Another potential accident cause in food service operations is fire. The following precautions can help lessen the danger of fire.
Properly clean and maintain cooking equipment and exhaust hoods/ filters.
For sanitation as well as safety reasons, limit smoking to restricted areas.
Be sure there is adequate fire extinguishing equipment on hand. Personnel should know where it is located and how to use it. Consult local fire authorities about the purchase, use, and inspection of fire extinguishing equipment
Local ordinances frequently require special fire extinguishing equipment under ventilation filters. Regardless of the type (dry chemical, carbon dioxide, or chemicals in special solutions), this equipment can only be effective if it is professionally designed, installed, and maintained
Consider using fire detection devices. These may be specialized equipment items that can detect smoke, flames, and/or heat.
In the future, consider using automatic sprinkler systems. They are a very effective way to control fires.
Employees should know where all emergency exits are located, and fire drills should be conducted. Contact the local fire department for specific help in designing emergency procedures. Make sure all doors to the property open out and that fire exits are kept clear at all times. Fire department telephone numbers should be located near telephones