Preventing and Dealing with Fires

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
  1. Know where fire extinguishers are located and how to use them.

  2. Use the right kind of fire extinguisher. There are four classes of fire, and fire extinguishers should be labeled according to the kind of fire for which they can be used.

    • Class A: wood, paper, cloth, ordinary combustibles
    • Class B: burning liquids, such as grease, oil, gasoline, solvents
    • Class C: switches, motors, electrical equipment, and so forth
    • Class K: cooking appliances involving combustible cooking products such as vegetable or animal oils and fats

    Never use water or a Class A fire extinguisher on a grease fire or electrical fire. You will only spread the fire.

  3. Keep a supply of salt or baking soda handy to put out fires on rangetops.
  4. Keep hoods and other equipment free from grease buildup.
  5. Don’t leave hot fat unattended on the range.
  6. Smoke only in designated areas. Do not leave burning cigarettes unattended.
  7. If a fire alarm sounds and if you have time, turn off all gas and electrical appliances before leaving the building.
  8. Keep fire doors closed.
  9. Keep exits free from obstacles.
  10. Establish and post a plan for emergency evacuation, clearly identifying routes and exits. The plan should include procedures for evacuating customers and other nonemployees.