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How can organisations reduce burn risk?

Measures include temperature controls on hot water, safe kitchen layouts, guarding of hot surfaces, safe chemical storage, electrical maintenance and staff training, combined with clear procedures for burn first aid and referral.

Other FAQs

What foods and objects are highest risk for paediatric choking?

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Why is running water recommended instead of ice or gels?

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What about clothing stuck to the burn?

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How does consent work for children and vulnerable adults?

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Do first aiders still use spinal boards and collars?

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Is it safe to leave a child in the recovery position while I fetch help?

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More FAQs

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