Nicholas M.

Orsborn

March 25, 2014

Fire/EMS

Cooking Fires and Burn Saftey

Ms. Mauz


Cooking Fires and Burn Safety
Within the United States, cooking fires are one of the most common causes in housing
fires. Cooking fires back in 2011 caused about forty-three percent of reported home fires, sixteen
percent of home fire deaths, thirty percent of injuries, and approximately twelve percent of direct
property damage (Cooking). The major cause of cooking fires are due to the lack of
responsibility by home owners by not attending their food while cooking. About sixty-seven
percent of cooking fires are a result of the ignition of food or other cooking materials which
leads to about fifty-three percent of non-fatal home fire injuries occurred by victims that try to
fight the fire themselves (Cooking). There are many types of safety precautions and also many
types of materials and appliances that cause cooking fires to occur.
Microwaves is one of the leading home products associated with scald burn injuries and
are not related to fires (Microwave Ovens). With microwaves, approximately seventeen percent
cause home structure fires or casing as the item is first ignited (Microwave Ovens). Forty percent
of microwave injuries are seen at emergency rooms back in 2012 with scald burns. With children
under the age of five, twenty percent of scalds were acquired by children. Overall microwaves
cause less than ten civilian deaths, one hundred and fifty injuries, and about thirty-one million
dollars in direct property damage (Microwave Ovens). Ways to prevent microwave fires and
scalds is to be aware of younger children around the appliance to avoid them touching it, and to
be sure that it is unplugged when not in use to prevent any possible fires. Also be aware that
there are no metal object that are in the microwave before using it (Coan).
Other than microwaves, cooking oils is another leading cause to cooking fires. Cooking
oils, if overheated, will begin to bubble or froth excessively and will start to smoke; frothing
action might cause the oil to over flow in the pan and will ignite in flames (Cooking Oils). About
fifty-eight percent of people were injured in non-fatal cooking fires during 2005-2009 trying to
fight the fires themselves (Cooking Oils). U.S. Consumer Product Safety Commission found that
about forty-three percent of fires began with cooking oils and with that being said about twenty-
five percent of these fires were because of the ignition of fat or grease in 2005-2009 (Cooking
Oils). Ways to be safe when using cooking oils would include being attentive when using them
and be aware of bubbling or froth action of the cooking oils to know when it may ignite. In case
of a fire, never throw water or use a fire extinguisher on a grease fire it would only make the
situation worse (Coan) and put a lid on the pot or pan to smother small grease fires (Cooking).
Besides microwaves and cooking oils, Fryers pose the most dangerous risk of fires. The
NFPA discourages the use of outdoor gas fueled turkey fires because it is immersed in hot oils. It
leads to devastating burns, other injuries and the destruction of property if using inattentively or
mindlessly walking by it. Hot oils are known to be spilled if accidently bumped into or knocked
over resulting into severe burns (Turkey Fryer). To prevent injures, it is most important to be
aware of where the fryer is and that the fryer is not bumped or spilled to avoid any hot oils
making contact with any person.
There are many ways to be safe while cooking to prevent injuries and housing fires.
Always be alert when cooking while cooking and never leave once the process has begun. If
baking, roasting, boiling food, or simmering; check regularly (Cooking Safety Tips). Also create
a three-foot Child free zone that would ensure childrens safety (Coan). Never store any items
into an oven and also never move a burning pan (Coan).
Burn and scald prevention is a way to ensure safety to yourself and to children around the
surrounding area. Always lock up dangerous items and keep children out of reach (General Burn
Safety). Be sure to keep children away from hot liquids, outdoor grills, fireplaces, stoves, and
campfires. Keep any dangling appliance cords out of reach of children (General Burn Safety).
When cooking use oven mitts or potholders when moving hot foods from ovens, microwaves, or
stove tops (Burn and Scald Prevention Outreach Materials). Open heated food containers slowly
and away from your face to avoid steam burns. Most importantly, do not hold a child while
cooking, drinking, or carrying hot goods or liquids. One of three types of burns may occur if
being irresponsible: first degree burn, second degree burn, or third degree burn.
First degree burns is when the epidermis (top layer of skin) is damaged. Symptoms may
include red skin, possible swelling, and are able to feel pressure and pain (General Burn Safety).
Examples of first degree burns consist of sunburns of flash burns.
Second degree burns is when both the epidermis and the dermis (first and second layer of
skin) are damaged. Blistering may be of occurrence as a symptom (General Burn Safety).
Examples of second degree burns would include severe sunburns, extremely hot liquids, and
grease.
Third degree burns is the worst type of burn. Third degree burns is when the epidermis,
dermis, and nerve endings are destroyed. The symptoms would include lack of feeling in the
affected area; skin discoloration such as: white, brown, black, or red; a leathery texture in the
skin; and muscle, fat, and bone may be destroyed as a result (General Burn Safety).
In case of burns, there are first aid guidelines on what should be done. Always remove
the victim from the area of danger, remove all clothing from burned area, and call 9-1-1
immediately. To cool the burn use cold water and cool for three to five minutes, if a chemical
burn continuously flush. Do not apply any form of ointments on a burn, and be sure to cover the
burn with a clean sheet or towel (General Burn Safety). If the burn is not healed within two-three
days, see a doctor as soon as possible (Burn and Scald Prevention Outreach Materials).
Throughout the course of the paper, there is the description of cooking safety, burn and
scald prevention safety, types of burns that can be acquired, and the types of cooking hazards
while cooking. These safety precautions would ensure the safety of children and the safety of
others. Being irresponsible and careless while cooking can result in housing fires and without
supervision of children, there are various hazards that the kids could get into.



Sources
"Cooking." Cooking. National Fire Protection Association, n.d. Web. 20 Mar. 2014.
<http://www.nfpa.org/safety-information/for-consumers/causes/cooking>.
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"Microwave Ovens." Microwave Ovens. National Fire Protection Association, n.d. Web. 20 Mar. 2014.
<http://www.nfpa.org/safety-information/for-consumers/causes/cooking/microwave-ovens>.
"Cooking Oil." Cooking Oil. National Fire Protection Association, n.d. Web. 20 Mar. 2014.
<http://www.nfpa.org/safety-information/for-consumers/causes/cooking/cooking-oil>.
"Turkey Fryers." Turkey Fryers. National Fire Protection Association, n.d. Web. 20 Mar. 2014.
<http://www.nfpa.org/safety-information/for-consumers/causes/cooking/turkey-fryers>.
Coan, Stephen D. "Cooking Fires and Fire Safety." Cooking Fires and Burn Safety. N.p., Aug. 2013.
Web. 21 Mar. 2014. <http://www.mass.gov/eopss/agencies/dfs/dfs2/osfm/pubed/fs-topics/fs-topics-
a/cooking-fires-and-burn-safety.html>.
"General Burn Saftey." Cooking Fires and Burn Safety. N.p., Feb. 2014. Web. 21 Mar. 2014.
<http://www.mass.gov/eopss/agencies/dfs/dfs2/osfm/pubed/fs-topics/fs-topics-a/cooking-fires-and-burn-
safety.html>.
"Burn and Scald Prevention Outreach Materials." Burn and Scald Prevention Outreach Materials. Federal
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<https://www.usfa.fema.gov/citizens/home_fire_prev/burn_prevention.shtm>.