1. POISONING
A poison is a substance which, if taken into the body in sufficient quantity, may cause temporary or permanent damage.
Poisons may be swallowed, inhaled, absorbed through the skin, splashed into the eye, or injected.

2. Natural poisons (toxins) are those which originate from bacteria or certain plants, and animals such as snakes.

3. HOUSEHOLD POISONS FOR SWALLOWED POISONS
Check and, if necessary, clear the casualty’s airway.
If the casualty becomes unconscious, check the breathing and pulse and be ready to resuscitate if necessary.

4. If you need to give mouth-to-mouth ventilation and there are chemicals on the casualty’s mouth, use a plastic face shield, if possible to protect yourself.
2. If a conscious casualty’s lips are burned by corrosive substances, give him frequent sips of cold water or milk.

5. DRUG POISONING Check and, if necessary, clear the casualty’s airway.
Place the casualty in the recovery position.
Dial for an Ambulance or Doctor.
DO NOT induce vomiting. It is often ineffective and may cause the casualty further harm.

6. INDUSTRIAL POISONING FOR INHALED GASES
If possible, remove the casualty from danger and into fresh air.
Dial for an Ambulance.
Administer Oxygen if you have been trained in its use.
Do not enter a gas filled room unless you are authorised and are properly equipped to do so

7. Place the casualty in recovery position.
If the casualty becomes unconscious, check the breathing and pulse and be ready to resuscitate if needed.

8. FOR CHEMICALS ON THE SKIN
Flush away any residual chemical on the skin with plenty of cold water.
Do not contaminate yourself with the dangerous chemical or the rinsing water.

9. Dial for an Ambulance. Give details of the chemical.
If the casualty becomes unconscious, check the breathing and pulse and be ready to resuscitate if necessary, using a face shield if needed. Place her in recovery position.

10. ALCOHOL POISONING DANGERS OF ALCOHOL POISONING
An unconscious casualty risks inhaling and choking on vomit.
Alcohol dilates the blood vessels so hypothermia may develop if the casualty is exposed to cold.
A casualty with head injuries who smells of alcohol may be misdiagnosed and not receive proper treatment.

11. ACTIONS
Check the casualty’s level of consciousness. Gently shake his shoulders and speak to him loudly and clearly to see if he responds.
If in doubt or you suspect head injury dial for an Ambulance.

12. Protect the casualty from cold, if possible; insulate him from the ground and cover him.
If the casualty becomes unconscious, check the breathing and pulse and be ready to resuscitate if necessary. Place the casualty in recovery position.

13. POISONOUS PLANTS check and if necessary clear the casualty’s airway.
If the casualty is unconscious open the airway, check breathing and pulse, and be prepared to resuscitate if necessary.Place the casualty in recovery position. He/she may vomit.

14. If you are concerned, call a Doctor of dial for an Ambulance.
Try to identify the poisonous plant and which part of it has been eaten by the casualty. Preserve pieces of the plant, and samples of any vomited material to show to the doctor or to send to the hospital.

15. DO NOT induce vomiting. It is often ineffective and may cause the casualty further harm.

16. FOOD POISONING TYPES OF FOOD POISONING
Bacterial food poisoning is often caused by the Salmonella group of bacteria (associated with farm animals). Symptoms may appear rapidly or may be delayed for a day or so.

17. Toxic food poisoning is frequently caused by toxins produced by the bacteria group of staphylococcus. Symptoms usually develop rapidly, possibly within two to six hours of eating the affected food.

18. ACTIONS
Help the casualty to lie down and rest.
Call a doctor for advice.
Give the casualty plenty to drink, and a bowl to use if she vomits.
If the casualty’s condition worsens dial for an ambulance.