We all know that fire safety is an important part of restaurant staff training, but how closely do we consider what we include in that training? Many times fire prevention is glossed over as a small piece of the regular training process, without giving these important safety measures the attention they deserve.
Based on some of the most common and preventable causes for restaurant fires, HoodFilters.com suggests these five guiding principles when training your staff:
1. Evacuation
In the event that a fire gets out of control, each member of your staff needs to be able to help get patrons, other employees, and themselves to safety. A well-established plan for evacuation should be part of every new employee training, reviewed periodically during staff meetings or training follow-up, and complemented by documentation in staff manuals and work areas.
While this is not a preventative measure, it is absolutely necessary for thorough fire safety training.
2. Storage
It may seem like a minor concern, but maintaining a rigorous policy on proper storage (and effectively training staff to follow it) can have a huge impact on fire prevention.
Proper storage includes two major components: flammable chemicals and flammable materials. Chemicals should be stored in their proper, puncture-resistant containers in a well-ventilated area, away from all food and other supplies.
Flammable materials, such as linen, paper, cardboard, wooden crates or pallets, rags, and any other material that could potentially catch fire, should all be stored away from cooking areas, heat sources, machinery, and electrical wiring.
Simply keeping these hazardous materials separate from any possible igniters will drastically reduce the chances of an accidental fire.
3. Observation
A large part of fire prevention is observation. Each staff member is another set of eyes, and if everyone is paying close attention, you have the ability to remove hazards before they lead to a costly and dangerous fire.
Train your employees to be on the lookout for exposed wiring or malfunctioning equipment. Noticing and reporting potential fire hazards, assuming they are addressed right away, is one of the most important and effective methods of reducing restaurant fires. Train your staff to keep their eyes open!
4. Operation
Taking the time to train staff on all machinery and equipment they will be working with promotes both fire safety and overall employee safety. Ensuring that employees know how to properly operate, shut down, and clean equipment, will reduce instances of machines left on accidentally, reduce the potential for overheating, and help employees recognize malfunctions and any possible issues well before an incident occurs.
This training should also include the operation of all fire extinguishers and fire suppression systems as well.
5. Cleanliness
Cooking surfaces account for the most frequent causes of restaurant fires. Many times ignition begins within grease traps, fryer oil being spilled near other cooking surfaces, or as a result of dirty and clogged hood filters. This means that cleanliness isn’t just an issue of sanitation, but also an issue of safety.
When training staff on fire prevention, reinforce the importance of keeping cooking surfaces (and all related grease traps, filters, hood parts and accessories etc.) clean and free of fire hazards.
Fire prevention begins with adequate training. Through an aware and knowledgeable staff, restaurants can lower the chances of a fire. If a fire does occur, a well-trained staff will be integral in preventing the fire from spreading, reacting in a responsible way, and assisting patrons and other staff members to safety.
Diligent training today is the key to preventing costly, dangerous, and damaging fires in the future.
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