I now know how to put somebody into the recovery position; can recognise shock; the symptons for a heart attack; deal with bleeding and make a very chic sling. We also covered burns (not Rabbie Burns) poisoning, diabetes, anaphylaxis (not a Greek girl on the course - Ana Phylaxis - lol) asthma, hypoglycaemia and we had a fun time exhausting ourselves practising CPR on a dummy. Thirty compressions! It was like going to the gym! We also did swallowed tongues and checking for breathing difficulties and the correct proceedures to follow in all of the above and had a good practice with various sorts of bandages. Judith, the tutor was very good. Our group was fairly small and we all got on. That was over the first two days.
Over the two days we packed in a large amount of information and I learnt a whole new vocabulary in micro-biological terminology. We learnt about pathogens, viruses, contamination, cross contamination, spores, toxins, bacterial multiplication, mycotoxins and all ranges of food poisioning bacteria such as salmonella, campylobacter and clostridium perfringens.
We were taught about high and low risk foods and how the bacteria reacts to temperature and what is deemed to be the danger zone in temperature for encouraging contamination of high risk foods. All of this was new to me and I don't ever remember learning such things in the days when I was a butcher. In one of the tests I even put down that I thought that human body temperature was 63⁰ C. Considering that it is 37⁰ C, my example human must be very hot stuff!
germs on hand