A comprehensive reference for food service establishments — based on OSHA, ANSI, and HSE workplace safety standards.
SECTION 1: Basic First Aid Kit Essentials (Minimum Requirements)
These items are required by workplace safety regulations and should be present in every kit at all times.
Wound Care & Bandaging
Item | Minimum Quantity |
Adhesive bandages (assorted sizes) | 50 |
Knuckle and fingertip bandages | 10 |
Sterile gauze pads (4"x4") | 10 |
Gauze roll bandages (3" or 4" width) | 2 rolls |
Adhesive tape (hypoallergenic preferred) | 1 roll |
Wound closure strips (e.g., Steri-Strips) | 10 |
Triangular bandages/slings | 2 |
Sterile eye pads | 2 |
Antiseptics & Topical Treatments
Item | Minimum Quantity |
Antiseptic wipes (individually wrapped) | 20 |
Alcohol prep pads | 10 |
Antibiotic ointment packets | 10 |
Hydrogen peroxide or an antiseptic solution | 1x 4 oz bottle |
Burn cream/gel packets | 10 |
Tools & Equipment
Item | Minimum Quantity |
Non-latex nitrile gloves | 4 pairs |
Scissors (blunt-tip, medical grade) | 1 |
Tweezers (fine-point, stainless steel) | 1 |
CPR face shield or mask with one-way valve | 1 |
Cold packs (instant, disposable) | 2 |
Eye wash solution (sterile saline, 250 ml min.) | 1 bottle |
Digital thermometer | 1 |
Resealable plastic bags (for amputated tissue or ice) | 5 |
Penlight/small flashlight | 1 |
Safety pins (assorted) | 12 |
Disposable emergency foil blanket | 1 |
SECTION 2: Restaurant-Specific First Aid Needs
Cuts & Lacerations
(knife wounds, mandoline/slicer injuries, broken glass)
Item | Minimum Quantity |
Finger cots | 10 |
Knuckle and fingertip bandages (extra supply) | 20 |
Wound closure strips (Steri-Strips or equivalent) | 15 |
Heavy-duty nitrile gloves | 4 pairs |
Haemostatic gauze or dressings (e.g., QuikClot) | 2 |
Irrigation syringe | 1 |
Tourniquet (CAT or equivalent) | 1 |
Burns
(hot oil, steam, boiling water, stove tops, oven surfaces)
Item | Minimum Quantity |
Burn dressings (e.g., BurnFree or Water-Jel) | 5 |
Burn gel packets with lidocaine | 10 |
Silver sulfadiazine cream (if permitted) | 1 tube |
Non-adherent sterile dressings | 5 |
Cling film/plastic wrap (temporary burn covering) | 1 roll |
Large sterile dressings (for torso/arm burns) | 2 |
Tip: Do NOT apply ice, butter, or toothpaste to burns. Cool running water for 20 minutes is the correct first response. Cover loosely with a clean, non-fluffy dressing.
Eye Injuries
(chemical splashes, steam, hot oil, cleaning products)
Item | Minimum Quantity |
Sterile saline eyewash | 500 ml minimum |
Single-use eyewash pods | 10 |
Sterile eye pads | 5 |
Eye irrigation lens/cup | 1 |
Tip: In a chemical splash emergency, flush the eye continuously with clean water or saline for at least 15–20 minutes before seeking medical help.
Hygiene & Cross-Contamination Prevention
Item | Minimum Quantity |
Eye protection/safety glasses | 2 pairs |
Face masks (surgical or N95) | 10 |
Biohazard disposal bags (red/yellow) | 10 |
Sharps disposal container | 1 |
Disposable plastic aprons | 5 |
Hand sanitiser (70%+ alcohol) | 1 bottle |
Allergic Reactions & Medical Emergencies
Item | Notes |
Antihistamines (e.g., diphenhydramine/Benadryl) | As permitted by local regulations |
Epinephrine auto-injector (EpiPen) | Only if allergens are present, legally permitted, and staff are trained |
Emergency contact list (laminated) | Emergency services, poison control, nearest hospital, manager on duty |
Blood glucose tablets or gel | For diabetic emergencies |
Aspirin (300 mg) | For suspected cardiac events, if permitted |
Note: Check your local regulations regarding which medications may legally be stored and administered in a workplace first aid kit. In South Africa, the Occupational Health and Safety Act (OHSA) and its regulations govern workplace first aid requirements.
SECTION 3: Documentation & Signage
Item | Notes |
First aid kit inventory checklist (laminated) | Updated after every use |
Kit inspection and restocking log | Record date, inspector name, items replaced |
Incident/injury report forms | Complete one for every injury, no matter how minor |
Emergency procedures wall chart | Burns, choking, chemical exposure, cardiac arrest, severe bleeding, seizures |
First aid kit location signage | Clearly visible, illuminated if possible |
MSDS/SDS binder | For every chemical product used in the kitchen |
Nearest hospital/emergency room directions | Printed and posted |
Staff first aid certification records | Track who is trained and when recertification is due |
SECTION 4: Training & Competency
At least one qualified first aider must be on duty at all times (ratio depends on local regulations and number of employees)
All staff should receive basic first aid orientation covering: calling for help, controlling bleeding, burn cooling, and using an AED.
First aid training should be refreshed every 2–3 years (or as required by local law)
CPR and AED training is strongly recommended for senior kitchen staff and managers
Run occasional drills so staff know where kits and eyewash stations are located without having to search.
SECTION 5: Storage & Maintenance
Keep kits accessible in at least two locations: one in the kitchen, one front-of-house
Use wall-mounted kits in moisture-resistant, clearly labelled cases
Store away from heat sources, direct sunlight, and high-moisture areas
Inspect the full kit monthly — check for expired items, depleted supplies, and damaged packaging
Restock immediately after any item is used — never leave the kit incomplete
Designate a specific staff member (e.g., head chef or kitchen manager) as the responsible person for inspections and restocking
Keep a spare set of the most-used consumables (gloves, bandages, burn gel) in a secondary location
SECTION 6: South Africa–Specific Compliance Notes
The Occupational Health and Safety Act (OHSA) No. 85 of 1993 and its First Aid Regulations (1990) require employers to provide first aid equipment appropriate to the workplace hazards and size.
The number of first aid boxes and trained first aiders required is based on employee count — consult the regulations or your local Department of Employment and Labour for specifics.
First aid certificates from accredited providers (e.g., Red Cross, St John Ambulance, SETA-accredited trainers) are recognised.
The Department of Health and the local municipality may inspect health and safety compliance as part of a food premises licence.
Keep a copy of your OSHA compliance documentation on site and available for inspection.
Last reviewed: May 2026 | Recommended review frequency: Annually or after any significant incident