Resource articles

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.

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.

Class K fire extinguishers

Understanding the proper application for a Class K entinguisher

Could a Fire Start in Your Dryer?

According to the Consumer Product Safety Commission (CPSC), fires can occur when lint builds up in the dryer or in the exhaust duct.

Fire evacuation - What you need to know

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

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.

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.

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.

Fire safety in your facility

Protecting your facility from fire can be complex. There are a number of actions you can take to reduce the chances of a fire at your school.

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.