Follow the tips listed to prevent possible kitchen fires on your operation:

• Always keep an eye on food or any item being heated
• Do not leave cooking items unattended (the major cause of fires: unattended stoves in use)
• Do not reach or lean over the stove top
• Do not store items directly over or behind the stove
• Use fire retardant oven mitts to protect hands and arms from heat or hot surfaces
• Do not use galley rags that are wet or have holes in them
• Turn handles inward away from edge of stove so pots and pans will not be pulled or knocked off the stove
• Keep stove top clean of food debris and grease buildup
• Keep drip pans, fans and vents clean
• Monitor hot oil, heat slowly and keep the lid close by
• Guard against splattering grease by lowering product into oil with utensils (deep fat fryer)

• Do not panic
• Never throw flour on a fire, it is fine-grained and can only act as an accelerator for the fire
• Never throw water on a cooking fire. Added to grease, water pops and splatters, increasing the size of the fire.
• If possible remove the pan from the oven using oven mitts, or dry galley rag and extinguish the item outside the oven
• If it is the pan on fire never attempt to carry the pan out of the galley, it will be too hot to carry.
• It is possible to use baking soda or salt on the pan
• Know where all fire extinguishers are located and how to use them.
• The fire extinguishers in the galley will be a multi-purpose dry chemical mixture that can be used on any fire in the kitchen.

• P – Pull the pin at the top of the extinguisher that keeps the handle from being accidentally pressed.
• A – Aim the nozzle toward the base of the fire. Stand 3-4 feet from the fire.
• S – Squeeze the handle to discharge the extinguisher. Release the handle to stop the discharge.
• S – Sweep the nozzle back and forth at the base of the fire.