Fire Safety and Emergency Response

Course Title: Fire Safety and Emergency Response                                         
Course Code: FSEM-KS-2503-1.1

Accreditation Type: Certificate of Competency

Course Duration

Total Course Hours: 8 hours (1 day)

Course Fee

Total Course Fee: S$180/pax

Funding Available (If Applicable):

• Training Industry Professionals in Tourism (TIP-iT)
• NTUC Company Training Committee (CTC) Grant

Learning Objectives for Fire Safety and Emergency Response for Kitchen Staff

By the end of this course, participants will be able to:

1. Identify potential fire hazards in the kitchen environment and understand how to mitigate fire risks.
2. Safely use and store flammable materials in accordance with fire safety regulations to prevent accidents.
3. Operate fire suppression systems and extinguishers effectively to control small fires and prevent them from escalating.
4. Follow evacuation protocols during kitchen fires, ensuring the safe and efficient evacuation of staff and guests.

Learning Units for Fire Safety and Emergency Response for Kitchen Staff

Unit 1: Identifying Fire Hazards in the Kitchen

• Objective: Recognize common fire hazards in the kitchen and apply preventive measures to reduce the risk of fires.
• Content:
• Types of fire hazards in the kitchen (e.g., grease, electrical appliances, combustible materials).
• Identifying hot spots and areas where fire risks are higher (e.g., near ovens, stovetops, and deep fryers).
• Understanding the fire triangle (fuel, heat, and oxygen) and how to eliminate one of these elements to prevent fire.
• Risk assessment techniques to identify and reduce fire hazards.

Unit 2: Safe Use and Storage of Flammable Materials

• Objective: Understand the importance of safe handling, use, and storage of flammable materials to prevent fire hazards.
• Content:
• Types of flammable materials in the kitchen (e.g., cooking oils, cleaning solvents, paper towels).
• Proper storage practices for flammable materials (e.g., storing oils away from heat sources).
• Safe handling and disposal of waste materials that may be flammable (e.g., grease traps, paper waste).
• Risk mitigation strategies for areas with high concentrations of flammable materials.

Unit 3: Operating Fire Suppression Systems and Extinguishers

• Objective: Learn how to effectively operate fire suppression systems and fire extinguishers in the kitchen.
• Content:
• Overview of fire suppression systems commonly used in kitchens (e.g., wet chemical suppression systems for deep fryers).
• Understanding the different types of fire extinguishers (Class A, B, C, and K) and their specific uses.
• Proper techniques for using fire extinguishers (PASS method: Pull, Aim, Squeeze, Sweep).
• Preventative maintenance and regular checks of fire suppression systems and extinguishers.

Unit 4: Evacuation Protocols During Kitchen Fires

• Objective: Understand and apply evacuation protocols to ensure a quick and safe exit during a kitchen fire emergency.
• Content:
• The importance of kitchen-specific evacuation procedures, including designated evacuation routes and assembly points.
• The role of kitchen staff in assisting with evacuation and guiding guests to safety.
• Steps to take when an evacuation order is given (e.g., closing doors, turning off appliances, using fire exits).
• Evacuation drills and practice to ensure everyone knows their role in an emergency.