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Fire Safety

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.

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Fire Safety

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  1. Fire Safety Chapter 2.1 Introduction to Culinary Arts

  2. 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

  3. Accidental vs. Arson • Accidental fire – no intention to start fire • Arson – deliberately setting fire to harm or destroy property • To avoid fires, be aware of fire hazards!

  4. What are common types of fire hazards? (There are 5) • 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

  5. What are common types of fire hazards? 3. Grease • Layer of dirt and grease can catch fire • Keep kitchen and equipment CLEAN

  6. 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 carefully • Overloaded outlets are a common cause of electrical fires – don’t plug in too many into a single outlet

  7. What are common types of fire hazards? 5. Unsafe Storage Areas • Space can be tight in a kitchen, but storing things properly can help prevent fires • Don’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

  8. How can we control fires? • In case of fire, all f.s. operations should have certain systems in place • Fire 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

  9. 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

  10. Kitchen Hood System

  11. How can we control fires? • Automatic Sprinkler System • Release water to put out a fire • Only in NON-food prep areas such as a classroom or dining room

  12. How can we control fires? • Fire Extinguishers • Handheld devices that are used to put out SMALL fires • Must be < 3’ x 3’ • Specific fire extinguishers to put out specific fires • Fires are grouped into 5 classes, depending on material involved

  13. Kinds of Fires

  14. 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

  15. How can we control fires? • Know how to use a fire extinguisher • Remember PASS! • Pull the pin

  16. How can we control fires? • Aim at the base of the fire (stand 6-8 feet away)

  17. How can we control fires? • Squeeze the trigger

  18. How can we control fires? • Sweep side to side

  19. PASS Activity- draw out the steps to PASS! Pull the pin Aim at the base of the fire Squeeze trigger Sweep side to side

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