The best type of fire extinguisher for home kitchens is a Class K fire extinguisher. Class K extinguishers are specifically designed to combat fires that involve cooking oils and fats, which are common in kitchen environments.
Never leave a fire in the fireplace unattended, and use a glass or metal fire screen to keep fire and embers in the fireplace. Never use a cooking range or oven to heat your home. Turn off portable space heaters every time you leave the room or go to sleep.
Without heat, oxygen and fuel a fire will not start or spread. A key strategy to prevent fire is to remove one or more of heat, oxygen or fuel. The risk assessment should include detail on all three elements to minimise the risk of a fire starting/ spreading.
Create a space of at least three feet around your stove and other areas where hot food is prepared. Keep your cooking area free of flammable materials. Keep anything that can catch fire, such as food packaging, oven mitts, and towels away from your stovetop. Turn pot handles toward the back of the stove.
The 4 Cs are essentially a useful acronym / mnemonic device that highlights the four key areas of food hygiene that can help prevent the most common food safety problems such as foodborne illnesses. According to the Food Standards Agency, the four Cs are Cleaning, Cooking, Cross Contamination and Chilling.
Cooking safety - general tips
Remove all items from the stovetop when you're done cooking. Use a heat-resistant surface to cool down cookware. Keep young children and pets away from stovetops.
Install smoke alarms on every level of your home, inside bedrooms and outside sleeping areas. Test smoke alarms every month. If they're not working, change the batteries. Talk with all family members about a fire escape plan and practice the plan twice a year.
A kitchen fire suppression system is an automatic, pre-engineered, fire suppression system designed to protect areas associated with ventilating equipment (including cooker hoods, extraction ducting, plenums, and filters) and cooking equipment (such as fryers; griddles and range tops; upright, natural charcoal, or ...
The No. 1 cause of all cooking fires is leaving the stove unattended. Because cooking is something that is done daily, it's easy to forget how dangerous it is to heat grease or oil at a high temperature. People oftentimes walk away from a hot stove “just for a minute” — and that “minute” can turn deadly.
How it works. • Food held between 5oC and 60oC for less than 2 hours can be used, sold or put back in the refrigerator to use later. • Food held between 5oC and 60oC for 2-4 hours can still be used or sold, but can't be put back in the fridge.
Although there are common kitchen hazards we face, it is possible to avoid them. Common risks in the kitchen are; fire, electrical issues, burns, slipping, improper handling of kitchen equipment, food poisoning, and improper storage.
In every step of food preparation, follow the four guidelines to keep food safe: Clean—Wash hands and surfaces often. Separate—Don't cross-contaminate. Cook—Cook to proper temperatures, checking with a food thermometer.
Two-thirds (66 percent) of kitchen fires occurred after cooking oil, fat, grease, butter, and other cooking substances were ignited. Oil can make the fire spread faster and can still cause a fire the next time someone cooks if there's any residue left on the stovetops.
Fires of any kind are put out using one of three methods: cooling, starvation, or smothering. The fire triangle is a basic model for understanding the source and progression of any fire.
Fires usually occur due to poor wiring and faulty electrical equipment leakage of cooking gas or a carelessly thrown matchstick. The most common cause of a fire in a building is poor electrical wiring and faulty equipment. Electrical wiring must be regularly checked.