Emergency handbooks

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

Handbooks

Hello,

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

Look at the download

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