Culinary III; Mod I Fire Safety

List 5 important tips when a fire occurs

1.Know the locations of fire alarms and exits 2.Understand the fire safety procedures in your workplace (including how to call for help) 3.If you are working in a commercial kitchen, know where to find and how to manually activate the cooking appliance fire suppression system 4.Make sure emergency exits are kept clear 5.If you catch fire, use STOP, DROP, and ROLL

Name 4 classifications of Fire extinguishers and what they can be used on.

Class A: Wood, paper, linen and other combustibles. Can be put out with a fire extinguisher. •Class B: Flammable liquids and gasses, such as gasoline, propane, paint thinner, and other solvents. This requires a class B fire extinguisher only. A class A extinguisher will only spread the fire and should never be used in this situation. Ordinary baking soda can be used to put out spot fires of this type. •Class C: Electrical elements such as wiring, switches and motors. Electricity must be turned off when there is a Class C fire. •Class K: Oils in fats in commercial cooking equipment.

what is the most common type of emergency in a small business - and especially in restaurants

FIRE

Food service establishments should follow the safety precautions laid down by...

OSHA, any state/local regulations, and any rules set down by the establishment itself.

What should you use on grease / oil fire?

Use baking soda, smother with a pan lid or use a dry chemical fire extinguisher

NEVER use this on a grease fire?

WATER

How are fires are classified ?

according to the materials that that they burn

What is a Fire Code

is a model code adopted by the state or local jurisdiction and enforced by fire prevention officers within municipal fire departments. It is a set of rules prescribing minimum requirements to prevent fire and explosion hazards arising from storage, handling, or use of dangerous materials, or from other specific hazardous conditions

What is a Fire Safety Plan

is required by all national, state, and provincial fire codes in the United States, and is based on building use or occupancy times. Generally, the owner of the building is responsible for the preparation of a fire safety plan. Buildings with elaborate emergency systems may require the assistance of a fire protection consultant. After the plan has been prepared, it must be submitted to the chief fire official or authority having jurisdiction for approval. Once approved, the owner is responsible for implementing the fire safety plan and training all staff in their duties. It is also the owner's responsibility to ensure that all visitors and staff are informed of what to do in case of fire. During a fire emergency, a copy of the approved fire safety plan must be available for the responding fire department's use

When / who should use a portable fire extinguishers?

should only be used after the proper training has been provided. Any use of fire extinguishers should occur only after sounding an alarm, summoning the fire department, and activating the fixed fire suppression system. The fixed fire suppression system (manual pull station) is usually located on the wall (usually near an exit), but you should know its location. When activating the system, simply follow the instructions noted on the pull station.

List 8 areas of Fire Code

•Certification for servicing, placement, and inspection of fire extinguishing equipment •General storage and handling of flammable liquids, solids, gases (tanks, personnel training, markings, equipment) •Limitations on locations and quantities of flammables (e.g., 10 liters of gasoline inside a residential dwelling) •Permits and limitations in various building occupancies (hospitals, schools, theaters, elderly care centers, prisons) •Locations that require a smoke detector, sprinkler system, fire extinguisher, or other specific equipment or procedures •Removal of interior and exterior obstructions to emergency exits •Removal of hazardous materials •Electrical safety code

List 9 examples of preventative measures to keep kitchen safe from fire hazard

•Never carry or move oil containers when oil is hot or on fire. •Never throw water on a grease fire; this will make the fire worse. •Never throw flour on a grease fire; this will set the flour on fire. •If no fire extinguisher is readily available, suffocate the fire by covering it with a pan cover. •Empty grease traps frequently. •Keep grilling surfaces clean and free from grease accumulations. •Avoid cooking areas unless your work requires it. •Do not use frayed cords or defective equipment. •Do not store flammable items near heat-producing equipment or open flames.