1. In case of fire, if it is found that the fire is not big enough to pose a great threat to people, fire extinguishers, fire hydrants and other fire-fighting equipment should be used decisively to put out the fire. Don't run around screaming in panic, a small fire is left unattended, causing great disaster.

2, sudden fire, in the face of smoke and fire, first of all, we must remain calm, quickly judge the dangerous place and safe place, do not blindly follow the crowd and rush about. If the passage has been blocked by fireworks, leave the direction of fireworks.

Human life is the most important thing. If you are in danger, you should evacuate as soon as possible. Don't waste precious escape time dressing up or looking for or removing valuables because you are shy or care about valuables. 4. Escape through a route full of smoke to prevent smoke poisoning and suffocation.

In order to prevent the smoke from choking in the fire, you can cover your nose with a towel and a mask and climb away. Because smoke is lighter than air and floats in the upper part, evacuation near the ground is the best way to avoid the harm of toxic smoke.

In addition, you can pour cold water on your head and body, or wrap your head and body with wet towels, wet quilts, wet blankets, etc. , and then rushed out. High-rise public buildings are generally equipped with high-altitude descent devices or lifeline, through which people can safely leave dangerous floors.

Without these special facilities, and the safety passage has been blocked, rescuers can quickly use ropes or simple life-saving ropes made by themselves, such as bed sheets, curtains, clothes, etc., wet them with water, and slowly slide along the ropes from the windowsill or balcony to a lower floor or ground to escape safely. 6. People who are trapped by fireworks and temporarily unable to escape should try to stay in balconies, windows and other places that are easy to be found and can avoid fireworks.

During the day, you can throw bright clothes out of the window or throw light and dazzling things outside; At night, you can use a flashlight to keep flashing or knocking on things in the window, and send out an effective distress signal in time to attract the attention of rescuers. 7. If people at the fire spot find themselves on fire, they must not run or beat with their hands, because running or beating will form a wind, accelerate the replenishment of oxygen and promote the fire.

When your clothes catch fire, you should try to take off your clothes or roll around to put out the flames.

2. How to prevent kitchen fires

1, the kitchen must be kept clean, rags, scraps of paper and other debris stained with oil should be removed at any time, and oil stains on the stove should be removed frequently, so as to avoid fires caused by flying fire scraps.

When cooking, don't leave or distract yourself from other kitchen affairs or chat with people.

3. When the oil pan catches fire, immediately cover it with a cover to make it go out due to lack of oxygen. When the lid is not tight, pour in nearby yeast powder or salt to extinguish the flame, remove the heat source and turn off the fire.

4. Don't smoke or put cigarette butts at work.

5, the top of the chimney should be equipped with stainless steel protector, in case of sparks.

6. Alcohol, gasoline, gas cylinders, matches and other inflammable and explosive dangerous goods should not be placed near the stove or power socket or near the fire source.

7, motor power machine use time is too long, often fever and fire, should pay attention to maintenance.

8. Cooking with electricity must be waterproof and dry, and it will catch fire. Never use bifurcated or multi-port sockets to use multiple appliances at the same time.

9, socket head damage or wire external insulator rupture should be replaced or repaired immediately; When you find that the wire is broken, cut off the power supply quickly and don't splash it with water.

10, when using gas stoves and gas pipelines, don't be close to electrical lines or power socket devices, and stoves and cylinders cannot be used without inspection.

1 1, gas cylinders cannot be placed horizontally, and pipes and switches cannot leak; Follow the ignition and flameout methods, avoid spraying too much gas before ignition, turn off the control faucet when flameout, and don't blow with your mouth, so as not to forget to turn it off, which will lead to gas overflowing into the room and cause accidents such as fire or poisoning.

12, gas fire extinguishing method:

(1) put out the fire with foam fire extinguishing equipment;

(2) cut off the gas source;

(3) reduce the ambient temperature;

(4) cut off the gas source.

13. After work every day, you must clean the kitchen and turn off the switches of power supply, gas, heat source and fire.

14. If there is a fire, you should ask the fire center for help immediately. You should save yourself before the fire brigade arrives. Oil fires are best put out with fire sand or fire extinguishers.

15. Pay attention to the fire prevention publicity for employees, instill common sense of disaster relief, implement disaster relief grouping, and train employees to use fire-fighting equipment correctly. Fire extinguishers and hydrants should be checked frequently to avoid failure. We should reserve some sandbags for a rainy day. In addition, safety inspections are often carried out on safety doors and ladders.

The kitchen is often on fire. How to effectively prevent kitchen fires?

First of all, as a restaurant manager, you should provide employees with the location of unsafe factors in this restaurant, including water, electricity, gas and oil, and then put labels on flammable and explosive products.

Secondly, any employee must receive short-term training and fire drills. The main switch position of water, electricity and gas in this restaurant can only be employed after learning to operate water and electrical appliances in a standardized way.

Third, establish a sound safety system, including consumer safety system and emergency plan.

Basic countermeasures to prevent kitchen fire and explosion

First, strengthen the fire safety education for kitchen staff in hotels and restaurants, conduct regular or irregular training, and formulate corresponding fire safety management systems.

The second is to reduce fuels that are easy to accumulate oil pollution, such as diesel. Bottled liquefied petroleum gas should not be used in kitchens of high-rise buildings, and gas and natural gas pipelines should be introduced separately from the outside and should not pass through guest rooms or other public areas. The gas cylinders in the kitchen should be managed together, and there should be enough distance from high-temperature surfaces such as open flames or lamps to prevent the gas cylinders from exploding at high temperature, causing flammable gas leakage and fire.

Third, the cooking stove in the kitchen should be installed on incombustible materials, with enough distance from combustible materials to prevent burning combustible materials. The gas, oil pipes, flange joints and valves in the kitchen should be checked regularly to prevent leakage. If there is gas or fuel leakage, first close the valve and ventilate it in time. It is forbidden to use any naked flame and start the power switch.

Fourth, the electrical equipment used in the kitchen, such as electrical switches and sockets, should be closed to prevent water from infiltrating from the outside, and should be installed in a place far away from gas and liquefied gas cookers, so as to avoid sparks when opened, causing the leaked gas and liquefied gas to burn. All kinds of mechanical equipment running in the kitchen must not be overloaded with electricity, and attention should always be paid to prevent electrical equipment and lines from getting wet during use.

Fifth, the walls next to kitchen stoves, fume hoods and other places that are easily polluted should be cleaned every day, and the oil fume pipes should be cleaned at least once every six months.

Besides explosion, there may be the most common kitchen fire!

(The following content is reproduced from China Eating Net Catering Database, and the copyright belongs to the author. ) Different catering enterprises have different operating levels, different fuel structures, and different kitchen facilities and kitchen environments. Usually, liquefied gas pipelines, diesel oil and coal stoves coexist, while kitchen facilities are constantly updated, and the fire mode changes, causing fires, except for factors such as stoves, gas, diesel oil and liquefied petroleum gas.

The cause of the kitchen fire

1. When the chef is cooking, because there is too much oil in the pot and the oil level is too high, the oil boils and overflows and burns with an open flame.

2. When the chef is frying food, the heating time of oil is too long, and the oil temperature exceeds 240 degrees Celsius, which leads to the spontaneous combustion of edible oil.

3. When ordering hot pot, improper placement of hot pot will ignite combustible materials.

4. When cooking and stewing food on the stove, there is no one to watch, and the oil floating on the soup overflows the pot and burns with an open flame.

5. The chef's wrong operation mode and method make fried food or oil splash and burn with open flame.

4. Kitchen safety knowledge

1, rice cookers, electric woks, induction cookers and other mobile appliances, after use, in addition to turning off the switch, you should also unplug it to prevent the switch from failing. Because long-term electrification will damage electrical appliances and cause fire.

2. Many places in the kitchen should consider preventing children from being in danger. All kinds of washing products should be put in a special cabinet under the low cabinet (washing pool), and instruments such as sharp knives should be put in drawers with safety openings.

3, for safety reasons, the design of the kitchen is to be careful of sharp convex corners, overhead appliances, range hoods, etc. You can round these corners, or wrap them in cellophane, or buy some plastic covers to wrap them, and you can use post-it notes.

The kind that sticks.

4. It is best to avoid using mats and mats in the kitchen, so as not to slip and burn people when taking plates and teapots filled with boiling water.

5. Keep the kitchen clean. Cooking utensils, tableware, etc. It should be dried with a clean cloth. Do not use each rag for more than one day. Before the next use, put the rag in boiling water and cook it. We shouldn't let go of any place that may breed bacteria:

Clothes that come into contact with food should be changed regularly and disinfected at high temperature before the next use.

6. Drinking water and water to be used for instruments should be pure and clean. If you are in doubt about the water quality, you'd better boil the water before drinking it or making it into ice cubes.

7. Food, especially poultry, meat and milk. Be sure to cook thoroughly before eating. The so-called thorough cooking means that the temperature of all parts of the food reaches at least 70 degrees.

8. After food is cooked, it is often difficult to finish it all at once. If food needs to be kept for 4 or 5 hours, it should be kept at high temperature (near or above).

60 degrees after heating) or low temperature (near or below 10 degrees). Children's food should not be stored. Common mistakes

Yes, there is a lot of uncooled food in the refrigerator, because the food has no time to cool and the heat dissipates quickly.

9. Don't let insects, mice and other animals touch food. Animals usually carry pathogenic microorganisms. The best way is to put the food in a closed container.

10, once the food is cooked, eat it immediately. After food is cooled to room temperature, it is easy to breed bacteria. Eating cooked food stored at room temperature for four or five hours is the most dangerous, and the longer the food is stored at room temperature, the greater the danger.

5. What are the answers to the fire protection requirements of restaurants and kitchens?

Fire protection requirements for restaurants and kitchens:

(1) Temporary power lines are not allowed to be pulled randomly in the canteen. If you need to add lighting equipment such as colored lights and decorative lights. Should be installed according to regulations. For decorative lights in restaurants, if the decorative parts are made of combustible materials, the bulb power shall not exceed 60W.

(2) The dining room should set the dining table according to the designed number of people, leaving enough passages; Channels, entrances and exits must be kept clear and not blocked. When holding a banquet or cocktail party, the number of people shall not exceed the original design capacity.

(3) If the restaurant needs candles to increase the atmosphere, the candles must be fixed on the base made of incombustible materials and not close to combustible materials. Flavor restaurants offering hot pot must strengthen the management of stoves. Prohibit the use of liquefied petroleum gas boilers; Alcohol stoves and charcoal stoves should be used with caution; It is better to use solid alcohol fuel, which is safer. Restaurant waiters should not roll cigarette ash and match stalks into the tablecloth when they collect the table.

(4) Combustible gas pipes, flange joints, instruments and valves in the kitchen must be inspected regularly to prevent leakage; When combustible gas leaks, first close the valve and ventilate it in time. It is forbidden to open fire and start the power switch.

(5) The floor-standing kitchen should not use bottled liquefied petroleum gas. Gas and natural gas pipelines shall be led out from the outdoor separately, and shall not pass through guest rooms or other public areas.

(6) Electrical and mechanical equipment such as meat grinder and vegetable cutter used in the kitchen shall not be overloaded, and electrical equipment and circuits shall be protected from being affected with damp.

(7) When frying food. The oil in the pot should not exceed 2/3, in case the cooking oil overflows and burns in case of an open flame.

(8) After work, the operator should close all the valves in the kitchen in time and cut off the air source, fire source and power supply before leaving.

(9) The smoke hood in the kitchen shall be scrubbed once a day, and the flue shall be cleaned once every six months.

(10) Besides the commonly used fire-fighting equipment, the kitchen should be equipped with asbestos blankets to put out the fire in the oil pan.

The above contents are compiled according to the problems encountered by the students in their actual work for reference. If in doubt, please communicate and correct in time.

6. Matters needing attention in the kitchen after fire fighting and catering

1, don't smoke in the canteen.

During the business period, the doors of each exit shall not be locked and kept open. 2. Don't use the electric stove, and pull the wires randomly.

3. The factory canteen contracting company is equipped with fire-fighting facilities in the canteen, and often maintains fire-fighting equipment. 4, all flammable liquids should be placed away from the fire and a cool place, it is forbidden to pile up sundry around the gas tank.

5. Strengthen the fire safety education of employees. Keep the working environment clean, remove all kinds of oil stains on the workbench, and regularly clean the kitchen range hood and pipe cover. When cleaning the kitchen, don't splash water on the electrical sockets and switches, in case the electrical short circuit causes a fire.

6. The factory canteen contracting company strictly controls the use of fire, electricity and gas. When using natural gas, strictly implement the safety operation rules, check the switch, joint and furnace core of gas pipeline before use, and stop using it immediately if there is air leakage.

The cook turns on the power before turning on the stove, turns off the gas before turning on the gas, and turns off the power when not in use. Close the valve under the stove and the main air valve in the kitchen after work every meal.

When frying things and refining feed oil, pay attention to controlling the oil temperature to prevent the oil pan from catching fire. Check the kitchen carefully before coming off work in the evening shift, put out the fire, turn off all gas valves and avoid air leakage.

7. What kind of fire will happen in the kitchen?

1. More fuel. The kitchen is a place where operations are carried out with open flames. The fuels used are generally liquefied petroleum gas, coal gas, natural gas, carbon and so on. If the operation is improper, it is easy to cause leakage, burning and explosion.

2. The oil fume is heavy. The kitchen deals with coal and gas fires all the year round, and the environment in the place is generally humid. In this case, the uneven combustion products produced in the process of fuel combustion and the lampblack produced by the evaporation of oil vapor are easy to accumulate, forming a certain thickness of combustible oil layer and dust attached to the wall, lampblack pipeline and the surface of range hood, which may cause fire if not cleaned in time.

3. There are great hidden dangers in the electrical circuit. Some kitchens still have the phenomenon of replacing copper core wire with aluminum core wire for decoration, and there is no back cover for wires, pipes and switches. These facilities are prone to leakage, short circuit and fire under the long-term corrosion of water, electricity and lampblack. In addition, there are many machines running in the kitchen, and the overload phenomenon is serious, especially some high-power electrical equipment, which will cause fires due to current overload during use.

Cooking utensils are easy to cause accidents. If stoves and tableware are used improperly, it is easy to cause kitchen fires. There are many cases of fire caused by improper operation of pressure cooker, steamer, rice cooker, freezer and oven in life.

5. Improper use of oil will cause fire. Kitchen oil can be roughly divided into two types, one is fuel oil and the other is edible oil. Fuel oil refers to diesel oil and kerosene, and large hotels and restaurants mainly use diesel oil. Diesel oil has a low flash point, and it is easy to cause fire due to improper fire adjustment and placement during use.

8. Safety knowledge of hotel kitchen equipment

1. The gas and oil pipes and valves in the kitchen must be checked regularly to prevent leakage.

If there is gas or fuel leakage, first close the valve and ventilate it in time. It is forbidden to use any naked flame and start the power switch. 2. The gas cylinders in the kitchen should be managed together, and there should be enough space between them and high-temperature surfaces such as lamps or open flames, so as to prevent the gas cylinders from baking and exploding at high temperature, causing flammable gas leakage and causing fire.

The stove in the kitchen should be installed on non-combustible materials, and keep a sufficient distance from combustible materials to prevent burning combustible materials. 3. When cooking, the oil in the pan should not exceed two-thirds of the oil pan, and attention should be paid to prevent water droplets and sundries from falling into the oil pan, causing cooking oil to overflow and catch fire.

At the same time, use warm fire when heating the oil pan to prevent the oil pan from catching fire due to excessive fire and high oil temperature. 4. The walls beside the kitchen stove, fume hoods and other easily polluted places should be cleaned every day, and the oil fume pipes should be cleaned at least once every six months.

5. The electrical facilities in the kitchen should be laid in strict accordance with the national technical specifications, and it is forbidden to replace copper with aluminum. When laying electrical lines in the kitchen, insulated wires should be laid in the open and dark through hard PVC plastic pipes or steel pipes. When the nozzle is connected with the pipeline, and the pipeline is connected with other accessories, corresponding fire prevention measures should be taken, or porcelain bottles should be laid with open wires, and lead wires and plastic sheath line open wires should be laid.

Electrical appliances used in the kitchen, such as switches and sockets, should be closed to prevent water from infiltrating from the outside, and should be installed far away from gas and liquefied gas cookers to avoid sparks when they are turned on, which will lead to the burning of leaked gas and liquefied gas. All kinds of mechanical equipment running in the kitchen must not be overloaded with electricity, and attention should always be paid to prevent electrical equipment and lines from getting wet during use.

6. All kinds of cookers used in the kitchen should be products inspected by the national quality inspection department, so as to avoid choosing unqualified appliances for cheap. At the same time, these electrical appliances should be operated in strict accordance with regulations to prevent accidents.

7, the kitchen should be equipped with fire blankets, used to put out all kinds of oil pan fires. In addition, the kitchen should be equipped with a certain number of ABC dry powder fire extinguishers, which should be placed in obvious places for emergencies.

8. Before leaving, the operator should close all gas and fuel valves in time, and cut off the gas source and fire source. 9. Notify the security department to do fire safety inspection before closing every day.

10, strictly abide by the hotel fire safety management regulations. Kitchen staff should operate cookers and other equipment according to operating procedures.

In case of fire, disability and other safety accidents in the department, verbal warning, written warning, final warning and dismissal will be given according to the seriousness of the case. In the event of a vicious accident, the parties involved in the accident and the relevant person in charge will be severely punished, and the hotel reserves the right to pursue criminal responsibility. 1 1, responsible for managing the dangerous goods warehouse according to the hotel safety management regulations.

12. If the head chef is the person in charge of fire safety in this department, the person in charge of fire safety in this department shall bear the responsibility for the accident. 13. If the department is not responsible for the accident within one year, the hotel will reward it according to the actual situation.

Oil-fired kitchens are places where open flames are used. All fuels are generally liquefied petroleum gas, gas, natural gas, carbon and so on. If the operation is improper, it is easy to cause leakage, burning and explosion. The lampblack kitchen deals with coal, gas and fire all the year round, and the environment of the place is generally humid. Under this condition, the uneven combustion products produced in the process of fuel combustion and the lampblack produced by oil and gas evaporation are easy to accumulate, forming a combustible oil layer and powder layer with a certain thickness attached to the wall, lampblack pipeline and the surface of range hood. If the oil fume pipeline is not cleaned in time, it may cause a fire.

In some kitchens, there is still the phenomenon of replacing copper core wire with aluminum core wire for decoration, and there is no back cover for wires and switches. These facilities are prone to leakage, short circuit and fire under the long-term corrosion of water, electricity and lampblack.

In addition, there are many machines running in the kitchen, and the overload phenomenon is serious. In particular, some high-power electrical facilities will cause fires due to excessive current during use.

If stoves and tableware are used improperly, it is easy to cause kitchen fires. There are many cases of fire caused by improper operation of pressure cooker, steamer, rice cooker, freezer and oven in life.

Improper use of oil can cause fire. Kitchen oil can be roughly divided into two types, one is fuel oil and the other is edible oil. Fuel oil refers to diesel oil and kerosene, and large hotels and restaurants mainly use diesel oil.

Diesel oil has a low flash point, and it is easy to cause fire due to improper fire adjustment and placement during use. Because of the fear of fire, when there is a fire, people often take passive escape to deal with the initial fire, which leads to a small fire turning into a big fire.

In addition, smoking in the kitchen and throwing cigarette butts after smoking can also cause fire accidents; When cleaning the kitchen, it often happens that the water is poured indiscriminately. This kind of water is easy to enter the interior of various electrical facilities, which not only makes the electrical facilities rust and rot, but also easily causes short circuit and fire of electrical lines. In view of the present situation of most kitchens, strengthening the fire safety management of hotel kitchens is the focus of fire control work.

1. Strengthen the fire safety education for hotel kitchen staff, conduct regular training, and formulate corresponding fire safety management. 2. Turn on the power switch of the kitchen gas.

3. The wall next to the kitchen stove, fume hood and other places that are easy to be polluted should be cleaned every day, and the oil fume pipe should be cleaned at least once every six months. 4. Kitchen electrical facilities should be strictly in accordance with national technical specifications, and it is strictly forbidden to replace aluminum with copper.

Electrical appliances used in the kitchen, such as electrical switches and sockets, should be turned off to prevent water from infiltrating into the outside, and should be installed away from gas and liquefied gas cookers, so as to avoid sparks when they are turned on, which will lead to the burning of leaked gas and liquefied gas. All kinds of mechanical equipment running in the kitchen should not be overloaded with electricity, and attention should always be paid to prevent electrical appliances and lines from getting wet during use. 5. All kinds of cookers used in the kitchen should be products that have passed the inspection by the national quality inspection department, and it is forbidden to choose unqualified household appliances for cheap.

6. After the work, the operator should close all gas and fuel valves in time, and cut off the power supply and fire source.