Fire Safety Basics: Staff Training

Jason Buford — Fri, 03 May 2024 18:47:09 +0000

Train your food truck staff these fire safety basics:

Find and use a fire extinguisher appropriately. An acronym you may find helpful is PAST – pull out the pin, aim at the base, make a sweeping motion, and (be) ten feet away.
Clean up the grease. Cleaning exhaust hoods is especially important since grease buildup can restrict airflow. Be sure to also clean walls and work surfaces; ranges, fryers, broilers, grills, and convection ovens; vents and filters.
Never throw water on a grease fire. Water tossed into grease will cause grease to splatter, spread, and likely erupt into a larger fire.
Remove ashes from wood- and charcoal-burning ovens at least once a day.
Store flammable liquids properly. Keep them in their original containers or puncture-resistant, tightly sealed containers. Although a food truck kitchen is very small, you should attempt to store containers in well-ventilated areas away from combustible supplies, food, food-preparation areas or any source of flames.
Tidy up to avoid fire hazards. Store paper products, linens, boxes, and food away from heat and cooking sources. Properly dispose of soiled rags, trash, cardboard boxes, and wooden pallets at least once a day.
Use chemical solutions properly. Use chemicals in well-ventilated areas, and never mix chemicals unless directions call for mixing. Immediately clean up chemical spills.

Fire Safety Basics: Fire Prevention

Jason Buford — Fri, 03 May 2024 18:46:23 +0000

Install an automatic fire suppression system in the truck. Because 57% of food service business fires involve cooking equipment, most municipalities require this equipment to be installed. These systems automatically dispense chemicals to suppress the flames and also have a manual switch. Activating the system automatically shuts down the fuel or electric supply to nearby cooking equipment. Have your fire suppression system professionally inspected semiannually. The manufacturer can refer you to an authorized distributor for inspection and maintenance.
Keep portable fire extinguishers as a backup. Class K extinguishers are designed for kitchen fires involving grease, fats, and oils that burn at high temperatures. Class K fire extinguishers are only intended to be used after the activation of a built-in hood suppression system. Keep Class ABC extinguishers elsewhere for all other fires (paper, wood, plastic, electrical, etc.).
Schedule regular maintenance on electrical equipment, and watch for hazards like frayed cords or wiring, cracked or broken switch plates, and combustible items near power sources.
Have your exhaust system inspected for grease buildup. The NFPA Fire Code calls for quarterly inspections of systems in high-volume operations and semiannual inspections in moderate-volume operations. Monthly inspections are required for exhaust systems serving solid-fuel cooking equipment, like wood- or charcoal-burning ovens.