Fire Safety Model-A Restaurant

Kitchen Fire
A-Team
Members :Ann Marie EvelynVincent (Leader)
Gerald Ruiz
Nirmal Ramdeen
Sean Ramesar

Definitions
Fire- According to the Oxford Dictionary a fire can
be defined as a process in which substances
combine chemically with oxygen from the air and
typically give out bright light, heat, and smoke;
combustion or burning.
Explosion- Explosions can be defined as a sudden
outburst of chemical energy.
Hazard- Hazards can be defined as anything that
can cause harm or injury to property or people.

Introduction
The kitchen in this model is an uneducated kitchen. What this
means is that numerous safety hazards will be present but
during this presentation we will be discussing the ways to
correct
these
hazards.
The main scenario involves an explosion which was the result of
a gas leak in one of the fuel lines supplying the stove with
cooking gas. A wet cloth was wrapped around the line to stop
the gas leak however it was not effective. The stove was then lit
which resulted in a burst of fire which then caused the near by
gas tanks to explode igniting any nearby flammable material
including a nearby bin. The fire will be a Class A fire as the
explosion lead to surround material being ignited via spreading
by convection.
As mentioned before, we will be talking about ways in which
this explosion could have been present as well as corrective
measure for other hazards that are present.

Hazards in the Kitchen

Poorly maintained and faulty cooking apparatus, in this

case a leak in the gas line and the freezer

Storage of gas tanks in confined spaces
Unsuitable flooring in certain areas that are prone to
slips, trips and falls, for example, near the sink
Faulty electrical wiring
Faulty or lack of fire fighting equipment
Insufficient fire fighting equipment
Employees may lack an understanding in fire safety
procedures
Kitchen floors may become slippery oil or water is spilt.
Handles of cooking utensils protruding out into
walkways

Hazards in the Kitchen

Employees

Part 2

may also lack training with basic fire

fighting equipment such as extinguishers
Emergency exits not clearly labeled or are not even
present
Carbon monoxide production from fryers along with
poor ventilation
Poor
maintenance
or
lack
of
overhead
fire
extinguishing systems
Poor maintenance or lack of fire detection systems
such as alarms
Incorrect or insufficient types of fire extinguishers
provided
Poor housekeeping as cooking utensils are on the floor.
Poor lighting.

Corrective Measures
Regular maintenance of cooking apparatus
Regular

maintenance

of

electrical

equipment
Provision
of
sufficient
fire
fighting
equipment for example, enough Class A and
K fire extinguishers
Regular maintenance of
fire fighting,
prevention and detection equipment
Basic fire safety training for employees
Provision of emergency exits that are
labeled according to the Trinidad and
Tobago OSH Act, 2004 amended 2006.

Corrective Measures
If

Part 2

the tile flooring near the sink

becomes slippery when it comes into
contact with water or oil it should be
replaced with something such as
rubber to prevent slips, trips and falls
Installation of adequate ventilation
systems as well as its maintenance to
prevent a build-up of smoke and other
unwanted cooking fumes
Regular
cleaning
to
improve
housekeeping standards

Corrective Measures

Part 3

Storage of gas tanks in an area with

sufficient space for movement of

people.
Installation of lights in areas where
there is insufficient light.

The End