Fire extinguisher safety

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.

Fire evacuation - What you need to know

Proactive steps before and during an evacuation to reduce anxiety and avoid injuries.

Detection devices - smoke and carbon monoxide detectors

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.

The basics on restaurant fire safety

A fire can devastate your business, leading to lost revenues and even permanent closure. But there are steps you can take to prevent fires and minimize the damage.

Commercial fryer hazards

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.

Hazard Analysis and Critical Control Points (HACCP)

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.

Kitchen fires

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.

How long do smoke detectors last?

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.

Cooking equipment safety

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.

Class K fire extinguishers

Understanding the proper application for a Class K entinguisher