Fire Extinguishers in Food Processing and Handling Environments
This training provides essential knowledge for safely and effectively using fire extinguishers in a food processing and handling environment. The course details the science of fire, the various classifications of fires, and the specific types of extinguishers designed to combat them. It emphasizes identifying the correct extinguisher for the situation and following proper safety protocols before, during, and after a fire emergency.
Course Highlights
- An explanation of the fire triangle (fuel, heat, and oxygen) and how extinguishers work by removing one of these elements.
- A detailed review of the five classes of fire: Class A (solids), Class B (liquids/gases), Class C (electrical), Class D (metals), and Class K (cooking oils).
- How to identify different types of extinguishers, including multipurpose ABC, BC dry chemical, carbon dioxide (CO2), and Class K, and understand the consequences of using the wrong one.
- The proper PASS technique (Pull, Aim, Squeeze, Sweep) for operating an extinguisher.
- Critical safety procedures, including when not to fight a fire, how to check for an escape route, and the importance of activating the alarm and evacuating others first.
- Requirements for extinguisher placement, mounting, and routine inspections to ensure they are fully charged and functional.
By the end of the course you will have learned:
- How to identify the different classes of fire hazards specific to your work environment.
- How to read an extinguisher’s label to select the correct type for the fire.
- How to confidently and correctly operate a portable fire extinguisher using the PASS method.
- How to assess a fire scene to determine if it is safe to fight or if you should evacuate.
- What to do after an extinguisher has been used to secure the area and prevent re-ignition.
- How to perform a basic visual inspection to verify an extinguisher is ready for use.