Fire Prevention in Food Processing and Handling Environments

This course provides essential knowledge for workplace fire safety. It covers the science of fire, common hazards found in processing and handling environments, and crucial prevention strategies. Employees will also learn about the different types of fires and the correct procedures for using an extinguisher and evacuating safely in an emergency.

• The three elements a fire needs to burn: fuel, oxidizer, and heat.
• The different classes of fire (A, B, C, D, and K) and which materials are involved in each.
• Common workplace hazards, including combustible dust (sugar, flour), electrical overloads, and improper waste handling.
• Key fire prevention strategies related to “hot work,” electrical safety, and smoking policies.
• The correct “PASS” method (Pull, Aim, Squeeze, Sweep) for using a fire extinguisher.
• Safe evacuation steps, including identifying exits, staying low in smoke, and reporting to an assembly area.

By the end of the course you will have learned:

• To identify the three components of the fire triangle and how removing one can extinguish a fire.
• How to distinguish between Class A, B, C, D, and K fires and understand why using the wrong extinguisher is dangerous.
• To recognize key fire hazards in a food processing environment, such as combustible dust, overloaded circuits, and improperly stored flammables.
• How to apply daily prevention techniques, including good housekeeping, electrical safety, and following hot work procedures.
• The proper steps to take during a fire emergency, from activating an alarm to evacuating safely.
• How to correctly identify and use a portable fire extinguisher using the PASS method.