Page 113 - Waiter-Learner Manual (ENGLISH).indd

MODULE 9: UNDERSTANDING RISKS AND PREVENTIVE MEASURES

9.6 Fire

Fire is most threatening and most common hazard in the kitchen. It doesn’t not discriminate
between people and property. You have to take every possible precaution to reduce
the risk of fire in the working environment. Always observe burning stoves, microwaves,
and ovens which are connected to electricity. Ensure that there is clear fire evacuation
plan in the restaurant, and that the kitchen is visible to everyone and everyone has
been drilled as to fire procedures. It is absolutely essential that staff are equipped with
knowledge on how to deal with fire in a proper way.

9.6.1 Types of fire

• Class A or Ordinary Combustibles: This includes fuels such as wood, paper,
plastic, rubber, and cloth.

• Class B or Flammable and Combustible Liquids and Gases: This includes all
hydrocarbon and alcohol based liquids and gases that will support combustion.

• Class C or Electrical: This includes all fires involving energized electrical
equipment.
• Class D or Combustible Metals: Examples of these types of metals are, titanium,
potassium, and magnesium.

• Class K is for fires in unsaturated cooking oils in well insulated cooking
appliances in commercial kitchens.

Wood, paper, cloth, Trash & Gasoline oil, paint and other
other ordinary materials flammable liquids

May be used on fires involving Cooking media (Vegetable or
live electrical equipment without Animal Oils and Fats)
danger to the operator

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