37 Fire Prevention in Hotel

A. Rajkala

epgp books

 

 

  1. INTRODUCTION

 

Fires are very big hazard in any establishment and their prevention is of tremendous importance. While the management is ultimately responsible for the prevention of accidents, the housekeeper along with other department heads should endeavor to see that their staffs are safety conscious. If not it may result in injury or loss of life to employees and customers. Accidents are costly; there may be serious effects of the injured person; time and materials may be lost; a new employee may need to be trained. It is not always possible to stop fires starting but it should be possible to stop them spreading and endangering life.

 

  1. LEARNING OBJECTIVE
  • Differentiate fire prevention and fire hazard
  • Identify different types of fires and fire extinguishers
  • Describe the emergency procedures of the hotel in case of fire.
  • Identify common fire hazards and the means to prevent them
  • Demonstrate the correct manner of guest evacuation
  1. FIRE PREVENTION AND FIRE FIGHTING

Three components are necessary for a fire to start, if one of the three is not present or is removed, then the fire does not happen or it is extinguished.

 

The fire triangle:

Fuel- something to burn

Air- oxygen to sustain combustion (to keep the fire going)

Heat- gas, electricity, etc

 

In dealing with this subject it is necessary to understand that it falls into two separate categories— (a) fire prevention and (b) fire-fighting.

 

3.1 Fire Prevention

 

Fire prevention covers those steps taken to ensure that fire does not occur. Good housekeeping is very essential requirement for prevention of fire in any establishment. It is the housekeeping that falls under the jurisdiction of the maintenance department rather than the housekeeping department. However, the housekeeping department is involved in a major way through orderliness and the elimination of hazards. Housekeeping personnel are the ones who  permeate to all parts of the hotel during the day and night and, therefore are responsible in locating, reporting and preventing the fire.

 

The chief engineer on the other hand is the chief fire officer to fight fire in the hotel. He lends support in fire prevention by organizing and supervising fire drills for all the staff. His maintenance team serves as fire patrol and is responsible for the fire-fighting equipment. It is important for the hotel to have an updated fire emergency plan. This plan should be in writing, And should be easily available to all employees.

 

3.1.1 CARRYING OUT A FIRE RISK ASSESSMENT

  • Identify potential fire hazards in the work place. Eg: use of blow lamps
  • Decide who might be in danger in the event of a fire.
  • Evaluate the risks which could arise from the hazard.
  • Keep a record of the results of the risk assessment and details of action that was taken or needs to be taken as a result. Employees must be notified of the outcomes of the risk assessment and the control methods they should take.
  • Review and revise the assessment. This should take place when there is a change in work practices or at least every six months.
  1. FIRE FIGHTING

Housekeeping personnel moist probably will be the first to locate a fire and will have to take the initial steps in the fire fighting chain. In the first instance, they need to know how to classify fires and the methods of extinguishing them some fires call for a wetting and cooling method below the ignition point. Others require a blanketing effect which either excludes or dilutes oxygen to a point where it will not support combustion.

  1. CLASSIFICATION OF FIRE
  • To understand fire prevention and fire-fighting, one must know how fires are classified.
  • Fires may be classified into four groups, based on their source of feel.
  • Class A These are-fires with trash, wood, paper or other ordinary combustible materials as their fuel source.
  • Class B These are fires with flammable or combustible liquids as their fuel source.
  • Class C These are fires involving electrical equipment.
  • Class D These are fires with certain ignitable metals as the fuel source.
  • Fires may be prevented if fire hazards are identified and eliminated.
  1. BASIC CAUSES OF FIRE

  Some unsafe practices that may lead to fires are as follows:

  • Cigarettes – not fully extinguished before disposal
  • Electrical appliances – faulty, not correctly maintained, overloaded
  • Fat fires   -overheating, overfilling of pan

6.1 Other causes

  • Guests smoking in bed.
  • The hotel not providing sand urns or sufficient and appropriate ashtrays in rooms as well as public areas.
  • Using high-wattage light bulbs in lamps
  • Leaving linen chute doors open.
  • Storing rags and cloths with residues of cleaning polish still on them.
  • Not unplugging electrical appliances when not in use.
  • Using faulty electrical equipment or sockets.
  • Leaving magnifying glasses where the sun can catch them.
  • Using furnishing materials that are easily combustible.

Each establishment must conduct fire drills on a periodic basis and ensure that all staff attend these drills so that they know what is to be done during a fire emergency.

  1. FIRE – FIGHTING EQUIPMENT

Staff should be trained in opening the fire- fighting equipment. Types of fire blankets (used for smothering fire), and hose reels (effective than buckets of water, extends upto 36m) to more complex fire extinguishers. Water buckets should be constantly checked for adequate water levels and sand buckets should be kept dry. Water should not be used in case of fires involving electricity.

 

Fire –Extinguisher ratings

Most fire extinguishers available are rated according to the type of fire they extinguish:

 

Class A Extinguishers Put out the most basic fires, such as those that started with wood, fabrics or paper. Their numerical rating refers to both the amount of water inside and the extent of the fire they can extinguish.

 

Class B Extinguishers These types are recommended for use with fires that involve flammable liquids, such as gasoline, oil, or grease. The numerical rating refers number of square feet of liquid fire that the average untrained person can expect to put out using this equipment.

 

Class C Extinguishers These are for electrical fires. They do not have a numerical rating, it is the ‘C’ designation that shows that the extinguishing agent inside is non conductive.

 

Class D Extinguishers These are for use with flammable metals and are often made for use with a specific metal. They have no numerical rating, nor can they be used on other types of fires.

 

In addition many of today’s extinguishers are labeled to indicat that they can be used on different types of fires and will be labeled as such (for, example, A-B, B-C, and so on).

 

7.1 FIRE FIGHTING EQUIPMENT, LOCATION AND IDENTIFICATION

 

Red rectangle/ square shape with white pictogram

 

This new legal requirement states that all fire fighting equipment (hoses, extinguishers and blankets) must be identified with a red sign board placed either around the equipment or on the place where it is stored. The fact that the sign board has to be in red could inevitably lead to confusion. To counter this signs are available which incorporate the colour of the extinguisher and give guidance on what types of fires it can be used on.

 

7.2 PRINCIPLE METHODS OF EXTINGUISHING A FIRE

 

The three principles to extinguish a fire are:

  1. Starving- removing the fuel
  2. Smothering- removing the air (oxygen)
  3. Cooling- removing the heat

Therefore one of the sides of the fire triangle should be removed. The fuel is that which burns, heat is that which sets the fuel alight and oxygen is needed for fire to burn. Try to eliminate one of these factors and the fire will be put out. We all know that the air contains oxygen and if this air is excluded from the area and the fire goes out. For example: if the clothes in the kitchen or some one’s dress in the kitchen catches fire, then quickly lay them down on the floor and wrap them with a fire blanket. On doing so the source of air is cut off from the flames (the oxygen has been taken from the triangle). In the event of fire, windows and doors should be closed so as to restrict the amount of air getting to the fire. Foam extinguishers work on the principle as described above and that the foam forms a ‘blanket’ thus excluding air from coming into contact with the fuel.

 

If in case a pan with fat or oil gets ignited then immediately turn off the source of heat if it is safe to do so, and quickly cover the pan with a lid, or use a fire blanket or other suitable items to exclude the air. Turning of the source of heat will remove one side of the fire triangle.

 

Water extinguishes by dousing the flames thus taking the heat out of the triangle provided the fuel is a material such as wood or paper. Water should not be used if incase it is fat or oil as it causes the ignited fat to spread, thus increasing the heat. Similarly water extinguishers should not be used on live electrical wires or equipments because water is a good conductor of electricity and the person holding the extinguisher could be electrocuted.

 

`In case of fire in a small room or store it is advisable to remove the items from the room if it is safe to do so; and to prevent the fire from spreading, windows and doors should be closed, if it is safe to do so. If the fire is well developed evacuation should not be delayed.

 

Fire doors are installed for the purpose of restricting an area so that, in the event of a fire, the smoke and flames do not spread to endanger the lives of people present. Fire doors must normally be kept shut.

 

  1. PROCEDURE IN THE EVENT OF A FIRE
F Find Is cause obvious?
I Inform Warn those in the vicinity, call fire brigade
R Restrict Turn off gas and electricity
E Extinguish Use extinguisher if safe to do so

 

  • Raise alarm by breaking the glass in the nearest fire alarm call point or shout ‘fire’- Treat every alarm as though it is a real emergency, even if the initial source is unknown. It is imperative that every alarm is treated as though it is a real emergency, even if the initial source is unknown. If the alarm sounds, or a fire is suspected, call the Fire Department immediately. Never wait to investigate the situation before notifying the Fire Department. Any delay will allow a fire to grow and further endanger the building occupants and property. DO NOT silence the alarm until given permission to do so by Fire Department personnel or by the emergency operator. DO NOT reset the alarm until the Fire Department arrives and has investigated the source of the alarm. All fire alarms are to be investigated by the Fire Department.
  • Call the fire brigade- It’s important for employees calling *** to be able to give the following information: nature of the problem, location, address, nearest cross street, any specifics known. The caller should not hang up until told to do so by the emergency operator.
  • Turn off gas supplies, other sources of heat and the fans if it is safe to do so.
  • Attempt to fight the fire with the appropriate fire extinguisher or a fire blanket but do not put yourself in danger.
  • If the fire continues to grow despite your efforts, leave the building, closing doors and windows behind you if possible.
  • Do not delay calling the fire brigade while you attempt to fight the fire
  • Do not extinguish gas burners with a fire extinguisher before turning off the gas supply.
  • Do not use lifts to leave the building- Elevators should never be used by building occupants during a fire emergency. The reason is three fold:1) elevators may fail during a fire, trapping occupants; 2) elevator shafts may fill with smoke; and 3) the elevator needs to be available for the use of arriving firefighters. Occupants must exit by way ofstairwells only.
  • Do not stop to collect your belongings before you leave the building.
  • If trapped, create an area of refuge. If guests or staff are unable to leave the building, they should create an area of refuge. Seal the room. Use wet cloth to stuff around cracks in doors and seal up vents to protect against smoke. Do not break windows. Flames and
  • smoke can come back in from the outside. If you need air, open the window a crack. Stay low under smoke. The freshest air is near the floor. Keep a wet cloth over your nose and mouth, breath through your nose only. Signal for help. Use the telephone, or hang something in the window.
  1. FIRE CERTIFICATES

Fire certificates are issued by the local fire authority. On receipt of the application, the authority is under duty to inspect the premises to ensure that the means of escape and related precautions are what is required for that particular premises.

  1. CRITICAL LIFE SAFETY FEATURES:

Fire Warning Systems may be electrically powered manually operated systems or automatic fire detection systems, or a combination of both. The usual components of such systems are discussed here:

 

Fire alarms These can be set off by smoke detectors, heat detectors, sprinkler systems, or pull stations. The most common types of fire alarms are the ones operated by pull stations located in corridors, lobbies, and near elevators. The pull alarms themselves are red in colour, with a glass panel that needs to be broken to set off the alarm.

 

Sprinklers These are found in most hotel establishments, especially in corridors and rooms. They are situated on the ceiling and automatically spray water when the temperature rises above a certain level.

 

Smoke detectors These are set off by smoke. The two types of smoke detectors available are photoelectric and ionization detectors. Photoelectric detectors are alarms triggered off when smoke block a beam of light emanating from the detector. In the ionization type of smoke detectors, the alarm sounds when the detector senses a shift in electrical conductivity between two plates.

 

Self-closing doors (fire doors, stairwell doors) save lives by confining the smoke, flames and heat and leaving evacuation routes clear. It is imperative that these doors are not blocked or propped open.

  1. THE FIRE SAFETY REGISTER

The Fire Safety Register should include at least the following information:

  • Details of premises, including the maximum number of guests accommodated and details of escape
  • routes;
  • Emergency and evacuation procedures;
  • Record of evacuation/fire drills carried out;
  • Details of fire safety training provided;
  • Details of fire-fighting equipment;
  • Details of fire alarm systems and maintenance records;
  • A schedule of all fire resisting doors in the premises;
  • Details of emergency lighting and maintenance records
  • Details of building services and maintenance records.
  1. MAINTENANCE OF FIRE PROTECTION EQUIPMENT AND BUILDING SERVICES
  • The person in charge should be familiar with the fire safety features of the premises and any fixed fire safety equipment provided. The principal equipment of this type is that
  • which constitutes the fire alarm system. Non-fixed equipment would include portable fire
  • extinguishers and fire-blankets. The principal building services are the electrical installation and the
  • heating and hot water systems. Maintenance of all these systems and equipment is an essential
  • element of the fire safety programme.
  • All fire protection equipment provided should be in good working order and any staff employed should
  • be familiar with its use. Visual inspection to see that equipment is in place and is ready to use should
  • be done routinely.

 

SUMMARY

 

Proper housekeeping plays a major role in fire safety. Use of as much noncombustible material for cleaning will make storage safer. Sprinklers and warning systems should be in working condition. Do not overload electrical lines and Conducting fire drills, regularly. Strict action should be taken on all who violate fire safety norms such as smoking in no smoking areas, carelessly using flammable items, etc. There should be enough sand urns, ash trays in guest areas. All the housekeeping staff should be trained such that they know what to do in case of fire. Use fabric and upholstery that is flame retardant of is at least given a fire retardant finish. Material that would give out toxic fumes on burning must be avoided, as toxic fumes are more dangerous than fire and smoke. Employees should know the location of fire and exits of the entire hotel. Trash should not be allowed to accumulate anywhere in the hotel. The garbage should be moved out on a daily basis. Employees should know the location and operation of all fire extinguishers in the hotel. Should anyone notice fire they should immediately notify the telephone exchange so that they can call the fire brigade, housekeeping control desk and Security. Avoid panic it does not help-in any way. Tampering with fire safety equipment should be severely punished. A pocket size laminated instructions regarding fire emergencies should be distributed and this should be carried by the employees at all times. Be sure that fire control literature is in every room in prominent places for the reference of the guest.

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WEBLINKS

  • www.environ.ie
  • www.cityofseattle.gov
  • www.newmarketfire.com