Your dining hall is a critical building, as it is difficult to run your facility without it. Most dining hall fires start in the kitchen and can be traced to relatively few sources.
When a fire has started, smoke spreads quickly. A smoke alarm gives the critical early warning sign when a fire has started in a building or home.
Hazard Analysis and Critical Control Points (HACCP) was introduced as a system to control safety as the product is manufactured, rather than trying to detect problems by testing the finished product.
Next time you change the battery in your smoke detectors, be sure to check its age, as well. According to the U.S. Fire Administration, most alarms have a life span of 8-10 years.
Whether preparing traditional items like French fries and fried chicken, or novelty foods like fried ice cream, commercial fryers are essential pieces of equipment in many restaurants.
A busy kitchen can be a dangerous place with many hazards, including sharp edges, heat and open flames, oils and acids, and a fast paced working environment.
Three level of inspections and services recommended for chimney safety.
Selecting the proper fire extinguisher is just as important as having a working one.
Accidental fires are preventable. There are a number of best practices that can be implemented to prevent injury and property loss.
When used properly, a portable fire extinguisher can save lives and property by putting out a small fire or controlling it until the fire department arrives.