There are fire hazards in every industry, but one industry where fires might seem an obvious threat is in restaurants and dining establishments.
While the threat may seem obvious, areas of common deficiency may not be. For example – what about food trucks and fire safety? What about the storage of various flammable liquids, grease traps, or other threats?
In this blog, we’ll walk you through some of the most common fire and life safety deficiencies seen in this industry, and what you can do about them.
Flammable Liquids and Propane
In restaurants, more than perhaps any other business, you’ll find flammable liquids, like oil, alcohol and others. It’s very important to properly store these materials away from heat sources, so that they don’t become a fire risk.
Additionally, food trucks often rely on propane, which can be explosive in cannister form. It’s extremely important that at least one person on a food truck know how to properly handle this material, and propane should always be kept far away from heat sources.
Whether in a restaurant or food truck, having the right kind of fire extinguishers on hand is essential as well. Make sure you have the right amount – and class – of fire extinguishers placed around the kitchen area. Not sure what you need? We have a blog that explains all the different types, and how to use them.
Grease Issues
Did you know grease is flammable? It is – and it’s easy to let grease build up on various surfaces or even on rags.
Grease rags can be especially dangerous, because when fabric is soaked in a flammable liquid like grease, it can become highly combustible. Another area of concern is grease traps – and you can be sure the safety inspector will check those for buildup.
Make sure grease rags are routinely swapped out for new ones, and that they’re kept away from heat sources. Additionally, routinely inspect all cooking appliances for greasy build up and be sure to clean out grease traps frequently.
Electrical Wiring
In a commercial kitchen, you’re likely to find many different cooking appliances, from stoves and ovens to blenders and food processors. With so many tools, it can be easy to overload outlets or miss faulty wiring.
Appliances should be regularly inspected for wear and tear, with special attention paid to the wiring itself to make sure there’s no damage or issues. Outlets should be used appropriately as well, without overloading them or improperly using extension cords.
Blocked Exits and Stacked Materials
Along with using many appliances, kitchens go through many ingredients. When in the rush of cooking and preparing food, it can be easy to let boxes stack up, but doing this can be a fire hazard.
Not only can stacks of boxes block emergency exit routes and important safety signage, but it can also be a fire hazard in and of itself, if cardboard boxes are left too close to a heat source. Make sure that all boxes are disposed of properly and that exits are kept clear at all times.
Equipment Inspections
The National Fire Protection Association code states that any equipment that produces heat must be regularly maintained to prevent accidental combustion of flammable materials. Everything from deep fryers and stoves to broilers and grills should be clean, certified if needed, and ready to pass inspection.
Additionally, pay special attention to hood systems – one of the most common restaurant code violations. Grease residue builds up quickly on exhaust hoods and ducts. If this grease catches on fire, your kitchen could be devastated. Since improperly cleaned hood systems account for 21 percent of all restaurant kitchen fires, it is imperative to clean hood filters regularly. Ideally, bring in a professional kitchen exhaust cleaner to perform regular cleanings.
Make sure that updated certification tags have been installed by a licensed, professional company, and have the most recent inspection report for your hood suppression system onsite and available.
Whenever you’re in doubt about your compliance in fire and life safety – call in the professionals.
