Fire Hazards

 One-thirdof all accidental fires in
restaurants faulty electrical wiring and
equipment or improper use of equipment

 Check for faulty wiring
 Check for hazards before using any
electrical appliance
 Do not overload outlets

 Cleananything that comes in contact with
grease regularly
• Walls and work surfaces
• ranges
• fryers
• broilers
• microwave and convection ovens
• heating, air-conditioning, and ventilation units
• hoods and filters

 Keep all flammable items and materials
away from heat sources
 Store all linens and food in dry storage
boxes
 Store paper goods away from corrosive
materials

Three Classes
• Class A
• Class B
• Class C
All have different uses

 Ordinary combustibles
• Wood, paper, cloth, and cardboard
 Most often occur in food storage rooms,
dining areas, restrooms, and refuse storage
areas
 Type A, or A/B/C extinguishers may be
used on a class A ﬁre
 Examples: Fire in trash can; cigarette
igniting a tablecloth; plastic container that
comes in contact with a range burner or hot
griddle.

 Flammable liquids
• gases, grease, oil, shortening, pressurized cans
 May occur in kitchens (deep-fat fryers) and
maintenance areas
 Only B/C extinguishers with the dry chemicals
sodium bicarbonate or potassium bicarbonate
should be used on deep-fat fryer fires
 If a class B fire does not occur in a deep-fat
fryer, any A/B or B/C extinguisher can be used
 Examples: Flames from a grill igniting grease
deposits on a hood filter in the kitchen; aerosol
cans stored near a heat source exploding.

 Electrical equipment
 Live electrical equipment, cords, circuits,
motors, switches, wiring
 Only those B/C and A/B/C extinguishers
containing nonconductive materials, such
as carbon dioxide, should be used on
electrical ﬁres
 Examples: Fire in a toaster; frayed cord
igniting while a machine is operating; ﬁre
in the motor of a grinder.

 Water-Based
 Aqueous Film-Forming Foam
 Carbon Dioxide
 Dry Chemical

 Rechargeable from a clean water source.
All recharging and testing should be
done by an approved ﬁre extinguisher
servicing company.
 Use on class A ﬁres only

 Reduce temperature and supply of
oxygen to the fire
 Must be protected from freezing
 Use on class A or A/B fires
 Do not use on deep-fat fryer fires

 contain a gas-based mixture that leaves
no residue
 limited in range
 may deplete the user’s oxygen supply
 Use on class B or C ﬁres

 Interrupt the chemical action that
sustains ﬁre.
 They are available in A/B/C and B/C.
 Only B/C types should be used on deep-
fat fryer ﬁres.

 How to use a fire extinguisher correctly
 Pull the pin
 Aim at the base of the ﬁre
 Squeeze the trigger
 Sweep from side to side—stand 6 to 8
feet away from the ﬁre when
spraying

 Operate even when no one is in the
facility
 Automatic sprinklers provide an early
and effective response to fire.
 Special kitchen sprinkler systems are
required by the National Fire Protection
Association (NFPA) for deep-fat fryers,
ranges, griddles, and broilers.

 Smoke detectors-
• require a flow of air in order to work well, so they
should not be located in “dead” spaces
• should not be used in food preparation areas.
 Heat detectors-
• detect fires where there is no smoke
• activated by the significant increase of
temperature associated with fire
 Flame detectors-
• react to the movement of flames.

 The smoke is extremely thick.
 The fire is too hot for you to get close
enough to fight it effectively.
 The fire is greater than 3 feet across.
 There are potentially hazardous substances
near the fire.
 You do not have the correct type of fire
extinguisher for the fire at hand.
 You do not know how to use the fire
extinguisher.

 1. Call the fire department.
 2. Begin evacuating staff and guests.
 3. Turn off the gas valve to prevent
escalation
 4. Meet other employees at the preassigned
meeting place.
 5. Make sure that all persons have safely
escaped.
 6. When the fire department arrives, inform
a firefighter if anyone is missing;
 do not reenter the building yourself.

 Regularly check electrical equipment
 Maintain proper fire safety equipment
 Follow correct steps to put out fires and
evacuate the building

Fire Hazards

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