The cooking area of a restaurant offers teen
workers an opportunity for developing cooking skills, while learning to
handle equipment, organize tasks, and use creativity. Teen workers in this
area may also be exposed to the following hazards:
Workers are exposed to fire hazards in restaurants from heat-producing equipment such as burners, ovens, and grills due to:
Working around open flames
Un-emptied grease traps (possible grease fires)
Dirty ducts (possible flue fires)
Improper storage of flammable items
Faulty or frayed electrical cords
Poor housekeeping
Possible Solutions
Teen Worker
Solutions
Employers have the primary
responsibility for protecting the safety and health of their
workers. Employees are responsible for following the safe work
practices of their employers.
Extinguish hot oil/grease fires by
using a class K fire extinguisher.
Never carry or move oil containers when oil
is hot or on fire.
Never throw water on a grease
fire; this will
make the fire worse.
Empty grease traps
frequently; do not allow
them to overfill.
Understand the fire safety
procedures in your workplace, including how to call for
help, and follow them in a fire or other emergency.
Make sure that if you are working in a commercial kitchen
that you know where to find and how to manually activate
the cooking appliance fire suppression system.
Keep grilling surfaces clean
and free from grease accumulations that might ignite and
cause a fire.
Avoid cooking areas unless
your work requires you to be there.
Do not use frayed cords or defective equipment.
Do not store flammable items
near heat-producing equipment or open flames.
Know fire alarm locations.
If your employer expects you to
fight fires:
Be sure you have been
trained or request training.
Know the different types of fire extinguishers and how to use them
correctly.
Always read the fire extinguisher label before
using, to verify it is the correct type to use on the fire.
Always sound an alarm, summon the fire department and
activate the fixed fire suppression system first.
The fixed fire suppression system (manual pull
station) is located on the wall (usually near an
exit). When activating the system, simply follow the
instructions noted on the pull station.
For additional information see General -
Fire Hazards.
Employer Solutions
Employers have the primary
responsibility for protecting the safety and health of their
workers. Employees are responsible for following the safe work
practices of their employers.
Example placard
containing instructions.
[NFPA 10, Standard for
Portable Fire Extinguishers]
Class K Fire extinguisher
A fire is the most common type of emergency for which small businesses,
such as restaurants must plan. A critical decision when planning
is whether or not employees should fight a small fire with a
portable fire extinguisher or simply evacuate. Use the following
references to help in making this decision.
NOTE: Portable fire extinguishers must only be used if the
PROPER TRAINING has been provided, if it can be done SAFELY and
only after sounding an alarm, summoning the fire department, and
activating the fixed fire suppression system.
OSHA Standards
OSHA's
1910.157 regulation requires you to have an Emergency Action Plan
if fire extinguishers are required or provided in your
workplace, and if anyone will be evacuating during a fire or
other emergency.
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