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Commercial Kitchen Fire Safety

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Commercial Kitchen Fire Safety 8/29/02 * * Sweep from side to side until the fire is completely out, there is no more agent left in the extinguisher, or the fire ... – PowerPoint PPT presentation

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Title: Commercial Kitchen Fire Safety


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 Kitchens15
Minutes
7
General Safety - YOU
  1. Wear appropriate clothing and keep long hair
    confined.
  2. Stove-top safety
  3. Hot pads and lids
  4. Proper temperatures
  5. Keep emergency numbers near telephone
  6. Know location of pull stations and fire
    extinguishers and keep areas clear and accessible
  7. Knowledge of kitchen fire suppression systems
  8. 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
  • Dont overload outlets

9
General Safety Gas Appliances
  1. Observe flame color
  2. Use lowest possible flame
  3. Never place any materials on burners
  4. Call 911 immediately if you suspect a gas leak
  5. Extinguish burners/pilots prior to certain clean
    ups and repairs
  6. 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
  1. Keep hoods, grease removal devices, fans, ducts
    and other accessories free of grease build-up
  2. Never use flammable cleaners
  3. Always use exhaust system whenever appliances are
    in use
  4. Clean filters minimum weekly
  5. Do not restrict air intake
  6. 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
Commercial Cooking Operating Procedures
  • 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

16
Exhaust System Inspection Schedule
Type or Volume of Cooking Frequency Frequency
Solid Fuel Cooking Monthly
High-volume cooking Quarterly
Moderate-volume cooking Semiannually
Low-volume cooking Annually
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
Cleaning the Exhaust System
  • 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

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 dont think that you can fight the fire
    effectively dont 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
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39
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

40
THANK YOU
This training brought to you by the State Office
of Fire Prevention and Control.
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