What staff should do if there is a fire.

The identity of people who have been nominated with responsibilities for fire
safety.

The importance of (closed) doors.

Any special arrangements for serious and imminent danger to persons from fire.

Written instructions for staff who have been nominated to carry out a designated
safety task, such as calling the fire and rescue service.

The need for employees to take reasonable care for their own safety and that of
other people who may be affected by their activities. This includes the need for
them to inform their employer of any activity that they consider would present a
serious and immediate danger.

Fire Point of a fuel is the temperature at which it will continue to burn after
ignition for at least 5 seconds.

Auto Ignition Point of a substance is the lowest temperature at which it will

spontaneously ignite in a normal atmosphere without an external source of ignition.

When we talk about Fire Precautions and Fire Prevention, we look at sources of heat
or ignition and sources of fuel. Oxygen is difficult to avoid as it makes up 20% of
the air we breathe. In preventing a fire we can try to separate sources of ignition
and sources of fuel.

Class A: Combustibles

Paper, wood and carbon based products.

Class B: Flammable liquids

Paraffin, oils and solvents.

Class C: Flammable gases

LPG and piped gas.

Class D: Metals

Some metals release gases in extreme heat in a chemical reaction, special

precautions must be taken as certain extinguishing agents may feed that chemical
reaction.

Class E: Live electrical equipment

All work and domestic appliances such as laundry machines, microwaves ad

televisions.

Class F: Cooking substances

Oils and fats.

Preventing fire

Firstly, maintain vigilance and ensure good housekeeping by regular cleaning to

prevent rubbish or dust building up.

Make regular checks on gas and electrical equipment, prohibit smoking outside of
special areas and check escape routes are kept clear.

Finally, ensure good security to prevent arson and carry out the close down drill
at night.

Evacuation procedures

Single stage: if all residents are deemed independent of help, they can evacuate
immediately with minimal assistance.

Progressive horizontal: when evacuation may have to be done in stages, assisting

residents to first moving from fire zones to safe zones, and finally to outside of
the premises.

Delayed: if it is potentially dangerous to immediately evacuate certain residents

who have complex needs, they may be allowed to remain in their rooms while the fire
is put out.

It is commonly caused by food poisoning bacteria. In the UK the most common food
poisoning bacteria are salmonella, campylobacter, clostridium perfringens,
staphylococcus Aureus, E-Coli and winter vomiting virus.

Dispose of food waste

Food waste should not be allowed to accumulate in food rooms as it contains

bacteria. Rubbish bins should be covered and regularly emptied and all bins must be
capable of being cleaned and disinfected. Outside bin areas must also be clean and
tidy and remember - always wash your hands after emptying bins or disposing of food
waste.

Prevent pests

There are many types of pests such as rats, flies, moths, cockroaches and birds.
Good ways of preventing pest infestation are:

Checking the premises regularly

Checking deliveries thoroughly for signs of pests
Organising the stockroom well
Keeping external areas tidy and free from weeds
Ensuring areas are kept clean
 Rotate stock

Stock rotation systems should ensure that stock is clearly marked and that older
stock is used first. Remember FIFO, the stock rotation rule - first in – first out.

Look at the labels

Labels are shown on perishable, high-risk foods. It is illegal to sell food that is
out of date. All food should be labelled and dated.