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By: Lindsey Krowiarz
 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  • ...
 Keep  all flammable items and materials  away from heat sources Store all linens and food in dry storage  boxes Store ...
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, re...
   Flammable liquids    • gases, grease, oil, shortening, pressurized cans May occur in kitchens (deep-fat fryers) and  ...
 Electrical equipment Live electrical equipment, cords, circuits,  motors, switches, wiring Only those B/C and A/B/C ex...
 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  se...
 Reduce  temperature and supply of  oxygen to the fire Must be protected from freezing Use on class A or A/B fires Do no...
 contain a gas-based mixture that leaves  no residue limited in range may deplete the user’s oxygen supply Use on clas...
 Interrupt  the chemical action that  sustains fire. They are available in A/B/C and B/C. Only B/C types should be used ...
 How   to use a fire extinguisher correctly Pull the pin Aim at the base of the fire Squeeze the trigger Sweep from si...
 Operate   even when no one is in the  facility Automatic sprinklers provide an early  and effective response to fire. ...
 Smoke detectors-   • require a flow of air in order to work well, so they    should not be located in “dead” spaces  • s...
 The smoke is extremely thick. The fire is too hot for you to get close  enough to fight it effectively. The fire is gr...
 1. Call the fire department. 2. Begin evacuating staff and guests. 3. Turn off the gas valve to prevent  escalation 4...
 Regularly check electrical equipment Maintain proper fire safety equipment Follow correct steps to put out fires and  ...
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Fire Hazards

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Fire Hazards

  1. 1. By: Lindsey Krowiarz
  2. 2.  One-thirdof all accidental fires in restaurants faulty electrical wiring and equipment or improper use of equipment
  3. 3.  Check for faulty wiring Check for hazards before using any electrical appliance Do not overload outlets
  4. 4.  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
  5. 5.  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
  6. 6. Three Classes • Class A • Class B • Class CAll have different uses
  7. 7.  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.
  8. 8.  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.
  9. 9.  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.
  10. 10.  Water-Based Aqueous Film-Forming Foam Carbon Dioxide Dry Chemical
  11. 11.  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
  12. 12.  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
  13. 13.  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
  14. 14.  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.
  15. 15.  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
  16. 16.  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.
  17. 17.  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.
  18. 18.  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.
  19. 19.  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.
  20. 20.  Regularly check electrical equipment Maintain proper fire safety equipment Follow correct steps to put out fires and evacuate the building

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