2. Precautions:

• Follow posted instructions to reduce risk and/or life-safety hazards.
• Do not put burning materials such as cigarettes and ashes into garbage.
• Do not dispose of flammable liquids or aerosol cans in regular garbage.
• Avoid unsafe cooking practices, e.g. deep fat frying without proper training, unattended stoves, and loosely clothing.           
• Do not use unsafe electrical appliances, frayed extension cords or over-loaded outlets.  

Prevention

1. Storage

• Storage areas shall be kept clean and tidy.
• Maintain a minimum clearance of 18 inches from sprinkler heads and heat/smoke detectors.
• Never block fire exit doors.
• Fire extinguishers shall remain accessible and in open view.
• Electrical panels and sprinkler system controls shall be kept clear of obstructions.
• Never store combustibles within three feet of refrigeration equipment, electrical equipment or in the furnace/ boiler room.

2. Flammable & Combustible Liquids

• All flammable liquids shall be stored in approved containers or cabinets.
• Combustible materials shall be kept a minimum of three feet away from electrical or heating equipment and stored in approved containers.

Monthly inspection for portable fire extinguishers

• Check nozzle for operation and obstructions.
• Check to see if seal or tamper indicators are in place.
• Check to see if pressure gauge reads satisfactory (within green area).
• Check for any apparent physical or mechanical damage.
• Check that instructions for use are legible.
• Ensure extinguisher is conspicuously located and readily accessible.
• Extinguisher shall have an inspection tag attached, showing maintenance or recharge dates, servicing agency and signature of person who performed service.
• Ensure defective portable fire extinguishers are repaired, replaced, or recharged as necessary.

Restaurants may not be prone to emergencies and disasters, but they are fertile ground for potential problems. Cooking in the restaurant can easily cause a fire, floods can occur from weather or plumbing issues, and burglaries can happen to anyone. Be prepared for emergencies and have a plan for when a disaster does occur by doing the following:

• Document all procedures. Include all emergency procedures in an employee handbook.
• Make procedures visible. Hang posters with procedures in visible locations around the restaurant.
• Provide safety supplies. Provide easy access to safety equipment, e.g. fire extinguishers, gloves etc. In addition, have one or more first-aid kits located in the restaurant.
• Follow local codes. Follow all local safety and health codes for your area, including fire codes.

About the author


Carola Hicks is CEO of Workplace Safety Group, providing leading-edge, online and in-class health and safety consultation and training programs to associations and specialty industries across Canada. Carola can be reached at carola@workplacesafetygroup.com.