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Train Your Food Truck Staff on These Fire Safety Basics: <br /> • Know where the fire extinguisher is and <br /> how to use it. You may find the <br /> acronym PASS helpful—Pull out the pin, <br /> III <br /> Aim at the base, Squeeze, and make a <br /> back and forth Sweeping motion. <br /> • Cleanup grease. Cleaning exhaust <br /> hoods is especially important since <br /> grease build-up can restrict air flow. Be <br /> sure to also clean walls and work <br /> surfaces; ranges, fryers, broilers, grills, 1 <br /> and convection ovens; vent and filters. <br /> • Never throw water on a grease fire. <br /> Water tossed into grease will cause <br /> grease to splatter,spread,and likely erupt into a larger fire. <br /> • Remove ashes from charcoal and wood burning ovens at least daily. <br /> • Store flammable liquids properly. Keep them in their original containers or puncture-resistant, <br /> tightly sealed containers. Store in well ventilated areas away from combustible supplies, food, <br /> food-preparation areas of any source of flames. <br /> Have an Emergency Plan: <br /> If a fire breaks out in your mobile food facility,your staff must take control of the situation and all <br /> employees must exit the vehicle to a point safely away from the vehicle. <br /> • Power down. Train staff how to shut off propane and electrical power in case of emergency. <br /> • Call 911. Ensure everyone exits the vehicle and call 911. Ensure you advise your customers to <br /> evacuate away from the vehicle. <br /> 7 <br />