safety- freedom from danger

accident- an unplanned event which results in injury or property damages

first aid- immediate care given to a victim of an accident before medical help arrives

causes of accidents: The leading causes of accidents in the FCS lab are: carelessness and horseplay. Other causes of accidents are: not paying attention, not following directions, slippery floors, being distracted by others, cords on floor, & playing with equipment.

In any emergency, your first action is to: STAY CALM. Then TELL THE TEACHER about the emergency.

To cool a burn, put injury under cold water, then make an ice pack. Go to the nurse if you see blisters.

To stop a cut from bleeding, wash off injury, then use paper towels or a dishcloth to apply pressure. Dry wound and put a band aid on it. Tell teacher if cut does not stop bleeding, and go see the nurse for additional treatment.

If a nurse is needed for an emergency, one person runs for help and one person uses the school phone to call for assistance. Our school nurses are: Mrs. Hewlett and Mrs. Cromley

In an emergency where the nurses are not immediately available, find Emergency Medical Technician, Mr. Mordan.

Wait for further instructions on how you can help in an emergency. Don't crowd around the victim, go to another part of the classroom, gym, or playground.

For a community emergency, dial 911. Say "this is an emergency" and tell what type of help is needed. Then give location, type of injuries, number of victims, first aid being done, your name, phone number and other relevant information. Don't hang up until the dispatcher tells you to.

For small fire emergencies, use a metal lid. If the fire spreads, use the PASS-word to work the fire extinguisher: Pull the pin, aim the nozzle, squeeze the handle, sweep side to side. Fire extinguishers are located under each sink in the FCS lab. They are also located in each hallway of the school building.

Fire alarms are located in the corners of the hallways in the middle school. To operate, pull the white handle. It is a criminal act to use the alarm when there isn't a real fire in the school building.

The classes of fires are: A, B, and C. A is combustible materials, B is flammable liquids, and C is electrical equipment. You can use a school fire extinguisher on all three types of fires. Never use water on a class B or C fire. This won't put it out. You should have several extinguishers and smoke detectors in your home. Do you know where they are? Do you know how to use them?

4,000 people die in home fires each year in our country. The leading cause of fatal home fires is careless smoking.

Other causes of fires are: faulty heating systems, bad house wiring, children playing with lighters, careless cooking, lightning and accidents with portable heaters and arson.

In a home fire, shout to wake everyone. Crawl to your nearest door and go to your family meeting place. Call for help from a neighbor's phone or use your cell phone. Don't go back in the house for pets or valuables.

The OSHA safety color code includes these colors: red-fire equipment, yellow-danger areas, orange-electrical equipment, blue-broken equipment, green-first aid equipment, magenta-radiation area. Be ready to give at least one example of the use of each color.

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Clothing Care Study Guide:

To begin doing your laundry, empty pockets and zip zippers.

Sort clothes according to lights and darks.

Add detergent. use a measuring cup to measure.

Set the washer and dryer according to the clothing care labels.

Fold laundry and hang clothing on hangers as soon as it is dry.

Put it away in drawers and in closets.

Laundry Hints and History:

Keeping clothes clean is always a problem. The most basic way to clean laundry is to scrub it in water with soap or detergent, rinse it, and then hang it up to dry. The invention of the washing machine in 1851 has made this process much easier.

Commercial Laundries. In some countries, businesses that wash clothes have operated for hundreds of years. Egypt had a laundry in 2000 B.C., and Greece and Rome also had launderers who washed and pressed clothes. The first commercial laundry in the United States was set up in Troy, New York, to wash shirt collars made in factories. Today, there are many types of commercial laundries. They range from small, neighborhood shirt cleaners and coin-operated laundromats to large linen-supply laundries that launder and rent items such as sheets, pillowcases, tablecloths, and towels to hotels and restaurants.

Home Washing. To do your own wash, first read the care label found on your clothing. It will tell you what temperatures to use for the washing and drying. Sort the dirty clothes into separate piles. Most white cotton items can be washed in hot water. Other fabrics and colors are usually washed in warm water, except for those whose care labels call for cold water. Wash dark and light clothes separately. Instructions on the detergent container will list how much powder or liquid to use. Some fabrics, such as wool and silk, should be washed by hand in cool water or dry cleaned. There are some special methods you can use to remove certain stains before washing: Blood, fruit, ice cream, soft drinks--soak or sponge with cold water as soon as possible. Chewing gum--harden with an ice cube, then rub until it crumbles away. Chocolate--scrape with a dull knife. Grass--sponge with alcohol, or wash in hot water and soap, rubbing the stain well. Grease--rub stain with detergent, then wash in hot water.

When washing your hands, be sure to use lots of soap and water. Scrub for a long time. Sing the alphabet song while you wash. Okay, sing something you like to sing instead.

Wash hands often during cooking -after you touch your hair, face or use the brush and dust pan to clean the floor.

This prevents germs from getting into the food that you are preparing.

Be sure to clean work surfaces frequently. Wipe counters and tables as you cook. This saves time and keeps your work area safe.

Measuring Abbreviations:

cup c.

gallon gal.

ounce oz.

pint pt.

pound lb.

quart qt.

tablespoon T.

teaspoon t.

Measuring Cups: 1 c. --- 1/2 c. --- 1/3 c. ---- 1/4 c.

Measuring Spoons: 1T.--- 1/2T.--- 1t.--- 1/2t.---1/4t.----1/8t.

Kitchen appliances used in cooking are: microwave, stove, toaster, refrigerator, can opener, blender and food processor.

When setting a table,

these items go on the right side: knife, spoon and glass.

these items go on the left side: fork and napkin.

Don't forget to study the information on the table setting page.