Fire Safety Quiz: Prevention and Hazards
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Fire Safety Quiz: Prevention and Hazards

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Questions and Answers

Match the following fire safety terms with their definitions:

Arson = A fire set intentionally Class A = Fires involving paper, cloth, wood, and plastic Class B = Fires involving gas, grease, and oil PASS = A system for using fire extinguishers

Match the following types of extinguishers with their appropriate usage:

Water-Based Extinguishers = Used on Class A fires Foam Extinguishers = Used on Class A and Class B fires Dry-Chemical Extinguishers = Interrupt chemical reactions of fire Class K = Fires caused by deep fat fryers

Match the following fire hazards with their descriptions:

Electrical Wiring = Common cause of accidental fires in restaurants Grease = Often causes flare-ups during cooking Unsafe Storage Areas = Flammable items stored near heat sources Open Flames and Heat = Can ignite various materials including paper and food

Match the following fire extinguisher types with their recharging methods:

<p>Water-Based Extinguishers = Recharged with a clean water source Foam Extinguishers = Recharged using foam solutions Dry-Chemical Extinguishers = May require specialized recharging Fire Extinguishers = Need to be recharged regularly</p> Signup and view all the answers

Match the following classes of fires with their characteristics:

<p>Class C = Involves electrical equipment Class D = Involves combustible metals like iron and copper Class A = Involves ordinary combustibles like wood Class K = Involves cooking fires with fats</p> Signup and view all the answers

Match the following fire prevention measures with their uses:

<p>Hood Systems = Release chemicals instead of water Automatic Hood and Sprinkler Systems = Triggered by heat Fire Extinguishers = Handheld devices for small fires Overloaded Outlets = Common cause of electrical fires</p> Signup and view all the answers

Match the following steps of the PASS system with their actions:

<p>Pull = Pin from the fire extinguisher Aim = At the base of the fire Squeeze = The trigger of the extinguisher Sweep = From side to side</p> Signup and view all the answers

Match the following cooking appliances with their fire risks:

<p>Ranges = Can cause grease fires Ovens = Need to be kept clean Fryers = Prone to Class K fires Broilers = Can result in flare-ups</p> Signup and view all the answers

Match the following fire causes with their descriptions:

<p>Arson = A fire set intentionally Electrical Wiring = Common cause of accidental fires due to faults Grease = Layer of dirt often causing flare-ups Unsafe Storage Areas = Flammable items stored near heat sources</p> Signup and view all the answers

Match the following classes of fires with their examples:

<p>Class A = Wood and cloth fires Class B = Fires involving gas and grease Class C = Fires caused by electrical equipment Class D = Fires involving combustible metals</p> Signup and view all the answers

Match the types of extinguishers with their suitable fire classes:

<p>Water-Based Extinguishers = Class A fires only Foam Extinguishers = Class A or Class B fires Dry-Chemical Extinguishers = Class B and C fires Carbon Dioxide Extinguishers = Generally for flammable liquids or electrical fires</p> Signup and view all the answers

Match the fire-related systems with their features:

<p>Automatic Hood Systems = Release chemicals in ventilation hoods Sprinkler Systems = Triggered by heat of a fire Fire Extinguishers = Handheld and portable for small fires Smoke Alarms = Warning devices for detecting smoke</p> Signup and view all the answers

Match the following materials with their fire class:

<p>Paper = Class A Grease = Class B Electrical Cords = Class C Combustible Metals = Class D</p> Signup and view all the answers

Match the following fire prevention measures with their purposes:

<p>Clean Cooking Appliances = Reduce grease buildup Store Flammables Safely = Keep away from open flames Regularly Recharge Extinguishers = Maintain effectiveness Inspect Electrical Wiring = Prevent electrical fires</p> Signup and view all the answers

Match the steps of using a fire extinguisher with their actions:

<p>Pull the pin = Disables the safety lock Aim low = Target the base of the fire Squeeze the trigger = Releases the extinguishing agent Sweep from side to side = Ensure thorough coverage of the fire</p> Signup and view all the answers

Match the following appliances with their associated fire risks:

<p>Fryer = Class K fires Gas Burner = Class B fires Oven = Class A fires Electrical Equipment = Class C fires</p> Signup and view all the answers

Study Notes

Arson

  • Arson is a fire set intentionally

Open Flames and Heat

  • Gas burners and wood fires can ignite paper, food, grease, clothing, and metal.
  • Appliances such as mixers, grinders, refrigerators, and freezers can overheat and cause a fire.

Grease

  • Dirt and grease can cause a flare-up.
  • Cooking appliances including ranges, oven hoods, fryers, broilers, and ovens should be kept clean.

Electrical Wiring

  • More than 30% of accidental restaurant fires are caused by faulty wiring.
  • Never pull a plug from an outlet by the cord.
  • Overloaded outlets are a major cause of electrical fires.

Unsafe Storage Areas

  • Flammable items should be stored away from heat sources and open flames.

Automatic Hood and Sprinkler Systems

  • Automatic systems use extinguishers, sprinklers, and alarms triggered by heat.
  • They are used in dining rooms and bathrooms but not in food preparation areas.
  • Hood systems are located above the equipment, using chemicals instead of water.

Fire Extinguishers

  • Handheld devices used to extinguish small fires (no larger than 3 feet wide or 3 feet tall).
  • All fire extinguishers need regular recharging.

Water-Based Extinguishers

  • Put out fires by dousing them with water.
  • Recharged with clean water.
  • Only used for Class A fires.

Foam Extinguishers

  • Cool the fire and blanket it with foam to keep air from reaching the fire.
  • Used for Class A or Class B fires.

Dry-Chemical Extinguishers

  • Interrupt chemical reactions that fuel a fire.
  • Used for Classes A, B, and C (A/B/C), or for Classes B and C (B/C)

Fire Classes

  • Class A: Paper, cloth, wood, plastic
  • Class B: Gas, grease, oil, liquid stored under pressure (spray cans)
  • Class C: Electrical equipment, cords, outlets, circuits, motors, switches, or wiring
  • Class D: Combustible metals: iron or copper
  • Class K: Deep fat fryers and appliances using combustible oils or fats

PASS System for Using Fire Extinguishers

  • Pull the pin
  • Aim low, at the base of the fire (stand 6 to 8 feet away)
  • Squeeze the trigger
  • Sweep from side to side.

Types of Fires

  • Arson is a fire set intentionally
  • Fires can be started by open flames, heat, grease, faulty electrical wiring and unsafe storage

Preventing Fires

  • Gas burners or wood fires can set paper, food, grease, clothing, and even metal on fire.
  • Appliances such as mixers, grinders, refrigerators, and freezers can start a fire when motors overheat.
  • A layer of dirt or grease can cause a flare-up.
  • Cooking appliances must be kept clean.
  • More than 30% of all accidental fires in restaurants are caused by faulty electrical wiring.
  • Never pull a plug from an outlet by the cord.
  • Use the right kind of outlet for the plug you have.
  • Overloaded outlets are a common cause of electrical fires.
  • Flammable items need to be stored away from open flames or heating units.

Fire Safety Systems

  • Automatic systems include extinguishers, sprinklers, and alarms triggered by the heat of a fire.
  • Automatic systems are used in areas such as the dining room or the bathroom but not in areas where food is prepared.
  • Hood systems are located in the ventilation hood above the equipment and release chemicals instead of water.

Fire Extinguishers

  • Handheld devices used to put out a small fire.
  • A small fire is described as being no more than three feet wide or three feet tall.
  • All portable fire extinguishers need to be recharged on a regular basis.

Types of Extinguishers

  • Water-Based Extinguishers: Work by dousing the fire with water and can only be used on Class A fires.
  • Foam Extinguishers: Work by cooling the fire down and covering it in a blanket of foam that keeps air from getting to the fire and can be used for Class A or Class B fires only.
  • Dry-Chemical Extinguishers: Interrupt the chemical reactions that keep a fire burning and may be approved for use on Classes A, B and C (A/B/C) or for Class B and C (B/C) only.

Fire Classes

  • Class A: Paper, cloth, wood, plastic
  • Class B: Gas, grease, oil, liquid stored under pressure (spray cans)
  • Class C: Electrical equipment, cords, outlets, circuits, motors, switches, or wiring
  • Class D: Combustible switches, wiring, as well as metals, including iron or copper
  • Class K: Fires caused by deep fat fryers and other appliances that cook foods with combustible oils or fats

Using a Fire Extinguisher (PASS)

  • Pull the pin
  • Aim low, at the base of the fire (stand 6 to 8 feet away from the fire)
  • Squeeze the trigger
  • Sweep from side to side

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Description

This quiz covers critical aspects of fire safety, including the causes of arson, the dangers of flammable materials, and the importance of proper equipment maintenance. Test your knowledge on the significance of safe storage and automatic fire suppression systems.

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