Unit: 3

Topic Title: Fire & Fire

Extinguishers
Topic Objective:

Able to identify various types of fire extinguishers

Understand about the fire triangle.
Understand the preparation method of sauces and their derivatives.
Know about various types of proprietary and contemporary sauces.
Knowing about the uses & importance of sauces.

INTRODUCTION
Fires in hotel and catering establishments are common and all too can
often result in injury to the employee and in serious cases either injure or loss of
life to employees and customers.
A basic knowledge regarding fire should assist in preventing fires and
handling them if they do occur. Three components are necessary for a fi re to start,
if one of the three is not present, or is removed, then the fire does not happen or it
is, extinguished.
All fire
extinguishers
have been
manufactured
in to sustain combustion,
The three
parts
are, Fuel -should
something
to burn,
Air - oxygen
TYPES
OF FIRES
accordance
with ISI specifications; they should be red
Fires are graded
into
following
categories
cylindered
with an
additional
colour
code to indicate the type
and with operating instructions on them. Types of them is as
Class A: SOLIDS such as paper, wood, plastic etc
follow
Class B: FLAMMABLE LIQUIDS such as paraffin, petrol, oil etc
FLAMMABLE
GASES
suchand
as propane,
butane, methane
Water Fire
The
cheapest
most
ClassExtinguishers:
C:
etc
widely used fire extinguishers. Used for Class A fires.
Class D: METALS such as aluminum, magnesium, titanium etc
Not suitable
B (Liquid)
or whereAPPARATUS
Classfor
E:Class
Fires
involvingfires,
ELECTRICAL
electricity
is involved.
Class
F: Cooking OIL & FAT etc

METHODS
OFExtinguishers:
FIRE EXTINGUISHING
Foam Fire
More expensive than water,
Fire
components
burn
like Heat,
& Fuel
butneeds
more 3versatile.
Usedtofor
Classes
A & BAir
fires.
Foam
For
stopping
the
fire
eliminate
one
of
these
will
put
spray extinguishers are not recommended for firesthe
fire
off. Oxygen
is present
in the
air,than
so if water
air is if
involving
electricity,
but are
safer
excluded from the fuel and the heat then the fire goes
inadvertently sprayed onto live electrical apparatus.
out. Turn off the source of heat, gas or electricity, etc. so
that the heat is taken away from fire. In the event of small
Dry
Often termed
the
fire
in Powder
a store, itFire
mayExtinguishers:
be possible to remove
items in
multi-purpose
extinguisher,
as it can be used on
the
store to prevent
fire from spreading.
classes A, B & C fires. Best for running liquid fires (Class
Thus
these
methods
of extinguishing
a fire
are fires, but
B). This
will
efficiently
extinguish Class
C gas
classified
asitfollow:
be aware;
can be dangerous to extinguish a gas fire
Towithout
extinguish
a
fire, the three
principal
methods
based
on
first isolating
the gas
supply.
Special
powders
fire triangle are:
are available for class D metal fires.
Starving --removing the fuel
Smothering
--removing the air (oxygen)
whenremoving
used indoors,
powder can obscure
Warning:
Cooling --the heat
vision or damage goods and machinery. It is also
very messy.

TYPES OF FIRE EXTINGUISHERS

CO2 Fire Extinguishers: Carbon Dioxide is ideal for

fires involving electrical apparatus, and will also
extinguish class B liquid fires, but has NO POST FIRE

MOTHER SAUCES

COLOUR CODES OF EXTINGWISHERS

Prior to 1st Jan 1997, the code of practice
for fire extinguishers in the UK was BS
5423, which advised the color coding of
fire extinguishers as follows:
Fire-hoses:
Water - Red Fire-hoses are used for similar fires to those classified
under water fire extinguishers. It is necessary to be familiar with
the
instructions
Foam
- Cream displayed by the fire-hose before using it.
Water Sprinkler systems: These consist of sprinklers from the
Dry Powder - Blue
main water supply fitted in the ceiling. The system is designed
to
automatically
spray water over the whole area when the
Carbon
Dioxide - Black
temperature rises above a pre-set level, e.g. 167F
Halon - Green (now 'illegal' except for a

should be fixed on a suitable bracket, be

OTHER Each
FIRE extinguisher
EXTIGUISHING
few exceptions such
, as the Police, Armed
properly maintained and should be always available for use. It should
EQUPIMENTS

be immediately refilled after use. It is important that the staff must be

trained how to use them.
Research and development by the manufacturers of firefighting equipment inevitably leads to changes and increased
efficiency in the various appliances as it is important that the best fire

PROCEDURE IN THE EVENT OF FIRE

Do not panic
Warn other people in the vicinity.
Do not jeopardize your own safety or that of others.
Follow the fire instructions of the establishment
If it is a small fire, use appropriate fire extinguisher.
Do close doors and windows; turn off gas, electricity and fans.
Do not wait for the fire to get out of control, before calling the fire brigade.

It is important that in all catering establishments, passageways are kept clear and that
doors open outwards. Fire-escape doors and windows should be clearly marked and
fire-fighting equipment must be retake available and in working order. Periodic
fire drills should occur and be taken seriously since lives may be endangered if there
is a fire. Fire-alarm bells must be tested at least four times a year and the staff should be
instructed in the use of fire-fighting equipment.

FIRE PREVENTION METHODS

The best method of fire prevention in the positive of constructing the building so far
as possible in incombustible materials and in such a way that a fire starting in the
contents of any compartment of the building can be isolated and confined to that
one compartment. The following points require due consideration:
There should be an adequate supply of ash trays and means of disposing
cigarettes ends. Smoking should be prohibited in the areas of high risk.
Rubbish must be cleaned regularly.
Chimneys should be cleaned regularly.
The air conditioning plants, boilers, electric wiring in appliances and other similar
equipment should be correctly operated and maintained.
Questions:
All employees must be familiar with various safety measures to ensure that fire
does not
break
out. its types and explain methods of fire extinguishing?
1.) Define
Fire,
classify
2.) What are the types of extinguishers and their colour codes?
3.) List out the procedure to be followed in the event of fire?
4.) What are the fire prevention methods?

Video links
https://www.youtube.com/watch?v=Lg-vibNXNkw
https://www.youtube.com/watch?v=8BBSZWhdgzY
https://www.youtube.com/watch?v=uASkD7Dalu8
https://www.youtube.com/watch?v=tWGKO3CqgWg

Food for the body is not enough. There must be

food for the soul Dorothy Day (American Lady

Journalist & Social Activist)