Knowledge.

1. GROUP 3
FIRE

2. THE NATURE OF FIRE

6. CAUSES OF KITCHEN FIRES

7. 1) Leaving your cooking unattended
Walking away while you're cooking, even for a second, can quickly become a dangerous situation. It's never a good idea to multi-task and
be moving around your house if there is an open flame or your stove is set to a high temperature. You should always be focused on your
cooking.
2) Frying with oil
Anytime you fry or broil anything using oil, it needs continuous attention. Two-thirds (66 percent) of kitchen fires occurred after cooking oil,
fat, grease, butter, and other cooking substances were ignited. Oil can make the fire spread faster and can still cause a fire the next time
someone cooks if there's any residue left on the stovetops.
When you're cooking and frying oil:
• Cover the bottom of your pan with just enough oil so your food isn't submerged.
• Add your food gently into the pan so the oil doesn't splatter.
• Clean the entire cooking area and countertops so no oil or grease splatter is left on any surface.
• In the event your pan does catch on fire, DO NOT use water to extinguish the flames. This will only cause the fire to spread. If you can, put
on oven mitts and safely slide a non-glass lid onto the pan to smother the flames and then turn off your stove.
3) Setting the cooking temperature too high
You don't need to turn your stove or oven top all the way up to properly cook your food. While you may be hungry and just
want to get the cooking out of the way, setting your appliances to ridiculously high temperatures is extremely dangerous.
As mentioned before, food combustion is responsible for most kitchen fires, and when combined with oil, it creates a recipe
for disaster. Preheat your stove or oven to the recommended cooking temperature and don't leave it unattended. If you
have a gas stove, never let the flame rise over the top of the pot or pan. Be patient and follow exactly what the recipe calls
for.
CAUSES OF KITCHEN FIRES

8. 4) Wearing loose-fitting clothing around your stove
• Clothing ignitions are responsible for a large number of fire-related deaths even though
they make up less than one percent of all home cooking fires annually. Loose and billowy
clothes can catch on fire if they come in contact with a burner or if the fabric gets caught on
the stove.
• How quickly your clothes will catch on fire depends on the type of fabric. Cotton and linen
burns quickly and can be lit in a matter of seconds. Polyester, nylon, and spandex won't burn
as fast, but what makes synthetic materials so dangerous is that they'll melt directly onto your
skin. The best thing to wear when cooking is a fire-retardant apron and form-fitting clothes.
5) Flammable compounds left near an open flame or other heating elements
• Your kitchen is full of flammable objects. Napkins, paper towels, rags, food packages,
cookbooks, recipe cards, and wooden utensils should never be left near or around your
stove or oven top. It's important any highly flammable or combustible items are kept away
from your cooking surfaces.

9. TYPES OF FIRES AND HOW TO EXTINGUISH THEM
• The five common methods of extinguishing fires are cooling with water for Class A fires, smothering with a chemical for Class B fires, starving
(cutting off the supply of oxygen) for class C fires, breaking the chain reaction of fire for Class D fires, and Chemical fire extinguishers for Class K fires.
Class A Fires – Extinguish with Water
The first type of fire is the class A fire. This type of fire ignites from common fuel sources, like wood, trash, fabric, paper, and plastics. Class
A flames burst out accidentally. Trash and dumpster fires are prime examples of Class A fires. It is noteworthy to mention that dumpster
and trash fires do not pose a hazard to anyone, except those trying to extinguish the flames. In a trash fire, valuables do not exist. As
human life is the one element at risk, those attempting to put out the fire should take extreme precautions to protect themselves.
Extinguish a Class A fire with water or mono ammonium phosphate. Stream a continuous supply of water from the hose to put out the fire.
Do not enter the dumpster, as the contents within are unknown. Combustible and hazardous materials may explode at any given time. If
you detect or suspect the presence of hazardous materials within the trash, contact your local environmental specialist right away.

10. Class B Fires – Extinguish by Depleting Oxygen
Class B fires are known to result from an explosion of flammable liquids or gases. Flammable liquids include petroleum-based oils or paint,
tars, alcohol, oils, solvents, gasoline and kerosene. Flammable gases include butane and propane. Industries that frequently deal with
flammable liquids and gases should take extra precaution to ensure the fluids, lubricants and paints they work with on a daily basis do not
combust.
When a Class B fire sparks, extinguish it by smothering the flames. Oppressing the fire eliminates the oxygen feeding the flames, and,
thereby, deadens the fire. Dry chemicals, like ammonium phosphate or pressurized carbon dioxide are effective means to extinguish a Class B
fire.
Class C Fires – Extinguish by Cutting Power
• Industries that work with large-scale electrical power equipment may see Class C fires more frequently. Faulty wiring or an overburdened
surge protector can spark a Class C fire in smaller businesses too. Homeowners should be careful, as well, since Class C fires can start from
space heaters, faulty wiring inside the home, outdated appliances and lights.
• Extinguish a Class C fire by shutting off the electrical power, which serves as the fuel source for the electrical fire. Non-conductive chemicals
like carbon dioxide should also be used to suppress the flames.

11. Class D Fires – Extinguish with Dry Powder Agents
Fires sparked by combustible metals are known as Class D fires. Titanium, magnesium, sodium, lithium, aluminum and potassium are
examples of combustible metals. Laboratories are often typical environments where Class D fires occur.
Water should never be used to put out a Class D fire. The liquid only worsens the flames fueled by metal fires, since water burns when it
comes into contact with specific metals. Dry power agents are advised as ideal extinguishers. Graphite powder, powdered copper and sodium
chloride are recognized as effective dry powder agents. The heat absorption and the smothering effects of dry powder agents are suitable to
extinguish a Class D fir
Class K Fires – Extinguish with Chemical Fire Extinguishers
Chemical fire extinguishers are the only recommended way to extinguish a chemical fire. Fire extinguishers contain chemical agents that
absorb the flames’ heat, cut oxygen to the fire, and effectively smother the fire. Homes and restaurants should be equipped with fire
extinguishers; and, all those working in the kitchen should learn how to use the fire extinguisher. There are several different types of
chemical fire extinguishers, but they all fall into two main categories: water-based and powder-based. Water-based or UCO 2 fire
extinguishers use carbon dioxide instead of water, which is harder to keep in liquid form. CO 2 will also remove oxygen from the area where
the fire is burning which is helpful for putting out a fire with oxidizing agents (like flammable gases).

12. FIRE SUPPRESSION SYSTEMS
What Is the Meaning of Fire Suppression?
Fire suppression is the act of reducing the impact of a fire that has already
started by keeping it contained to a certain area and extinguishing it. From
the moment of discovery until the fire is entirely put out, all efforts and
actions related to controlling and extinguishing it are considered to be
part of fire suppression. With fire suppression measures in place,
firefighters are able to confine and extinguish the fire in controlled
situations, reducing the likelihood of a fire spreading to other areas.
Ultimately, fire suppression is a mitigation strategy that reduces damage
and is a key role in fire safety.
Fire Suppression
Fire suppression technology is built to suppress and extinguish
fires at the source.
•Installing clean agents, chemical agents, inert gases, CO2, or
water-based suppression systems with piping, sprinkler heads, or
nozzles
•Adding shut-off valves that turn off the supply of fuel or other
flammable gas and liquids

13. AFTER A FIRE SEARCH AND RESCUE OPERATION
a post-collapse critique should be conducted to analyze the incident.
Here are some other things to consider during a fire search and rescue operation:
• Size-up: Assess the situation and determine a safe plan of action. This includes
considering the fire's location, speed, and direction, as well as the location of occupants
and probable victims.
• Search: Locate victims and document their location.
• Rescue: Safely extricate victims from danger. When moving a victim, keep their head
out of smoke.
• Personnel accountability: Use a system to keep track of firefighters in the "hot zone".
• Oxygen and combustible gas readings: Take readings during tunneling and void
space operations.
• Supplied air breathing systems: Use these systems in tunnels or void spaces where
there's a risk of smoke, oxygen depletion, or exhaust fumes.
• Hoselines: Stretch hose lines into or near major void space operations, even if there's
no fire visible.
• Thermal cameras: Use thermal cameras to identify the fire's location faster and to get
a better view of the situation.

14. INITIAL PATIENT ASSESSMENT
When performing an initial patient assessment after a fire, you should:
• Form a general impression: Consider the patient's level of distress and mental status to
determine the severity of their condition.
• Assess the airway: Check if the airway is open, and if not, take steps to open it.
• Assess breathing: Check for adequate breathing by listening and feeling for exhaled air, and
watching for chest movement.
• Assess circulation: Check for an adequate pulse and look for signs of serious bleeding.
• Take a medical history: If possible, obtain the patient's medical history, especially if they have
cardiac or pulmonary problems.
• Perform a head-to-toe exam: Systematically check the body for signs of injury or illness.
• Determine priority: Decide how urgently the patient needs to be transported, taking special
care of infants and children.
The ABCDE approach can help you evaluate patients in a systematic way:
• A: Airway: Check for and correct any obstruction
• B: Breathing: Ensure adequate air movement into the lungs
• C: Circulation: Check for adequate perfusion and signs of life-threatening bleeding
• D: Disability: Assess and protect brain and spine functions
• E: Exposure: Identify injuries and environmental threats, and avoid hypothermia

15. WHAT THE FIRST AIDER MUST DO FIRE
If someone is on fire, a first aider should:
• Stop, drop, and roll: Help the person get to the ground and roll to
smother the flames
• Remove clothing: Take off any clothing that is hot or burned, or that
is sticking to the skin
• Remove jewelry and belts: Remove any tight clothing, especially
from the neck and the burned area
• Apply cold water: Apply cold running water to the burn for at least
20 minutes
• Protect the person: Keep the person away from the heat source and
make sure they are breathing
• Seek medical attention: Seek medical attention for any burn that
blisters, is larger than a 20 cent coin, or if you have any concerns
• A first aider should also protect their own safety.