See if he is breathing first then call the cops tell them whats going on then go to the wound wrap it put pressure on it then just wait.
The FDA supports that food is cooled from 135°F to 41°F (57°C to 5°C) in six hours or less. This time end helps prevent dangerous bacteria fullness. But the guidelines don’t end there. The FDA Food Code has one supplementary rule: Food must be cooled off from 135°F to 70°F (57°C to 21°C) in two hours or less. In this reach, bacteria can double in as short as 20 minutes. The sooner food passes finished this temperature range, the real. Food workers have the peace of the six hours to take food finished the remaining temperature risk zone, from 70°F down to 41°F (21°C to 5°C).
This entire cooling off process is usually called the two-stage cooling method. Some food workers see it like this:
<span>Stage 1: Cool food from 135°F to 70°F (57°C to 21°C) in two hours or less. <span>Stage 2: Cool food from 70°F to 41°F (21°C to 5°C) in four hours or less.</span></span>
First, warm up and stretch for five to ten minutes (walk, slow jog, flexibility exercises) .
Slowly increase running time as stamina increases. (may take 4-8 weeks)
Make sure to wear proper footwear & socks
Perform a PAR-Q (physical activity readiness questionnaire) before beginning any type of program
Don’t run every day (bad on knees)