Fire Safety Basics: Staff Training

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.