1. Scald Prevention American Burn Association Burn Prevention Committee

2. Scald Prevention The following questions will be addressed: –Who are the victims of scald burns? –How do scald injuries occur? –How can scald injuries be prevented? –What are the appropriate first aid responses?

3. Scald Prevention Objectives Describe the severity of a scald burn injury List the major causes of scald burn injury Demonstrate initial understanding of appropriate first aid for a scald burn List and identify scald burn injuries by age and group List scald burn prevention strategies

4. What is a Scald? Scalds result from the destruction of one or more layers of the skin due to contact with hot liquid or steam

5. Scald Prevention 1.5 - 2 million burns occur annually in the US and Canada Scalds account for 75% of all burns in children under 4 years of age

6. Scalds - High Risk Groups Elderly People with physical or mental challenges

7. Scald Prevention - Young Children Nearly 24,000 children are treated in hospital emergency departments every year for scald injuries* Skin is thinner - results in deeper burns –lower temperature –shorter contact *Source: National SAFE KIDS

8. Scald Prevention - Young Children Have little control over their environment Less perception of danger Lack ability to escape a burning situation on their own

9. Scald Prevention - Older Adults Have thinner skin Decreased ability to feel heat due to medical conditions or medications Prone to falls in the bathtub, shower or while carrying hot liquids

10. Scald Prevention - Special Needs Mobility impairments –slow or awkward movements –muscle weakness –fatigue –slower reflexes Increased risk of spills while moving hot liquids Decreased ability to remove themselves from hot tap water

11. Scald Prevention - Special Needs Sensory impairments –inability to feel heat Changes in intellect, perception, memory, judgement or awareness may hinder a person’s ability to recognize a dangerous situation

12. Scald Prevention Most injuries occur in two specific areas of the home –kitchen –bathroom

13. Scald Prevention

14. Functions of skin –Protection –Prevention –Regulation –Sensation

15. Burn Characteristics Superficial (first degree) burns –Causes: sunburn, minor scalds –heals in 3-5 days with no scarring Characteristics –minor damage to the skin –pink to red –painful –skin is dry without blisters

16. Superficial /first degree

17. Burn Characteristics Partial thickness (second degree) burns –damages, but does not destroy, top two layers of skin –heals in 10-21 days Characteristics –skin: moist, wet and weepy –blisters present –bright pink to red

18. Partial thickness / second degree

19. Burn Characteristics Full thickness (third degree) burns –destroys all layers of the skin –may involve fat, muscle or bone –will require skin grafts Characteristics –bright red –dry - no blisters –waxy white –tan or brown –insensate

20. Full thickness / third degree

21. Extent/Percent of Injury

22. Emergency Burn Care Primary Survey –Airway –Breathing –Circulation Secondary Survey –head-to-toe

23. Emergency Burn Care History Immediate measures to save a life –Cool –Cover –Carry

24. Scald Burn - Causes Tap water Food and hot beverages Steam

25. Scalds - Kitchen Hazards Pots and pans Microwave ovens Hot liquids Coffee Baby bottles

26. Food and Beverage Related Scalds These cooking methods can cause serious burns in less than 1 second

27. Coffee Scald

29. Scalds - Bathroom Hazards Hot water heater settings Unsupervised child

30. Tap Water Scalds Time and Temperature Relationship

31. Tap Water

32. Scald Prevention - Bathroom Reduction of hot water heater temperature Install tempering or anti-scald devices Never leave a child unattended Turn valve off in the “cold” position

33. Scald Prevention - Hot Water Heater Turn water heater down to 120 o F. or 48 o C. Always run cold water first, then add hot water Always supervise children in the bathroom

34. Tap water - shower

35. Scald Prevention - Kitchen Pots and pans –turn handles back away from the stove edge Microwave –stir and test foods before serving –do not use to heat baby bottles Cooking appliances –cords coiled and away from counter edge

36. Grease

37. Pressure cooker

38. Scald Prevention - Hot Liquids Establish a safety zone around cooking appliances Use non-slip placemats instead of tablecloths Do not place hot liquids on low tables Supervise children at all times

39. Potpourri pot

40. Scald Prevention - Hot Liquids Never let children carry containers of hot liquids Never hold a child while working next to a stove or other cooking appliance –coffee pot, fry pan, microwave oven, etc.

41. Coffee

42. Scald Prevention - Conclusion