Fire prevention is important to ensure safety. Gas appliances and oily rags should be properly maintained, and smoke alarms and protection equipment properly installed. Flammable materials must be stored away from heat sources and waste disposed of safely. Electrical equipment should be checked regularly. There are different types of fires including Class A (ordinary combustibles), Class B (flammable liquids), and Class C (electrical equipment). Appropriate fire extinguishers for each class include water, dry chemical, or multipurpose dry chemical and should be installed and maintained according to code. Emergency procedures including evacuation routes and training employees are necessary.

1. Fire Prevention and Safety
Module 9

2. Fire Prevention
• Gas appliances can be dangerous if not properly maintained. A
buildup of escaped gas can create an explosion if a match is lit for any
reason.
• Oily rags must be stored in properly designed metal cans.
• All smoke alarms and protection equipment must be properly
installed and maintained.
• Grease to be thrown out should not pile up in the workplace.
• All appliances and equipment must be installed properly.

3. Fire Prevention
• All flammable and combustible materials must be stored away from
any heat source.
• Never allow burnable material to pile up under stairways or near
electric motors ranges. ovens, or water heaters.
• Always put waste paper and rubbish in the proper containers.
• Check all equipment power cords for damage on a regular basis.
• Do not splash water next to electrical outlets.
• Smoke only in designated areas. All smoking products must be put
out thrown away safely.

4. Types of Fire Extinguisher
• Class A fires occur in ordinary
combustible materials such as
wood, paper, cloth, and many
plastics. Such fires may occur
throughout a food service
operation particularly in
storerooms, dining rooms, and
garbage areas.
• Class B fires occur in flammable
liquids and grease-most frequently
in kitchens and maintenance areas.
• Class C fires involve live electrical
equipment, such as in motors,
transformers, and similar
equipment.

5. Installing Fire Extinguishers
• Fire extinguishers must be labeled and tagged. Their location should
be clearly marked with a wall sign.
• Put signs on wall or columns to indicate the location of fire
extinguishers.
• Review frequently the proper use of extinguishers.
• Inspect extinguishers yourself between the official state inspection
• Always replace or recharge extinguishers after use.
• Extinguishers must be hydrostatically tested every 5 years.
• Maximum distances between extinguishers must comply with local
law.

6. Other Fire Protection Equipment
• Hood System
• Sprinkler

7. Emergency Procedures in case of Fire
• Plan and practice evacuation procedures so that all employees know
the emergency exit routes and doors.
• Post in easy to see places diagrams of the escape route, together with
any other information that will assist in an orderly evacuation.
• Train new employees in these procedures when they begin work and
hold periodic refresher sessions for all workers.

8. Sample emergency procedures
• Call the fire department as soon as fire is discovered, even if it
appears that you can put it out yourselves with portable equipment.
• Let all employees know about the fire.
• Move all customers and employees out of the building.
• Emphasize the employee’s role in calmly helping in evacuation of
customers who will not know where emergency exits are located or
how to get to them.
• Keep all exits accessible and unlocked on the inside at all times and
do not block or obstruct them at any time.
• Life safety must be important concern of all food service employees.

9. Type of fire How it starts How to prevent it How to extinguish it
Ordinary (Class A) Wood, paper, or fabric gets
too close to a heat source.
 Store wood, paper and
fabric away from heat
sources.
 Don’t leave wood, paper, or
fabric near a heat.
 Store boxes away from
machines.
 Empty ashtrays, and be
careful with candles.
 Use water
 Smoother with a damp
towel.
 Use a Class A fire
extinguisher
Grease (Class B) Grease, fat, or oil gets too
hot or comes too close to a
heat source.
 Don’t overheat grease, fat or
oil.
 Avoid spattering grease, fat
or oil.
 Use large enough pans.
 Clean exhaust fans and
hoods.
 Smoother with a towel or
blanket
 Smoother with baking soda
 Use a Class B fire
extinguisher
Electrical (Class C) Faulty wiring causes sparks  Check electrical equipment
often for faulty wiring
 If you smell a sharp burning
odor while using a machine,
turn if off.
 Always use proper extension
cords.
 Use a class C fire
extinguisher

10. Type of Fire Extinguisher Type of Fire It Will Put Out
Water
Standard Dry Chemical, also
called Ordinary or Regular Dry
Chemical (Sodium Bicarbonate)
Ordinary fires only (Class A)
Grease and electrical fires
(Class B and C)
Purple K Dry Chemical
(Potassium Bicarbonate) Grease and electrical fires (Class
B and C)
Multipurpose Dry Chemical
(Ammonium Phospate)
Ordinary, grease and electrical
fires
(Class A, B and C)