Fire Safety Guide PDF

Arson opposite of an accidental fire, is a fire set intentionally Open Flames and Heat Gas Burners or wood fires, can set paper, food, grease, clothing, and even metal on fire The motors that run appliances and equipment-including mixers, grinders, refrigerators, and freezers-can get hot enough to...

Arson opposite of an accidental fire, is a fire set intentionally Open Flames and Heat Gas Burners or wood fires, can set paper, food, grease, clothing, and even metal on fire The motors that run appliances and equipment-including mixers, grinders, refrigerators, and freezers-can get hot enough to start a fire Grease A layer of dirt or grease is often the cause of a flare-up Cooking appliances such as ranges, oven hoods, fryers, broilers, and ovens must be kept clean Electrical Wiring 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 Unsafe Storage Areas Flammable items need to be stored away from open flames or heating units. Automatic Hood and Sprinkler Systems Automatic systems Extinguishers, sprinklers, and alarms triggered by the heat of a fire. Used in areas such as the dining room or the bathroom, but not in areas where food is prepared. Hood Systems Located in the ventilation hood above the equipment. They release chemicals instead of water Fire Extinguishers Handheld devices you can use 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 Water-Based Extinguishers Work by dousing the fire with water Recharged with a clean water source Can only be used on Class A fires Foam Extinguishers Works by cooling the fire down and covering it in a blanket of foam that keeps air from getting to the fire Use foam extinguishers for Class A or Class B fires only. Dry-Chemical Extinguishers Interrupt the chemical reactions that keep a fire burning These extinguishers may be approved for use on Classes A, B and C (A/B/C) or for Class B and C (B/C) only 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 combustibles oils or fats PASS Systems for Using Fire Extinguishers 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