Friday 21st May
Friday 21st May
Fire Safety
Fire is a major risk both to people and property, this training guide will help you understand the importance of safety procedures.
Employees also have a duty to take reasonable care for their own safety and that of other people who may be affected by their activities. This includes the need for them to inform their employer of any activity that they consider would present a serious and immediate danger to their own safety and that of others.
Please take the time to walk around site and make yourself aware of exit routes, fire assembly points, call points and fire extinguisher locations.
Main points:
• Ensure you are aware of the fire drill including the means of raising the alarm, escape routes, and the assembly point.
• Ensure you know where the nearest fire point is, what types of fire extinguisher are there, what types of fire they can be used on, and how they should be used - never put yourself at risk!
• Never obstruct any fire points, fire doors or escape routes.
• Never misuse or tamper with anything provided for fire prevention or fighting.
• Don’t hang clothing/materials over or near heating equipment.
• Control rubbish – don’t let paper, rags, etc, accumulate.
• Store flammable liquids in suitable containers – well away from any sources of ignition, keeps lids on containers when not in use.
• Control smoking – use designated areas only
• Don’t overload electrical sockets – one plug per socket!
Break Glass Call Points
Are located at every exit door in the office, shop and pub. Additional call points are located at the main front door of the event area, next to the event bar and 1 back of stage near the three toilets.
Who is responsible for calling the Fire Service?
Whoever is behind the Potting Shed Bar or the Events Bar. There is a phone on the desk behind the Potting Shed Bar and the duty manager will have a mobile phone on them.
The importance of fire doors
The main functions of fire doors are:
• To allow you to leave from a space and to close once released
• Protect escape routes from the effects of fire (smoke, gases and flames)
• Potentially limit the amount of oxygen available and slow the growth of a fire
Fire doors are manufactured to withstand the spread of fire for a given period, normally a minimum of 30 minutes. This allows time for people to leave the building via an escape route if other routes are impacted by the effects of fire.
The importance of reporting to the Fire Assembly Point
In the event of a fire making sure everyone is out of the premises safely and allowing an appropriate space to headcount is one of the main reasons why fire assembly points are so important. It also allows people to calm down from the stressful procedure and for anyone who needs it an area to receive medical attention.
Appropriate use of firefighting equipment
Fire Blankets
Best for:
Small pan fires or for wrapping round a person whose clothing is on fire
Danger:
If the blanket does not completely cover the fire, it will not be able to extinguish the fire.
While kitemarked fire blankets have been successfully tested on deep fat fryers, modern
frying fats are difficult to extinguish with a fire blanket. We therefore recommend wet chemicals for deep fat fryers
How to use:
Place carefully over the fire. Keep your hands shielded from the fire. Do not waft the fire towards you. How it works
Smothers the fire and prevents oxygen getting to the fire
Water Extinguisher
Best for:
Fires involving organic solid materials such as wood, cloth, paper, plastics, coal etc
Danger:
Do not use on burning fat or oil or on electrical appliances
How to use:
Point the jet at the base of the flames and keep it moving across the area of the fire.
Ensure that all areas of the fire are out
How it works:
Water has a great cooling effect on the fuel’s surface and thereby reduces the pyrolysis rate of the fuel
Foam Extinguisher
Best for:
Fires involving solids and burning liquids, such as paint and petrol but not suitable for
chip or fat pan fires. Safe on fires caused by electricity if tested to 35kV (dielectric test)
and a 1m safety distance is adhered to
Danger:
Do not use on chip or fat pan fires
How to use:
For fires involving solids, point the jet at the base of the flames and keep it moving across
the area of the fire. Ensure that all areas of the fire are out. For fires involving liquids, do not aim the jet straight into the liquid. Where the liquid on fire is in a container, point the jet at the inside edge of the container or on a nearby surface above the burning liquid. Allow the foam to build up and flow across the liquid.
How it works:
They are mainly water based, with a foaming agent so that the foam can float on top of the burning liquid and break the interaction between the flames and the fuel surface.
Wet Chemical Extinguisher
Best for:
Wet chemical fire extinguishers are ideal for fires involving cooking oils and fats, such as
lard, olive oil, sunflower oil, maize oil and butter
How to use:
Apply the wet chemical using the extended applicator in slow circular movements,
which gives a gentle, yet highly effective application. Apply the fine spray onto the burning
fat until the surface of the burning cooking oil changes into a soapy like substance which
prevents re-ignition. The gentle application helps to prevent burning oil splashing out of the container. Make sure that you empty the entire content of the wet chemical extinguisher onto the oil/fat, as the fire can re-ignite otherwise.
How it works:
The extinguishers spray the agent out as a fine mist. The mist acts to cool the flame front, while the potassium salts saponify the surface of the burning cooking oil, producing a layer of foam over the surface. This solution thus provides a similar blanketing effect to a foam extinguisher, but with a greater cooling effect. The saponification only works on animal fats and vegetable oils the misting also helps to prevent splashing the blazing oil.
Carbon Dioxide Extinguisher
Best for:
Live electrical equipment, although it allows re-ignition of hot plastics. Now mainly used
on computer servers, although care has to be taken in small server rooms as CO2 gas is
poisonous at 4% and can kill at just 8% concentration.
Danger:
Do not use on chip or fat pan fires, as it can carry burning fat out of the container. This type of
extinguisher does not cool the fire very well and you need to ensure that the fire does not start up
again. Fumes from CO2 extinguishers can asphyxiate if used in confined spaces: ventilate the area as soon as the fire has been controlled. Only use CO2 extinguishers with frost-free horns, as the hand holding the horn can otherwise be frozen to the horn, as the gas gets very cold during the discharge. A relatively small increase in CO2 levels can overcome and potentially kill a user.
How to use:
The discharge horn should be directed at the base of the flames and the jet kept moving across the area of the fire. Note: CO2 extinguishers only provide 6 to 10 seconds of firefighting.
How it works:
Carbon dioxide extinguishers work by suffocating the fire. Carbon dioxide displaces oxygen in the air. However, once discharged, the CO2 will dissipate quickly and allow access for oxygen again, which can re-ignite the fire.
Location of Fire Extinguishers
Office & Shop
In the hallway – Water and Carbon Dioxide
Behind the bar
Foam & Carbon Dioxide
Kitchen – situated near the hand wash sink and oven
Wet Chemical x 2
Event Area – Situated at the front and back near the main door and the event bar
Foam & Carbon Dioxide x 2
Back Stage
Water and Carbon Dioxide
Brewery Barn
Foam and Carbon Dioxide
Exit Routes
To exit the Office
Main back door - unlocked during opening hours or the key is in the inside lock
Hallway Door – key is in the lock, unlock the door pull the handle and twist the latch above to open
Rear Hallway Fire Exit – 2 locks both with keys in, unlock and push open, turn right out the garden and onto the additional car park next to the pigs
To exit the Pub
Shop door – always unlocked during opening hours – key is in the lock safe
Pub doors – no locks on these doors
To exit Kitchen
Main doors through the pub to any exit or through the bar to the shop door
Back door through the stock room to any of the office exit routes
Side door through to the toilets out to the pub or back to the hallway door
To exit the Event Area
2 push bar fire exit doors at the front that lead to the additional car park where the fire assembly point is
2 main barn doors – to open pull the levers at the top and bottom of the door to release that lead to the additional car park where the fire assembly point is
3 push bar fire exit doors at the back – go to the left around the side of the events area across the grass to get to the fire assembly point
To exit Back Stage
Through the main entrance near the barn doors or the push bar fire exit at the back – go to the left around the side of the events area across the grass to get to the fire assembly point
Through the gates and out of the Garden of Secrets – both ends are open at all times