October 6-12 is Fire Prevention Week. In 2011, there were 370,000 house fires in the U.S. These fires caused 13,910 injuries, 2,520 deaths and $6.9 billion in damages, according to the National Fire Prevention Association (NFPA). On average, seven people die in U.S. home fires every day.
The NFPA cites cooking as the leading cause of home fires and home fire injuries. Do you think you’re safe in the kitchen? Take this Fire Prevention Week quiz to test your knowledge. http://www.nfpa.org/safety-information/fire-prevention-week/fire-prevention-week-quiz
The association offers some important reminders while you cook:
- If you have children, have a kid-free zone of at least 3 feet around the stove and areas where hot food or drink is prepared or carried.
- Stay in the kitchen while you are frying, grilling or broiling food. If you leave the kitchen for even a short time, turn off the stove.
- Keep anything that can catch fire, such as oven mitts, wooden utensils, food packaging or towels away from your stovetop.
If you do have a cooking fire:
- Get out immediately and close the door to help contain the fire.
- Call 9-1-1 after you leave.
- For small grease fires, keep a lid nearby to smother the flames by sliding the lid over the pan and turn off the stovetop. Leave the pan covered until it is completely cooled.
- For an oven fire, turn off the heat and keep the door closed.
The NFPA offers Cooking Safety posters in English and Spanish. http://www.nfpa.org/~/media/Files/Safety%20information/Safety%20tip%20sheets/cookingsafety.pdf
The Texas Tech Fire Marshal’s Office is responsible for fire safety on the campus. The office offers training in fire extinguisher use, evacuation training and general fire safety. For more information, or to schedule training, contact the Fire Marshal’s Office at (806) 742-1045, or email firstname.lastname@example.org or email@example.com.
Thank you for participating in Safety@TTU. Please send any questions or feedback to firstname.lastname@example.org.
This information is not exhaustive and should not be construed as containing all the necessary compliance, safety, or warning information available. Please make sure you consult with EH&S or appropriate supervisors for all safety information and procedures.