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Electrical Appliances Should: Be checked by maintenance regularly NOT be near water NOT have frayed or damaged cords Have enough electrical receptacles Be in proper working order NOT be used if defective Be understood by all staff (how to use equipment and when not to use)

Dress in the Kitchen: Non-skid shoes Hair net that covers all the facial hair or a clean hat that stays in the department Practice good hand washing techniques and educate regularly No jewelry No nail polish No acrylic or false nails Clean body and hair Clean uniform and apron Always take your apron off if going to the restroom or out of the department

Kitchen Rules: Always monitor food being heated Do not leave the kitchen while something is cooking unless you have another person in charge Never cook if sleepy, intoxicated or heavily medicated Follow your facility’s policy and procedure Turn handles inward to prevent accidents Keep all aisles free of clutter Keep the stove top area clean and clear Keep all appliances free of grease buildup Make a cleaning schedule and make sure it is followed closely to prevent accidents in the kitchen Wipe up all spills immediately

Always keeps an eye on food being heated. Do not leave the kitchen while you are cooking. If you have to leave the kitchen, turn the stove off or take something like a spoon or oven mitt to remind yourself of the food on the stove. Pay attention! Never cook if you are sleepy, sick, intoxicated, or heavily medicated. Remember to turn all pot handles inward. Keep the stovetop clean and clear. Keep all appliances free of grease buildup. Wipe up spills and routinely clean the oven. Move combustible items such as oven mitts and utensils away from heat sources. Dress appropriately for cooking. Wear short or tight fitting sleeves when cooking. Use caution when working near heat sources. Try not to reach over the stove for other items. Do not store items above or behind the stove that are combustible or may cause you to burn yourself as you reach for them. Carefully monitor hot oil, keeping the pan lid close at hand. Be careful around the sink while using electrical appliances. Electrical appliances near water could cause electrocution. Never stand in or near water while using an electrical appliance. Check regularly for frayed or damaged cords to appliances. Plug one appliance in a receptacle a ta time. If you need to plug more appliances into a receptacle than there are plugs, use a surge protector or have a professional electrician install more receptacles. Keep appliances in proper working order. Do not use them if they are defective. Keep appliance cords as short as possible. This helps to keep from tripping or knocking the appliance over. Keep an ABC dry chemical fire extinguisher near the kitchen. If you have a fire in your microwave oven, do not open the door. Close the door to the microwave if you do open it and unplug it immediately. Do not use the microwave again until a professional has checked it. Never put metallic materials in the microwave oven. These materials cause sparks, which may result in a fire. Remember that steam escaping from a pan or container can cause severe burns. Open food that has been cooked in the microwave carefully. Keep your emergency numbers near the telephone. Always call the fire department for any fire, even if the fire has been completely extinguished.

5 Major Causes of Fires: Smoking and matches (20-21%) Misuse of electricity (15-16%) Defects in a heating system (14-15%) Spontaneous ignition (9-10%) Improper garbage/rubbish disposal (7-8%) It takes 3 items to start a fire: Fuel Any material that will burn Oxygen The normal air we breathe Heat Like flames, sparks When a fire happens we must know: Department floor plans Post on a bulletin board Have easily accessible to all staff Exit routes Go over with your staff regularly The exact location of the fire alarms and fire extinguishers How to pull the fire alarm nearest you If a fire is in a patient's or resident's room, first remove the resident, and then follow your facility's fire rules for your department. DO. NOT. PANIC! The best way to fight a fire is to prevent one from starting in the first place. Good housekeeping is the best guarantee against fires! Keep your areas clean. Be alert for any sign of fire, and if you see or smell smoke, report it immediately to the 911 telephone operator. Early detection means prompt extinguishing of flames. Be even more alert at night and during the early mornings, as fewer people are on duty at these times. Make sure your facility's policies and procedures on fire prevention and safety are up to date and your staff has been properly in-services (remember to document properly). Tips: Report defective electrical outlets/plugs on any piece of equipment that needs repairing so that maintenance can repair or replace as needed. Know where the fire extinguishers are located and how to use them correctly. Work with your local fire department and have hands on training using the fire extinguishers. Have all employees present at the meeting and have all employees to participate. Use only electrical outlets that have 3-wire, grounded plugs and non-frayed wires. No smoking signs are for your safety! Always obey rules. Unplug wall socket, but do not jerk or pull aggressively. Never panic in the presence of a fire. Educate all employees on a continuous basis. Make sure they understand and can give positive feedback. If a chemical extinguisher is near and you know how to use it, use the extinguisher to put out the fire. If that does not work, evacuate and call 9-1-1.

Fasting Plasma Glucose (FPG) The standard blood glucose test used to diagnose pre-diabetes and Type 2 Diabetes. Normal: 70 to 100 mg/dl. for those without Diabetes. Diabetes diagnosis: > 126 mg/dl (2 separate blood tests).

GFR (Glomerular Filtration Rate) Measures kidney function. Normal: 90 to 120 ml/min Stage 2: 60 to 89 ml/ min Stage 3: 30 to 59 ml/min May need treatment: <30 ml/min Needs treatment: <15 ml/min

Fasting Lipid Panel Measures Total Cholesterol, LDL (Bad) Cholesterol, HDL (Good) Cholesterol and Triglycerides. It is taken after 9 to 12 hours of fasting.

Cholesterol Cholesterol is a waxy, fat-like substance found in all body cells. A blood test measures total cholesterol in the blood, including LDL and HDL. Your body needs cholesterol to make Vitamin D, hormones, etc. We often eat too many foods high in cholesterol. This can lead to heart disease. Goal: < 200 ml/dl. Borderline High: 200 to 240 mg/dl. High: Above 240 mg/dl.

Creatinine Creatinine is also a measure of the waste products in your blood. It is also used to calculate your Glomerular Filtration Rate (GFR) for kidney health. Normal lab values: 0.6 to 1.3 mg/dl. If you have kidney disease, expect higher values and talk with your Physician about a goal level.

ECG (Electrocardiogram): For heart problems. Non-invasive and electrodes/patches can detect the electrical activity of the heart.

Albumin (Alb) Normal: 4.0+ g/dl. Normal values make you feel better and help to heal wounds. Low albumin means you may not be eating enough protein or calories, holding too much fluid, have infections or wounds, etc. High protein levels in urine indicate kidney disease. Low: < 90 mm Hg Systolic BP (SBP) and < 60 mmHg Diastolic BP (DBP) Normal: < 120 mm Hg Systolic BP (SBP) and < 80mm Hg Diastolic BP (DBP) Elevated: 120-129 mm Hg SBP and < 80 mm Hg DBP Stage 1 Hypertension: 130-139 mm Hg SBP or 80 to 89 mm Hg DBP Stage 2 Hypertension: ≥140 mm Hg SBP or≥90mm Hg DBP