fire safety chapter 2.1 introduction to culinary arts
TRANSCRIPT
Fire Safety
Chapter 2.1
Introduction to Culinary Arts
Standard ACF 2: Sanitation and Safety
To develop an understanding of the basic principles of sanitation and safety and be able to apply them in the food service industry
Accidental vs. Arson
Accidental fire – no intention to start fireArson – deliberately setting fire to harm
or destroy propertyTo avoid fires, be aware of fire hazards!
What are common types of fire hazards? (There are 5)
1. Open flames Gas burners Candles Cigarettes/cigars Throwing a match that is still glowing or hot into
wastebasket w/ flammable material
2. Heat Metal cookware/wiring can be hot enough to start
a fire if it touches something flammable Motors on appliances that get too hot can also
start fires
What are common types of fire hazards?
3. Grease Layer of dirt and grease can catch fire Keep kitchen and equipment CLEAN
What are common types of fire hazards?
4. Electrical Wiring> 30% of all accidental fires in restaurants
are caused by faulty wiring by electrical equipment or by the improper use of electrical equipment
Plugs and outlets should be used carefullyOverloaded outlets are a common cause of
electrical fires – don’t plug in too many into a single outlet
What are common types of fire hazards?
5. Unsafe Storage AreasSpace can be tight in a kitchen, but storing
things properly can help prevent firesDon’t store flammable items such as paper
goods near an open flame or near heating units
Don’t store chemicals separated from flammable items as well
How can we control fires?
In case of fire, all f.s. operations should have certain systems in placeFire Detectors – devices that warn you
about a fire so you can get out of the building safely
Smoke Detectors – detect presence of SMOKE, but works best in WELL VENTILATED areas
Heat Detectors – detect a sudden rise in temperature, can sense fire without smoke present
How can we control fires?
Automatic Hood System Works whether or not there are people in the
building (hence AUTOMATIC) National Fire Protection Association (NFPA)
requires the specials systems be installed over ranges, griddles, broilers, and deep fat fryers – HOOD SYSTEM, aka ANSUL SYSTEMS
Located in ventilation hood above equipment NO WATER – instead release chemicals, CO2 or gases DO NOT RELEASE AS A JOKE, ONLY IN THE EVENT
OF A REAL EMERGENCY
Kitchen Hood System
How can we control fires?
Automatic Sprinkler SystemRelease water to put out a fireOnly in NON-food prep areas such as a
classroom or dining room
How can we control fires?
Fire ExtinguishersHandheld devices that are used to put out
SMALL firesMust be < 3’ x 3’Specific fire extinguishers to put out specific
firesFires are grouped into 5 classes, depending on
material involved
Kinds of Fires
Class of fire Type of flammable material
Type of Fire Extinguisher to Use
Class A Paper, cloth, plastic, wood
A, A/B
Class B Gas, grease, oil, liquid store under pressure
A/B, A/B/C
Class C Electrical equipment, cords, outlets, wiring, etc.
A/C, B/C
How can we control fires?
Kinds of extinguishers Water based
Shoots water only use on class A fires
Foam based Cools fire down and covers w/ blanket of foam Class A and B fires ONLY
Dry Chemical Interrupt the chem. reactions that keep a fire burning A/B/C or B/C only
How can we control fires?
Know how to use a fire extinguisherRemember PASS!
Pull the pin
How can we control fires?
Aim at the base of the fire (stand 6-8 feet away)
How can we control fires?
Squeeze the trigger
How can we control fires?
Sweep side to side
PASS Activity- draw out the steps to PASS!
Pull the pin
Aim at the base of the fire
Squeeze trigger
Sweep side to side