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Best Practices For Fire and Life Safety
Inspections and Maintenance in the Restaurant IndustryRestaurant Industry
James W. TomesPresident & CEO
Telgian Corporation
1. Economics of Fire Protection 2. Compliance Drivers 3. Specific Risk to Restaurant Industry4. Compliance Requirements
Overview
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4 p q5. Inspection Requirements6. Best Practices
1. Fire protection is an expense.2. Fire protection does not attract customers to
your restaurant.3. Fire protection does not increase the average
restaurant tab.
Economics of Fire Protection
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4. Fire protection does not create a return visit to your restaurant.
5. Fire protection is critical to employee guest safety and good corporate governance.
6. Compliance is not a by‐product of operating a business. If you are not in compliance, you are not in business.
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Economics of Fire ProtectionFire = Restaurant ClosedHacienda Real Fire. Parkland, WA
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Crews used a propane weed burner earlier in the afternoon and then stored it in a back storage area of the restaurant. The hot nozzle ignited and employees quickly noticed smoke beneath a commercial refrigerator that backed up against the storage room.
Economics of Fire Protection
Under Investment Over Investment
• Injury/deathF ilit Cl • Funds are not available
Bad outcomes Zero return
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• Facility Close• Fines• Reputation
for other investment
$1,000 $2,000 $3,000 $4,000
Bene
fit
Cost
Economics: Fire Protection
Pressure on fit Fire Protection
You need to be here
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Boss
Facility Mgr.
$,1000 $2,000 $3,000 $4,000
Bene
f
Cost
Spend as little as possible
Vendor wants to sell you on new products and services
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How does one manage the economics of fire protection?
1. Know what drives your compliance2. Understand your risks
Summary of Economics
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3. Implement best practices
1. Regulatory
National Codes and standards dictate the fire and life safety systems that are installed to be inspected and maintained. These codes and standards are
3 Drivers of Compliance
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adopted at the state and local levels and sometimes modified to accommodate specific needs. The codes and standards are almost always enforced at a local level and it is the responsibility of the facility owner to ensure that the applicable code requirements are followed.
2. Insurance
Insurers drive compliance though premiums, coverage exclusions or the possible declination of coverage.
3 Drivers of Compliance
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3. Stakeholder
Loss of life, damage to corporate image and brand, financial loss and market share loss from a significant fire must be avoided to protect a
3 Drivers of Compliance
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company’s customers, employees and shareholders.
The introduction of Sarbanes‐Oxley requirements add to the need for stakeholders to know the company is meeting compliance requirements.
From 2006‐2010, an estimated 7,640 fires in eating and drinking establishments occurred per year, with associated annual losses per year of $246 million in property damage, 115 civilian injuries and two deaths. (Evarts, November 2012).
Risk
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Station Nightclub Fire (Rhode Island, 2003)
Risk
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Risk
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• Catastrophic Fire• Regulatory Shutdown• Regulatory Fines• Litigation• Bad Publicity
Risk
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y• Down Time to Malfunction of Equipment
‐Hood Dumps‐False Alarms
Risk-Drivers
57%
30%
40%
50%
60%
Top Causes of FiresReported by NFPA
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10%7% 7% 5%
0%
10%
20%
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• Cooking Equipment‐In the restaurant industry, it is not surprising that cooking equipment is the top cause of all reported fires. There are many sources of heat,
Risk-Drivers
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are many sources of heat, open flames, and usually combustible materials in the vicinity (including clothing).
• Heating / Electrical / Lighting Equipment‐Electrical / mechanical malfunction or failure can cause a fire in your restaurant
• Smoking Materials‐Although many municipalities have banned indoor smoking, many restaurants have to manage numerous restrictions and
Risk-Drivers
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have to manage numerous restrictions and controls on smoking and smoking materials. Unfortunately, smoking materials are still the fourth highest cause of fires in restaurants.
• Arson‐Arson fires are tough to control, as the person has the direct intent to set a fire.
• Fire Sprinkler Systems‐ Required for occupancies >5000 sq. ft., occupant load >100 persons, or fire area located on floor other than level of exit discharge (2012 IBC A‐2 Occupancy 903.2.1.2).
Fi Al S t M l fi l t f
Compliance Requirements
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• Fire Alarm System‐Manual fire alarm system for occupant notification required where occupant load is >300 persons. For over 1000 persons, fire alarm must initiate a signal using an emergency voice / alarm communications system (2012 IBC 907.2.1.1).
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• Fire Extinguishers‐ Required for all restaurant (Assembly) Occupancies (2012 IBC A‐2 Occupancy 906.1) Note special requirement for Class K within 30 feet of cooking equipment.
Kit h H d S i C i l kit h
Compliance Requirements
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• Kitchen Hood Suppression – Commercial kitchen exhaust hood and duct systems required to have a Type I hood must be protected with an approved automatic fire extinguishing system (2012 IBC 904.2.1).
• Fire Systems Must Be Maintained as Follows:IFC TABLE 901.6.1 FIRE PROTECTION SYSTEM MAINTENANCE STANDARDS
Inspection Requirements
SYSTEM STANDARDPortable fire extinguishers NFPA 10
Carbon dioxide fire‐extinguishing system NFPA 12
Halon 1301 fire‐extinguishing systems NFPA 12A
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Dry‐chemical extinguishing systems NFPA 17
Wet‐chemical extinguishing systems NFPA 17A
Water‐based fire protection systems NFPA 25
Fire alarm systems NFPA 72
Mechanical smoke exhaust systems NFPA 204
Smoke and heat vents NFPA 204Water‐mist systems NFPA 750
Clean‐agent extinguishing systems NFPA 2001
• Fire System Inspection / Maintenance Schedule:
Inspection Requirements
Life Safety Component
Daily
Wee
kly
Mon
thly
Qua
rterly
Semi‐A
nnua
l
Annu
al
2 Ye
ar
3 Ye
ar
4 Ye
ar
5 Ye
ar
Code Reference
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Fire Alarm System X X X X X X ‐ ‐ ‐ ‐ NFPA 72, Chapter 14 (2010 Ed)Sprinkler System X X X X X X ‐ X ‐ X NFPA 25, Table 5.1.1.2, Table 6.1.1.2, Table 13.1.1.2 (2011 Ed)Fire Pump ‐ X X ‐ ‐ X ‐ X ‐ ‐ NFPA 25, Table 8.1.1.2 (2011 Ed)Standpipe Systems ‐ X X X X X ‐ X ‐ X NFPA 25, Table 6.1.1.2 (2011 Ed)Emergency Lighting ‐ ‐ X ‐ ‐ X ‐ ‐ ‐ ‐ NFPA 101, Section 7.9.3.1Exit Signage ‐ ‐ X ‐ ‐ X ‐ ‐ ‐ ‐ NFPA 101, Section 7.10.9Fire Doors (rated) ‐ ‐ ‐ X ‐ X ‐ ‐ ‐ ‐ NFPA 80, Chapter 5 (2010 Ed)Egress Doors ‐ ‐ X ‐ ‐ X ‐ ‐ ‐ ‐ NFPA 101, 7.2.1.15 (2013 Ed)Fire Dampers ‐ ‐ ‐ ‐ ‐ X ‐ ‐ X ‐ NFPA 80, Section 19.4 (2010 Ed)Fire Extinguishers ‐ ‐ X ‐ ‐ X ‐ ‐ ‐ X NFPA 10, Chapter 7 (2010 Ed)Fire Hydrants ‐ ‐ ‐ ‐ ‐ X ‐ ‐ ‐ ‐ NFPA 25, Table 7.1.1.2 (2011 Ed)Wet Chemical (Kitchen Hood) Systems ‐ ‐ X ‐ X X ‐ ‐ ‐ ‐
NFPA 17A, Chapter 7 (2009 Ed)
Daily, Weekly and Monthly - Self PerformQuarterly, Semi-Annual, Annual etc. - Licensed Technician
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Inspection Requirements
• Fire Sprinklers – NFPA 25• Inspections
• Weekly: Gauges for Wet Pipe Systems, Control valves (if sealed)
• Monthly: Control valves (if locked or tampered), Water supply, General Condition
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• Quarterly: Waterflow devices, FDC• Annually: Sprinklers, Pipes, Hangers and Fittings
• Testing• Weekly / Monthly: Fire Pumps (depending on type)• Quarterly: Waterflow devices / alarms, Main Drain• Annually: Antifreeze Solution, Backflow
Note: Each test frequency also includes all items in the prior test frequency.
Inspection Requirements
• Fire Alarm – NFPA 72• Inspection / Test
• Weekly: Visual inspection of control equipment• Monthly: Fire Alarm System Batteries (Lead‐acid and Dry Cell)
• Quarterly: Radiant Energy Detectors, Supervisory
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Q y gy , p ysignal devices, Waterflow devices
• Semi‐Annually: Alarm notification appliances, Batteries (NiCad, Sealed Lead Acid), Control Panel Trouble signals, Emergency voice / alarm communications equipment, Waterflow devices, Valve tamper devices
• Annually: Entire System
Inspection Requirements
• Hood Systems– 17A• Monthly: Owner’s Inspection – Verify no damage, actuators are unobstructed, tamper / seals are in place, pressure gauges are correct, nozzle blow off caps are intact and undamaged, no modifications have been made.S i A ll A i f i l di
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• Semi‐Annually: Actuating test of system including, replacement of fixed temperature sensing elements of fusible metal alloy type, inspect and clean or replace of fixed elements other than fusible metal alloy type.
• Annually: Actuating test of system including, replacement of fixed temperature sensing elements of fusible metal alloy type and fixed elements other than fusible metal alloy type.
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Inspection Requirements
• Fire Extinguishers• Monthly: Owner’s Inspection – Verify extinguisher is
in place, it is not obstructed, the extinguisher is visible, pressure gauge/indicator shows in the correct operable range, fullness determined by weighing or hefting for self‐expelling‐type
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g g g p g ypextinguishers, cartridge‐operated extinguishers, and pump tanks. Verify the indicator for non‐rechargeable extinguishers using push‐to‐test pressure indicators.
• Annual: Annual inspection and maintenance by appropriately licensed and certified persons.
Mind‐set of Compliance and Risk Engineering vs. Maintenance
1. Who is my partner? 2. Is my fire and life safety equipment adequate,
Best Practices
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and is it being properly maintained at the right schedule and frequency?
3. Is staff trained to do the right thing?4. Inspections program5. Do I have an accurate inventory of all fire and
life safety systems for all my locations?
Things To Consider When Selecting a Partner for Fire and Life Safety1. Do they have licensed fire protection engineers
on staff?2. Are they fully licensed in all states and
j i di ti h th f k
Best Practices - Partner
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jurisdictions where they perform work or subcontract work?
3. Do they take a consultative approach to manage your overall risk vs. simply selling you parts and pieces?
4. Do they have a conflict of interest with selling you a particular part or piece?
5. Are the inspectors trained and knowledgeable about local AHJ requirements?
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Three Approaches to Maintenance:1. Corrective Maintenance – Wait until something breaks and then try to fix it yourself or call in an “expert” if you cannot fix it2. Regular Maintenance – Major equipment is
Best Practices - Equipment
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regularly inspected and maintained at fixed intervals. Repairs can be anticipated and scheduled in advance3. Preventive Maintenance (PM) – Equipment is inspected and maintained at intervals specific to the type of equipment and is repaired or replaced as needed when identified by an inspectorWHICH APPROACH ARE YOU USING?
Cooking Equipment:
• Maintain cooking equipment in good working order
Best Practices - Equipment
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Repair any noted deficiencies and inspect/maintain the cooking equipment per manufacturer’s directions (consult the owner’s manual). A broken fryer that overheats the oil is much more likely to cause a fire than a fryer with proper working controls.
Cooking Equipment:
• Provide an automatic fire suppression system for all cooking equipment
An automatic suppression system will actuate to
Best Practices - Equipment
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An automatic suppression system will actuate to control the fire, and shut down the fuel supply (electric or gas) to the cooking equipment. These systems provide immediate fire suppression to the area of the fire and allow for quick recovery in hours, rather than days or weeks. If you replace equipment, consult with your fire protection partner to ensure adequate fire protection coverage.
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Cooking Equipment:
• Provide portable fire extinguishers
Best Practices - Equipment
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A Class K fire extinguisher should be provided in the kitchen to serve as backup after the hood suppression system activates. Typical type ABC extinguishers should be provided throughout the remainder of the restaurant.
Heating/Electrical/Lighting Equipment:
• Implement preventative maintenance programs for mechanical/electrical equipment
Best Practices - Equipment
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Properly maintained building systems will not only provide a better environment for your customers, but also reduce potential for malfunction. Promptly correct any noted deficiencies to ensure proper operation.
Smoking Materials:Restaurants have to manage numerous restrictions and controls on smoking and smoking materials, such as cigarettes and cigars.
Best Practices - Equipment
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Despite the trend to eliminate smoking indoors, smoking materials are still the fourth highest cause of fires in restaurants.
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Smoking Materials:
• Provide proper receptacles for smokingmaterials
Best Practices - Equipment
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materials
This includes not only interior ash trays but also outside the facility. Appropriate receptacles for disposing of smoking materials limit the potential for a fire to ignite from a disposed item.
Smoking Materials:
• Provide portable fire extinguishers in smoking areas
Best Practices - Equipment
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In addition to required fire extinguishers throughout the facility, ensure a fire extinguisher is readily available near any designated smoking area.
Cooking Equipment:
• Regularly clean and inspect cooking and ventilation equipment
Within the NFPA study (top fire causes), 21 percent of
Best Practices – Training Staff
FEBRUARY 16, 2014
the reported fires cited “failure to clean” .Regular cleaning of the hood systems is integral to preventing fires and limiting fire spread. Inspection of exhaust systems for grease build‐up is required by NFPA 96 on a quarterly basis for high volume operations and semi‐annual in moderate volume operations. Solid fuel cooking operations require a monthly inspection.
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Cooking Equipment:
• Keep unnecessary combustible storage away from cooking equipment
Combustible storage near cooking equipment
Best Practices – Training Staff
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g g q pincreases the potential for a small fire to grow rapidly and spread.
Minimum of 2 feet is recommended. Common sources of ignition: equipment malfunction, radiant heat from operating equipment, spark, flame or ember from operating equipment.
Heating/Electrical/Lighting Equipment:
• Maintain adequate clear areas around electrical / mechanical equipment
Best Practices – Training Staff
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If a building system does malfunction and either overheats or causes sparking, the proximity of combustibles to the equipment can mean the difference between repairing the panel and replacing the restaurant. Adequate clearance should always be provided around this equipment.
Heating/Electrical/Lighting Equipment:
• Repair damaged electrical equipment
Damaged electrical wiring, outlet boxes, or
Best Practices – Training Staff
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Damaged electrical wiring, outlet boxes, or missing covers provide a source of ignition. Make the necessary repairs to eliminate a possible fire hazard.
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Heating/Electrical/Lighting Equipment:
• Eliminate extension cord useUse of extension cords for permanent use is not allowed by the National Electric Code. Overloaded
Best Practices – Training Staff
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yor damaged extension cords can lead to the ignition of a fire.
Smoking Materials:
• Manage smoking areas
Even though many restaurants are “non‐smoking”
Best Practices – Training Staff
FEBRUARY 16, 2014
Even though many restaurants are non smoking , the smoking areas on the outside of the building still continues to be a source of fires due to combustible landscaping materials or combustible building exteriors/siding.Provide designated smoking areas where smoking occurs outside restaurant. Areas should have limited combustible materials, and have appropriate receptacles.
Smoking Materials:
• Manage disposal/emptying of cigarette butt receptacles
Best Practices – Training Staff
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Associates should never empty cigarette butt receptacles into a trash receptacle before they have confirmed they are extinguished.
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Arson:Arson fires are tough to control, as the person has the direct intent to set a fire.
• Maintain good customer service.
Best Practices – Training Staff
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Maintain good customer service.Arsonists don’t want to be noticed. If your staff has an excellent customer service attitude, they will naturally engage the person.
This will typically deter the arsonist as they believe they will be recognized.
Arson:
• Maintain premise control.
If you don’t allow public access to unattended
Best Practices – Training Staff
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If you don t allow public access to unattended areas, the potential to start a fire in such a place is limited.
Conduct periodic walkthroughs of all areas during the normal course of the day.
Arson:
• Limit exterior storage.Storage of boxes, cardboard, shipping crates and similar items against the exterior wall of a
Best Practices – Training Staff
FEBRUARY 16, 2014
grestaurant creates the opportunity for a fire to be started, spreading to the main building.
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Basic Fire Safety Training for ALL Associates:1. Use and operation of portable fire
extinguishers. Using the proper extinguisher for the type of fire
Best Practices – Training Staff
FEBRUARY 16, 2014
2. Special hazards of grease / oil fires (For example, don’t throw water on grease fire)
3. Housekeeping / orderly storage4. Maintenance of access to exits both in public
and staff areas5. Storage near electrical / mechanical equipment6. Manual actuation of kitchen suppression system
Emergency Pre‐Planning:
1. How to notify the fire department2. Evacuation plan for facility3. How to turn off utilities to restaurant (gas/
Best Practices – Training Staff
FEBRUARY 16, 2014
3 (g /electric etc.)
4. Recovery plan including vendor contacts to respond
Cooking Equipment:
Inspect and maintain fire suppression equipmentNFPA requires that all fire protection equipment be regularly inspected.
Best Practices- Inspections Program
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‐Monthly inspections of fire extinguishers.‐ Quarterly inspections of sprinkler systems.‐ Semi‐annual inspections of hood systems and fire alarm systems.Inspection of provided systems is critical to ensure they will work if needed. Preventive Maintenance (PM) is a BEST PRACTICE that will keep you up and running!
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Heating / Electrical / Lighting Equipment:
Inspect electrical/heating/mechanical equipmentPeriodically, visually examine electrical and mechanical systems in your restaurant for obvious
Best Practices- Inspections Program
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y ydamage.
Ensure appropriate covers are closed, panel boards secured and no combustible storage is nearby.
The following strategies have proven effective to reducing the cost of inspecting and maintaining your fire protection equipment.1. As stated earlier, find the right partner who has
engineering capability and no conflicts of interests
Best Practices-Inspections Program Savings
FEBRUARY 16, 2014
interests.2. Match your protection to the risk. Does that
cooking appliance really need this level of fire protection?
3. Inspect to the required frequency as mandated by the AHJ, your Insurance carrier or internal policies but not your vendors. Practice PREVENTIVE MAINTENANCE (PM).
‐ Strategies to reduce cost continued 4. Buy services by line item or “Menu” as opposed
to lump sum. Pay only for what you need.5. Manage repair cost ratio to inspection cost ratio.6. Insist on inventories of equipment be reported
Best Practices-Inspections Program Savings
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for each location inspected.7. Understand levels of deficiencies and react
accordingly‐Impairment‐Critical‐Non‐Critical
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‐ Strategies to reduce cost continued
8. Proactively replace outdated equipment to reduce malfunctions or down time due to unavailability of parts (Again, PM).
Best Practices-Inspections Program Savings
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9. Bundle all Backflow to a single provider (fire , domestic and irrigation).
10. Consider a single provider to get the best rates, total visibility on spend and reduce internal management time.
‐The Economics of Fire Protection and the risk associated with Fire require intelligent and informed decisions.‐A Facility Manager through education and a good partner can put themselves into a place where they fully understand the drivers of both compliance and
Summary
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fully understand the drivers of both compliance and risk associated with their business, and know who to look toward for a Fire and Life Safety partner.‐Through the use of Best Practices a facility manager can ensure a safe and compliant restaurant with out undue expense.
‐Vimeo Deutsch, P. http://vimeo.com/61418117 The Hacienda Restaurant Fire‐Douglas McFadd/Getty Images, Deadly Rhode Island Night Club Fire (Feb.2003)‐NIST (National Institute of Standards and Technology) recreation of the "The Station Night Club Fire"
Bibliography
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recreation of the The Station Night Club Fire www.youtube.com/watch?v=gT1EWVR1iP8‐Evarts, B. (November 2012). Structure Fires in Eating and Drinking Establishments. Quincy: National Fire Protection Association (NFPA).‐Tomes, J. Telgian Whitepaper‐Centrally Managed Fire Protection‐Ramo, L. “Restaurant Closed Due to Fire”…. Is Your Location Next? Restaurant Facility Business Sept. 2013
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