1. Chapter 2.1 Introduction to Culinary Arts
Fire Safety
Chapter 2.1
Introduction to Culinary Arts

2. Standard ACF 2: Sanitation and Safety
To develop an understanding of the basic principles of sanitation and safety and be able to apply them in the food service industry

3. Accidental vs. Arson Accidental fire – no intention to start fire
Arson – deliberately setting fire to harm or destroy property
To avoid fires, be aware of fire hazards!

4. What are common types of fire hazards? (There are 5)
Open flames
Gas burners
Candles
Cigarettes/cigars
Throwing a match that is still glowing or hot into wastebasket w/ flammable material
2. Heat
Metal cookware/wiring can be hot enough to start a fire if it touches something flammable
Motors on appliances that get too hot can also start fires

5. What are common types of fire hazards?
3. Grease
Layer of dirt and grease can catch fire
Keep kitchen and equipment CLEAN

6. What are common types of fire hazards?
4. Electrical Wiring
> 30% of all accidental fires in restaurants are caused by faulty wiring by electrical equipment or by the improper use of electrical equipment
Plugs and outlets should be used carefully
Overloaded outlets are a common cause of electrical fires – don’t plug in too many into a single outlet

7. What are common types of fire hazards?
5. Unsafe Storage Areas
Space can be tight in a kitchen, but storing things properly can help prevent fires
Don’t store flammable items such as paper goods near an open flame or near heating units
Don’t store chemicals separated from flammable items as well

8. How can we control fires?
In case of fire, all f.s. operations should have certain systems in place
Fire Detectors – devices that warn you about a fire so you can get out of the building safely
Smoke Detectors – detect presence of SMOKE, but works best in WELL VENTILATED areas
Heat Detectors – detect a sudden rise in temperature, can sense fire without smoke present

9. How can we control fires?
Automatic Hood System
Works whether or not there are people in the building (hence AUTOMATIC)
National Fire Protection Association (NFPA) requires the specials systems be installed over ranges, griddles, broilers, and deep fat fryers – HOOD SYSTEM, aka ANSUL SYSTEMS
Located in ventilation hood above equipment
NO WATER – instead release chemicals, CO2 or gases
DO NOT RELEASE AS A JOKE, ONLY IN THE EVENT OF A REAL EMERGENCY

10. Kitchen Hood System

11. How can we control fires?
Automatic Sprinkler System
Release water to put out a fire
Only in NON-food prep areas such as a classroom or dining room

12. How can we control fires?
Fire Extinguishers
Handheld devices that are used to put out SMALL fires
Must be < 3’ x 3’
Specific fire extinguishers to put out specific fires
Fires are grouped into 5 classes, depending on material involved

13. Kinds of Fires Class of fire Type of flammable material
Type of Fire Extinguisher to Use
Class A
Paper, cloth, plastic, wood
A, A/B
Class B
Gas, grease, oil, liquid store under pressure
A/B, A/B/C
Class C
Electrical equipment, cords, outlets, wiring, etc.
A/C, B/C

14. How can we control fires?
Kinds of extinguishers
Water based
Shoots water
only use on class A fires
Foam based
Cools fire down and covers w/ blanket of foam
Class A and B fires ONLY
Dry Chemical
Interrupt the chem. reactions that keep a fire burning
A/B/C or B/C only

15. How can we control fires?
Know how to use a fire extinguisher
Remember PASS!
Pull the pin

16. How can we control fires?
Aim at the base of the fire (stand 6-8 feet away)

17. How can we control fires?
Squeeze the trigger

18. How can we control fires?
Sweep side to side

19. PASS Activity- draw out the steps to PASS!
Pull the pin
Aim at the base of the fire
Squeeze trigger
Sweep side to side