Hospitality Kitchen Fires

Over the past few months WorkSafe ACT have seen a trend in dangerous incidents of uncontrolled fires in commercial kitchens.

In one case where a fire had been ignited by oil in the kitchen the use of water was used to try and extinguish the fire. Unfortunately, water helped the fire gain momentum and resulted in an emergency evacuation and attendance of emergency services. The fire caused significant damage to property and posed serious health and safety risks to workers and others in the area. Some of the considerations in this case was the improper use of fire equipment and inadequate training of workers.

Since 1 November 2022, WorkSafe ACT have conducted over 155 workplace visits in the Accommodation and Food Services industry, with Inspectors issuing 58 improvement notices and 1 prohibition notice for breaches of:

  • Duty to prepare, maintain and implement emergency plan, and
  • Fire protection and firefighting equipment.

This serves as a great reminder that under the Work Health and Safety Regulation 2011, persons conducting a business or undertaking (PCBUs) have a duty to prepare, maintain and implement emergency management plans and provide adequate training for their workers.

Fire Equipment 

Under the Work Health and Safety Regulation 2011, it is the responsibility of the PCBU to have fire response equipment available for the different types of fire that may arise for their specific business.

For a commercial kitchen, common hazards include:

  • flammable solids, e.g. wood, napkins, paper towel, plastic and rags
  • liquids, e.g. sauce, petrol, diesel, turps, and paints
  • fats
  • oils
  • gases
  • chemicals, and
  • electrical equipment.

This means that kitchens need different classes of fire extinguishers to be available in case of an emergency. The classes of fire types are:

  • Class A – combustible solids, e.g. wood, paper and plastics
  • Class B – flammable liquids
  • Class C – flammable gases
  • Class D – combustible metals
  • Class E – electrical equipment
  • Class F – fats and cooking oil.

As the PCBU, you must identify the fire hazards and have the correct class of fire equipment available. These must be unobstructed and in a highly visible area with the correct signage. This will allow the equipment type to be quickly identified in an emergency, reducing the potential risk of using the incorrect fire extinguisher.

For example, a water-type extinguisher being used to put out a flame for a fatty oil or electrical fire is not acceptable and can lead to further damage and potential worker injuries.

Once the fire extinguisher has been installed at a workplace, it must be maintained and tested in accordance with Australian Standards and theWork Health and Safety Regulation 2011.

Adequate Training of Workers 

PCBUs have a duty to prepare, maintain and implement emergency management plans in the workplace. Failure to adhere to this, is in breach of the Work Health and Safety Regulation 2011 and dependant on the breach you may be liable for a $6,000 infringement for an individual and $30,000 infringement for a body corporate.

In addition to this, PCBUs have a duty to provide first-aid to their workplace. This includes the provision of first-aid equipment, that workers have access to the first aid equipment and administrative procedures as well as providing training to an adequate number of employees in the use of first aid.

Failure to adhere to this, is in breach of the Work Health and Safety Regulation 2011 and dependant on the severity of the breach you may be liable for a $6,000 infringement for an individual and $30,000 infringement for a body corporate. In the event of a Category One – Reckless conduct or Category Two – Failure to comply with health and safety duty offence, you may be prosecuted.

PLEASE REMEMBER YOU SHOULD ALWAYS CALL 000 IN THE EVENT OF A FIRE – EVEN WHEN TRAINED IN USING AN EXTINGUISHER!

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