Fire Prevention &

Extinguisher Use

Safety Management System 2007

SMS ST009 2007

 

BASIC SAFETY RULES INVOLVING FIRE PREVENTION

  1. Clean range hoods and ducts regularly.
  2. Keep ovens clean.
  3. Keep range free of spilled fats, sugar, and sauces.
  4. Clean broiler trays containing grease drippings immediately after use.
  5. Store combustible materials away from heat sources.
  6. Do not block aisles or access to fire alarms, extinguishers or exits.
  7. Do not place paper or cloth materials under or around deep fryers.

EVACUATION PROCEDURES

  1. Study PLATFORM STATION BILL to learn exit routes, emergency procedures.
  2. Know the location of fire alarms. Do not hesitate to use.

FIRE EXTINGUISHER USE

  1. Know the location of and how to use PASS method:
  1. Leave a clear escape path.
  2. Know the correct type of extinguisher to use:

EXTINGUISHER

FIRE TYPE

CONTENTS

Class A

Wood, paper, rags

Pressurized water

Class B

Oil, grease, gasoline

Dry chemical CO2

Class C

Electrical

Dry chemical CO2

PUTTING OUT SMALL FIRES

  1. Extinguish cooking fires by turning off range, covering pan and removing it from stove.
  2. Smother oven fires by closing the oven door and turning off the heat.
  3. Do not use flour to extinguish a fire.
  4. Damaged, discharged or out of date extinguishers MUST be reported to your supervisor immediately.