VR food services sector fire safety training
Extraction fan fire in commercial kitchens
Trainees are faced with an extraction fan fire scenario within a commercial kitchen setting. This situation requires the application of the PASS technique using the correct extinguisher, understanding it’s a Class B fire. The training emphasises the importance of not using water, assessing the incident, and taking appropriate actions, including safety procedures like power and gas shutoff.
Fat fryer fire management
In this scenario, a fryer catches fire in a commercial kitchen. Trainees learn to handle the situation using the PASS method, selecting an extinguisher appropriate for Class B fires, such as Wet Chemical, CO2, or Dry Chemical/Powder. The module focuses on assessing risks, determining safe approaches, and understanding additional control actions, alongside relevant safety procedures.
Fire emergencies in food trucks
This module includes two distinct scenarios: a fryer fire and a mixed fire involving a frying pan and counter. Trainees learn to address these fires, commonly found in food trucks, using suitable extinguishers and techniques. The scenarios emphasise safety considerations specific to the confined and mobile nature of food trucks, including the use of fire blankets, manual suppression options, and understanding inbuilt suppression system activation.
Dealing with garbage bin and power board overload fires
Trainees will tackle fires in a garbage bin and an overloaded power board, typical in food service areas. These scenarios highlight the need for appropriate extinguisher selection, the risks associated with Class A and Class B/E fires, and the necessity of not using water. The training also covers conducting a thorough assessment, safe approaches, and essential actions, such as shutting off power sources and managing potential electrical hazards.