5105.0304 First Aid for Thermal Burns

Thermal burns are common in foodservice settings due to frequent exposure to high heat. Effective first aid can minimize pain, reduce the risk of infection, and improve recovery. The response varies based on the severity of the burn. Thermal burns are not always from heat. Frost burns from cold substances like dry ice can cause serious tissue damage if not treated promptly. Immediate removal from the cold source, gradual rewarming, and protecting the area are key steps in first aid. Staff training and the use of protective gear can prevent these injuries in foodservice environments. For severe burns, professional medical attention is essential.

Immediate Actions for Minor Burns (First-Degree)

First-degree burns affect only the outer layer of skin (epidermis) and are usually manageable with basic first aid:

1. Cool the Burn:
   • Rinse the affected area under cool (not cold) running water for 10–20 minutes to reduce heat and prevent further damage.
   • Avoid using ice, as it can harm the skin by restricting blood flow and delaying healing.
2. Cover the Burn:
   • Use a sterile, non-stick bandage or a clean cloth to protect the area from contamination and irritation.
3. Relieve Pain:
   • Offer over-the-counter pain relievers, such as ibuprofen or acetaminophen, if available and appropriate.
4. Avoid the Following:
   • Applying butter, oils, or creams, as these can trap heat, increase the risk of infection, and delay healing.
   • Breaking any blisters that may form later, as this increases infection risk.

Treating Second-Degree Burns

Second-degree burns affect deeper layers of the skin (dermis) and may require more attention:

• Do Not Break Blisters:
  • Blisters act as a natural barrier against infection. Protect them with sterile, non-stick dressings.
• Protect the Area:
  • Cover the burn with a loose, sterile dressing or clean, non-stick cloth to shield it from contamination.
• When to Seek Medical Attention:
  • If the burn covers a large area or is located on sensitive parts of the body, such as the face, hands, feet, groin, or joints, consult a medical professional promptly.

Managing Severe Burns (Third-Degree)

Third-degree burns are the most serious, penetrating all layers of the skin and often damaging underlying tissue. These require immediate emergency care:

• Do Not Attempt to Cool the Burn:
  • Cooling a third-degree burn can cause shock by reducing body temperature too quickly.
• Do Not Remove Stuck Clothing:
  • Attempting to remove clothing adhered to the burn can worsen the injury. Leave it in place.
• Cover the Burn:
  • Use a sterile cloth or bandage to loosely cover the wound, protecting it from contamination without applying pressure.
• Call Emergency Services:
  • Contact emergency medical services immediately for proper care and to prevent complications such as infection or shock.

First Aid for Frost Burns from Cold

Frost burns, also known as cold burns, occur when skin comes into contact with extreme cold substances like dry ice or frozen metal surfaces. These injuries can damage tissue similarly to thermal burns and require immediate care to prevent further harm.

Recognizing Frost Burns

• Symptoms:
  • Redness or pale, waxy skin in the affected area.
  • Numbness or tingling due to reduced blood flow.
  • Hard or frozen skin in severe cases.
  • Blisters or darkened tissue (indicating more serious damage).
• Common Causes in Foodservice:
  • Handling dry ice without protective gloves.
  • Prolonged contact with frozen items, such as metal trays or flash-frozen products.

Steps for Treatment

1. Remove the Source of Cold:
   • Immediately move the affected area away from the cold source (e.g., dry ice or frozen metal).
   • Use protective gloves or cloth if handling the cold object to prevent additional burns.
2. Rewarm the Affected Area:
   • Submerge the injured area in lukewarm water (100–105°F or 37–40°C) for 15–20 minutes to gradually restore circulation.
   • Avoid hot water or direct heat sources (e.g., heating pads or stoves), which can worsen tissue damage.
3. Protect the Skin:
   • After rewarming, gently dry the area and cover it with a sterile, non-stick dressing.
   • Avoid rubbing or massaging the burn, as this can cause further tissue damage.
4. Monitor for Severe Damage:
   • Look for signs of severe frostbite, such as blackened or blistered skin, or loss of sensation that doesn’t return after warming.
5. Seek Medical Attention:
   • Contact a medical professional for any deep burns, extensive tissue damage, or if blisters develop.
   • Frost burns caused by prolonged exposure or large affected areas require specialized care.

Prevention in Foodservice Environments

• Use Protective Gear:
  • Always wear insulated gloves or use tongs when handling dry ice or extremely cold items.
• Limit Exposure:
  • Avoid direct contact with frozen products or surfaces for extended periods.
• Proper Handling:
  • Store dry ice in well-ventilated areas and follow manufacturer guidelines for safe use.

Thermal burns require swift and appropriate first aid tailored to their severity. For minor burns, cooling, protecting, and relieving pain are key steps. Second-degree burns demand careful handling to avoid infection and worsening damage. Severe burns should be stabilized and covered while awaiting emergency care. Regular first aid training ensures that foodservice staff are prepared to manage burns effectively and reduce their impact.

5105.0303 Assessing the Severity of Burns

Assessing the Severity of Burns

Understanding the severity of burns is essential for determining the appropriate first aid response and whether medical attention is needed. Burns are classified by degrees based on the depth of skin damage, and certain criteria dictate when professional care is necessary.

Degrees of Burns

Burns are categorized into three main degrees, each with distinct characteristics:

First-Degree Burns:

• Depth: Affects only the outer layer of skin (epidermis).
• Symptoms: Redness, swelling, and pain. The skin may feel tender or warm to the touch but remains intact.
• Example: Mild sunburn or a brief contact with a hot surface.
• Treatment: First-degree burns typically heal within a few days with minimal intervention, such as cooling the burn and applying a soothing lotion.

Second-Degree Burns:

• Depth: Extends deeper into the skin layers, affecting the dermis.
• Symptoms: Blisters, intense pain, redness, and swelling. The skin may appear wet or shiny, and the risk of infection increases if blisters break.
• Example: Scalding from hot liquids or prolonged contact with a hot object.
• Treatment: These burns may require professional care if they cover a large area or are located on sensitive parts of the body.

Third-Degree Burns:

• Depth: Penetrates all layers of skin, potentially damaging nerves, muscles, and other underlying tissues.
• Symptoms: The skin may appear charred, white, or leathery. Due to nerve damage, there is often little or no pain in the affected area. Surrounding areas may still be painful.
• Example: Burns caused by prolonged exposure to flames, electricity, or corrosive chemicals.
• Treatment: Third-degree burns always require immediate emergency medical attention.

Criteria for Medical Attention

While minor burns can often be treated with basic first aid, certain situations necessitate professional care:

Size of the Burn:

• Burns covering a large surface area, regardless of degree, require medical evaluation to prevent complications like shock or infection.

Sensitive Areas:

• Burns on the face, hands, feet, groin, or major joints (e.g., knees, elbows) are particularly concerning because of the potential for functional or cosmetic damage.

Cause of the Burn:

• Burns resulting from chemicals, electrical sources, or severe steam exposure demand immediate medical attention due to the risk of internal damage or toxicity.

Accurately assessing the severity of a burn is critical for effective treatment and recovery. By understanding the characteristics of first-, second-, and third-degree burns and knowing when to seek medical attention, foodservice staff can respond appropriately to burn injuries and minimize long-term complications. Regular first aid training equips teams with the skills needed to handle these situations confidently.

5105.0302 Risk Factors for Burns and Scalds

Burns and scalds are significant hazards in foodservice environments, especially kitchens where high heat, steam, and chemicals are commonly used. Identifying the risk factors and implementing preventive measures can greatly reduce the likelihood of these injuries.

Common Causes in Kitchens

Several scenarios contribute to burns and scalds in foodservice settings:

• Spilling or Splashing Hot Liquids or Grease:
  • Accidental tipping of pots, pans, or containers filled with hot liquids or oils.
  • Splashes from frying or boiling processes.
• Contact with Uncovered Heating Elements, Hot Utensils, or Cookware:
  • Accidental touching of stovetops, oven racks, or heated trays.
  • Mishandling of hot tools like spatulas, tongs, or pans.
• Improper Handling of Steam Equipment or Pressure Cookers:
  • Unexpected release of steam from pressure cookers, steam ovens, or dishwashers.
  • Opening steam equipment too quickly without allowing pressure to release.
• Misuse or Accidental Spillage of Cleaning Chemicals:
  • Handling corrosive cleaning agents without proper precautions.
  • Mixing incompatible chemicals that cause heat-generating reactions.

Preventive Measures

To minimize the risk of burns and scalds, foodservice establishments should adopt the following safety practices:

Enforcing Proper Handling and Maintenance of Hot Equipment:

• Regularly inspect and maintain cooking appliances to ensure safe operation.
• Provide clear guidelines for using high-risk equipment, such as fryers and steamers.

Using Protective Gear:

• Equip staff with oven mitts, heat-resistant gloves, and long-sleeved uniforms to protect skin from burns.
• Ensure that protective gear is in good condition and readily available in all work areas.

Training Staff to Handle Hot Liquids and Chemicals Safely:

• Conduct training sessions on carrying hot liquids and handling heavy cookware to prevent spills.
• Teach staff to use cleaning agents according to manufacturer instructions and with proper PPE, such as gloves and goggles.

Burns and scalds are preventable injuries when proper precautions are taken. By addressing the common causes and implementing practical preventive measures, foodservice businesses can create a safer work environment and reduce the risk of accidents. Regular staff training and the use of protective equipment are critical components of a comprehensive safety strategy.

5105.0301 Understanding Burns and Scalds

Burns and scalds are frequent injuries in foodservice environments due to the use of high heat, chemical cleaning agents, and electrical equipment. Recognizing the different types of burns and their common sources is essential for preventing accidents and providing effective first aid.

Types of Burns Common in Foodservice

Burns in foodservice settings can vary based on the source and severity of the injury. Here are the most common types:

Thermal Burns:

• Cause: Occur due to direct contact with hot liquids, steam, heated surfaces, or open flames.
• Common Sources:
  • Stovetops, ovens, and deep fryers.
  • Boiling water or hot oil splashes.
  • Hot trays and heated serving dishes.
• Risk Factors:
  • Rushed handling of hot cookware or equipment.
  • Inadequate use of protective gear, such as oven mitts or gloves.

Chemical Burns:

• Cause: Result from exposure to strong cleaning agents, degreasers, or other corrosive chemicals used in kitchen sanitation.
• Common Scenarios:
  • Improper handling or storage of chemicals.
  • Spills or splashes during cleaning.
• Risk Factors:
  • Lack of personal protective equipment (PPE) such as gloves or goggles.
  • Incorrect dilution or use of cleaning products.

Electrical Burns:

• Cause: Occur when faulty wiring, exposed electrical components, or improper handling of equipment results in electrical current contact.
• Common Sources:
  • Malfunctioning appliances, such as mixers or blenders.
  • Improper use of extension cords or damaged electrical outlets.
• Risk Factors:
  • Wet hands or surfaces when using electrical devices.
  • Neglected maintenance of electrical equipment.

Radiation Burns (Rare in Foodservice):

• Cause: Caused by prolonged exposure to ultraviolet (UV) sterilizers or high-intensity lighting used for sanitation or display purposes.
• Common Scenarios:
  • Sunburn, Prolonged exposure to sunlight or solar radiation.
  • Extended handling of UV sterilization units without protective measures.
• Risk Factors:
  • Lack of awareness or training on proper equipment use.

5105.0206 Puncture Wounds and Avulsions

Puncture wounds and avulsions are serious injuries that require immediate and appropriate care to prevent complications. These types of wounds carry a high risk of infection and may result in long-term damage if not managed correctly.

Puncture Wounds

Puncture wounds occur when sharp, pointed objects penetrate the skin, creating a small but deep opening. These injuries are common in foodservice environments due to tools like skewers, meat thermometers, or nails.

Why Puncture Wounds Are High Risk:

• Infection: Bacteria can be pushed deep into the tissue, making it harder to clean and increasing the risk of infection.
• Internal Damage: The wound may cause hidden injuries to muscles, nerves, or blood vessels, which require professional evaluation.

Immediate Actions:

• Rinse the Wound:
  • Clean the area with clean running water to flush out dirt and bacteria.
• Avoid Probing:
  • Do not attempt to remove embedded debris or objects, as this could worsen the injury.
• Cover the Wound:
  • Apply a clean, non-stick bandage to protect the area until medical care is available.
• Seek Medical Attention:
  • Prompt medical evaluation is necessary to assess the depth and potential complications.

Medical Follow-Up:

• Tetanus Protection:
  • Request a tetanus shot or booster if it has been more than five years since the last vaccination or if the wound was caused by a dirty object.
• Monitor for Infection:
  • Watch for signs such as redness, swelling, or pus, and be alert for more serious symptoms like fever or increased pain, which may indicate systemic infection or abscess formation.

Avulsions

Avulsions involve the tearing away of skin or tissue, exposing underlying layers. These injuries are severe and often require immediate emergency care.

Emergency Treatment:

• Control Bleeding:
  • Apply direct pressure with sterile gauze or a clean cloth to stop bleeding.
  • Elevate the injured area above the heart, if possible, to reduce blood flow.
• Preserve Avulsed Tissue:
  • Keep the detached skin or tissue clean, moist, and covered with sterile gauze or a saline-soaked dressing.
  • Do not attempt to reattach the tissue yourself; leave this to medical professionals.
• Seek Emergency Medical Care:
  • Avulsions require surgical evaluation to repair tissue and prevent infection.

Long-Term Care:

• Follow all instructions provided by the treating physician or surgeon regarding wound care and scar management.
• Be diligent about cleaning and dressing the wound as directed to avoid complications.
• Use recommended ointments or therapies to promote healing and minimize scarring.

Puncture wounds and avulsions are serious injuries that demand immediate and skilled first aid to prevent infection and ensure proper recovery. By understanding the risks, taking appropriate actions, and following medical guidance, foodservice staff can respond effectively and support long-term healing. Regular first aid training and access to well-stocked first aid kits are essential for managing these high-risk injuries.

5105.0205 Infection Prevention and Aftercare

Infection Prevention and Aftercare

Proper wound care is essential to prevent infections and ensure a full recovery. Understanding the signs of infection, providing effective aftercare, and maintaining accurate documentation are key components of first aid management in foodservice environments.

Signs of Infection

Monitoring a wound for signs of infection is critical to addressing complications early. Common indicators include:

• Redness Spreading from the Wound:
  • A localized red area that enlarges may signal an infection.
• Pus or Cloudy Discharge:
  • Yellow or green discharge, often with an unpleasant odor, is a sign of bacterial contamination.
• Increased Pain or Swelling:
  • Worsening discomfort, tenderness, or swelling around the wound indicates inflammation.
• Fever or General Malaise:
  • Systemic symptoms, such as fever, chills, or fatigue, suggest that the infection may be spreading.

If these signs appear, medical attention is required promptly to prevent severe complications.

Aftercare Tips

Providing proper aftercare reduces the risk of infection and promotes faster healing:

• Avoid Dirt or Water Exposure:
  • Advise the injured person to keep the wound clean and dry.
  • Use waterproof dressings if exposure to water is unavoidable, such as during food preparation.
• Regular Dressing Changes:
  • Encourage changing the wound dressing daily or whenever it becomes wet or dirty.
  • Use sterile supplies and apply topical antibiotics as recommended to reduce the risk of infection.
• Tetanus Booster:
  • Recommend a tetanus shot if the injury involves rusted tools, soil, or other potentially contaminated materials, especially if the individual’s vaccination status is uncertain or outdated.
• Promote Follow-Up:
  • Suggest consulting a healthcare provider if there are concerns about healing, pain, or persistent symptoms.

Documentation

Accurate and thorough documentation ensures compliance with workplace safety regulations and helps identify areas for improvement:

• Workplace First Aid Log:
  • Record all incidents, including the date, time, and location of the injury.
  • Note the type of wound, first aid provided, and the names of individuals involved.
• Incident Details:
  • Include the cause of the wound (e.g., knife slip, broken glass), the steps taken during treatment, and any follow-up recommendations, such as medical referral or tetanus booster.

Maintaining these records is essential for audits, insurance claims, and identifying patterns that may require preventive action.

Infection prevention and aftercare are crucial for effective wound management in foodservice. By recognizing the signs of infection, following proper aftercare practices, and keeping detailed records, businesses can ensure safe and efficient recovery for injured staff members while maintaining compliance with workplace safety standards. Regular training and access to first aid supplies help reinforce these practices.

5105.0204 Managing Severe Cuts and Lacerations

For any major emergency it is important to contact emergency services immediately.

Severe cuts and lacerations require prompt and skilled first aid to control bleeding, prevent infection, and minimize long-term damage. Knowing how to handle these situations effectively can save lives and improve outcomes.

Handling Heavy Bleeding

Severe bleeding is life-threatening and must be addressed immediately:

1. Apply Firm, Constant Pressure:
   • Use a sterile cloth, gauze, or clean fabric to apply steady pressure directly to the wound.
   • If blood soaks through the initial dressing, add more layers without removing the original to avoid disrupting clot formation.
2. Stabilize Embedded Objects:
   • If an object is embedded in the wound, do not remove it.
   • Instead, stabilize the object with gauze or cloth padding around it to prevent further injury.
3. Seek Emergency Help if Bleeding Persists:
   • If heavy bleeding doesn’t stop after 10 minutes of pressure, call emergency medical services immediately.

When to Seek Medical Help

Not all cuts can be managed with first aid alone. Medical attention is critical for:

• Deep or Wide Wounds:
  • Injuries that extend into muscles, ligaments, or tendons.
• Uncontrolled Bleeding:
  • Wounds where bleeding cannot be controlled with pressure.
• Visible Bone or Tendons:
  • Cuts exposing deeper structures require specialized care.
• Contaminated Wounds:
  • Lacerations caused by dirty, rusty, or sharp objects (e.g., broken glass or machinery) pose a high risk of infection.
• Injuries to Critical Areas:
  • Wounds near joints, on the face, or involving the hands can impact mobility and appearance, requiring professional attention.

Transporting the Injured Person

If professional medical care is needed, ensure safe transport to a hospital or clinic:

1. Maintain Elevation:
   • Keep the injured area elevated above heart level to reduce blood flow and minimize bleeding.
2. Continue Pressure:
   • Apply constant pressure to the wound throughout transport to control bleeding.
3. Communicate with Medical Staff:
   • Provide the receiving team with details about the injury, such as:
     • Cause of the wound (e.g., sharp tool, broken glass).
     • Duration and severity of bleeding.
     • Actions taken during first aid (e.g., pressure applied, gauze used).

Severe cuts and lacerations require immediate and focused attention to prevent complications and ensure proper recovery. By knowing how to handle heavy bleeding, when to seek professional care, and how to safely transport the injured person, foodservice staff can respond effectively to even the most serious injuries. Regular training in advanced first aid techniques ensures the team is prepared for emergencies.

5105.0203 Immediate Response for Lacerations

Immediate First Aid Response for Cuts and Lacerations

Providing prompt and appropriate first aid for cuts and lacerations is essential to prevent infection, minimize complications, and promote healing. Here’s how to respond effectively to such injuries in foodservice environments.

Initial Assessment

Before treating a cut or laceration, evaluate the severity of the wound to determine the appropriate course of action:

• Severity: Assess the depth, bleeding rate, and location of the wound.
  • Minor cuts may only require basic first aid.
  • Deeper or heavily bleeding wounds might need medical intervention.
• Medical Needs: Consider whether stitches, a tetanus shot, or additional care is required.
  • Wounds caused by rusty or contaminated objects may require tetanus prophylaxis.
  • Lacerations near joints or with visible debris may need professional cleaning and closure.

Steps for Treating Minor Cuts

1. Wash Your Hands
   • Clean hands thoroughly with soap and water and use clean disposable gloves to prevent contamination.
2. Stop the Bleeding
   • Apply direct pressure to the wound using a clean cloth or sterile gauze.
   • If possible, elevate the injured area above the heart to reduce blood flow and slow bleeding.
3. Clean the Wound
   • Rinse the wound gently under lukewarm running water to remove dirt and bacteria.
   • Avoid using harsh chemicals, such as hydrogen peroxide or alcohol, unless specifically recommended by a healthcare professional, as these can irritate the tissue.
4. Apply a Dressing
   • Cover the wound with a sterile adhesive bandage or a piece of non-stick gauze.
   • Secure the dressing with medical tape or a bandage wrap to protect the area from contamination.
5. Monitor for Infection
   • Regularly inspect the wound for signs of infection, including:
     • Redness spreading around the wound.
     • Swelling or increased pain.
     • Discharge, particularly if it is cloudy or foul-smelling.
   • Change the dressing daily or whenever it becomes wet or dirty.

When to Seek Medical Attention

While minor cuts can often be managed with basic first aid, some situations require professional care:

• Bleeding that doesn’t stop after 10 minutes of pressure.
• Wounds that are deep, jagged, or caused by a dirty object.
• Signs of infection, such as worsening redness, fever, or pus.
• Cuts involving sensitive areas like the face, hands, or joints.

Responding quickly and effectively to cuts and lacerations can prevent complications and ensure a safe recovery. By following these steps and knowing when to seek medical help, foodservice workers can manage injuries confidently while maintaining a safe environment for themselves and others. Regular first aid training ensures everyone is prepared to handle such incidents appropriately.

5105.0202 Risk Factors for Cuts and Lacerations

Risk Factors for Cuts and Lacerations

Cuts and lacerations are common injuries in foodservice environments due to the frequent use of sharp tools and the fast-paced nature of kitchen work. Identifying risk factors and implementing preventive measures can significantly reduce the likelihood of these injuries.

Common Causes in Foodservice

Several factors contribute to cuts and lacerations in foodservice settings:

Improper Knife Handling and Storage:

• Carelessness while cutting or chopping can lead to accidental slips and injuries.
• Storing knives loosely in drawers or inappropriately placed areas increases the risk of accidents.

Using Damaged or Dull Tools:

• Dull knives require more force, making them prone to slipping during use.
• Damaged tools, such as chipped blades or broken slicers, create unpredictable risks during operation.

Rush During Service:

• High-pressure situations, especially during peak hours, can lead to inattentive or hurried handling of sharp objects.

Broken Glassware or Dishware:

• Shattered glasses or plates can create sharp edges, leading to accidental cuts while cleaning or clearing tables.

Preventive Measures

Reducing the risk of cuts and lacerations requires a combination of proper training, equipment maintenance, and workplace hygiene.

Proper Training on Knife Skills and Handling:

• Ensure all staff receive training on safe knife techniques, such as proper grips, cutting motions, and safe handling practices.
• Reinforce the importance of focus and caution when using sharp tools, even during busy periods.

Regular Maintenance and Sharpening of Cutting Tools:

• Keep knives and slicers sharp to reduce the effort needed for cutting, which lowers the risk of slips.
• Inspect tools regularly for damage, replacing any worn or unsafe equipment immediately.

Immediate Cleanup of Broken Glass:

• Establish protocols for safely handling broken glass or dishware, including using gloves and designated cleaning tools.
• Ensure spills and debris are cleaned promptly to prevent secondary injuries from slips or contact with sharp fragments.

Understanding the common causes of cuts and lacerations in foodservice and implementing preventive measures is vital for creating a safer work environment. By focusing on proper training, equipment maintenance, and quick cleanup of hazards, foodservice establishments can reduce injuries and maintain operational efficiency. Proactive safety measures not only protect staff but also promote a culture of care and professionalism.

5105.0200: First Aid for Cuts, Lacerations, and Wounds

Understanding the type of wound and its severity helps foodservice workers take swift and appropriate action. Whether treating a minor cut or responding to a severe injury, preparedness and knowledge can make a significant difference in recovery and safety.

5105.0201 Understanding Cuts, Lacerations, and Wounds in Foodservice

Understanding Cuts, Lacerations, and Wounds in Foodservice

Cuts, lacerations, and wounds are among the most common injuries in foodservice environments, where sharp tools and high-paced work increase the risk of accidents. Recognizing the types of wounds and their severity is essential for providing appropriate first aid and preventing further complications.

Types of Wounds

Foodservice professionals encounter a range of wound types, each requiring different levels of care.

Superficial Cuts and Abrasions:

• These are minor injuries that affect only the top layer of skin.
• Common causes include small knife slips, grating accidents, or contact with rough surfaces.
• While they may bleed slightly, these wounds are generally easy to clean and treat.

Lacerations:

• Lacerations are deeper wounds caused by sharp tools like knives or broken glass.
• They may bleed heavily and have a higher risk of infection, especially if the cut occurs near joints or involves contamination.
• Immediate cleaning and dressing are critical for these injuries.

Puncture Wounds:

• Punctures are caused by pointed objects, such as skewers, sharp utensils, or nails.
• These injuries often appear minor externally but pose a significant risk of internal damage and infection.
• Proper assessment and, in some cases, medical attention are essential to avoid complications.

Avulsions:

• Avulsions involve the tearing away of skin or underlying tissue.
• These are severe and uncommon injuries but can occur in high-risk environments where heavy equipment or sharp tools are used.
• Avulsions require immediate medical attention to prevent infection and control bleeding.