FIRE SAFETY PROCEDURES: KITCHEN AND FOOD & BEVERAGE OFFICES
LOCATIONS Fire Extinguisher Fire Alarm Pull Station Exit Route Assembly Point (designated meeting place)
In a kitchen, most fires will be caused by grease on the cooking line. Shut-off the hood exhaust system, oven-fryer, and equipment in the area. If the fire is small and in a contained area, use the appropriate handheld fire extinguisher to extinguish the fire. If the fire is too large or widespread, pull the manual station located on either side of the kitchen hood to dispense. Lead Associate in the Kitchen area: • When the alarm is activated, instruct all Associates to leave the kitchen and proceed to the nearest exit. • Assign an Associate to stairwell exits to assist guests. • Turn off all kitchen equipment, • Check the walk-in coolers for Associates, then lock the cooler(s) and turn off the lights. • Check the Associate locker areas. • Leave the kitchen as soon as possible. Department Manager/Supervisor on duty: • Ensure all Associates are safe, and you have accounted for each Associate on duty. • Notify the MOD when all Associates are located/identified:
“Kitchen and F&B Office to MOD.” When MOD responds, announce: “Kitchen and F&B Office All Clear!”
Once you have left the building, do not re-enter until given an all clear. Assist with guests as needed.
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