Fire

There is a significant risk of fire in the food industry, particularly in kitchens. All businesses should have plans to prevent fires and to minimise harm should an emergency occur.

You can reduce the likelihood of a fire by:

  • putting gas equipment in a well-lit and draught-free area
  • installing, using and maintaining electrical appliances properly
  • inspecting and maintaining gas equipment and the fuel supply system regularly (the switch for the gas supply should be accessible and clearly labelled)
  • cleaning exhaust fans and hoods regularly to prevent build-up of residue.
  • storing flammable materials, clothes and paper appropriately and away from sources of heat

You can reduce the consequence of a fire by:

  • assessing the hazards in the workplace and the possible types of fire within the business. Common hazards within a kitchen include flammable solids, liquids, fats, oils, gases, chemicals, and electrical equipment.
  • implementing fire safety procedures and providing sufficient firefighting equipment appropriate for the type of workplace (fire blankets and correct extinguishers for the possible types of fire)
  • installing a gas shutoff valve so the supply can be stopped quickly if necessary.
  • regularly maintaining fire safety installations (sprinkler systems and fire alarms) by qualified personnel
  • training staff in the use of all fire protection equipment available
  • including a procedure to provide prompt treatment for burns and smoke inhalation in emergency plans

Fire equipment

The person conducting a business or undertaking (PCBU) must inform workers of the location of firefighting equipment and explain how and when it should be used. Maps clearly marking firefighting equipment must be displayed prominently in the workplace. The PCBU must also train all workers in the emergency and other relevant procedures in the event of a fire.

It is important that the owner of the building or the person in control of the workplace ensure that:

  • fire equipment is maintained regularly – including checking the dates on service tags
  • fire extinguishers are in place and are properly mounted on brackets
  • the correct labels are displayed for the type of extinguisher, to minimise the risk of incompatible equipment being used on a fire (for example, a water-type extinguisher being used on a fatty oil or electrical fire).
  • Smoke and fire detection and sprinkler systems are maintained regularly and that maintenance logbooks are kept up-to-date.
  • items are not placed near firefighting equipment or stacked to ceiling level as this will interfere with sprinkler and detection systems.

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