Fire safety in kitchens and food processing areas requires specialized precautions due to high-risk hazards like grease fires, open flames, and overheated equipment. Prioritize regular cleaning of exhaust hoods, ducts, and filters to prevent grease buildup, a leading cause of combustion. Install Class K fire extinguishers (for grease and cooking oil fires) and automatic suppression systems, such as wet chemical agents, above stoves, fryers, and grills. Ensure electrical appliances are UL-listed, inspected for frayed wiring or overheating, and kept away from water sources. Enforce strict protocols for safe oil handling, including temperature monitoring and proper disposal of flammable residues. Use non-combustible materials for countertops and storage, and keep flammable items (e.g., paper towels, packaging) away from heat sources. Train staff on emergency procedures, including shutting off gas/electric lines, smothering grease fires with lids, and never using water on oil flames. Equip the space with heat-activated fire alarms, emergency gas shut-off valves, and clearly marked exits. Adhere to codes like NFPA 96 (Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations) and ensure ventilation systems direct smoke and heat outdoors. Regular fire drills and maintaining uncluttered workspaces further reduce risks in these high-activity environments.
