Transcript Commercial Kitchen Fire Safety

Commercial Kitchen
Fire Safety
8/29/02
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Agenda
• Introduction
• Video and Discussion
• General Safety
– Personnel
– Appliances
– Oils
• If Fire Occurs
• Fire Extinguishers
• Vent-Hood Extinguishing
Systems
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The Fire Problem
• Over 8,000 commercial kitchen fires
reported annually
• Over 500 injuries to kitchen staff
• Over $100 million in direct fire losses
– Some businesses never re-open
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The Fire Problem…
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The Fire Problem……
• Over 97,000 home cooking fires in US
• 280 deaths and 4,700 injuries
• Over $350 million in losses
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“Using Extinguishers in
Commercial Kitchens”
15 Minutes
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General Safety - YOU
1. Wear appropriate clothing and keep long hair
confined.
2. Stove-top safety
3. Hot pads and lids
4. Proper temperatures
5. Keep emergency numbers near telephone
6. Know location of pull stations and fire
extinguishers and keep areas clear and
accessible
7. Knowledge of kitchen fire suppression systems
8. Know evacuation procedures and keep routes
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free from storage
General Safety Electrical Appliances
1. Unplug portable units when unattended
2. Keep cords away from hot surfaces and
water
3. Report all injuries – shocks / burns
4. Note condition of the cords
5. Use extensions cords
on a temporary basis
6. Never stand in water
7. Don’t overload outlets
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General Safety –
Gas Appliances
1.
2.
3.
4.
Observe flame color
Use lowest possible flame
Never place any materials on burners
Call 911 immediately if you suspect a gas
leak
5. Extinguish burners/pilots prior to certain
clean ups and repairs
6. Use exhaust fan prior to operating the unit
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General Safety –
Microwave Oven
1. Make sure unit is in good operating
condition
2. Disconnect from outlet prior to
cleaning
3. Use proper containers and utensils
4. No sealed containers in unit
Caution foods with skin e.g: potatoes,
sausages, ect.
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General Safety – Oven
• Keep oven clean
• Follow cooking
instructions
• When broiling, place
rack 2” to 3” from
heating element
• Do not use aluminum
foil – accumulation
could catch fire
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General Safety –
Hood Systems
1. Keep hoods, grease removal devices, fans,
ducts and other accessories free of grease
build-up
2. Never use flammable cleaners
3. Always use exhaust system whenever
appliances are in use
4. Clean filters minimum weekly
5. Do not restrict air intake
6. Periodically have system professionally
cleaned
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General Safety –
Hot Surfaces
• Keep clear from
combustibles
• Turn off units when
not in use
• Be alert to prevent
personal burns
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General Safety –
Oils
1. Know the type of oil in
use
2. Check oil temperature
before adding product
3. Add product slowly
and away from you
4. Replace oil when it
begins to break down
5. Use exhaust fan
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Commercial Cooking –
Operating Procedures
• Shall be operated
whenever cooking
equipment is on
• Shall not be operated
without filters in place
• Openings shall not be
restricted
• Instructions for
manually operating the
fire-extinguishing
system shall be posted
• Cooking equipment
shall not be operated if
fire-extinguishing or
exhaust system are out
of service
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Exhaust System –
Inspection Schedule
Type or Volume of Cooking
Frequency
Solid Fuel Cooking
Frequency
High-volume cooking
Quarterly
Moderate-volume cooking
Semiannually
Low-volume cooking
Annually
Monthly
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Fire-Extinguishing System –
Inspections
• System and hood
inspected every 6 months
• All actuation devices
tested during inspection
• If grease build up present
on spray nozzles during
inspection they should be
replaced
• Copy of inspection should
be sent to the AHJ
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Exhaust System –
Maintenance
• The Entire System
shall be inspected by a
properly trained
person
• If contaminated with
grease-laden vapor
deposits, entire system
shall be cleaned
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Cleaning the Exhaust System
• Fire-extinguishing
systems should remain
in service
• Electrical switches
should be locked out
• Flammable solvents
shall not be used
• Cleaning chemicals
shall not be applied to
fusible links or other
detection devices
• Shall not be coated
after
• Access doors and
cover plates shall be
replaced
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If Fire Should Occur
•
•
•
•
•
Remain calm
Call 911
Activate fire suppression system
Evacuate others from the area
Stand-by with fire extinguisher
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If a fire should occur:
ALWAYS CALL 911
EVEN IF YOU THINK THE
FIRE IS OUT !!
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If fire occurs on the stove
top:
• Carefully slide a lid
or larger pan over
the fire – do not
remove cover
• Turn off the burner
• Turn off exhaust fan
• Do not try to carry
the pan to sink or
other place
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If fire occurs in the oven:
• Keep the door
closed
• Turn off the heat
source
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If fire occurs in the
microwave:
• Keep the door
closed
• Unplug the unit
• Do not use the unit
until a qualified
service technician
has inspected it.
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If a grease or oil fire occurs:
• Never use water
• Activate extinguishing
system
• Cover and turn off
burner
• Turn off overhead fan
• Do not move
• Do not pour down sink
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Classification of Fires
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Fire Extinguisher Types
• Water Type
• Dry Chemical
• Carbon Dioxide –
CO2
• Halon
• Foam – AFFF
• Wet Chemical
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Fire Extinguishers
•
•
•
•
Keep extinguishers clear and accessible
Know when to use extinguisher
Use the correct extinguisher
Know how to use extinguisher
– P. A. S. S.
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When to Use a
Fire Extinguisher
• Use an extinguisher only if:
– You know how to operate it safely
– The fire is small and contained
– The Fire Department is being called
– You can fight the fire with you back to an exit
If any of the conditions are not met, get out
immediately.
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If you catch fire
•
•
•
•
•
DO NOT RUN!!!
Stop where you are
Drop to the ground
Cover your face
Roll over and over until the fire is out
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How to Use a Portable Fire
Extinguisher
Pull
The
Pin
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How to Use a Portable Fire
Extinguisher
Aim
at the base
of the fire
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How to Use a Portable Fire
Extinguisher
Squeeze
the handle
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How to Use a Portable Fire
Extinguisher
Sweep
from side
to side
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Safe Operation
• Never turn your
back on the fire
• Use the reach of the
extinguisher for
safety
• Never put the fire
between you and the
exit
• If you don’t think
that you can fight the
fire effectively don’t
even attempt it
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Fire Suppression Systems
• Do not use corrosive cleaning solutions
on fusible links or cables
• Periodically check system for loose
fittings or tampering
• Check the visual indicator
• Have system inspected by authorized
personnel at minimum of six month
intervals
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Fire Suppression Systems
• Know how the system
operates
• Know how to manually
activate the system
• After activation have
authorized dealer inspect and
recharge the system
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What can we learn?
• Learn the hazards in
your kitchen
• Learn how to reduce
and minimize them
• Learn how to react
properly when things
go wrong
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THANK YOU
This training brought to you by the
State Office of Fire Prevention and
Control.
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