Your employees can increase your risk of fire or be one of your strongest lines of defense to avoid it, depending on how much fire and prevention training you offer. In your restaurant, your employees are responsible for solving the problem quickly and getting your guests to safety. Your performance is largely determined by the training you have received; Investing in your staff can not only minimize the risk of fire, it can also save lives in the event of a fire in your kitchen.
Make sure your staff has the necessary equipment and training for all culinary practices that require open fires Alcohol- and propane-based methods are especially dangerous when used near dining room tables where tablecloths, napkins fail and possibly the clothes of waiters and customers catch fire.
All equipment and devices must be used in accordance with the manufacturer’s instructions. Only 2% of the fires examined in the NFPA report were caused by poorly operated equipment.
Teach staff how to quickly put out grease fires on ovens and grills.
According to the United States Fire Administration, most flames (nearly 70%) can be controlled and will not spread beyond the source of the fire, such as a grill or stove.
Teaching your employees how to put out small fires quickly can drastically reduce the risk of their spreading. Fire. In general, grease fires can be extinguished by placing a metal cap over the flames and turning off the heat source.
Make sure all employees understand how to properly use fire extinguishers. Kitchen workers should learn how to use fire extinguishers and fire extinguishers in accordance with NFPA 96.
Prepare your employees to shut down their computers quickly. In each shift, at least one worker must be informed about the shutdown of gas and / or electricity in an emergency. If you have gas appliances in your kitchen, you need to know whether the shut-off valve should be activated automatically or controlled manually.
Make emergency training mandatory. Educate new employees about evacuation protocols and review all of them at least once a year. All employees must be able to find the closest exits from anywhere in the restaurant. Then, as a result of the instruction, do frequent fire exercises.
Make Sure You Have a Fire Prevention. Plan Even if you follow all of the best practices outlined above, your commercial kitchen should have an evacuation plan that is easy to read and understand, and that appears in every kitchen shift should have a designated evacuation manager, who is responsible for dialing 911 and ensuring that everyone leaves the premises safely in an emergency. Evacuation plan for your restaurant, equipped with all necessary emergency products and services.
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