1, fire hazard in the kitchen. Mainly gas, lampblack machine pipes, cooking oil and electricity may cause fire.

2. Fire assumption: a fire broke out in the kitchen range hood pipeline at some time on a certain day. 3, fire action plan

(1) On-site personnel ... are responsible for calling 1 19 to report the fire and notify other relevant personnel of the unit. If there is a fire control room, notify the personnel on duty in the fire control room.

(2) The field personnel ... are responsible for putting out the fire with fire extinguishers; (3) The field personnel ... are responsible for putting out the fire with fire hydrants.

(4) On-site personnel ... are responsible for evacuating people who eat in the restaurant.

(5) On-site personnel ... are responsible for notifying security guards, maintaining order in front of the door, diverting traffic, welcoming fire engines and cooperating with the fire brigade.

(6) On-site personnel ... are responsible for counting people. 4. Fire precautions.

(1) Train the field personnel in advance, and make clear the methods of fire fighting, alarm and evacuation. (2) attention should be paid to prevent the damage of high temperature and smoke when putting out the fire. (3) Rescuers should be evacuated in time. (4) Communication should be ensured.

(5) Sum up experiences and lessons in time.

(6) Arrange the tasks of field personnel reasonably and define the division of labor. (7) Actively cooperate with the fire brigade to extinguish the fire and investigate and deal with the fire.