Food Handling Tips 中,英對照

·  Refrigerator must be kept at 0 – 4oC Degrees

·  Always separate utensils for handling of raw and cooked meat to avoid cross contamination

·  Always wash hands, utensils and working surfaces thoroughly before and after handling food

Fresh Meat

  • Refrigerate meat immediately after purchase
  • Store raw meat in plate and place on the lower part of the refrigerator to avoid contaminating cooked food or ready to eat food from blood dripping
  • Do not keep cooked meat in refrigerator for no more than 2 days
  • Cook meat thoroughly especially poultry and pork
  • If cooked meat is left over, store it in the upper part of the refrigerator
  • Re-cook thoroughly the left over cooked meat before consumption

Frozen Meat

  • Refrigerate meat immediately after purchase
  • Store raw meat in plate and place on the lower part of the refrigerator to avoid contaminating cooked food or ready to eat food from blood dripping
  • Do not keep cooked meat in refrigerator for no more than 2 days
  • Cook meat thoroughly especially poultry and pork
  • If cooked meat is left over, store it in the upper part of the refrigerator
  • Re-cook thoroughly the left over cooked meat before consumption

Vegetables

  • Always remove the outer leaves of the vegetables
  • Wash vegetables thoroughly with clean water with several times or soak them in clean water for at last 1 hour and rinse well
  • Always cook vegetables thoroughly before consumption

 

General Seafood

  • Store seafood in the lower part of the refrigerator after purchase
  • Wrap seafood properly
  • Wash seafood thoroughly under cold running water to ensure it is clean before cooking
  • Always keep seafood in the refrigerator before cooking
  • Must cook seafood thoroughly
  • Consume immediately after cooking and keep it on the top part of the refrigerator for left-over

 

Coral Reef Feed Fish

  • Do not consume large amount of Coral Reef Feed Fish at one meal
  • Avoid consuming roe, liver, guts, head and skin of these fish
  • Avoid drinking alcoholic beverages or nuts when consuming to avoid poisonings as this may react with the toxins

 

Shellfish

  • Buy only fresh shellfish with intact shells and normal odor
  • Scrub and rinse shellfish thoroughly in clean water
  • Remove shells before cooking as the impede heat penetration
  • Remove the viscera of shellfish before cooking.
  • Cook Shellfish thoroughly before consumption
  • Do not eat large amount of shellfish in one meal

 

食物處理貼士

  • 確保雪櫃溫度經常保持在攝氏零至四度。
  • 利用不同的器具處理生肉及熟肉,避免交叉污染。
  • 在處理生肉之前及之後,要徹底清洗雙手、器具及工作枱。

新鮮肉類

  • 購買回家後,要立即將肉食放入雪櫃冷藏。
  • 生肉要放在碟上包裹好,放入雪櫃的最下格,以防其汁液淌下污染熟肉或即食食品。
  • 已煮熟的肉不應存不超過二日,即使存放在雪櫃。
  • 肉食,尤其是家禽及豬肉,要徹底煮熟。
  • 若要保留剩餘的熟肉,應放在雪櫃的最上格。
  • 剩餘的熟肉要徹底翻熱才可食用。

冷凍肉類

  • 解凍方法,可將肉食放在雪櫃中,或置於流動的自來水中解凍。
  • 解凍肉類時,應將肉食包裹好,避免受污染。
  • 若放肉食於雪櫃解凍,食物應在兩天內食用。

 

中式蔬菜(例如 白菜、菠菜及芥蘭)

  • 永遠清除外圍的菜葉。
  • 在清水下重複數次沖洗蔬菜或將蔬菜浸在清水中約一小時,然後清洗。
  • 進食前要徹底煮熟蔬菜。

 

一般海產(例如蝦、淡水魚等)

  • 應將海產貯存在雪櫃的最下格,直到烹煮時才取出。
  • 將海產妥善包裹好。
  • 烹煮前,將海產內外使用流動的冷水徹底沖洗乾淨。
  • 烹煮前,應將海產放回雪櫃的最下格。
  • 確保海產徹底煮熟。
  • 海產煮熟後,應即時進食,或將海產蓋好放進雪櫃最上格。

 

珊瑚魚類

  • 一餐內不可吃大量珊瑚魚。
  • 避免進食珊瑚魚的卵、肝、腸、魚頭及魚皮,因它們積聚較多毒素。
  • 進食珊瑚魚時,應避免飲酒或吃果仁,因它們可能會與毒素產生反應,便中毒。

 

貝類海產(例如蠔、蜆、帶子)

  • 購買外殼完整及沒有異味的新鮮具類海產。
  • 使用流動的冷水將外殼內外徹底沖洗乾淨。
  • 烹煮前,應將外殼除掉,避免影響海產的熟透程度。
  • 烹煮前,將具類海產的內臟清除。
  • 將具類海產完全煮熟才可進食。
  • 一餐內不可吃大量貝類食物。
張貼在 字典

食品雜貨

中文 English Tagalog Bahasa

Cantonese

 

牛奶 Milk Gatas Susu Ngau nai
Tea Tsa Teh Cha
紅茶 Red Tea Pulang Tsa The Merah Hung Cha
綠茶 Green Tea Berdeng Tsa(Hapon) The Hijau Luk Cha
檸檬茶 Lemon Tea Tsa na may dayap Jeruk Limon Teh Leng Mong Cha
茶包 Tea Bag Tsa Bag Teh Tas Cha pau
奶茶 Milk Tea Tsa na may gatas The susu Nai cha
咖啡 Coffee Kape Kopi Ka fe
豆漿 Soy Bean Milk Gatas na balatong Susu Kedelai Tau ciong
朱古力奶 Chocolate Milk Tsokolateng gatas Susu Coklat Cu Ku Lik Nai
Wine Alak Arak Cau
啤酒 Beer Serbesa Bir Pe cau
威士忌 Whisky Wisky Wisky Wai si kei
忌廉湯 Cream Soup Sabaw na Kreama Sop Cream Kei lim dong
羅宋湯 Russian Bortsch Soup Sabaw may halo-halong gulay Sop Sayur Lo Sung Dong
糖果 Candy Kendi Gula-Gula Dong kuo
朱古力 Chocolate Tsokolate Coklat Cu Ku Lik
雪糕 Ice Cream Sorbetes Es Cream Suet ko
布甸 Pudding Pudding Pudding Pu Ding
薯條 French Fries French Fries Kentang Goreng Sui Diu
漢堡包 Hamburger Hamburger Burger Hon po pau
汽水 Soft Drinks Sop Drinks Coca-cola Hei soy
熱狗 Hot Dog Hot Dog Roti Sosi Yit kau
蛋糕 Cake keyk Kue Tan ko
麵包 Bread Tinapay Roti Min pau
餅乾 Cookies / Biscuit Biskwit Biskuit Ping kon
三文治 Sandwhich Sandwits Sanwich San man ci
香口膠 Bubble Gum Bubble Gum Permen karet Heung Hau kau
者喱 Jelly / Jelo Jelly/Jelo Jeli Cie Le
餃子 Dumplings Dumplings Kue Bola Kau ji
春卷 Spring Roll Lumpia Lumpia Jun kuen
點心 Dim Sum Merienda Dim Sum Dim Sum
叉燒包 Barbeque Pork Bun Siopaw Pau Ca siu pau
奶黃包 Milk bun Siopaw na may gatas Susu pau Nai wong pau
小籠包 Shanghai Bun Shanghai Siopaw Shanghai pau Siu lung pau
大包 Big Bun Malaking Siopaw Besar Pau Tai pau
壽司 Sushi Sushi Susi Sau si
魚生 Sashimi Hilaw na isda (pagkain hapon) Sasimi Yu Sang
打邊爐 Hot Pot Hot Pot Hot Pot Ta pin lo
炒飯 Fried Rice Pritong Kanin Nasi Goreng Cau fan
咖喱飯 Curry Rice Curry Kanin Nasi Kare Ka le fan
牛肉飯 Beef Rice Kanin na may baka Nasi Daging Sapi Ngau yuk fan
烏冬 Udon Udon Mi Jepang U don
湯麵 Soup Noodle Bihon sa sabaw Sup Mi Tong min
意粉 Spaghetti Spaghetti Spageti Yi fen
雞蛋奄列 Omelete Omelete Telur dadar Kaitan am lit
糧油雜貨/罐頭食品 Oils and Canned Foods Delatang Pagkain Makanan Kaleng Yau / Kun tau sik ban
生花油 Peanut Oil Mantika Mani Minyak goreng (kacang) Fa Sang Yau
粟米油 Corn Oil Mantika Mais Minyak goreng (Jagung) Suk mai Yau
棷欖油 Olive Oil Mantika na Olives Minyak zaitun Kalm nam yau
Rice Bigas Beras Mai
即食麵 Instant Noodle Pansit Supermi Kung cai min
杯麵 Cup Noodle Pansit sa baso Cangkir Mi Pue min
通心粉 Macaroni Makaroni Makroni Dung sum fen
米粉 Vermicelli Bihon Bihun Mai fen
粉絲 Rice Noodles Pansit Mi Padi Fen si
罐頭湯 Canned Soup Delatang sabaw Sop Kalengan Kun dau dong
雞湯 Chicken Stock Sabaw ng Manok Kaldu ayam kai dong
茄汁沙甸魚 Tomato Sardines Sardinas Kelengan tomat ikan Ge jap sa tin yu
粟米粒 Corn Kernel Mais Jagung Biji Suk mai lap
調味料 Seasonings Panimpla Bumbu Tiu Mei Liu
豉油 Soy Sauce Toyo Kecap asin Si yau
老抽 Dark Soy Sauce Maitim na toyo Kecap hitam Lou jau
蒸魚豉油 Steam Fish Sauce Patis Kecap Saus Ikan Cing yu si yau
辣椒豉油 Spicy Soy Sauce Maanghang na toyo Kecap Sambel Lat ciu si yau
豉油雞汁 Chicken Soy Sauce Manok na toyo Kecap ayam Si yau kai cap
咖喱汁 Curry Sauce Curry na sarsa Saus Kari Ka le cap
美極鮮露 Maggie Sauce Maggie na sarsa Saus Maggie Mei gek
蠔油 Oyster Sauce Sarsang Talaba Saus Tiram Ho Yau
芝麻油 Sesame Oil Linga na mantika Minyak Wijen Ma yau
辣椒汁 Chili Sauce Maanghang na sarsa Saus Sambel Lat Ciu cap
日本芥辣 Wasabi Wasabi Sambel Jepang Wasabi
椰漿 Coconut Milk Katas ng Buko / Niyog Santan Ye ciong
煮食酒 Cooking Wine Alak na panluto Arak (Masak) Cau
雞粉 Chicken Powder Pulbong Manok Tepung Ayam Kai fen
鷹粟粉 Cornstarch Gawgaw / Arina Tepung Jagung Ying suk fen
辣椒醬 Chili Sauce Sarsang Sili Saos Cabe Lak ciu ciong
XO醬 XO Sauce XO Sarsa Saus XO XO ciong
蕃茄汁 Ketchup Catsup Saus Tomat Fan ge cap
Salt Asin Garam Yim
Sugar Asukal Gula Dong
胡椒粉 Pepper Paminta Lada Wu ciu fen
白醋 White Vinegar Puti na suka Cuka Putih Pak Jo
片糖 Crude Sugar Panutsa Gula Merah Pin tong
冰糖 Rock Sugar Asukal Gula batu Ping tong
小食/飲品 Snacks / Drinks Merienda Makanan Ringan / Minuman Siu sik / Yam pan
果醬 Fruit Jam Fruit Jim Selai Buah-Buahan Kuo Ciong
花生醬 Peanut Butter Mantikilyang Mani Selai Kacang Fa Sang Ciong
芝士粉 Cheese Powder Pulbong keso Tempung Keju Ci Si Fen
牛油 Butter Mantikilya Mentega Ngau Yau
薯片 Potato Chips Potato Chips Kripik Kentang Sue Pin
花生 Peanut Mani Kacang Tanah Fa Sang
鮮奶 Fresh Milk Sariwang Gatas Susu Segar Sin Nai
淡奶 Evaporated Milk Ebaporadang gatas Susu Encer Dam Nai
橙汁 Orange Juice Dyus ng dalandan Jus Jeruk Sunkist Jang Cap
蘋果汁 Apple Juice Dyus ng mansanas Jus Apel Bing Kuo Cap
好立克 Horlick Horlick Horlick Ho Lap Hak
蒸餾水 Distilled Water Tubig Air Ching Lou Soy
可樂 Coca Cola Coca-cola Koka Kola Ho Lok
雪碧 Sprite Sprite Sprite Suet Pik
葡萄適 Luzconde Luzconde Minuman Energi Po To Sik

 

個人用品

中文 English Tagalog Bahasa Cantonese
個人衛生用品/藥物 Personal Hygiene Gamit ng banyo at gamot Obat / Perlengkapan Go yan wai sang yung pan
漱口水 Mouth Wash Hugas ng bunganga Riak Air Mulut Long Hau soy
洗手液 Hand Wash Soap Sabon sa kamay Sabun Pencucian Tangan Sai Sau Yik
滴露 Dettol Dettol Dettol Dik Lo
衛生巾 Sanitary Napkin Napkin Pembalut Wanita Wai Sang Kan
膠布 Band Aid Benda Plaster Kau Po
薄荷膏 Menthol Ointment Menthol na kreama Menthol Salep Pok Ho KO
必理痛 Panadol Panadol (gamot) Panadol Bi Le Dung
兒童必理痛 Kids Panadol Panadol pambata(gamot) Panadol (Anak) Yi Tung Bi Le Dung
白花油 White Flower White flower Menangkan Minyak Pak Fa Yau
洗眼水 Eye Drop Patak sa mata Menenangkan Untuk Mata Sai Ngan Soy
蚊怕水 Mosquito water Spray para sa lamok Nyamuk Menyemprit Men Pa Soy
無比膏 Mopiko Mopiko Mopiko Mopiko
口罩 Mask Sapalpal Mask Hau Jau
牙簽 Toothpick Palito Tusuk Gigi Nga Chim
衣物用品 Clothes Damit Pakaian Yi mat yung ban
內衣 Underwear Salawal Pakaian Dalam Noi yi
內褲 Brief Kalsonsilyo Celana Dalam Noi fu
短褲 Short pants Korto Celana Pendek Tuin fu
牛仔褲 Jeans Pantalon / maong Celana Jin Ngau cai fu
胸圍 Bra / Brassier Brasiyer Beha Hung wai
晨褸 Morning robe Kasuutang ng Umaga Pagi Jubah Sun lao
睡衣 Sleepwear Kasuutan ng Pantulog Baju tidur Sue yi
套裝(上班服) Suit Trahe Bajukerja Fan Kung sam (to cong)
西裝 American Suit Amerikana Jas Amerika Sai cong
長袖衫 Long-sleeved shirt Kamisadentro Baju tangan panjang Jiong Cao sam
恤衫 Polo Shirt Polo Kemeja Sut sm
半截裙 Short Skirt Maikli na palda Pendek Rok Pun jit guan
Skirt Palda Gaun Guan
羊毛衫 Wool clothes Lana Damit Sweater Yong mo sam
外套 Jacket Diyaket Mantel Nguai do
運動衫 Sports wear Damit Palakasa Baju Olah Raga Wan dong sam
大褸 Coat Abrigo Jas Tai lau
T 恤 T-shirt T-syert Kaos T-Shirt
泳褲 Swimming trunks Damit panglangoy (lalake) Celana renang Wing fu
泳衣 Swimming suit Damit panglangoy (babae) Baju renang Wing yi
腰帶 Belt Sinturon Ikat pinggang Yiu tai
手套 Gloves Guwantes Sarung Tangan Sau do
領呔 Tie Kurbata Dasi Dhai
Socks Medyas Kaos kaki Mat
絲襪 Stockings Medyas ng Babae Stocking Si mat
帽子 Hat/ Cap Sombrero Topi Mo
圍巾 Scarf Bandana Selendang Wai Kan
運動鞋 Sports Shoes Sapatos Sepatu olah Raga Wan dong hai
高跟鞋 High-heeled shoes Taking Sepatu Hak Tinggi Kong cang hai
皮鞋 Leather shoes Katad na sapatos Sepatu Kulit Pei hai
雨傘 Umbrella Payong Payung Yu ce
雨衣 Raincoat Kapote Jas hujan Yu yi
拖鞋 Slippers Tsinelas Sandal Do hai
手袋 Hand Bag Hang Bag Tas Tangan Sau toi
書包 School Bag Pang Eskuela na bag Tas sekolah Sue pau
公事包 Suitcase / Attache bag Suitcase Tas kerja Kung si pau
鎖匙 / 鑰匙 Key Susi Kunci So si
鎖匙包 Key Holder Lalagyan ng susi Tepat Kunci So si pau
銀包 Wallet Pitaka Dompet Ngan pau
行李 Luggage Bagahe Bagasi Hang lei
眼鏡 Eyeglasses Salamin Kaca mata Ngan King
手錶 Watch Relo arloji Sau piu
衣架 Hanger Hanger Gantungan Baju Yi ka
手巾 Handkerchief Panyo Sapu Tangan Sau Kan
Comb Suklay Sisir So
鏡子 Mirror Salamin Cermin Keng
香水 Perfume Pabango Minyak wangi Hiong sue
唇膏 Lipstick Lipstik Lipstik Suen ko
口盅 Mouth Cup Pangluglog na baso Mulut Cangkir Long hau cung
廁紙 Tissue Tissue Tisu Toilet Ji ci
牙刷 Toothbrush Sipilyo Sikat Gigi Nga jat
牙膏 Toothpaste Toothpaste Odol Nga ko
剃鬚刨 Shaver Pang-Ahit Alat Pencukur So pau
針線 Needle and Threads Krayom at Sinulid Jarum benang Cam sin

 

 

 

張貼在 字典

個人稱呼/禮貌

中文 English Tagalog Bahasa Cantonese
稱呼 Appellation Pantawag Panggilan Ching Fu
I Ako Saya Ngo
You Ikaw Kamu/Anda Lei\/Nei
我們 We / Our Tayo Kita/Kami Ngo tei
先生 Mister / Sir Mister / Ginoo Tuan Sin sang
太太 Mrs. / Madam Misis / Ginang Nyonya Dai Dai
小姐 Miss Dalaga / Miss Nona Siu Cie
爸爸 / 父親 Father Tatay/Itay Ayah Pa pa
媽媽 / 毋親 Mother Nanay/Inay Ibu Ma ma
公公/爺爺 Grandfather Lolo Kakek Kung Kung
婆婆 Grandmother Lola Nenek Po po
姐姐 Elder Sister Ate Tua Perempuan Cie Cie
妹妹 Younger Sister Bunso Babae Adik Mui Mui
哥哥 Elder Brother Kuya Tuah Laki-laki Ko ko
弟弟 Younger Brother Bunso Lalake Adik laki-laki Tai Tai
姨姨 Auntie Tita Bibi, Tante Yi yi
叔叔/伯伯 Uncle Tito Paman Suk suk
女孩/女兒 Daughter Anak na Babae Anak Wanita Nui
男孩/男兒 Son Anak na Lalake Anak laki Cai
男仔 Boy Lalake Anak laki-laki Nam Cai
女仔 Girl Babae Gadis Nui Cai
兒媳/女婿 Daughter/Son -in-law Manugang Menantu Perempuan / Lelaki San Po / Nui Sai
姐夫 Sister-In-Law Hipag Saudara Perempuan Je Fu / Mui Fu
弟夫 Brother-In-Law Bayan Saudara Laki-laki Dai Fu
奶奶/老爺 Mother/Father-in-law Biyenan Ibu/Bapak di undang-undang Nai Nai / Loh Ye
 
禮貌 Courtesy Galang Ucapan Lai Maw
早晨 Good Morning Magandang Umaga Selamat pagi Cou san
午安 Good Afternoon Magandang Hapon Selamat siang Em on
晚安/早抖 Good Evening / Good Night Magandang Gabi Selamat Malam/Tidur Man on/ Co dau
再見 Good Bye / See You Paalam Na Selamat Jalan Coi kin
你好 Hello Hello Halo nei ho
多謝 Thank You Salamat Po Terima kasih To Chie
唔該 / 請問 Excuse Me Paumanhin Po! Permisi/Terima Kasih Em koi / Cheng Man
對不起 / 抱歉 Sorry Sorry Maaf Tue em Ji
係/ 是 Yes Oo Ya Hai
唔係 / 不/ 不是 No Hindi Bukan / Tidak Em hai / Em
歡迎 Welcome Maligayang Pagdating Selamat datang Fun ying
Okay Pwede Baiklah Ho
唔好 / 不好 Not Okay Hindi Pwede Tidak baiklah Em ho
小心 Be Careful Ingat! Hati hati Siu sem
等一陣 Wait awhile Sandali Tunggu sebentar Tang yat jan
遲一陣見 See you in awhile Magkita tayo mamaya Temui anda di Sebentar Ji yat jan kin
我會再來 I will come again Punta uli ako dito Saya lagi akan Datang Ngo wui coi lei
在此等我 Wait here for me Hintayin mo ako dito Tunggu di disini Hai nito tang ngo
唔好意思 I’m Sorry Paumanhin Po! Saya Pritahin Em ho yi si
唔緊要 That’s Okay Hindi Bale Itu baiklah Em kan yiu
這是好主意 This is a good idea Mabuting palagay iyan! Ini adalah gagasan baik Ni ko ho ju yi
在巴士站等我 Wait for me at bus stop Hintayin mo ako sa hintuan ng bus Tunggu saya di halte bus Hai pasi cam tang ngo
在超級市場門口等我 Wait for me in front of supermarket Hintayin mo ako sa harap ng supermarket Tunggu saya di pasar swalayan Hai ciugap sijiong mun hau wan ngo
發白日夢 Day dreaming Nanginginip Hari Bermimpi Fat pak yat mong
請排隊 Please line up Pumila Coba Antri Jeng bai tui
 
聽電話 Telephone Skills Telepono Menjawab Telepon Deng tin wa
喂﹗ Hello! Hello! Hallo! Wae!
你係邊位﹖ Who’s speaking? Sino ito? / Sino po sila? Anda siapa? Nei hai ping wai?
請問搵邊位﹖ Who would you like to speak to? Sino po ang gusto mong kausapin? Anda cari Siapa? Jeng man wan pin wai?
先生/太太﹐ 出左街! They are out Lumabas sila Tuan / Nyonya, Tidak Ada Sin sang / Dhai dhai, cut co kai!
唔係到 / 他不在 They’re not here Wala po sila rito Dia Tidak Ada Em hai to
可以借電話我用嗎﹖ Can I borrow your phone ? Pakihiram nga ng telepono mo? Apakah saya bisa meminjam telepon anda? Ho em ho yi je tinwa pe ngo
請遲的打來 Please call back later Tawag ka nalang uli mamaya Anda Bisa telepon lagi Jeng ci ti coi ta lei
打錯電話 Wrong Number Mali ang numerong tinawagan ninyo Bilangan Salah Toco tin wa
無呢個人 No this person Wala ang hinahanap niyo Bukan Orang Ini Mo li ko yan
請稍等 / 請等一回 Wait a Minute / Hold on Please Sandali lang po Mohon tunggu sebentar Tan Tan Sin
 
問答 Question and Answer Tanong at Sagot Percakapan Tanya-Jawab Man-Dap
有沒有問題﹖ Do you have any questions? May itatanong ka ba? Apakah anda mempunyai pertanyaan yang mana pun? Yau mo men thai
沒有問題 No questions Wala po akong Itanong Tak ada pertanyaan Mo men thai
你在做什麼﹖ What are you doing? Anong ginagawa mo? Anda melakukan apa? Nei co kan met ye?
我好忙 I’m busy Ukupado po ako ngayon Saya sibuk Ngo ho mong
唔好嬲啦﹗ Don’t be angry! Huwag ka magalit! Jangan Marah! Em hou lau lah!
你聽下﹗ Listen to this! Pakinggan mo ito Mendengarkan! Nei theng ha!
輪到你啦﹗ It’s your turn! Ikaw na! Belok Anda! To nei lah!
你講得好快﹗ You speak too fast! Mabilis ang pananalita mo! Anda bicara terlalu cepat! Nei gong tak hou fai
請講慢一點﹗ Please speak slowly! Dahan-Dahan nga ang pananalita mo Berbiara dengan lambat Jeng gong man yat ti
放輕鬆一點﹗ Relax! Relax! Santai Fong hing song yat ti
什麼﹖ What? Ano? Apa? Mat yeh?
幾多錢﹖多少錢? How much? / How many? Magkano? / Ilan? Harganya berapa? Kei to Jin?
邊個﹖ Who? Sino? Siapa? / Yang? Pin ko?
點解﹖/為怎麼? Why? Bakit? Mengapa? Tim kai?
點樣﹖/怎樣? How? Paano? Bagaimanakah? Tim yong?
幾時﹖ When? Anong oras? Waktu? kei si?
呢個 / 這個 This Ito Ini Ni ko
個過 / 那個 That Iyan Itu Ko ko?
呢到 / 這裡 Here Dito Di Sini Nito
個到 / 那裡 There Doon Di Sana Koto
呢樣/甘樣/這樣 Like this Parang ganito Begini Ni yong / kem yong
個樣/那樣 Like that Parang ganyan Begitu Ko yong
記住 Remember Naalaala Menginat Kei cu/ Kei tak
記唔記得﹖ Do you remember ? Naalaala mo ba? Apakah anda Teringat? Kei em kei tak
明唔明白﹖ Do you understand ? Na intindihan mo ba? Lakukan anda mengerti? Ming em ming pak
明白 I Understand Na intindihan ko Saya mengerti Meng pak
知唔知道﹖ Do you know? Alam mo ba? Apakah anda tahu? Ci em ci to
知道 I know Alam ko Saya tahu Ci to
籍口 Excuse Dahilan Maafkan Jek hau
請問我可以吃什麼早餐﹖ What breakfast shall I have? Anong pang-umaga ko? Saya akan bersarapan yang mana? Jeng man ngo ho yi sik met ye cou can?
 
自我表達/個人需要 Personal Express Personal Express Mengucapkan Keperluan Diri Ji ngo piu dat
飽了 I’m full Busog na ako Saya makan penuh Bau la
飲了 I drank already Uminum na ako Saya Minum Yam jo
睡了 I’m sleeping Matutulog na ako Saya Tidur Fen lah
走了 I’m leaving Alis na ako Saya Pergi Cou lah
食早餐 Eat breakfast Nag-almusal Makan pagi Shek co jan
食午餐 Eat Lunch Nag-Tanghalian Makan siang Shek em jan / Shek ngan
食晚餐 Eat Dinner Nag-Hapunan Makan malam Shek man jan
我要飲 I want to drink Gusto kong uminum Saya akan minum Ngo yiu yam
我要食 I want to eat Gusto kong kumain Saya akan makan Ngo yiu shek
我要訓攪 I want to sleep Gusto kong matulog Saya akan tidur Ngo yiu fen kau
我要沖涼 I need to take a bath Kailangan kong maligo Saya akan mandi Ngo yiu jong liong
我要去廁所 I need to go to the toilet Gusto kong pumunta sa kasilyas Saya pergi WC Ngo yiu hoe ji so
我要出街 I need to go out Lalabas muna ako Saya akan pergi keluar Ngo yiu chut kai
我好累 I’m tired Pagod na ako Saya lelah Ngo hou kue
我要休息 I need to rest Kailangan ko magpahinga Saya perlu beristirahat Ngo yiu yau sek
在哪兒 There Doon Disana Hai ko to
在這裡 Here Dito Disini Hai ni to
那麼久 That Long Ang tagal naman Menunggu bahwa panjang? Kam noi ke
早些回來 Be back early Balik ka ng maaga Rumah punggung awal Co ti fan lai
太夜 Too late Gabi na Terlalu Terlambat Dai ye
不要太夜 Don’t be too late Huwang kang umuwi ng gabi na Jangan terlalu terlambat Em ho dai ye
夠鐘啦﹗ It’s time Oras na Sudah waktunya Kao cong la?
遲到 Late Huli na Terlambat Ji to
不要遲到 Don’t be late Huwang kang mahuli Jangan terlambat Em ho ji to
準時到達 Be on time Darating sa tamang oras Jalah tepat pada waktunya Con si to tat
我想放假 I want to take a leave Gusto ko pong lumabas Saya ingin liburan Ngo siong fong ka
我想寄信 I want to send letter Gusto ko po magpadala ng sulat Saya ingin kirim surat Ngo siong kei sun
我想寄錢 I want to send money Gusto ko po magpadala ng pera Saya ingin kirim uang Ngo siong kei jin
我喜歡小孩 I like small children Mahilig ako sa bata Saya suka anak Ngo jung yi sai lo
我喜歡看書 I like to read Mahilig ako bumasa Saya suka membaca Ngo jung yi dae su

 

張貼在 字典

形容詞

中文 English Tagalog Bahasa Cantonese
Long Mahaba Panjang Jiong
Short Maikli Pendek Tuin
Light Magaan Ringan Hing
Heavy Mabigat Berat Jung
Fat Mataba Gemuk Fei
Slim Mapayat Kurus Sau
Wide Malapad Lebar Fut
Narrow Makitid Sempit Cak
Many Marami Banyak To
少/一點點 Little Kaunti Sedikit Siu
Big Malaki Besar Tai
Small Maliit Kecil Sae
Loose Luwag Longgar Sung
Tight Masikip Ketat Kan
Sparse Maluwag Jarang So
Dense Masikip Padat Met
High / Tall Mataas/ Tangkad Tinggi Ko
Low Ibaba Rendah Tai
Short Maikli Rendah Ngai
Thick Makapal Tebal Hau
Thin Manipis Tipis Pok
Bright Maliwanag Terang Kuong
Dim/Dark Madilim Gelap Ngam
Fast Mabilis Cepat Fai
Slow Mabagal Lambat Man
滿 Full Puno Penuh Mun
Empty Bakante Kosong Hung
Straight Matuwid Lurus Cek
Crooked/Bent Ngiwi Bengkong Wan
Thick Makapal kentel Nong
Thin/Watery Manipis Encer hei
Rough Makapal Kasar Jo
Soft Manipis Halus Yao
Deep Malamim Dalam Sam
Shallow Mababaw Dangkal Jin
Good Mabuti Bagus /Baik Ho
Bad Masama Jelek Wai
New Bago Baru San
Old Luma Lama Kau
Open Buksan Buka / Pasang Hoi
Close Sarado Tutup San
Dry Tuyo Kering Kon
Wet Basa Basah Sap
未乾 Not yet Dry Hindi pa na Tuyo Belum Kering mei kon
縮水 Shrink Umikli mengecil Suk shui
退色 Fade Kumupas Luntur Toei sek
Kilogram (kg) Kilo Kilo Kan
Pounds (lbs) Pounds Pon Pong
安全 Safe Ligtas Aman On chuen
危險 Danger Panganib Bahaya Ngai him
清潔 Clean Malinis Bersih Kon ciang
污穢 Dirty Marumi Kotor Wu co
First Una Lebih Dahulu Sin
Last Sahuli Kemudian Hau
Hot Mainit Panas Yit
Warm Iinit Hangat Nuin
凍/冷 Cold Malamig Dingin Tung
方向 Direction Direksiyon Arah Fong Hong
上面 Up Taas Atas Siong pin
下面 Low Baba Bawah Ha pin
中間 Center / Middle Gitna Antara Ci kan
Left Kaliwa Kiri Co pin
Right Kanan Kanan Yau pin
Front Harap Depan Jin min
Back/Behind Likod Belakang Hau min
East Silangan Timur Tong
South Hilaga Selatan Nam
西 West Kanluran Barat Sai
North Timog Utara Pak
係入面 Inside Loob Di dalam Hai yap min
係上面 Above Ibabaw Di atas Hai siong min
係下面 At bottom/Below Ilalim Di bawah Hai ha min
係前面 In front Sa Harap Di depan Hai jin min
顏色 Color Kulay Warna-warna Ngan sek
黑色 Black Itim Hitam Hak sek
白色 White Puti Putih Pak sek
灰色 Gray Puti Kelabu Fui sek
啡色 Brown Kayumanggi Coklat Kafe sek
淺色 Light Maputla Terang / Muda Jin sek
紅色 Red Pula Merah Hung sek
橙色 Orange Kahel Oranye Jang sek
黃色 Yellow Dilaw Kuning Wong sek
綠色 Green Berde Hijau Luk sek
籃色 Blue Asul Biru Lam sek
紫色 Violet / Purple Lila Ungu Ci sek
淺藍色 Light Blue Putlang Asul Cahaya Biru Jin lam sek
粉紅色 Pink Kulay Rosas Cahaya Merah Fan hung sek
鮮紅色 Rose Red Rosas Pula Naik Merah Sin hung sek
深綠色 Deep Green Madilim na berde Dalam Hijau Sam luk sek
鮮黃色 Bright Yellow Makinang dilaw Cahaya Kuning Sin wong sek

 

中文 English Tagalog Bahasa Cantonese
月份 Months Buwan Bulan Yuit Fan
1月 January Enero Januari Yat yuit
2月 February Febrero Februari Yi yuit
3月 March Marso Maret Sam Yuit
4月 April Abril April Se yuit
5月 May Mayo Mei Em yuit
6月 June Hunyo Juni Lok yuit
7月 July Hulyo Juli Chat yuit
8月 August Agosto Agustus Pak yuit
9月 September Septembre September Kau yuit
10月 October Oktobre Oktober Sap yuit
11月 November Nobyembre November Sap yat yuit
12月 December Disyembre Desember Sap yi yuit
 
星期 Week Araw Nama-Nama Sengge
Sunday Linggo/ Domingo Minggu Sing gei Yaat
Monday Lunes Senin Sing gei yat
Tuesday Martes Selasa Sing gei yi
Wednesday Miyerkules Rabu Sing gei sam
Thursday Huwebes Kamis Sing gei se
Friday Biyernes Jum’ at Sing gei em
Saturday Sabado Sabtu Sing gei lok
幾時﹖ When/ What time? Kailan / Anong Oras? Waktu? / Waktu yang mana? Kei si?
一星期 One week Isang Linggo Satu minggu Yat ko singge
兩星期 Two weeks Dalawang Linggo dua minggu Liong ko singge
上星期 Last week Nakaraan na linggo Minggu lalu Siong ko singge
今個星期 This week Itong linggo Minggu ini Kam ko singge
下星期 Next week Kasunod na linggo Minggu depan Ha singge
一個月 One month Isang Buwan Satu bulan Yat ko yuit
兩個月 Two months Dalawang Buwan Dua bulan Liong ko yuit
上個月 Last month Nakaraan na buwan Bulan lalu Siong ko yuit
今個月 This month Itong buwan Bulan ini Kam ko yuit
一年 One Year Isang Taon Satu Tahun Yat Nin
兩年 Two Years Dalawang Taon Dua Tahun Liong Nin
去年 Last Year Nakaraan na Taon Tahun lalu Kao Nin
今年 This Year Itong Taon Tahun ini Kam Nin
明年 Next Year Sunod na Taon Tahun depan Ming Nin
 
時間 Time Oras Jam Si Kan
1小時 One hour Isang Oras Satu jam Yat ko cung dao
2 小時 Two hours Dalawang Oras Dua jam Liong ko cung dao
1分鐘 One minute Isang Minuto Satu menit Yat fen cung
2分鐘 Two minutes Dalawang Minuto Dua menit Liong fen cung
10 秒鐘 Ten seconds Sampung Secundo Sepuluh Detik Sap miu cong
一日 One day Isang araw Satu Hari Yat Yat
兩日 Two days Dalawang araw Dua Hari Liong Yat
作日/作天 Yesterday Kahapon Kemarin Jam Yat
今日 / 今天 Today Ngayon Hari Ini Kam Yat
明天 Tomorrow Bukas Besok Ding Yat
早上 Morning Umaga Pagi Ciu dao co
今早 This Morning Kaninang Umaga Pagi Ini Kam Ciu
明早 Tomorrow morning Bukas ng umaga Besok Pagi Ding ciu
中午 Noontime Tanghali Siang An cau
下午 Afternoon Hapon Siang Ha cau
晚間 Evening Gabi Sore Ye’man
 
季節 Seasons Araw Musim Kwai Jit
春天 Spring Buwan ng Pagtubo Musim Semi Jun Din
秋天 Autumn Taglagas Musim Gugur Jau din
夏天 Summer Tag-Init Musim Panas Ha din
冬天 Winter Tag-Lamig Musim Sejuk Tong din
太陽 Sun Araw Minggu Dai yong
大風 Windy Mahangin Berangin Tai fung
下雨 Raining Ulan Hujan Turun Lok yi
好天 Good Day Magangdang Araw Hari terang Ho din
月亮 Moon Buwan Bulan Yit leong
星星 Stars Tala Bintang Sing Sing
天氣凍 Cold Weather Malamig Cuaca Dingin Din hei dong
天氣熱 Hot Weather Mainit Cuaca Panas Din hei yit

 

 

 

 

張貼在 字典

字典[各種痛症] 中英對照

頭    痛  ( Headache )                  偏頭痛  ( Migraine )                  瞼腺炎   (針眼)  ( Sty )
眼瞼內翻   ( Entropion )              乾眼症   ( Dry eye )                   過敏性鼻炎  ( Allergic rhinitis )
鼻竇炎   ( Sinusitis )                     肺     炎  ( Pneumonia )            氣     喘  ( Asthma )
咽頭炎   ( Pharyngitis )               喉頭炎   ( Laryngitis )               腮腺炎   ( Mumps )
扁桃腺炎   ( Tonsillitis )                胃     炎  ( Gastritis )                  腸胃炎   ( Gastroenteritis )

急性支氣管炎  ( Acute bronchitis )
慢性支氣管炎  ( Chronic bronchitis )

梅尼爾氏症   ( Meniere’s syndrome)

急性中耳炎  ( Acute otitis )                                                               百日咳   ( Whooping cough )
裂孔性疝氣 (心窩燒灼) ( Hiatus hernia )                                         胃潰瘍   ( Gastric ulcer )
十二指腸潰瘍  ( Duodenal ulcer )                                                    大腸敏感   ( Irritable colon )
消化不良   ( Maldigestion )                                                           吸收不良(Malabsorption)

腹     瀉  ( Diarrhea )                       便     秘  ( Constipation )               痔     瘡  ( Hemorrhoids )
蟯蟲感染   ( Pinworm )                   膽結石   ( Gallstones )                   糖尿病   ( Diabetes )
青春痘   ( Acne )                              濕     疹  ( Eczema )                        痲     疹  ( Measles )
德國痲疹   ( German measles )     水     痘  ( Chickenpox )
單純  疹  ( Herpes simplex )          帶狀  疹  ( Herpes zoster )           鵝口瘡   ( Canker sores )
雷諾氏病   ( Raynaud’s disease )    貧     血  ( Anemia )

靜脈曲張     ( Varicose veins )                                                    癤及癰     ( Boils and Carbuncles )
陰戶陰道炎    ( Vulvovaginitis )                                                 陰道黴菌感染   ( Candidiasis )
毛滴蟲陰道炎  ( Trichomoniasis )
肌肉拉傷   ( Strain )                         扭     傷 ( Sprain )              痛     風  ( Gout )

退化性關節炎 ( Degenerative arthritis )                                   骨質疏鬆   ( Osteoporosis )
慢性疲勞徵候群 ( Chronic fatigue syndrome )
經前緊張  ( Premenstrual Syndrome, PMS )
焦     慮  ( Anxiety )                         憂     鬱  ( Depression )          失    眠  ( Insomnia )

張貼在 字典

使用微波爐安全提示

使用微波爐安全提示   Microwave Ovens  (中,英對照) <參考>

 

  1. 大件食物於烹煮後,應放置爐內10至20分鐘,讓熱力均勻散佈。加入食物的水份應較一般焗爐少、以免汁  液過多。

Large food items should be left inside the oven for an additional 10-20 minutes after cooking to ensure even distribution of heat. Add less water to your food to avoid overflows when cooking.

 

  1. 爐內食物的體積應相近,以免部分過生或過熟。

Foods of different sizes cook a different rates which can lead to uneven results if they are cooked together. Cook them separately to ensure the best results and energy efficiency.

 

  1. 採用淺而闊的微波爐容器,把食物平均分佈於容器上可助均勻吸收微波量。

To ensure even heat absorption, arrange food as one flat layer on a wide shallow dish.

 

  1. 不宜長時間烹煮油脂重的食物,以免油脂過熱發煙。

Food with a lot of fat should be watched carefully – cooking to for too long can lead to burning.

 

  1. 避免烹煮有殼或厚皮的食物如雞蛋及馬鈴薯,以防中途皮殼爆裂。

Avoid cooking food with a hard shell (e.g. eggs) or thick skin (e.g. potatoes) to prevent them from bursting during the cooking process.

 

  1. 不可使用微波爐作烹飪以外的用途,如烘乾手帕,抹布等。

Never use the microwave oven for drying clothes or towels.

 

  1. 爐門如不能關妥,切勿使用,以免微波外漏。

To prevent energy leakage, check for gaps between the microwave door and the oven body.

 

  1. 不可堵塞爐門或排氣口,以免產生過熱或冷卻不完全等故障。

Blockages to the door or oven vents can cause overheating or other failures in the cooling system.

 

  1. 切勿啟動無物的微波爐,以免因爐身溫度急升而引致故障。

Do not switch on the oven when there is nothing inside. This can lead to a sharp rise in temperatures within the oven and damage it permanently.

 

  1. 採用獨立電源,不可與其他電器共用插座。

Use a separate individual electrical socket to plug in your oven plug.

 

  1. 可放進微波爐的器皿包括:耐熱性強的玻璃容器、無金銀邊的陶瓷容器、耐熱性強的塑膠容器(不適用於含油份高的食品)及微波爐用保鮮紙(不適用於容易達高溫的食品例如肉類及油炸食物)。

Only certain types of containers should be used in the microwave oven. These include: heatproof glass or plastic (not suitable for food containing a lot of fat), ceramic ware without metallic trim, and microwave-safe cling film (not suitable for food that can be quickly heated up to a high temperature).

 

  1. 不適宜放進微波爐的器皿包括:金屬容器、漆器、耐熱性弱的塑膠容器、一般玻璃容器、木、竹及紙製容器。

Unsuitable containers include: metal containers, lacquer ware, containers made of plastics that are not heat resistant, ordinary glass and containers made of wood, bamboo and paper.

張貼在 安全須知

家居防火安全須知[英文]

Home Fire Safety

PREFACE

 

Hong Kong is a very densely populated city with buildings closely packed together.

When a fire starts, it can spread easily and quickly, thus causing great disasters.

Though we have a well-trained fire brigade which is equipped with modern fire

service installations and equipment to help minimizing the loss of lives and property,

every year there are still numerous fire accidents caused by people in their homes

through carelessness or ignorance of basic fire safety precautions. These fires often

ruin homes and bring about tragic loss of family members and property.

In order to safeguard our lives and property, we must be alert to all possibilities of fire

hazards and take preventive measures to make our home safe and happy.

 

FIRE PRECAUTION IN THE HOME

 

The following paragraphs describe in detail the steps that you can take to protect your

home from fire in areas including living home, kitchen, bedroom, bathroom, corridor,

staircase, roof, etc.; and all items which may cause fire hazards. You can protect

your home and property from fire only if you comply with these preventive measures.

 

LIVING ROOM

 

You must pay special attention to the fittings and furniture such as curtains

upholstered furniture and electrical appliances placed in the living room.

Foam rubber or fabric-mounted furniture

Ashtray should be used while smoking on a sofa or a chair. Do not leave cigarette

butt on the sofa or the chair. You should pay special attention to foam rubber or

fabric-mounted sofas or chairs because they can be easily ignited by a lighted

cigarette butt, thus causing a fire and giving out toxic gases and smoke.

Matches and Lighters

Keep matches and cigarette lighters out of the reach of children.

Ashtrays

Ashtrays must be big enough, properly shaped to prevent cigarettes from rolling off to

the ground or other combustible materials to cause a fire. Lighted smoking materials

must always be properly extinguished before disposal.

TV and Radio

Allow sufficient space behind your TV set and do not block the ventilation openings

to prevent internal heat build-up. It makes good sense to totally disconnect the TV

set from the electrical outlet when not in use.

Air-conditioner

Before installing an air-conditioner, examine its electrical rating to ensure it will not

overload an existing circuit. A clogged filter will result in an overloaded motor.

Make sure therefore that your air-conditioner is regularly maintained and cleaned.

Electrical appliances and electric circuit

Choose certified electrical appliances. Pay attention to electric circuits and circuit

protection. Avoid overloading electrical circuits and plugging more than one adapter

into the same socket. Also, never connect too many plugs to the same socket.

Don’t use sockets with cracks, signs of overheating (e.g. discolouration, being burnt

black or distortion) or loosening.

If a fuse blows or a circuit breaker trips, there may be too many appliances operating

on that one circuit. If no appliances are operating and a fuse blows or a circuit

breaker trips, there is likely to be a fault in the wiring, which should be investigated

without delay by a qualified electrician.

Electric wiring

Extension cords and the cords of lamps and appliances should not be abused. Avoid

locating them where they will be subject to foot traffic or the weight of furniture.

Do not run them under rugs and carpets. Always handle power points, switches and

plugs with dry hands. Make a habit of checking all the installations regularly, or

having them checked at least once a year.

Lighting facilities

Inspect fixed electrical lighting installations regularly to ensure that they are fault-free

and in working order. If abnormal conditions are noted in any lighting installation,

such as overheating, blinking, unsteady glaring, etc., switch it off and call a registered

electrical worker to inspect it. Lighting installations not in use should be switched

off; while those in use should be kept away from flammable materials and heat should

be allowed to dissipate.

Fish tanks

Water pumps and filters inside the fishbowls should be cleaned regularly to prevent

fire caused by overheating or short-circuit.

 

KITCHEN

 

The kitchen is the place to store fuel, matches and cooking oil. The comparatively

large number of gas and electrical appliances installed and combustible substances

stored in the kitchen make it more accident-prone than other places in the home.

Therefore, you must be more alert when you are working in the kitchen so as to

prevent fire and safeguard the lives of your family members.

Around the stove

Make sure that the stove is kept clear of odds and ends such as waste papers and other

combustibles. The stove should be regularly cleaned to prevent grease from

accumulating.

Fuel

Store cooking fuel such as liquefied petroleum gas and kerosene (not more than one

container at any time) will away from the stove and sources of heat. Never fill a

kerosene stove or heater when it is alight. Kerosene must be stored in metal

containers, tightly closed.

Cooking

Take care when cooking. Beware of burning and boiling over. Do not leave your

cooking unattended, especially for pans of fat or cooking oil. Check and clean all

your stoves frequently.

Gas appliances

Installation should be carried out by qualified technicians. Make sure that the area is

well ventilated. If you suspect a gas leak:-

􀁺 Extinguish all naked flames.

􀁺 Do not use the telephone or operate any electrical switches.

􀁺 Open all windows and doors wide to disperse the gas.

􀁺 Do not touch the gas appliances in case you accidentally operate the ignition

switch. Instead, turn off the gas supply at the pressure regular switch.

Disconnect the regular from the cylinder if possible.

􀁺 If the gas leak is serious, or if you are unsure for any reason, leave the premises

at once and notify your neighbours to evacuate, but do not press any doorbells.

Leave the building by the stairs, dial 999 and notify the Fire Services Department,

and call your gas supply company’s emergency number.

􀁺 Do not re-connect the gas cylinder until all necessary steps have been taken to

prevent gas from escaping again.

􀁺 Your gas installation, including gas cylinder and appliances, shall not used again

until it has been checked for safety by your gas supply company.

Refrigerator

The principal fire hazard lies in allowing a heavy build-up of dust and lint to

accumulate over the motor, compressor, fan and coils. Such a condition results in

overloading and possible breakdown, with fire possibly spreading to foamed plastic

insulation within the unit walls and other plastic components. Unplug the

refrigerator and get rid of the dust from the motor compressor area at regular intervals.

Older refrigerators which exhaust air towards the rear should be spaced away from the

wall to allow for unrestricted flow of air.

Ironing

The overheating of left-on-and-forgotten irons would often set scorched clothes on

fire and thus becomes dangerous, especially if the ironing board is made of wood and

covered with a cloth.

Aerosol Sprays

The aerosol spray is packed in a pressurised container that may explode if exposed to

excessive heat.

􀁺 Do not use excessive amounts of pesticide

􀁺 Do not spray near naked flame or other ignited sources

􀁺 Do not place aerosol sprays in direct sunlight or near any heat source

􀁺 Always keep aerosol sprays in a cool dry place

 

BURNING JOSS STICKS AND JOSS PAPERS

 

Joss sticks and papers should be burnt inside a metal container, clear of combustibles

such as waste papers and carton boxes. All ashes must be extinguished thoroughly

before disposal.

 

BEDROOMS

 

The majority of home-fire deaths occur in bedrooms. Most fires happen at night

after the family has gone to bed. Sometimes people are trapped and burned to death,

but most deaths occur from asphyxiation by smoke or gases. As furniture, clothing,

curtain and bed cover inside bedrooms are all combustibles, fire precautions in

bedrooms should not be ignored.

Cigarette butts

Never smoke in bed. Mattresses could be set on fire by a lighted cigarette.

Extinguish your cigarette butts thoroughly before disposing them in the ashtray.

Heater

Never place the heater too close to beds, settees or chairs. Do not dry your clothes

on top of the heater. Make sure that the heater is placed properly and would not be

knocked down easily.

 

CHECK AROUND BEFORE GOING TO BED

 

Close the kitchen, living room and bedroom doors. This will prevent fire from

spreading if it breaks out while you are sleeping.

Make sure that all gas appliances and kerosene stoves are switched off and

cigarettes extinguished.

Make sure that all electrical appliances such as radios, televisions and portable

heaters are either switched off or unplugged.

 

ROOFS

Make sure that the roof exit doors could be opened readily and conveniently, from

inside without the use of a key.

Keep roofs clear of all obstructions. They may serve as a temporary refuge area in

case of fire.

 

PROTECTECED LOBBIES

Self-closing doors of protected lobbies must be kept closed at all times.

 

STAIRCASE

Keep the staircase free of obstruction. Remember that the staircase is the important

means of escape in case of fire.

 

LIFTS

Do not use the lift if it is suspected that there is a fire in the building.

 

DOORS AND GATES

Gates used should be of the sliding type in order not to obstruct the common corridor,

balcony or staircase when opened.

 

DECORATION

During decoration period, handle paint, thinner or other flammable liquids with care,

especially when handling flammable liquids with high volatility.

Don’t store flammable goods such as petrol, kerosene and thinner, etc. if not necessary.

Never store flammable goods in excess of the relevant exempted quantity in

non-designated dangerous goods stores.

After polyurethane polishing, open all windows in order to dissipate the flammable

gases accumulated indoors before turning on the power or igniting fire.

 

FIRE SERVICE INSTALLATIONS (F.S.I.)

Make sure that members of your family know how to operate the F.S.I. provided in

your building, e.g. extinguishers, hose reels, etc.

You should use fire service installations under safe conditions and only if you are

confident to do so. The use of fire service installations should not delay your escape.

All F.S.I. should be inspected by a registered contractor at least once in every 12

months and must be repaired immediately if there is any irregularity. Extinguishers

are commonly used for tackling small fire.

The followings are some common types of extinguishers and their usage :

  1. Carbon Dioxide Type Extinguishers

Use : On electrical fires, flammable liquids, delicate equipment, important

documents, or fires in confined spaces.

Note : Vapours will asphyxiate. Withdraw to open air after use.

Method of operation :

  1. Bring the fire extinguisher to the fire ground and keep a safe distance.
  2. Pull out the safety pin of the operating handle, and point the discharge horn at

the burning material.

  1. Press the operating handle and the control valve will be opened. The liquid

carbon dioxide in the discharge horn will then vaporize and expand, and eject

via the discharge horn towards the base of the fire, smothering the burning

material.

  1. After the fire is extinguished, release the operating handle to halt the discharge

of gas.

  1. Water Type Extinguishers

Use : On fires involving woods, textiles and paper.

Never : On fire involving electrical or flammable liquids or metals.

Method of operation :

  1. Bring the fire extinguisher to the fire ground and keep a safe distance.
  2. Pull out the safety pin, and point the nozzle at the burning material.
  3. Press the operating handle. For gas cartridge type extinguishers, the gas

cartridge will be pierced by the striker. Carbon dioxide will then be released,

and at the same time, the control valve will be opened. For stored-pressure

type extinguishers, the control valve will also be opened, and water in the

cylinder will be forced out through the nozzle. The nozzle can be adjusted to

direct the water jet at the base of the fire to cool down the burning material.

  1. Dry Powder Type Extinguishers (gas-cartridge / stored-pressure)

Use : On most fires, flammable liquids, metal fires or electrical fires.

Method of operation :

  1. Bring the fire extinguisher to the fire ground and keep a safe distance.
  2. Pull out the safety pin of the operating handle, and point the nozzle at the

burning material.

  1. Press the operating handle. For gas cartridge type extinguishers, the gas

cartridge will be pierced by the striker. Carbon dioxide will then be released, and

at the same time, the control valve will be opened. For stored-pressure type

extinguishers, the control valve will also be opened. In both cases, dry powder

stored in the cylinder will be automatically be ejected through the nozzle.

Adjust the nozzle so that the dry powder is directed at the base of the fire to

smother the burning material.

  1. After the fire is extinguished, release the operating handle to stop the discharge

of dry powder.

  1. Clean Agent Fire Extinguishers

Use : On electrical fires, flammable liquids, delicate equipment, important

documents.

Method of operation :

  1. Bring the fire extinguisher to the fire ground and keep a safe distance.
  2. Pull out the safety pin, and point the nozzle at the burning material.
  3. Press the operating handle and the control valve will be opened. The gas will

eject through the nozzle towards the base of the fire, smothering the burning

material.

  1. After the fire is extinguished, release the operating handle to halt the discharge

of gas.

  1. Foam Type Extinguishers (gas-cartridge / stored-pressure)

Use : On fires involving flammable liquids.

Never : On electrical fires.

Method of operation :

  1. Bring the fire extinguisher to the fire ground and keep a safe distance.
  2. Pull out the safety pin of the operating handle, and point the nozzle at the

burning material.

  1. Press the operating handle. For gas cartridge type extinguishers, the gas

cartridge will be pierced by the striker. Carbon dioxide will then be released,

and at the same time, the control valve will be opened. For stored-pressure

type extinguishers, the control valve will also be opened. In both cases, foam

solution stored in the cylinder will automatically be ejected through the nozzle.

Adjust the nozzle so that the foam is directed against the inner wall of the

container until the foam flows all over the burning oil or flammable liquid and

eventually smothers it.

  1. After the fire is extinguished, release the operating handle to stop the discharge

of foam.

  1. Fire Blankets

Use : On fires involving flammable liquids, such as small fires in the kitchen and

laboratory.

Method of operation :

Take the blanket out from the case and drape it over the flames to seal off air.

Switch off the source of heat and leave the blanket in position until the burning

material cools down.

 

EMERGENCY PLANNING

Prepare with your family a detailed emergency escape route in case of fire, and

arrange a meeting place. The most dangerous time is at night when the family is

asleep. Plan alternative ways and routes of escape beforehand, and be prepared for

quick evacuation. You should actively participate in fire protection talks and fire

drills organized by the Fire Services Department or the management office of your

building.

Make special arrangements for the sick, the aged, the disabled and the young, who

cannot escape by themselves.

Carry out fire drills at night and develop the most realistic plan.

On your way out of the building, close whatever doors you pass by along the escape

route. This may limit smoke and fire from spreading and reduce resultant damage.

Dial 999 and call the Fire Services Department as quickly as possible in case of fire.

Good housekeeping is a vital requisite for fire precaution. If, unfortunately, you

have to deal with a fire, deal with it calmly.

 

FOR A FIRE INVLOVING FATS OR OILS

Do not use water directly on burning fats or oils.

Do not carry a pan of burning fats.

To extinguish a fire involving fats or oils in a pan, turn off the gas supply and

cover the pan with a lid or a plate. If the clothing, cooking fat or other

inflammable liquids are on fire, fire blankets should be used to smother the fire.

Fire blankets should preferably be kept in cylindrical metal containers fixed to

the wall.

􀁺 Water should only be used on the surroundings if the fire spreads.

 

FOR A FIRE ON ELECTRICAL EQUIPMENT

Do

Switch off the current at the mains or unplug the appliance involved.

Do Not

Use water on live electrical equipment.

Use Only

Dry powder or carbon dioxide extinguishers for fires involving electrical equipment

but also remember to switch off the current.

 

WHAT TO DO IF YOUR CLOTHING CATCHES FIRE

If your clothing catches fire, lie down immediately – to prevent the flames from

traveling up to your face – and then roll across the floor …. ‘Drop and Roll’

It will be better if you can wrap yourself in any textile fabric (i.e. a blanket,

carpet, coat, curtain, dressing gown, towel, etc.), while rolling on the floor. But

do not delay lying down an instant to search for these things.

If you are present when someone’s clothing catches fire, ask him to lie down

immediately. Then grab a rug, mat, carpet, etc. and wrap round him. Be

careful that your own clothing does not catch fire.

張貼在 安全須知

電器安全須知

Kitchen – The most important thing in the kitchen is safety.  90% of household accidents took place in kitchens.

 

The Microwave

 

Our microwave stove have many different functions but the only function that we used is MICROWAVE.  We only use it to reheat cooked food.  Never use it to cook raw food.  The following are the operating procedures :-

l         Put the food/drink in a microwave save bowl or container, without lid.  Make sure that there is absolutely no metallic parts.  Even aluminium foils (commonly used as the inside material for paper pack drinks) are not allowed.  So, never put a paper pack drink into the microwave for reheating.  Otherwise, it will explode.

l         Firmly press the “Open” bottom and the door will swing out.

l         Put the subject food/drink in the middle of the tray in the microwave.

l         Close the door.

l         Turn the knob to set the reheating time.

l         Press the “Start” button and the machine will start, you can see the countdown from the digital display.

Never press open the microwave door while it is operating.

l         When the countdown stops, you will hear a beeping sound.  Press the “Stop” button to stop the machine.

l         You can now firmly press the “Open” button to swing open the door to get the food/drink out.

l         Time of reheating depends on the amount and temperature of the food/drink. Normally, reheating a bowl of rice taken out from the fridge takes about 2 minutes.

 

 

The Rice Cooker

 

l         Remember to turn off the power when not in use – light at the front of the cooker is off.

l         Never flush the outer body of the cooker with water.  When the body is dirty, wipe it clean with a piece of damp cloth.

l         You must also ensure that the surface of the inner container is dry before putting it into the outer body.  Otherwise, it is easily to have electricity shock.

l         The proportion of rice to water is normally one to one.  Refer to the mark on the inner container.

l         Before cooking You have to wash the rice with normal tap water for about 3 times.

l         Add water to the desired level and put into the cooker, press the ‘cook’ button.

l         When the rice is ready, the button will automatically release and change to ‘keep warm’.  Leave it as it is to keep the rice warn until we finish dinner.

l         When dinner is finished, turn the power supply off.

 

 

The Gas Stove

 

l         Press the knob and turn it anti-clockwise simultaneously.  Hold it for a few seconds until you see the flame.  If you still cannot see the fire after a few seconds, release the button and try again.

l         After you finish using it, remember to turn off the stove and the fire will go out.

 

 

The Induction Cooker

 

l         Buttons of the induction cooker are made of plastic.  Press the button with finger tip.  Do not press the button with finger nail, otherwise, it will break the button.

l         Never flush the cooker with water.  When the cooker is dirty, wipe it clean with a piece of damp cloth.

l         If water comes out from the pot because of boil over, turn off the induction cooker and clean up the water immediately.

l         Do not move the pot while cooking (the cooker is turned on).  This action will cause an electric current and rain the cooker.

l         Usually 30 minutes with 200w heat is needed to boil a pot of water.

 

 

The fridge

 

l         The upper deck is for putting raw meat, ice cubes and ice cream only.

l         All cooked food (remained after dinner) and raw food are to be put in different deck.

l         The lower drawer is for sugar and Chinese herbal food.

l         Remember to close the fridge properly after every time you open it.  The fridge will be damaged if it is not properly closed for a long time.

l         Clean the fridge both inside and outside, once every month.  The outside is to be wiped with a piece of damp cloth.  For the inside, you have to clear everything out, wipe the interior with damp cloth and then replace everything back neatly.

 

The Electric Water Heater

 

l         Put only boiled water into the heater.

 

 


The Washing Machine

 

l         Never put the hand wash clothes into the washing machine.

l         Baby’s clothes and towel have to be separately washed from that of Mr. and Mrs. Wong.

l         Light coloured (especially white ones) and dark coloured are to be washed separately.  Otherwise, the dark colour will ruin the light coloured clothes.

l         Dirty clothes will be put into a basket during the day.  All Mr Wong’s shirts and trousers, (2) Mrs Wong’s skirts, trousers, and T-shirts have to be hand wash.

l         All soft material clothes have to be put into a washing net before putting into the washing machine.

l         Check the pocket of the clothes before putting into the washing machine

l         You will put the clothes from the basket into the washing machine.  For normal washing program, add half spoon of washing powder and one cup (bottle-lid) of softener and pour it into the individual container near the spinner.  Close the lid, press the power button at the left upper corner, turn the knob to program “3” then press the start button. The machine will then start automatically.

l         One wash will take about 45 minutes to complete.  To make sure that it has stopped, stand beside the machine for a while and listen whether the machine is still operating.   You may open the lid and checked if the clothes are already spinned and partly dried.  You should then press again on the power button at the left upper corner to switch off the power.

l         Do not put too much clothes into the washing machine at one time.  It will damage the machine.  If there are really too many clothes to wash, separate them into two times.  Each of the washing cycle has to be separated by one hour.  Do not use the washing machine continuously to prevent over heating.

l         There are previous occasions in Hong Kong when washing machines were on fire due to short circuit.  If you found it on fire, immediately go the kitchen (above the fridge) to switch off the main power supply and use the fire extinguisher blanket to put out the fire.

l         Clothes which require ironing are : (1) all Mr Wong’s shirts, trousers and T shirt for go out.  (2) Mrs Wong’s skirts, trousers, shirts and T-shirts.   (3) The children’s clothes for going out and any other as instructed by Mrs Wong.

The Iron

 

l         Every time you use the iron, make sure that water is filled in it but do not exceed the maximum water level.  After you finish ironing, dispose of all the water.  Never leave water inside the iron when it is not in use.  Steam will come out from the iron when you press the iron on the clothes.

l         You have to use a piece of small towel to prevent directly heating the clothes from the iron.  This is especially important for winter clothes because direct heating will ruin the clothes.

l         After you finish ironing, put them into the computer room.  For those clothes which were dried and pending ironing, you may temporarily put them in your.  Do not hang them inside any of the rooms.

l         Be very careful when using the iron, tell the children to stay away from you when you are ironing.  It is suggested to do it when Baby is sleeping

l        When you finish ironing, the iron will still be very hot.  Put it in a place out of reach of children.

張貼在 安全須知

急救常識[英文版]

First aid general knowledge 

<Attention: This only serves as the reference, if has any accident, reminds the helper first time notice employer by all means must, when the necessity reports to the police, is called the ambulance>

 

Burns And Scalds

Causing injuries to body tissues or skin resulting from heat is generally called burns & scalds.

Burns: Bodily injuries resulting from dry heat generated by flames, electric current, hot objects, radiation, over-exposure to sun rays & chemical corrosives, etc.

Scalds: Bodily injuries caused by hot liquids & steam etc.

Estimating The Burns & Scalds of An Adult Casualty

The area of skin surface burnt or scalded can be estimated by the ‘Rule of Nine’. Imagine the body as being 100%, so head and neck as 9%; anterior trunk as 18%; posterior truck as 18%; each upper limb as 9%; each lower limb as 18%, external genitalia as 1%. (Note: If the affected area covers only part of the skin areas, it should be assessed by palm measurement. Each palm covers 1% of the body.)

Estimating the Depth of Burn

First Degree Burn:   Swell, redness and pain on the epidermis

Second Degree Burn:    Blisters will appear in the burnt area epidermis & dermis is segregated. The casualty will    feel great pain.

Third Degree Burn:    Skin will turn charred and dark & destroy deeper layers. There is already no sense of pain.

 

Critical Burns / Scalds

The elderly & infants are more susceptible to burns / scalds than adults. If an adult has 5% of second degree burns or an infant has 2-3% of second degree burns or any third degree burn and under the follower circumstances, the casualty should be taken to hospital immediately:

– Inhalation injuries

– Burns associated with a significant fracture or other major injuries

– Second or third degree burns involving head, hands, feet & external genital organs.

– Large area of burns

– Electrical burns

Following Burns or Scalds, the body will experience:
– Loss of body fluid leading to hypovolaemia shock

– Failure in body thermal regulation due to damage of body skin

-Invasion of bacteria due to deficiency in defence against infection.

General Treatment

1. Remove the casualty from the heat source.

2. Check the casualty’s breathing & pulse.

3. Check the extent & depth of his burns.

4. Cool & treat the burned area.
– Flush the burned area with water, cool the burned area to alleviate his pain

– Cover the wound with a sterilized dressing.

– For facial burns, use sheet or triangular bandage to cover the burnt area. Provide openings on the sheet or triangular bandage for eyes, nose & mouth for the casualty.

5. Treat shock.

6. Send the casualty to hospital immediately.

Note:

1. Do not puncture blisters

2. Do not apply lotion or ointment to the burnt area.

3. Do not apply cold pack to the burnt area.

4. Do not remove clothing sticking to the skin .

5. Do not cough or speak towards the injured area.

Chemical Burns

When treating burns caused by chemicals, remove all the chemicals sticking to the casualty’s body as soon as possible to avoid deterioration of injury.

Treatment :

1. Put on protective clothing & wear gloves.
2. Remove the solid chemicals thoroughly, then rinse the casualty with a large amount of water; the liquid chemicals can be rinsed by a large amount of water.
3. Remove the contaminated clothing & ornaments from the casualty when rinsing.
4. Dress the wound with bandage after rinsing.
5. Send the casualty to hospital.
6. If chemical has splashed into the eyes of the casualty, continue to flush his eyes during transportation to hospital.

Electrical Burns

When a high current of electricity passes through the body, it may cause severe burns. Furthermore if the cardiac muscle is damaged by the current, abnormal beating or cessation of the beat may result. .

Treatment :

1. Protect yourself, break the current or separate the casualty from the source.
2. If breathing & heartbeat have stopped, apply CPR immediately.
3. If the casualty is unconscious but breathes normally, place him in a recovery position.
4. Treat his burns.

5. Send the casualty to hospital.

Cuts falls the wound

Wraps up with the clear water either the dilution disinfection liquid medicines cleaning wound with the gauze holds back the wound or the artery, enhances as far as possible the sores, helps to stop bleeding. If after period of time has not still been able to stop bleeding, please send for a doctor processing

Slightly scalds

Soaks with the clear water flushing wound either the sores the cold water 10 minutes to spread with the clean gauze being injured place not to spread with the ice or to spread wipes  wound and so on uncooked oil, soy sauce, butter, toothpaste, this only can worsen like the sores the wounds condition to get up the blister, also do not make the blister broken, in order to avoid bacterial invasion

Sprains

Will sit down lets the muscle rest and relax with the ice spreads the help to lessen the swollen area wraps up with the elastic bandage sprains the spot contracting place to lift high (take is higher than atrium as standard), helped the vein backflow and lessens the swollen area like in for 48 hours not to still lessen the swollen area, please sent for a doctor processing

Convulsions

Sits down lets the muscle rest and relax pulls the straight convulsions spot gently to massage the muscle with the hand to maintain the rest and the massage condition until the pain vanishes

Cold

Drinks the massive clear water to rest as far as possible and the sleep turns on the window, lets the crisp air inflow attention let the body maintain warms with the ice spreads on the forehead helps to bring down a fever like the high fever to continue not to draw back, please send for a doctor processing

Swallows the foreign matter

Stands surrounds his/her waist behind the patient by both hands from after slightly to make an effort in the diaphragm slightly temporary lodging to exert pressure urges to choke up fills thing spitting place like not to be ineffective, please send for a doctor processing

The foreign matter enters the eye

The eye receives stimulates, or can naturally secrete the tears, may let the tears flush away the foreign matter another method is opens with clear water flushing eye the eye face, dips the clear water with the cotton and kapok stick to wipe the different thing-in-itself not to be ineffective, please send for a doctor processing

Flows the nosebleed

Let patient’s sit down or stand, is sure not to lie down, micro leans to front lets the patient temporarily use the mouth breath slightly to make an effort after the hand to suppress the patient nose department cartilage 10 minutes to relax the pressure if still bled, after the recompression 10 minutes if 30 minutes still were unable to stop bleeding, please sent for a doctor processing

Receives an electric shock

The truncation break point remains immediately like is unable to interrupt the electric current, may use the bamboo or the wood and so on does not conduct electricity the thing the wounded and the power source separates if the wounded asphyxiation, should implement the artificial respiration rapidly to convene by telegram the ambulance immediately to send to hospital treats and cures

Is poisoned

Food poisoning/takes medicine by mistake the thing or the chemical like wounded is sober, lets him drink the massive clear water or the fresh milk, in vivo toxin dilutes if the wounded loses consciousness, is sure not to give him the drinks, after in order to avoid the liquid inflow respiratory tract will convene by telegram the ambulance to send the poisonous matter and the vomitting sample takes to the hospital to make the chemical examination if 12 hours only then will vomit or the diarrhea, still wanted the multi- potable waters and seek medical help immediately

The coal gas or the petroleum gas are poisoned

Covers the mouth and the nose with the handkerchief, bears the breath to open all windows and doors closure gas origin as far as possible to be sure not the switch electric appliance or ignites the kindling material to move the wounded to the air fresh circulation place convenes by telegram the ambulance to wait for when the medical care personnel arrives, when necessity executes the artificial respiration to the wounded

Suffocates

Encourages the wounded to cough the wounded is bent the waist, causes the forehead to be lower than the lungs vigorously to pat with the palm of the hand between its shoulder blade, continuously does four time like sees the stemming in the oral cavity, may use the finger to assist to dig out like is unable to put out the stemming, please rapidly convenes by telegram the ambulance to send to hospital treats and cures when the waiting medical care personnel arrives, when necessity executes the artificial respiration to the wounded

 

張貼在 安全須知

急救常識[中文版]

急救常識

注意: 這只用作參考,如發生任何意外,務必提醒傭工第一時間通知僱主,必要時報警,叫救護車

燒傷及燙傷   
成因

因熱力對人體組織造成的損傷,稱為燒傷或燙傷。

燒傷:指因火焰、電流、熾熱物品、輻射、曝曬、化學腐蝕
劑等產生的乾熱,對身體造成的傷害。
燙傷:指因熱的液體、水蒸氣等身體造成的傷害。

燒傷及燙傷的評估

成年人燒傷及燙傷嚴重程度可憑其傷處面積,方法是估計九乘法:將全身體分區,頭及頸部 9%;背及腰部 18%;胸及腹部 18%;每一上肢 9%;每一下肢 18%;生殖器 1%。

燒傷等級的估計
表面燒傷:皮膚表皮燒傷,紅腫疼痛。
中層燒傷:表皮及真皮被分隔開;紅疼痛腫脹及出現水泡。
深層燒傷:皮膚深層受損,發白和焦黑,但已沒有痛楚或
感覺。

 

嚴重燒∕燙傷

一般而言,小童燒∕燙傷比成人嚴重。成人5%二級燒傷,小童2-3%二級燒傷或任何三級燒傷,並有以下情況都須延醫診治:

- 引致呼吸道損傷。
- 結合其他嚴重創傷或骨折。
- 頭部、手部、腳部或外生殖器二級或三級燒傷。
- 大面積燒傷。
- 電擊。

遇到燒傷或燙傷後,傷者身體便會出現下列情況:

- 體液流失,導致低血量休克。
- 皮膚受損,不能調節體溫;失去防禦作用,以致細菌容易  入侵。

處理方法

(1) 將傷病者移離熱源。
(2) 檢查傷病者的呼吸及脈搏。
(3) 檢查傷病者的受傷情況。
(4) 降溫及處理傷口。
用清水沖洗其傷口,降低傷口溫度及減輕痛楚,跟著用消  毒敷料遮蓋傷處。
如為面部燒傷,可用布或三角繃帶覆蓋其面部及為他
包紮;但覆蓋之前必須先在布或三角繃帶上根據眼、
鼻、口的位置剪孔。
(5) 處理休克。
(6) 把傷者盡速送院。

注意

- 切勿弄破水泡。
- 切勿在傷處塗上任何化學藥物。
- 切勿用冰敷傷處。
- 切勿把黏附傷處的焦衣碎塊撕走。
- 切勿面向傷處咳嗽或說話。

化學劑燒傷

在處理化學劑燒傷時,應盡快清除沾染在傷者身體上的化學劑,以免導致傷勢惡化。

處理方法

1. 穿上保護衣物及戴上手套。

2. 應先把固體狀化學劑清除,然後用大量清水替傷病者沖洗,而液體狀化學劑可用大量清水沖洗。

3. 在沖水時,同時脫去傷病者身上沾污的衣物及飾物。

4. 沖洗後,替傷病者包紮傷口。

5. 盡速把傷者送院。

6. 如傷病者眼睛被化學物品灼傷,在送院途中,繼續替其他沖洗受傷眼睛。


電燒傷

電流通過人體時,會令觸電者嚴重燒傷,此外,若電流令心臟肌肉受損,心跳便會不正常或停止。

處理方法

1. 在確保自身安全後,即切斷電流或把觸電者拖離電源(小心相繼觸電)。

2. 如觸電者的呼吸及心跳均已停止,立即施行心肺復甦法。

3. 如觸電者人事不省,但呼吸正常,則把他置於復原臥式。

4. 處理燒傷。

5. 盡速把傷者送院。

割傷跌傷
用清水或稀釋的消毒藥水洗淨傷口
用紗布包紮
按壓傷口或動脈,盡可能將傷處提高,幫助止血。
如一段時間後仍未能止血,請延醫處理

輕微燙傷
用清水沖洗傷口或將傷處浸進冷水10分鐘
用清潔紗布敷裹傷處
勿用冰敷或塗抹生油、豉油、牛油、牙膏等治理傷口,這只會令傷勢惡化
如傷處起水泡,且勿將水泡弄破,以免細菌侵入

扭傷
坐下來讓肌肉休息及放鬆
用冰敷幫助消腫
用彈性繃帶包紮扭傷部位
將患處舉高(以高於心房為標準),幫助靜脈回流及消腫
如48小時內仍未消腫,請延醫處理


抽筋
坐下來讓肌肉休息及放鬆
拉直抽筋部位
用手輕輕按摩肌肉
維持休息及按摩狀態直至痛楚消失

感冒
喝大量清水
儘量休息及睡眠
打開窗戶,讓清新空氣流入
注意讓身體保持溫暖
用冰敷於額頭上幫助退燒
如高燒持續不退,請延醫處理

吞服異物
站於患者背後
以雙手從後環抱其腰部
在橫隔膜稍下處稍稍用力施壓
促使哽塞物吐處
如不見效,請延醫處理

異物入眼 
眼睛受到刺激,或會自然分泌出淚水,可讓淚水將異物沖去
另一方法是用清水沖洗眼部
翻開眼臉,用棉棒蘸清水拭去異物
如不見效,請延醫處理

流鼻血
讓患者坐下或站著,切勿躺下,頭稍向前傾
讓患者暫時用口呼吸
用手稍稍用力壓住患者鼻部軟骨
10分鐘後放鬆壓力
若仍然出血,再壓10分鐘
若30分鐘後仍無法止血,請延醫處理

觸電
立即截斷點留
如無法截斷電流,可用竹或木等絕緣體把傷者與電源分開
若傷者停止呼吸,應立即實行人工呼吸
迅速電召救傷車送院救治

中毒
食物中毒/誤服藥物或化學品
如傷者清醒,讓他喝大量清水或鮮奶,將體內毒素稀釋
若傷者失去知覺,切勿給他飲品,以免液體流入呼吸道
電召救傷車
將致毒物質和嘔吐物樣本帶往醫院作化驗
若12小時後才嘔吐或腹瀉,仍要多飲水及立即求醫

 

煤氣或石油氣中毒
用手帕掩蓋口和鼻,儘量忍住呼吸
打開所有門窗
關閉氣體來源
切勿開關電器或燃起火種
將傷者移至空氣清新流通的地方
電召救傷車
等待醫護人員抵達時,必要時向傷者施行人工呼吸

 

窒息
鼓勵傷者咳嗽
令傷者彎腰,使頭部低於肺部
用手掌大力拍它的肩胛骨之間,連續做四次
如見堵塞物在口腔內,可用手指協助挖出
如無法吐出堵塞物,請迅速電召救傷車送院救治
等待醫護人員抵達時,必要時向傷者施行人工呼吸

 

張貼在 安全須知