2 replies to this topic

[Franco]

Translated in different languages, there's also a Chinese version.

Handbooks

[BlueSoulMate]

Hello,

Everything I found in this site helped me a lot ..Therefore I wanted to help everyone as well...

Look at the download

Attached Files

•  Emergency_handbook.pdf   369.23KB   396 downloads
•  Emergency_Handbook_CD.pdf   1.68MB   199 downloads

[Charles.C]

Dear BlueSoulMate,

Welcome to the forum and many thks for yr upload(s). Apologies for delayed response, only just got round to looking at it / them.

The dual language (Eng. / Spanish) was rather intriguing.

Certainly covers a wide subject matter. The information on areas where I hv some experience seemed quite useful although a reliance on the ability to dial 911 seemed assumed. In this respect (unless I missed it), seemed to give not much suggestion to nominating / establishing "on-board" people-groups to provide emergency assistance. For example -

HELPFUL HINTS
• If a person eats or drinks anything chemically contaminated, call 911.
• If a chemical gets in a person's eyes, call 911.

Actually, I think the availability of on-site expertise (for a defined scope) is a legal requirement, (and a logical one IMO), in many countries ??

I also noticed -

• Foods that may be salvaged:
Unopened cans if:
• Labels are intact. However, labels must be removed and then the can re-labeled
with a permanent marker prior to cleaning and sanitizing
• Cans are not dented along any seam.
• Cans do not show any signs of swelling, leaking or loss of vacuum.
• Cans are not rusty.

Sampling, checking vacua, etc is surely advisable assuming that such facilities are available - which they should be.

3. Restrict food employees who are ill with Salmonella, Shigella, E. coli or Hepatitis A from working with food

Prohibit is perhaps a better choice than "restrict". (I presume E.coli refers to a pathogenic form).

Not trying to nit-pick, overall the articles are very interesting indeed.

Regards / Charles.C