Basic fire safety

The use of gas or charcoal grills may be permitted provided the following guidelines are adhered to:

• Units may have a maximum grill area of ten (10) square feet.
• Recreational/portable charcoal grills may never be used indoors.
• Grills must be kept at least 15 feet from any structure or any combustible materials.
• Grills are never to be used on a building patio, porch or roof, particularly if there is combustible structure above.
• A minimum of two-2 ½ gallon pressurized water extinguishers, a sixteen (16) quart pail of water or a charged water hose must be present during grill use.
• An attendant trained in the use of a fire extinguisher must be provided.
• When using a charcoal grill, flammable charcoal lighter fluid will be used prior to lighting.  Never add lighter fluid after the coals are lit.  If more charcoal is needed, add pre-soaked coals.
• Used charcoal should be left in the grill until cold to the touch or thoroughly soaked in water before disposal.  Do not place coals in dumpster until they are all cold.
• Never leave a cooking or lit grill unattended.
• When using a barbecue grill, do not wear loose fitting clothing that could catch on fire.
• All gas lines, valves and connections shall be listed for their use.
• All gas lines, valves and connections on gas grills will be periodically inspected to detect leakage.  If a leak is detected, the grill will not be used until the gas leak is repaired.
• Any spare propane tanks must be kept and secured 10′ away from the building.

Compartmentation:

Compartmentalization is critical to fire containment and successful evacuating.  Fire doors must be kept closed at all times.  If fire doors are open during a fire, fire and smoke can spread unchecked.  Stairways will act as chimneys and corridors will fill with smoke.  If the doors are kept closed, the fire can be contained and the stairways and corridors will provide a protected escape route.  It is especially important that the doors be kept closed at night when people are asleep and fire detection and room evacuation are slower.

Specially constructed doors designed to contain fire and smoke are installed throughout university buildings. These doors are to remain closed and latched when not in use unless equipped with a magnetic hold open device that release automatically upon activation of the fire alarm system. Fire doors cannot be wedged, blocked, chained or otherwise prevented from performing their design function. In addition to corridor and stairwell doors, student room doors are required to be kept closed and cannot be wedged open.

Exits:

Fire exits are clearly marked with an exit sign.  Exit signs with arrows indicate which way to go to an exit. Each university building must have a sufficient number of safe exit routes that are properly marked with exit signs. These exit routes must remain free of any obstacle, which could cause a reduction in the number of persons safely utilizing the exit path.

Fire Alarm Systems:

Fire alarm systems provide a rapid means of notifying all building occupants of a fire emergency.  These must be kept in operating condition at all times.  Vandalism of these systems may result in injury of loss of life during an actual fire emergency.

Smoke detectors alert you while there’s still time to escape from a fire.  Learn their locations and be sensitive to avoidable activation (cooking, smoke, cigarette smoke, aerosols, steam etc.).  Don’t hang things from them or cover them up.

Pull stations are located in your exit paths, usually near an exit or stairwell door.  Simply activating the pull station will activate the building alarm system and alert Security.

Sprinkler systems are provided in some areas of some buildings.  The sprinkler system provides fire suppression water over the area where the fire starts.

Fire Extinguishers:

Fire extinguishers should be used only after you follow RACE and the area is evacuated.

Fire extinguishers are strategically located throughout the university’s buildings.  Fire extinguishers are only to be used for incipient fires and if you have been trained within the last year on their use.  Extinguishers are used on a voluntary basis only and when it is certain that there is no personal risk to their user.  Training classes may be arranged by contacting the University Fire Marshal.  Report all extinguishers that are missing, damaged, or discharged, and don’t block access to extinguishers.

Historically commercial cooking operations present fire risks from an ignition standpoint as well as a ready source of pre-heated fuels.  This guideline is intended for commercial cooking appliances such as broilers, woks, griddles, deep fat fryers, etc.

It is not the intent of this guideline to address appliances such as residential ranges/ovens (typically four (4) burner), microwave ovens, toasters, hot dog warmers, etc.

It is the University’s intent to comply with the New York State Uniform Fire Prevention and Building Codes and their associated references.

Important:  Commercial cooking equipment shall not be used when exhaust hood suppression systems are not operational (NFPA 96).

Equipment Requirements

• For all commercial cooking appliances, an approved extinguishing system shall be provided for all grease removal devices, hoods, duct systems and any cooking appliance that may be a source of ignition of the grease in the hoods, grease removal devices and duct system.
• The fixed extinguishing system shall activate automatically (typically with fusible links located in the hoods and ducts) and at least one (1) manual activation method.
• All appliances under the protected hood shall have a control method connected to the fire suppression system that upon activation of the suppression system (manual or automatic), all electric power and/or gas supplies to the appliances is shut off.
• Deep fat fryers must be provided with a separate control that shuts off the power/fuel source to that appliance if excessive temperatures are reached.
• Dampers are not permitted in exhaust ducts.
• Mesh filters are not permitted in exhaust ducts.

Portable Fire Extinguishers

• An approved Class K fire extinguisher shall be provided for hazards involving combustible cooking media (NFPA 10).
• The Class K fire extinguisher shall not be placed greater than 30 feet away form the hazard (NFPA 10).
• Prior to the use of the Class K fire extinguisher, the hood fire suppression system shall be activated. This will ensure the power/fuel supply to the appliances has been turned off and will reduce the risk of re-flash.

Inspecting and Testing

• Every six months, an outside kitchen suppression systems vendor and the EH&S Fire Marshal’s Office will conduct an inspection and test of each kitchen system. This test is intended to prove the operability of the system without discharging the extinguishing agent.
• Fusible links are changed semi-annually during each test cycle.
• Instructions for manually operating the hood fire suppression system must be conspicuously posted.
• Filters and grease removal devices must be cleaned at least every three (3) months for 24 hour operations and every six (6) months for all other applications.
  • NOTE: Cleaning cycles may need to be increased dependent on the grease buildup noticed during the cleaning cycles or if other problems are identified at any time.

As a minimum, fire drills must be held no less frequently than required by law or other entity having jurisdiction.

It is the University’s intent to comply with the New York State Education Law Section 807, the New York State Uniform Fire Prevention and Building Codes and their associated references.

The list below identifies the required fire drill frequency (FCNYS Section 405). Occupancy classifications are as follows: A (Assembly); B (Business); I (Institutional) and R (Residential). For all other buildings, it is the University’s practice to perform one drill per year.

• B1 business buildings have an occupant load of less than 500 persons and less than 100 persons above or below the lowest level of exit discharge.
• B2 business buildings have an occupant load of 500 or more persons or more than 100 persons above or below the lowest level of exit discharge.

Occupancy Group A (Assembly) and Group B1 (Business < 500): Three fire drills annually including all occupants.  At least one drill shall be held between September 1 and December 1. Where summer sessions are conducted, at least one drill shall be held during the first week of such session. At least one of the drills shall use fire escapes where provided.

Occupancy Group B2 (Business >= 500): Two fire drills annually including all occupants.  At least one drill shall be held between September 1 and December 1. Where summer sessions are conducted, at least one drill shall be held during the first week of such session. At least one of the drills shall use fire escapes where provided.

Occupancy Group I (Institutional): Quarterly fire drills per shift including employees only.

Occupancy Group R (Residential): Four fire drills annually including all occupants.  At least one drill shall be held between September 1 and December 1. Where summer sessions are conducted, at least one drill shall be held during the first week of such session. At least one of the drills shall use fire escapes where provided.

Used properly, a portable fire extinguisher can save lives and property by extinguishing a small fire or containing it until the fire department arrives.  Portable fire extinguishers, however, are not designed to fight large or spreading fires.

Swift reaction to a fire can determine whether or not the incident is controlled.  Following established procedures is critical to saving lives and property.  It is important that employees learn appropriate emergency procedures.

Some University buildings are fight buildings; some are flight buildings.  Fight buildings/areas are those where evacuation is not feasible or where, without immediate intervention, a fire could rapidly develop or cause current processes to be shut down.  University fight buildings are:  Strong Memorial Hospital, James P. Wilmot Cancer Center, Golisano Children’s Hospital at Strong, Psychiatry, Ambulatory Care Facility, Sawgrass Surgical Center, Medical Center, Kornberg Medical Research Building, Ernest J. Del Monte Neuromedicine Institute, Hutchison Hall, Laboratory for Laser Energetics, Central Utilities Plant, Strong West Emergency Department and Strong West Ambulatory Surgical Center.

All others are flight buildings where the most appropriate action is to activate the fire alarm and evacuate immediately.

Before deciding to fight a fire follow RACE:

•  Rescue anyone in immediate danger and remove the person to a safe area;
• Activate the building fire alarm, then call Public Safety at x13 or #413 from your cell phone from a safe location and report the fire; for Sawgrass Surgical Center (ASC), Activate the building fire alarm, and then call 911.
• Confine the fire by closing all doors;
• Evacuate if the fire is spreading beyond the point of origin or the fire could block your exit or you are not sure how to use an extinguisher;OR
• Extinguish the fire if you have activated the fire alarm and closed doors, the fire is small and contained, you have a clear exit from the fire, you know what is burning, you have the correct fire extinguisher for that material and you have been trained on the proper use of an extinguisher within the last year.

Remember — fire spreads quickly.  If you cannot extinguish it with one fire extinguisher, get yourself out!

To choose the proper extinguisher:

• For ordinary fires involving solids such as wood, paper, and cloth, choose a water, dry chemical or water mist extinguisher with a label that says Class A, AC or ABC.  Do not use water on flammable liquid or electrical fires.
• For fires involving flammable liquids, choose a dry chemical or carbon dioxide extinguisher with a label that says Class BC or ABC.  Never use a water extinguisher.
• For fires involving active electrical equipment, choose a dry chemical, carbon dioxide or water mist extinguisher with a label that says Class BC, C, ABC or AC.
• For fires involving metals, chose a graphite extinguisher with label that says Class D or use sand found in buckets located in laboratories.  Never use an A, B, or C extinguisher on this type of fire.
• For fires involving cooking equipment such as deep fat fryer choose a wet chemical extinguisher with a label that says Class K.

To use an extinguisher:

Remember the acronym PASS, keep a clear exit behind you and stand 6-8 feet away from the fire.

• Pull the pin to activate the handle.
• Aim the nozzle at the base of the fire.
• Squeeze the handle to expel the extinguishing agent at the base of the fire. (When the agent first hits the fire, the fire may briefly flare up. This should be expected.)
• Sweep the extinguishing agent from side to side pushing the fire away from you. Discharge the entire contents of the extinguisher. Do not use more than one fire extinguisher on a fire.

Once the fire is out, the user should carefully back away from the fire until the user is safe. Never turn your back on fire as it could flare back up.

When to Fight a Fire

The only time a fire extinguisher should be used to fight a fire is when the fire department has been notified, there is a clear exit behind the person using the extinguisher and the fire is small, self-contained, and not spreading rapidly and you have received fire extinguisher training within the last year.

Never Fight a Fire If

• the fire alarm has not been activated, and an evacuation has not begun.
• the fire is spreading beyond the point where it started.
• you don’t know what is burning – then you won’t know what type of fire extinguisher to use.
• there is not an escape exit behind the person attempting to fight the fire.
• the fire can block the only exit.
• you might inhale toxic smoke.
• the individual is not thoroughly familiar with effective fire extinguisher use and trained within the last year.
• the available fire extinguisher is not rated for the type of fire being fought.
• your instincts tell you not to.  If you are uncomfortable with the situation for any reason, get out and let the fire department fight the fire.

If you have any questions or if you’d like to schedule extinguisher training, call the EH&S Fire Marshal’s Office at X 5-3243.

Electrical Abuse

Electrical “octopuses” or cube taps can overheat receptacles and cords, which can result in fire.  Extension cords and power strips are for limited use only and should be used for electrically sensitive equipment and not used with any heat generating device.

Extension cords are for temporary use only.  They should be large enough to provide adequate voltage to the intended appliance.  If an extension cord becomes sensibly warm, the wire is too small. They should not exceed six feet in length, should be UL listed, three pronged and at least as load bearing as the cord of the appliance being fed. Plugging an extension cord into another to make the cord longer is not permitted. Signs of abuse are flickering lights, dimming lights and exceptionally warm cords.  Power strips must be UL 1363 listed or UL 1363A listed within patient vicinity.

Appliances

Heating and Cooking

Heating and cooking devices are a major cause of accidental fires and their misuse is a serious concern at the University of Rochester.  Therefore, certain regulations governing their use have been established.  Heating, cooling, and cooking appliances permitted in the university offices and lounges are restricted to coffee makers, espresso machines, refrigerators, fans and microwaves.  All cooking and heating appliances must be turned off when unattended.

Space Heaters

Only approved university-owned space heaters are permitted in offices (space heaters are not allowed in hospitals or clinical areas).  Devices with unprotected heating elements are strictly forbidden.  All appliances must be UL approved, ceramic type heater and any device drawing more than 400 watts must connect directly to an outlet without the use of an extension cord.

Corridor obstructions

Fire safety codes dictate that corridors be kept clear of obstacles.  The University Fire Marshal must approve corridor storage, and then all items must be stored on the same side.  Bulk items such as excess furniture should be stored in designated areas, never in corridors.  No supplies or equipment of any sort may be stored in fire exit stairways.  Refer to University Corridor Utilization Policy for specifics. Law prohibits storage of bicycles, chairs, desks and other items, including shoes, boots and rubbers in exit ways.

Hazardous storage

All trash should be disposed of daily.  In laboratories, storage of flammable liquids should be limited to immediate requirements.  Privately owned gasoline – or propane – fed engines are forbidden in occupied buildings. Electrical closets may not be used for storage.

All persons who work with hazardous chemicals must be familiar with university safety policies, guidelines, and regulations; usage of all type of fire extinguishers available at the university; and usage of emergency equipment such as eye wash stations, chemical showers, and alarm equipment.

All chemical laboratories and storerooms should be locked when unoccupied to minimize the risk of unauthorized removal of hazardous chemicals.

Any incident requiring emergency action and/or the use of emergency equipment must be reported to Public Safety and the University Fire Marshal.

Excessive storage of chemicals in exhaust hoods is poor practice.

Smoking is absolutely prohibited in all laboratories.

The laboratory storage of any substance which would increase the fire spread potential of another substance (such as storing an oxidizer with a flammable liquid) is prohibited.

Electrical appliances/electrical wiring

Cooking appliances such as grills and portable ovens (including hotplates and George Forman Grills) are not permitted for use in student rooms.  The same appliances are also prohibited from use in individual offices.

No refreshment areas in hallways/corridors or hall closets or alcoves (microwaves, refrigerators, toaster, coffee pots, etc.)

Coffee makers are permitted in individual rooms including offices but must be turned off and unplugged when unattended for extended periods such as overnight.

Electrical heating blankets and electrical heating pads are prohibited.

Cooking

The use of butane cooking equipment is prohibited for use inside both permanent and temporary structures (tents).  (Reference 9NYCRR 1163.7)

Keep all areas around cooking appliances free of combustibles and grease.

Open flames

Any use of open flames requires approval from the University Fire Marshal’s Office.

Bon Fires

A bon fire requires notification to the Monroe County Health Department and to the University Fire Marshal’s Office at least one week prior to the event.  Extinguishing requirements described above must be met and the fire must be at least 50 feet from any building unless an exemption has been granted.

Malicious tampering with fire safety devices and equipment

Proper functioning of fire safety devices and equipment is an essential part of maximizing fire protection for all persons on university properties. There is an ongoing program of testing and upgrading of systems, components and firefighting equipment. Tampering with any of these may seriously reduce the level of protection afforded by alarm systems, automatic sprinklers, extinguishers, detectors, etc. Each person must refrain from any such activity and should try to dissuade others who in any way attempt to reduce the effectiveness of protection. This includes the misuse of extinguishers, damaging alarm systems including the associated wiring and piping and disabling signaling devices such as horns or strobes. Tampering or damaging a fire alarm system or device(s) is a federal offense.

Fire lanes

Emergency apparatus must have clear unobstructed access to all university buildings. To facilitate this access, fire lanes are established and properly marked as such. No parking or other obstruction of fire lanes is permitted, and enforcement is by the parking department.

Individuals cooking foods too long in the microwave cause most false alarms at the university and in particular in the residence halls.  Popcorn is one of the most popular snack foods and is most often prepared in the microwave oven.  To avoid a “snack attack” against you, know how to microwave popcorn and other foods safely.

To Use a Microwave to Prepare Popcorn

Read the cooking directions on the package.  Most foods have microwave preparation instructions on the package.  Time heating per instructions, but lean toward the shorter time.  Microwave cooking time can vary depending on the wattage of the microwave.

Stay with the oven when microwaving anything, for heat buildup can cause a fire.

Be careful when opening a sealed cooking bag.  Steam and hot pressurized air built up in the bag continues to cook after the container is out of the microwave.

Safety Instructions

Read the cooking instructions on the package.

Read any warning messages or instructions for recommended operating procedures and safety precautions on the microwave oven.  All microwave ovens are not alike.

Use the microwave only for food.  It is not a toy, a clothes dryer, or a way to heat up your school science project.  Never operate the unit when it is empty or use it for storage.

Don’t use metal such as metal-edged bowls, plates or cups, tin foil, or even twist-ties in the oven.  Watch for hidden bits of metal.  The metal can spark, called “arcing” and can both damage the unit and lead to a fire.

The door to the oven should always be secure.  If the seal, hinges, or latch are worn or broken, or if the door has a lot of “play” back and forth, do not use it; report the problem immediately.

Don’t use an oven if an object is caught in the door or if the door doesn’t close firmly or is otherwise damaged.  If you have an older model oven with a soft, mesh door gasket check for deterioration, which would require servicing.

If there are signs of rusting inside the oven, have the oven repaired.

Use only microwave-safe utensils.  Hot food melts some plastics, such as margarine tubs.

It’s a good idea to use glass for fatty foods, which get particularly hot.  However, not all glass and ceramics are microwave-safe.

NOTE:  Here’s a quick test for glass: Microwave the empty container for one minute.  It’s unsafe for the microwave if it’s warm; it’s safe for reheating if it’s lukewarm; and it’s safe for actual cooking if it’s cool.

Don’t use the microwave for deep-frying.  These applications don’t allow adequate temperature control for safe results.

Energy Output

The following test is used for gauging energy output:

Fill a glass-measuring cup with exactly 1-cup of tap water.  Microwave, uncovered, on “high” until water begins to boil.

If water begins to boil in less than three minutes:  wattage is 600-700

If water begins to boil in three-four minutes: wattage is 500-600

If water begins to boil in greater than four minutes: wattage is less than 500

Cleaning Instructions

Clean the door and oven cavity (the outer edge too) with water and mild detergent.  Do not use abrasives such as scouring pads.

Microwave Fire

If you have a fire in the microwave unplug the unit.  Do not open the door until the flames die out.  Air will feed the fire.

Quick checks

NFPA 10, Portable Fire Extinguishers, explains in section 1-3 that a quick check simply determines whether the extinguisher is available for use and appears to be in working order.

“It is intended to give reasonable assurance that the fire extinguisher is fully charged and operable,” the code states.  The quick checks must be done every 30 days or so.

The following checklist you can use for your monthly extinguisher inspections:

• Is the extinguisher in the proper location?
• Is the extinguisher accessible and visible?
• Is the operating tag of the extinguisher facing out?
• Is the tamper seal of the extinguisher intact?
• Does the extinguisher feel full?  Use your best judgment by lifting the extinguisher
• Is the shell of the extinguisher in good condition with no obvious physical damage, corrosion or leakage?
• Is the stored pressure of the extinguisher within the allowable range?
• Is a hazardous material identification system label on the canister?
• Is the discharge nozzle free of clogging?
• Are the condition of the tires for wheeled extinguisher in good/operable condition?

“NO” to any of the above questions, there may be reason to do a more thorough inspection or remove the extinguisher from service.  If you remove the extinguisher, remember to immediately replace it with a properly working one.

Whoever conducts the quick checks must make records of the inspections (see section 4-3.4 in NFPA 10 for full details).  The record should include the date of the inspection, whether there were any deficiencies that require corrective actions, and the initials of the person performing the check.