- Emergency exit plans for all areas of the enterprise and train all staff on how to evacuate customers in the event of a fire or other emergency.
- Customer safe zones should be established. These are zones where customers should be to avoid danger and hindering emergency response
Letter classification given an extinguisher to designate the class or classes of fire on which it will be effective.
The class of extinguisher should be on the extinguisher shell. The picture-symbol labeling system now in use is designed to make the operation of fire extinguishers more effective and safe to use through the use of less confusing pictorial labels. The system also emphasizes when not to use an extinguisher on certain types of fires.
Because of recent information outlining the difficulties inherent in the extinguishment of fires in cooking appliances that involve combustible cooking media (vegetable or animal oils and fats), a new classification (Class K) has been established. This classification is not listed in OSHA standards. NFPA 10 specifies that listed and labeled Class K fire extinguishers are to be provided in these cases.
- Class A – ordinary combustibles (wood, cloth, paper)
- Class B – flammable liquids, gases, greases
- Class C – energized electrical equipment
- Class D – combustible metals
- Class K – kitchen fires, specifically deep fryers
Portable Fire Extinguisher Training and Education
- Where portable fire extinguishers have been provided for employee use in the workplace, employees must be provided with an educational program on the:
- General principles of fire extinguisher use
- Hazards of incipient (beginning) stage fire fighting
- Employees designated to use extinguishers must receive instruction and hands-on practice in the operation of equipment
Using a Portable Fire Extinguisher
- Pull the pin
- Aim the nozzle
- Squeeze the trigger
- Sweep from side to side