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FIRE

FIRE. Fires in hotels and catering establishments are fairly common and can result in injury or loss of life to employees and customers. Look around you …… . Can you see any fire extinguishers, and if so, what colour / type are they?

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FIRE

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  1. FIRE Fires in hotels and catering establishments are fairly common and can result in injury or loss of life to employees and customers

  2. Look around you …… • Can you see any fire extinguishers, and if so, what colour / type are they? • Where is the nearest fire alarm? Are you aware of these around school? • What about smoke detectors? Have you seen these in school?

  3. Fire Prevention There are 3 components necessary for a fire to start, if one of these components is not present, or is removed, then the fire will not happen or will be extinguished. The three parts are: Fuel – something to burn Air – oxygen to keep the fire burning Heat – gas, electricity etc.

  4. Below is a picture of the Fire Triangle: Heat Air Fuel

  5. Methods of Extinguishing a Fire • To extinguish a fire the three methods are: • Starving – removal of the fuel • Smothering – removing the air (oxygen) • Cooling – removal of the heat • Therefore, one of the sides of the Fire Triangle is removed. • The fuel is that which burns, heat is that which sets the fuel alight and oxygen is needed for fire to burn. Eliminate one of these, and the fire is put out. • Oxygen is present in the air, so if air is excluded from the fuel and the heat, then the fire goes out.

  6. Question time

  7. QUESTIONWhat would you do if the clothes of someone working in the kitchen caught alight?

  8. QUESTIONWhat would you do if the clothes of someone working in the kitchen caught alight? ANSWER • Quickly lay them down and wrap a fire blanket around them, and place them on the floor. • By doing this, the flames will have been cut off from the source of the air (the oxygen has been taken from the triangle) • In the event of a fire, windows and doors should be closed, so as to restrict the amount of air getting into the fire.

  9. QUESTIONWhat would you do if fat or oil in a pan caught fire (ignited)?

  10. QUESTIONWhat would you do if fat or oil in a pan caught fire (ignited)? ANSWER • Turn off the source of heat (if it is safe for you to do so), quickly cover the pan with a lid, fire blanket or other suitable item, to remove the oxygen. • Turing off the source of heat will remove that side of the Fire Triangle. • Water must not be used when fat or oil are on fire, since it causes the ignited fat to spread, and so increases the heat – making the fire worse.

  11. QUESTIONWhat would you do if wood or paper caught fire (ignited)?

  12. QUESTIONWhat would you do if wood or paper caught fire (ignited)? ANSWER • Use a water extinguisher or a fire blanket – which would remove the oxygen side of the Fire Triangle.

  13. QUESTIONWhy shouldn’t you use a water extinguishers on electrical fires?

  14. QUESTIONWhy shouldn’t you use a water extinguishers on electrical fires? ANSWER Water is a conductor of electricity and the person holding the extinguisher could be electrocuted.

  15. QUESTIONWhy are fire doors important?

  16. QUESTIONWhy are fire doors important? ANSWER • Fire doors stop smoke and flames from spreading. THEY MUST BE KEEP SHUT

  17. What to do in the event of a fire? • Raise the alarm by breaking the glass in the nearest fire alarm call point, or shout “fire” (where is the nearest alarm to the Food room?) • Call the fire brigade (999) • Attempt to fight the fire with the appropriate fire extinguisher or a fire blanket but do not put yourself in danger. • If the fire continues to grow, despite your efforts, leave the building, closing doors and windows if possible. • Do not delay calling the fire brigade while you attempt to fight the fire • Do not extinguish gas burners with a fire extinguisher before turning off the gas supply. • Do not use lifts to leave the building • Do not stop to collect belongings before leaving. • Note: • Exits and passageways must be kept clear (NO BLOCKING WITH DELIVERIES) AND DOORS MUST OPEN OUTWARDS. • Fire doors must be clearly marked and fire fighting equipment should be readily available and in working order. • Fire drills must be held at least one year. • Fire alarm sounders should be tested weekly.

  18. Remove the fuel! Cool it down Smother it Interrupt the chemical reaction How do we extinguish fires?

  19. Which Extinguisher?

  20. Water Extinguisher Works by cooling burning material Best for wood, cloth, paper, plastics, coal, etc - fire involving solids NOT to be used on : electrical appliances burning fat or oil

  21. Foam Extinguisher Works by smothering the fire with a blanket of foam Best for a few liquid fires NOT to be used in the home or on fat or oil

  22. CO2 Extinguisher Works by replacing the oxygen in the air so that it smothers the flame Best for liquids such as fat and oil and electrical equipment NOT to be used in confined places N.B. This extinguisher does not cool the fire very well. Check the fire does not restart.

  23. Fire Blanket Works by smothering the burning material - cutting out the air Good to use on fat pan fires on the cooker or for wrapping round someone whose clothing is on fire Ideal to use in the kitchen, not good for general use

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