Hotel School

Legislation

• Management of Health and Safety at Work Regulations 1999

Dangers

• Burns• Smoke• Toxic fumes• Loss of consciousness• Suffocation• Death• Property damage

The most common hazards arise from:

• Electrical equipment and circuits

• Heating appliances • Cigarettes or matches • Oil flare-ups from frying

pans and deep-fat fryers in kitchens

• Arson

Fire TriangleFUEL

HEATOXYGEN

Prevention and Control

• Identify and control fire hazards

• Good housekeeping• Maintain fire

prevention measures• Evacuation

procedures and training

Control of Fires

• Fire fighting• Automatic controls• Extinguishers

• Control principles• Starvation• Smothering• Cooling

Extinguishers

• Red – water• Red (and black) – carbon

dioxide• Red ( and blue) – powder• Red ( and cream)• Red (and yellow) – fat fires

(wet chemical)• Fire blanket – fat fires

Practicalities in Hotels

• Automatic controls• Fire extinguishers• Information in rooms• Safety signs• Good housekeeping• Regular fire drills• Trained staff

Test your self

• Try the extinguisher exercise. Simply drag and drop the extinguishers into the boxes on the left hand side and match the information.