Fires are more likely to occur in a restaurant’s commercial kitchen than nearly any other kind of business. Fires can break out for a variety of reasons, but regardless of why a fire starts out, what is important is suppressing the fire as quickly as possible. Water typically is not an option, as grease fires…
Month: April 2019
This is the final Part 4 of a 4 part series of articles intended to provide a better understanding and detailing of the OSHA requirements for portable fire extinguishers since a thorough understanding of requirements and expectations is the first step in becoming compliant. The applicable governing regulations and sections are identified where appropriate to…