Hotel School

Legislation Management of Health and Safety at Work Regulations 1999Management 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 Triangle FUEL HEAT OXYGEN

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.