Blood on the kitchen floor

It's Sunday lunch. Your 14-year-old daughter is chopping onions. She's in a rush — headphones on, eyes half on the pan.

You hear her gasp. Then: "Mum — MUM —"

You turn around. She's holding her left hand with her right. A thin red line runs between her fingers, down her wrist, and onto the white worktop. It's pooling.

That's a lot of blood.

Your stomach drops. She's saying something, but you can't quite hear it over the sound of your own pulse.

Here's the truth: a deep cut from a sharp kitchen knife looks terrifying, even when it isn't life-threatening. And a small-looking wound in the wrong place can bleed dangerously.

This module teaches you how to tell the difference — and how to stop the bleeding with whatever is in your kitchen right now.

The single most useful skill in this whole module: direct, firm pressure. It works on almost everything.