Kitchen Fire Safety, Gas Appliances and Hood Systems
Preventing and responding to kitchen fires for cooks, kitchen managers and owners: how cooking oil fires start and why water makes them worse, the International Fire Code and NFPA 96 for commercial cooking ventilation, hoods, filters, ducts and cleaning schedules, wet chemical suppression systems under UL 300, Class K extinguishers under NFPA 10, natural gas and propane appliances under NFPA 54 and 58, gas leaks and carbon monoxide, electrical hazards near water, charcoal and wood-fired ovens, emergency shut-offs and evacuation, and a fire safety walk of the restaurant.
HSE-382 12 lessons · 3 h 27 min ▶ Video lessons coming soon
Offered by HSM University · Safety Training
This is the American version of this course. See the Canadian version.
What you'll learn
- Explain how kitchen fires start, using the fire tetrahedron and the temperatures at which cooking oil smokes, flashes and ignites.
- Describe how Georgia's adopted fire code, NFPA standards, gas and electrical codes and OSHA rules apply to a commercial kitchen, and who enforces them.
- Describe the parts of a kitchen exhaust system and keep hoods, filters and ducts in safe working order.
- Apply the NFPA 96 inspection frequencies, recognize a proper professional cleaning and follow up on areas not cleaned.
- Explain how a wet chemical suppression system works, what keeps it ready, and what must happen after it discharges.
- Choose, place, check and use portable extinguishers, including the Class K extinguisher, in the correct order for a fryer fire.
- Use and check gas appliances safely and recognize what must be left to licensed technicians.
- Respond correctly to a gas leak and recognize, prevent and respond to carbon monoxide exposure.
- Control electrical hazards in wet kitchens, including ground fault protection, cords, panels, electrical fires and shock first aid.
- Apply the fire safety rules for solid fuel, wood-fired and specialty cooking, propane cylinders and open flames in the dining room.
- Use emergency shut-offs, follow a fire safety or emergency plan, evacuate staff and guests and meet the fire department.
- Plan and carry out a fire safety walk, score findings and fix their root causes.
Course content
12 lessons · 3 h 27 min total · final exam
- 1 How kitchen fires start 19 min · quiz
- 2 Fire codes for commercial kitchens 17 min · quiz
- 3 Hoods, filters and ducts 17 min · quiz
- 4 Grease buildup and cleaning schedules 17 min · quiz
- 5 Wet chemical suppression systems 17 min · quiz
- 6 Class K and other extinguishers 17 min · quiz
- 7 Gas appliances: safe use and inspection 17 min · quiz
- 8 Gas leaks and carbon monoxide 17 min · quiz
- 9 Electrical hazards in wet kitchens 18 min · quiz
- 10 Solid fuel, wood-fired and specialty cooking 17 min · quiz
- 11 Emergency shut-off and evacuation 17 min · quiz
- 12 Capstone: a restaurant fire safety walk 17 min · quiz
- E Final exam 20 questions
Requirements
Recommended background. You can start any course at any time.
Description
Preventing and responding to kitchen fires for cooks, kitchen managers and owners: how cooking oil fires start and why water makes them worse, the International Fire Code and NFPA 96 for commercial cooking ventilation, hoods, filters, ducts and cleaning schedules, wet chemical suppression systems under UL 300, Class K extinguishers under NFPA 10, natural gas and propane appliances under NFPA 54 and 58, gas leaks and carbon monoxide, electrical hazards near water, charcoal and wood-fired ovens, emergency shut-offs and evacuation, and a fire safety walk of the restaurant.