Restaurant Fire Safety 101
Restaurant employees who are well-trained in fire safety and act fast on their feet can mean the difference between a minor incident or a full on 5 alarm fire. It can also make or break your insurance costs. Here are 10 tips you can use in your training sessions.
Find and use a fire extinguisher appropriately. An acronym you may find helpful is PAST – pull out the pin, aim at the base, make a sweeping motion, (be) ten feet away.
Clean up the grease. Cleaning exhaust hoods is especially important, since grease buildup can restrict air flow. Be sure to also clean walls and work surfaces; ranges, fryers, broilers, grills and convection ovens; vents and filters.
Never throw water on a grease fire. Water tossed into grease will cause grease to splatter, spread and likely erupt into a larger fire.
Remove ashes from wood- and charcoal-burning ovens at least once a day. Store outside in metal containers at least 10 feet from any buildings or combustible materials.
Make sure cigarettes are out before dumping them in a trash receptacle. Never smoke in or near storage areas.
Store flammable liquids properly. Keep them in their original containers or puncture-resistant, tightly sealed containers. Store containers in well-ventilated areas away from supplies, food, food-preparation areas or any source of flames.
Tidy up to avoid fire hazards. Store paper products, linens, boxes and food away from heat and cooking sources. Properly dispose of soiled rags, trash, cardboard boxes and wooden pallets at least once a day.
Use chemical solutions properly. Use chemicals in well-ventilated areas, and never mix chemicals unless directions call for mixing. Immediately clean up chemical spills.
Besnard Advisors can help you create and manage a safety program to encourage safe practices in the workplace and prevent costly accidents.
Reduce costs. Reduce claims. Talk to our advisors today.