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Commercial Kitchen Fire Safety

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  1. Commercial Kitchen Fire Safety

  2. Agenda • Introduction • Video and Discussion • General Safety • Personnel • Appliances • Oils • If Fire Occurs • Fire Extinguishers • Vent-Hood Extinguishing Systems

  3. 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

  4. The Fire Problem…

  5. The Fire Problem…… • Over 97,000 home cooking fires in US • 280 deaths and 4,700 injuries • Over $350 million in losses

  6. “Using Extinguishers in Commercial Kitchens”15 Minutes

  7. General Safety - YOU • Wear appropriate clothing and keep long hair confined. • Stove-top safety • Hot pads and lids • Proper temperatures • Keep emergency numbers near telephone • Know location of pull stations and fire extinguishers and keep areas clear and accessible • Knowledge of kitchen fire suppression systems • Know evacuation procedures and keep routes free from storage

  8. General Safety - Electrical Appliances • Unplug portable units when unattended • Keep cords away from hot surfaces and water • Report all injuries – shocks / burns • Note condition of the cords • Use extensions cords on a temporary basis • Never stand in water • Don’t overload outlets

  9. General Safety – Gas Appliances • Observe flame color • Use lowest possible flame • Never place any materials on burners • Call 911 immediately if you suspect a gas leak • Extinguish burners/pilots prior to certain clean ups and repairs • Use exhaust fan prior to operating the unit

  10. General Safety – Microwave Oven • Make sure unit is in good operating condition • Disconnect from outlet prior to cleaning • Use proper containers and utensils • No sealed containers in unit Caution foods with skin e.g: potatoes, sausages, ect.

  11. 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

  12. General Safety – Hood Systems • Keep hoods, grease removal devices, fans, ducts and other accessories free of grease build-up • Never use flammable cleaners • Always use exhaust system whenever appliances are in use • Clean filters minimum weekly • Do not restrict air intake • Periodically have system professionally cleaned

  13. General Safety – Hot Surfaces • Keep clear from combustibles • Turn off units when not in use • Be alert to prevent personal burns

  14. General Safety – Oils • Know the type of oil in use • Check oil temperature before adding product • Add product slowly and away from you • Replace oil when it begins to break down • Use exhaust fan

  15. 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 Commercial Cooking –Operating Procedures

  16. Exhaust System –Inspection Schedule

  17. 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

  18. 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

  19. 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 Cleaning the Exhaust System

  20. If Fire Should Occur • Remain calm • Call 911 • Activate fire suppression system • Evacuate others from the area • Stand-by with fire extinguisher

  21. If a fire should occur: ALWAYS CALL 911 EVEN IF YOU THINK THE FIRE IS OUT !!

  22. 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

  23. If fire occurs in the oven: • Keep the door closed • Turn off the heat source

  24. 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.

  25. 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

  26. Classification of Fires

  27. Fire Extinguisher Types • Water Type • Dry Chemical • Carbon Dioxide – CO2 • Halon • Foam – AFFF • Wet Chemical

  28. 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.

  29. 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.

  30. 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

  31. How to Use a Portable Fire Extinguisher Pull The Pin

  32. How to Use a Portable Fire Extinguisher Aim at the base of the fire

  33. How to Use a Portable Fire Extinguisher Squeeze the handle

  34. How to Use a Portable Fire Extinguisher Sweep from side to side

  35. 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

  36. 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

  37. 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

  38. 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

  39. THANK YOU This training brought to you by the State Office of Fire Prevention and Control.