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Basic Catering Fire Prevention and Firefighting

INTRODUCTION:

The course aims to introduce all members of staff working in kitchens to their responsibilities under fire safety legislation and first aid fire-fighting techniques using extinguishers.

AIMS:

  • Understand employers / employees responsibilities under current fire safety legislation
  • Describe the main causes of fires in a kitchen
  • Be aware of fire prevention techniques and good practice in kitchens
  • Understand fire evacuation procedures
  • Extinguish a fire safely (practical demonstration in the use of extinguishers)
  • Recognise the limitations of fire extinguishers

OBJECTIVES - ON RETURNING TO THE WORKPLACE YOU WILL BE ABLE TO:

  • Understand the fire risks in kitchens and how to prevent the outbreak of fire 
  • Use an appropriate fire extinguisher to tackle a fire typical of a kitchen if it is considered safe to do so 
  • Take the correct actions if you discover a fire in your workplace.

WHO SHOULD ATTEND:

All new members of staff who work in commercial kitchens.

In addition, catering staff who act as Fire Warden / Evacuation Officer for their building should attend the Fire Wardens and Evacuation Officers courses.

PRE-COURSE PREPARATION:

You should make yourself familiar with the fire routine for your building.You are advised to wear warm/practical/waterproof clothing and footwear.

COURSE DATES &TIMES

Autumn/winter term - date to be confirmed, contact Health & Services.

MAXIMUM NUMBER OF PARTICIPANTS:15

COURSE TUTOR: Peter Lawther

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Health & Safety Services

 

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