1. By: Lindsey Krowiarz

2. One-thirdof all accidental fires in restaurants faulty electrical wiring and equipment or improper use of equipment 3. Check for faulty wiring Check for hazards before using anyelectrical appliance Do not overload outlets 4. Cleananything that comes in contact with grease regularly Walls and work surfaces ranges fryers broilers microwave and convection ovens heating, air-conditioning, and ventilation units hoods and filters 5. Keepall flammable items and materialsaway from heat sources Store all linens and food in dry storageboxes Store paper goods away from corrosivematerials 6. ThreeClasses Class A Class B Class CAll have different uses 7. Ordinary combustibles Wood, paper, cloth, and cardboard Most often occur in food storagerooms,dining areas, restrooms, and refuse storageareas Type A, or A/B/C extinguishers may beused on a class A re Examples: Fire in trash can; cigaretteigniting a tablecloth; plastic container thatcomes in contact with a range burner or hotgriddle. 8. Flammable liquids gases, grease, oil, shortening, pressurized cans May occur in kitchens (deep-fat fryers) andmaintenance areas Only B/C extinguishers with the dry chemicalssodium bicarbonate or potassium bicarbonateshould be used on deep-fat fryer res If a class B re does not occur in a deep-fatfryer, any A/B or B/C extinguisher can be used Examples: Flames from a grill igniting greasedeposits on a hood lter in the kitchen; aerosolcans stored near a heat source exploding. 9. Electrical equipment Live electrical equipment, cords, circuits,motors, switches, wiring Only those B/C and A/B/C extinguisherscontaining nonconductive materials, suchas carbon dioxide, should be used onelectrical res Examples: Fire in a toaster; frayed cordigniting while a machine is operating; rein the motor of a grinder. 10. Water-Based Aqueous Film-Forming Foam Carbon Dioxide Dry Chemical 11. Rechargeablefrom a clean water source.All recharging and testing should bedone by an approved re extinguisherservicing company. Use on class A res only 12. Reducetemperature and supply ofoxygen to the re Must be protected from freezing Use on class A or A/B res Do not use on deep-fat fryer res 13. contain a gas-based mixture that leavesno residue limited in range may deplete the users oxygen supply Use on class B or C res 14. Interruptthe chemical action thatsustains re. They are available in A/B/C and B/C. Only B/C types should be used on deep-fat fryer res. 15. How to use a fire extinguisher correctly Pull the pin Aim at the base of the re Squeeze the trigger Sweep from side to sidestand 6 to 8feet away from the re when spraying 16. Operate even when no one is in thefacility Automatic sprinklers provide an earlyand effective response to fire. Special kitchen sprinkler systems arerequired by the National Fire ProtectionAssociation (NFPA) for deep-fat fryers,ranges, griddles, and broilers. 17. Smoke detectors- require a flow of air in order to work well, so theyshould not be located in dead spaces should not be used in food preparation areas. Heat detectors- detect fires where there is no smoke activated by the significant increase oftemperature associated with fire Flame detectors- react to the movement of flames. 18. The smoke is extremely thick. The fire is too hot for you to get closeenough to fight it effectively. The fire is greater than 3 feet across. There are potentially hazardous substancesnear the fire. You do not have the correct type of fireextinguisher for the fire at hand. You do not know how to use the fireextinguisher. 19. 1. Call the fire department. 2. Begin evacuating staff and guests. 3. Turn off the gas valve to preventescalation 4. Meet other employees at the preassignedmeeting place. 5. Make sure that all persons have safelyescaped. 6. When the fire department arrives, informa firefighter if anyone is missing; do not reenter the building yourself. 20. Regularly check electrical equipment Maintain proper fire safety equipment Follow correct steps to put out fires andevacuate the building