasters (used for X Ray purposes)
• Burn pack to treat burn wounds
• First aid booklet for reference purposes
When acquiring a first aid kit, look for a bag that is made of an easy to clean material and that has a reflective cross on the front. The material should be strong and durable enough to hold all the contents. It would be ideal if the bag has a clear PVC window for a quick view of the contents. This is advantageous during an emergency when you have to act fast. When it is not in use, you should store it in a visible area that is easily accessible, such as on a passage wall. Thus, the bag should have a hook and loop for easy hanging and storage.
There are a lot of items that are required for a complete restaurant first aid kit. Furthermore, ensure that you have sufficient quantities of each item and that the individual items are usable for life. Items that are of a perishable nature or subject to expiration, such as the sterile swabs and Cetrimide solution, should be replaced on an annual basis. When starting a restaurant, your main focus may be sourcing quality catering equipment, but don't neglect the important health and safety rules that apply to your industry.
