1. Hotel School

2. Legislation Management of Health and Safety at Work Regulations 1999Management of Health and Safety at Work Regulations 1999

3. Dangers Burns Smoke Toxic fumes Loss of consciousness Suffocation Death Property damage

4. 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

5. Fire Triangle FUEL HEAT OXYGEN

6. Prevention and Control Identify and control fire hazards Good housekeeping Maintain fire prevention measures Evacuation procedures and training

7. Control of Fires Fire fighting Automatic controls Extinguishers Control principles Starvation Smothering Cooling

8. 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

9. Practicalities in Hotels Automatic controls Fire extinguishers Information in rooms Safety signs Good housekeeping Regular fire drills Trained staff

10. 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.