Christina Muto, Haley Nicholson, Na, Theodore Mitchell

FSM 120

12/1/15

Fire Safety in Food Service

Objective 1: Participants should be able to state the classes of fires, fuel type; in addition to the
types of fire extinguishers used for the specific class of fire.
Objective 2- Participants should be able to state the location of the extinguishers and how to use
them.
Objective 3- Participants should be able to inspect, record and report maintenance needs..
I. Classes of fire- distinguished by the type of fuel being burned.
Class A- Ordinary combustive- solid combustible materials that are not metals e.g. paper,
textiles, wood and some plastics. Generally leave ashes.
Extinguisher classification- green triangle, numerical rating indicates amount of water it holds
and size of fire it can extinguish; Type- water pump tank, soda and acid, and foam.
Class B- Flammable or combustible liquids and gases, e.g. gasoline, diesel, paint, paint thinner,
propane, that boil or bubble over and spread fire.
Extinguisher classification- red square, numerical rating indicates number of sq. ft. of fire it can
extinguish. Types- foam and CO2
Class C- Energized electrical equipment which includes but isnt limited to anything that plugs
into an electrical socket. Other examples include fuse boxes, circuit breakers, appliances,
machinery. Most deal with electric currents but there are other sources.
Extinguisher classification- blue circle, no numerical rating; non-conductive CO2
Class D- Combustible metals and metal powders such as Na, K, Mg, and Ti.
Extinguisher classification- yellow decagon, no numerical rating no multi-purpose rating..
Types- foam or Metal-X
Class F or K- Fires that involve cooking oils, trans fats or fats found in cooking appliances.
Extinguisher classification- black hexagon or letter K, Type- wet chemical which cools and
emulsifies oil extinguishing flame, sealing the surface preventing re-ignition.
II. Types of ExtinguishersAir pressurized water extinguisher- APWs are large and generally silver filled with tap water
2/3 of the way and the rest with pressurized air, 2 ft. tall and generally 25 lb. when full. Class A
fire use only; Located near trash cans and delivery areas, pump and direct nozzle for effective
use.

Inspection maintenance- monthly inspection by user, yearly maintenance and hydrostatic test
every 5 years.
Carbon Dioxide (CO2 ) Extinguishers- filled with non-flammable liquid CO2 that turns to gas
when expelled under the extreme pressure of the nozzle. Has a hard horn and no pressure gauge.
Dry ice may shoot from horn due to high pressure, red and orange anywhere from 5-100 lbs. or
larger in larger ones horn is located on the end of a long flexible hose. Class B and C fire use
only; located near electrical sockets and circuit breakers and storage areas. Open valve and direct
horn for efficient use
Inspection maintenance- inspect monthly
Dry Chemical Extinguisher- DC- dry chem. ABC- means they can be used for class ab or c use;
BC- for class b or c use only and are extremely effective. We have ABC extinguishers located in
the periphery of the establishment.
Inspection maintenance- monthly inspection by user, yearly maintenance , 6 year maintenance,
hydrostatic test every 12 years.
Wet Chemical Extinguishers- generally potassium acetate, bicarbonate or citrate but can be
sodium salts and can be used in class A, C, and K fires. Sprays a mist to cool temperatures of
flame front acts like the foam agent and prevents splashing of blazing oils. Located throughout
the kitchen and Class K extinguishers are the only for use in the kitchen..
Inspection maintenance- inspect monthly
III. How to use an extinguisher. PASS
Pull the pin, this step unlocks the operating lever and allows for discharge of contents.
Aim the extinguisher nozzle or hose at the base of the flames.
Squeeze trigger while holding the extinguisher upright.
Sweep the extinguisher from side to side, covering the area of the fire with the extinguishing
agent. Watch the fire area, if fire re-ignites repeat process again.
IV. Inspection and maintenanceLocation of Fire Extinguishers:
Class K: Do not place the extinguisher directly next to the stove or other cooking equipment, for
it will be out of reach if a grease fire occurs here. Instead, place it in a visible, easy-to-access
area by the entrance to the kitchen
ABC: Place ABC extinguishers in the periphery of the establishment, also easily accessible.
***Requirement for all businesses to have a functioning fire extinguisher(s). All fire
extinguishers must pass annual inspections by a licensed technician from the business insurance
agency or whatever firm has jurisdiction over the system (usually insurance agent or fire
marshal). To pass the inspections, the extinguishers must:

Be appropriately mounted to a fixed structure (if less than 40 lbs, mounted on

permanent shelf 3 ft. from floor)
No obstruction to access or visibility
Be located in designated area (75 ft. of unobstructed walking distance)
Be of proper type and size for the fire load involved (size and type dictated by local
authority that has jurisdiction. The size of the structure and number of different
extinguishers required dictate the size and type of the extinguishers in the establishment)
Proof of annual inspection (inspected annually by licensed technician. technician must
pass state exam and provide proof of commercial liability insurance. If everything checks
out well, no damage, hose is free of debris, has maintained correct pressure (weigh to
determine if leakage has occurred) and is mounted properly, it can receive an inspection
tag certifying it for another year. The tag is punched on the month and year of the
inspection.)
For dry chemical extinguishers: maintenance 6 years from manufacture date. (5 years
for water extinguishers) Maintenance = removal of handle, stem, and internal parts.
Inside is inspected to check integrity of pressure vessel. A new annual inspection tag is
given after maintenance. At 12 years from the manufacturers date (10 years for water),
the extinguisher must undergo hydrostatic testing. Once it is verified serviceable it is
recharged, a hydrostatic test sticker or stamp is attached.
For all types, employees must also inspect monthly. Follow this checklist:
Extinguisher is visible, unobstructed, and in its designated location.
Locking pin is intact and the tamper seal is unbroken. Examine the extinguisher for
obvious physical damage, corrosion, leakage, or clogged nozzle.
Confirm the pressure gauge or indicator is in the operable range or position, and lift the
extinguisher to ensure it is still full.
Make sure operating instructions on the nameplate are legible and facing outward.
Check the last professional service date on the tag. (A licensed fire extinguisher
maintenance contractor must have inspected the extinguisher within the past 12 months.)
Initial and date the back of the tag.

Tips on how to prevent a fire:

-

Always make sure exhaust hoods are clean with no grease buildup

Remove ashes from wood/charcoal burning ovens at least once a day

Never smoke near storage areas

Store flammable liquids in original containers (or a tightly sealed container) in wellventilated areas away from preparation stations
-

Store paper products and boxes away from cooking equipment

Use chemicals in well-ventilated areas

Immediately clean up any chemical spills

- Know how to shut off gas and electrical power in case of emergency

Class K;

class A;

Class C

1. Cottica D., Gringam, E., (2014) Risk assessment for food preparation, cooking and service. G.
Italian Medicine Law Ergonomics 36(4) 230-3.
This article was chosen for its focus on safety and risk assessment in food preparation and food
service. The article describes the need for use of wet chemical extinguishers in kitchens and the
unique chemical fuel that is provided in the kitchen. The article also addresses ways to reduce
risk in employees.
2. White, D. (1992) Fire safety: menace in the kitchen. Occupational Health and Safety 82(2) 12,
14 This article was chosen for its focus on the risk of fire throughout a food service
establishment. The article discusses ways to address an classify fires. Effective methods of
employee training are also a focus of the article.
3. Parpal, M. (2015, August 17). Restaurant IFre hazards: Back of the house health and
safety. Retrieved December 1, 2015, from
http://www.foodservicewarehouse.com/blog/restaurant fire-hazards/
This article was chosen for its focus on back of the house safety. This article was chosen for its
clarification of updated laws and procedures for creating protocols for incidence of fire
according to OSHA. The article also provides ways to develop hazard analysis and response
systems
4. "ABC Fire Systems LLC." Fire Extinguisher Safety 101 for Business Owners, ABC Fire
Systems|Central South Texas. Web. 1 Dec. 2015.
This article was chosen for its information on fire extinguisher safety inspections as required by
law for most businesses, and what the steps are during a proper inspection. It also provided
info on how an employee must be assigned to inspect the extinguisher at least once a month in
addition to required annual inspections.
5. "Fire Extinguisher : 101." Fire Extinguisher Location. Web. 1 Dec. 2015.
This article was chosen for its focus on the safest places to store specific fire extinguishers for
optimal use and least obstruction.
6. "Fire Prevention 101: The Basics on Restaurant Fire Safety." National Restaurant Association.
Web. 1 Dec. 2015.
This article provided information on basic tips and strategies on how to prevent a fire in a
typical kitchen restaurant