Content:
1 copy Legislative Decree 81/2008
5 pairs of sterile gloves
1 iodine disinfectant solution at 10% – ml 1000
1 saline solution – ml 1500
10 sterile gauzes cm 10×10
2 sterile gauzes cm 18×40
2 sterile tweezers  
1 cotton wool
2 packs of assorted adh. plasters
2 adhesive plaster rolls cm 2,5×5 m
2 gauze bandage rolls cm 10 h
1 pair dressing scissors LISTER
3 tourniquets
2 instant ice packs
2 disposable waste bags
1 isothermic blanket gold/silver
2 plastic splints
1 mouth-to-mouth resuscitator
2 burn free gel sachets
1 safety mask + eye protection visor  
1 net elastic bandage – medium size
2 sterile burn dressings cm 40×60  
1 digital clinical thermometer
1 aneroid sphygmomanometer with stethoscope
1 multilingual first aid booklet

Content enriched with useful medical devices for FOOD workers:

Disinfection and skin protection:
1 oxygenated water 250 ml
2 handkerchiefs ammonia for post-insect bites
3 disinfectants handkerchiefs

HACCP Dressing:
100 detectable adhesive plasters cm 7×2 – blue
1 detectable adhesive plaster roll cm 2,5×5 – blue
1 adhesive plaster cm 6×1 – blue
25 finger protective caps – X-ray translucent blue
1 elastic bandage cm 8×4 m – blue
1 elastic bandage cm 6×4 m – blue
1 haemostatic bandage with pad–blue  

Resuscitation and immobilization:
1 isothermal blanket gold-silver
1 mouth to mouth resuscitator
1 thermal bag for amputated limb – small 

Eye emergency:
2 adhesive sterile eye gauze  

Cuts:
3 adhesive sutures 6×75 mm
6 adhesive sutures 12×100 mm 

Burns:
3 burn gel
3 oily paraffin gauze