Policies,Administrative,UWHC,Department Specific,Culinary Services,Production

Fire Response in Food Production and Cafeteria Modules (3.16)

Fire Response in Food Production and Cafeteria Modules (3.16) - Policies, Administrative, UWHC, Department Specific, Culinary Services, Production


September 7,
September 1,

Administrative Manual
 Nursing Manual
 Culinary Services

Policy #:

 Original
 Revision

Page 1
Of 2

Fire Response in Food
Production and Cafeteria


To protect the safety of patients, visitors, customers, and employees by having a well-known fire
and evacuation procedure to be followed if a fire occurs.

A. The hospital will provide adequate equipment and training to insure appropriate fire
response measures that promote safety.
B. It is the responsibility of all managers and supervisors to orient and train their employees
in fire response guidelines. Each employee is to be trained on location of exits,
telephones, fire alarms, and fire extinguishers.
A. In the event of any and all fires, the R.A.C.E. procedure should be followed as listed below.
A. R - RESCUE (All patients, visitors or employees that could be endangered by the
B. A - ALERT (Pull the closest fire alarm or phone in the fire department at *333. Give
the following information: your name, location of the fire, and what's burning.
C. C - CONFINE THE FIRE (Confine the fire to the smallest area possible through use
of the appropriate fire extinguisher or closing doors to the area in which the fire is
D. E - EXTINGUISH THE FIRE (Use the proper fire extinguisher to put out the fire).
B. If a small fire occurs in the kitchen area, the following procedure should be activated.
A. If possible, the source of the fires must be turned off (i.e. a small fire on the gas
B. The source of air must be shut off from the fire by one of the following methods:
A. Place baking pan over fire (i.e. fire in large kettle).
B. Extinguish fire with BC fire extinguisher (the red extinguisher with a black
C. If fire is small, pour baking soda over fire (i.e. small grease fire on stove).
C. All extinguishers work in the same manner.
A. Bring the extinguisher to the threatened area by carrying or dragging.

B. Place extinguisher on flat surface (floor or table) and pull the metal pin in
the handle. (It is held in place by a yellow plastic tie).
C. Aim nozzle at the base of the fire and depress extinguisher handle.
D. The large silver extinguisher(Type A) are filled with water so do not use on
grease fires.
E. The red extinguishers are filled with a carbon dioxide and will actually freeze
on fire. Do not hold black nozzle when using.
D. Follow RACE procedures if small fire not immediately extinguished.
C. When a large fire occurs in the kitchen, the following procedure must be followed.
A. Ascertain that all individuals are safe.
B. Pull the red fire alarm to alert fire department, Message Center, Plant Engineering,
and Protection and Security.
C. If the fire is very large and under the hoods, pull the round rings mounted on the
holding refrigerator wall. These rings activate a chemical powder extinguishing
D. If possible, the source of the fire must be turned off.
E. Follow RACE procedure, the "C & E" parts.
D. Quick reference fire-response guide cards (Fire Response Guide - RACE and Fire Alarm)
are located in the Nutrition Service Office, on the main kitchen bulletin board by the time
clock, on the small bulletin board at the main entrance to the kitchen, in the cafeteria
behind the serving line, and in each PMSC.
E. If evacuation becomes necessary, Culinary Services and Clinical Nutrition Services
personnel will follow directions on H4/1 Fire Evacuation Plan (attached) if leaving from the
Cafeteria, or F4/1 Fire Evacuation Plan (attached) if leaving from the kitchen.


Director, Culinary and Clinical Nutrition Services