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Topic 10 (Fire & Fire Extinguishers)
Topic 10 (Fire & Fire Extinguishers)
INTRODUCTION
Fires in hotel and catering establishments are common and all too can
often result in injury to the employee and in serious cases either injure or loss of
life to employees and customers.
A basic knowledge regarding fire should assist in preventing fires and
handling them if they do occur. Three components are necessary for a fi re to start,
if one of the three is not present, or is removed, then the fire does not happen or it
is, extinguished.
All fire
extinguishers
have been
manufactured
in to sustain combustion,
The three
parts
are, Fuel -should
something
to burn,
Air - oxygen
TYPES
OF FIRES
accordance
with ISI specifications; they should be red
Fires are graded
into
following
categories
cylindered
with an
additional
colour
code to indicate the type
and with operating instructions on them. Types of them is as
Class A: SOLIDS such as paper, wood, plastic etc
follow
Class B: FLAMMABLE LIQUIDS such as paraffin, petrol, oil etc
FLAMMABLE
GASES
suchand
as propane,
butane, methane
Water Fire
The
cheapest
most
ClassExtinguishers:
C:
etc
widely used fire extinguishers. Used for Class A fires.
Class D: METALS such as aluminum, magnesium, titanium etc
Not suitable
B (Liquid)
or whereAPPARATUS
Classfor
E:Class
Fires
involvingfires,
ELECTRICAL
electricity
is involved.
Class
F: Cooking OIL & FAT etc
METHODS
OFExtinguishers:
FIRE EXTINGUISHING
Foam Fire
More expensive than water,
Fire
components
burn
like Heat,
& Fuel
butneeds
more 3versatile.
Usedtofor
Classes
A & BAir
fires.
Foam
For
stopping
the
fire
eliminate
one
of
these
will
put
spray extinguishers are not recommended for firesthe
fire
off. Oxygen
is present
in the
air,than
so if water
air is if
involving
electricity,
but are
safer
excluded from the fuel and the heat then the fire goes
inadvertently sprayed onto live electrical apparatus.
out. Turn off the source of heat, gas or electricity, etc. so
that the heat is taken away from fire. In the event of small
Dry
Often termed
the
fire
in Powder
a store, itFire
mayExtinguishers:
be possible to remove
items in
multi-purpose
extinguisher,
as it can be used on
the
store to prevent
fire from spreading.
classes A, B & C fires. Best for running liquid fires (Class
Thus
these
methods
of extinguishing
a fire
are fires, but
B). This
will
efficiently
extinguish Class
C gas
classified
asitfollow:
be aware;
can be dangerous to extinguish a gas fire
Towithout
extinguish
a
fire, the three
principal
methods
based
on
first isolating
the gas
supply.
Special
powders
fire triangle are:
are available for class D metal fires.
Starving --removing the fuel
Smothering
--removing the air (oxygen)
whenremoving
used indoors,
powder can obscure
Warning:
Cooling --the heat
vision or damage goods and machinery. It is also
very messy.
MOTHER SAUCES
Do not panic
Warn other people in the vicinity.
Do not jeopardize your own safety or that of others.
Follow the fire instructions of the establishment
If it is a small fire, use appropriate fire extinguisher.
Do close doors and windows; turn off gas, electricity and fans.
Do not wait for the fire to get out of control, before calling the fire brigade.
It is important that in all catering establishments, passageways are kept clear and that
doors open outwards. Fire-escape doors and windows should be clearly marked and
fire-fighting equipment must be retake available and in working order. Periodic
fire drills should occur and be taken seriously since lives may be endangered if there
is a fire. Fire-alarm bells must be tested at least four times a year and the staff should be
instructed in the use of fire-fighting equipment.
Video links
https://www.youtube.com/watch?v=Lg-vibNXNkw
https://www.youtube.com/watch?v=8BBSZWhdgzY
https://www.youtube.com/watch?v=uASkD7Dalu8
https://www.youtube.com/watch?v=tWGKO3CqgWg