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Portable Fire Extinguishers Requirements for Restaurants

Portable fire extinguishers are important pieces of safety equipment that everyone should have. Legally speaking, it's required for businesses to have them on the premises. This is also true for restaurants, which have legal safety requirements as well as insurance requirements to meet with their safety equipment. There are a few special requirements that restaurants in particular have to follow when stocking their portable fire extinguishers.

  1. Hazard Type

    • It's very important that restaurants evaluate the types of fire hazards that are likely to take place in certain areas of the building. Class A hazards involve wood, paper and cloth; Class B hazards involve flammable liquids such as oil; Class C hazards involve live electrical equipment and circuits; Class D hazards involve metal powders and shavings such as magnesium; and Class K fire hazards take place in commercial kitchens. This last fire hazard is of particular importance to restaurants, and the proper class of portable fire extinguisher should be used in each area of a hazard.

    Employee Training

    • It's the responsibility of the restaurant owner to make sure that all of his employees know what fire risks they're exposed to on the job. The employer is required to explain to all employees how the fire prevention equipment works, and to train the employees in the portable fire extinguisher's general use. Employees will have to sign a waiver or proof form stating that they have had the fire hazards explained to them, and that they've been trained in the use of a portable fire extinguisher for personal safety and protection.

    Inspection and Maintenance

    • Restaurant fire extinguishers must be regularly inspected, maintained and tested. There is a yearly check for maintenance and functionality for all restaurants, and the check must be performed by someone who is certified in fire safety equipment inspection. Additionally, portable fire extinguishers of all types must be fully charged and operational at all times in order to meet requirements. If a portable fire extinguisher has to be taken down for maintenance or recharging, an equivalent piece of fire fighting equipment has to be put in its place. If these requirements aren't met then a restaurant could be closed down until it brings its equipment and safety standards up to code.

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