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2.  Fire is a exothermic reaction .
 fire is rapid burning of material giving heat and light .
Fire Triangle:
There are three element in fire :
 Oxygen, heat, and fuel are needed to create a fire.
 When you can remove one part, the fire cannot spread.
Fire triangle is useful for two reason :
 Fire prevention
 Fire frightening

3. • Oxygen
Can be in the air. Chemicals like fertilizer or bleach produce oxygen. Also open
doors and windows let in oxygen which can feed a fire.
• Heat
Machines, matches, and heaters get hot and can be dangerous. Also, heat from
processes like cooking while not being controlled can cause a much more dangerous
fire to spread.
• Fuel
Paper, flammable liquids, gases, coal, wood and plastic are all potential fuels for
fires.

4. UK Standard
 Class A - Non metal
 Class B - Flammable liquids
 Class C - Flammable gases
 Class D - Metal fires
 Class E - Electrical Fires
 Class F - Cooking oil fires
AMERICAN STANDARD
 Class A - non metal
 Class B - Flammable liquids
- Flammable gases
 Class C - Electrical Fires
 Class D - Metal fires
 Class F - Cooking oil fires

5.  Non Metal :
such a metal that leave ash like wood, paper, carton, textile, and PVC ,etc.
 Flammable Liquid :
such a liquid that boil or bubble such, gasoline, grease oil ,etc.
 Flammable Gases :
such a gases that combust or burn such ,LPG, Natural gas ,CNG , Propylene ,etc.
 Electrical Fire :
often caused by short circuits ,overheated electrical cables ,etc.
 Combustible Metals:
such as iron, aluminum, sodium, and magnesium ,etc.
 Cooking Oil Fire:
Containing a fat element, such as cooking oil.

7. Direct Burning :
The simplest method of fire spread,
where a flame front moves along or
through the burning material.
Convection:
The principle that hot air rises and cold
air sinks. Hot gases generated by the fire
rise straight up from the fire .

8. Conduction:
The principle that heat can be transmitted
through solid material some metal, in
particular ,conduct heat very efficiently.
Radiation:
Thermal radiation occurs when heat is
transferred from one object to a second
object through the air without direct
contact by the two objects.

9.  Electrical Equipment
 Deliberate Ignition
 Hot Work
 Smoking
 Cooking Appliances
 Heating Appliances
 Unsafe Use And Storage
 Mechanical Heat
 Chemical Reaction
 Flammable and Combustible Materials
 Human Error
 General Negligence

10. There are three main reason for assessing and managing fire risk are to :
 Prevent harm to people
 Comply with law
 Minimize the cost of fire in the workplace

11.  Identify the fire hazards:
• Source of fuel
• Source of ignition
• Source of oxygen
 Identify people at risk:
• People in the premises
• Give special consideration to vulnerable people
 Evaluate, identify and implementation the fire precaution that are required:
• Fire prevention
• Prevention of the spread of smoke and flames
• Fire detection and alarm

12. • Fire fighting equipment
• Means of escape
• Sign and notice
• Lighting
 Record your findings, prepare an emergency plan and provide training.
• Emergency plan
• Information and instruction
• Training
 Review and update the fire risk assessment regularly.

13.  Water fire extinguisher
 Dry chemical power fire extinguisher
 Carbon dioxide fire extinguisher
 Wet chemical fire extinguisher
 Foam fire extinguisher

14. Water Fire Extinguisher
 Its colour code is Red
 Suitable for use on Class A fires, wood and paper,
etc.
 Not suitable for combustible liquids, cooking fats,
etc.
 Not safe to use on fires involving electricity
 Extinguishes by cooling

15. Dry Chemical Power Fire Extinguisher
 Its colour code is blue
 It can be use for all classes of fire
 Best on Class B fires
 Do not use in a confined area due to inhalation
 Extinguishes by smothering

16. Carbon Dioxide Fire Extinguisher
 Its colour code is black
 Best on Class B fires
 Safe to use on electrical fires
 Not to be used in confined areas it can cause
asphyxiation
 Extinguishes by smothering and cooling

17. Wet Chemical Fire Extinguisher
 Its color code is yellow label
 Specifically designed for use on cooking
oil/fat fires
 Can be used on Class A fires
 Extinguishes by smothering and cooling
 Do not use on electrical fires.

18. Foam Fire Extinguisher
 Its colour code is cream
 Suitable for Class A and B fires
 Not suitable for electrical fires
 Extinguishes by smothering

19. Fire Hydrant And Fire Hose
 Fire hydrant is a connection point by which fire fighters
can tap into a water supply.
 Fire hose is a high-pressure hose that carries water or
other fire retardant such as foam to a fire to extinguish it.
 It is a components of active fire protection it is suitable
for class A fire ,wood and paper, etc.
 Not suitable for combustible liquids, cooking fats, etc. or
on fires involving electricity
 Extinguishes by cooling
Fire hydrant
Fire hose

20. Fire Blanket And Fire Bucket
Fire blanket
 Label is usually red or white
 For use on any type of fire but best on small contained Class
B fires
 Extinguishes by smothering
 Normally used in kitchens
 When using, wrap some of the blanket around hands and
raise up to protect face.
Fire bucket
A fire bucket is a bucket that filled with water or sand which is
used to prevent or extinguish fires.

21. • Ensure access to the extinguisher is not obstructed by storage bins, file cabinets, or
similar items
• Make sure the extinguisher is mounted in a location where it is visible and easy to
locate during an emergency
• Check the tamper-seal to verify it is not broken or missing
• Ensure the pull-pin is not missing
• Check the pressure gauge the needle should be located in the green portion of the
gauge.
• Check the extinguisher for obvious physical damage, corrosion, leakage, or a
clogged nozzle.
• Check the inspection tag and see the last inspection date
• Read all the warning and symbol before using extinguisher.

22.  Cooling
Removal of HEAT. (By water. Generally for class "A" )
 Starvation
Removal of FUEL (by cutting fuel supply)
 Smothering
Removal of OXYGEN. (By using CO2 or DCP- dry chemical powder)

23.  Check the direction of air
 Position your self at a location so that the air flow from you towards the fire
 Cut off power and gas supply
 Select the right type of extinguisher
 Stay at distance (6-8’) away from fire
 Try to contain fire such time rescue arrives
 Know how to you control and extinguish fire

24. If you discover fire the sire remember the acronym RACE :
 Rescue anyone in immediate danger of the fire
 Alert others and emergency services to the fire
 Contain the spread fire by closing door and window
 Evacuate to a safe place outside

26.  Fire alarm procedures
 Fire evacuation procedures
 How to raise the alarm
 The location of fire exits
 Location and types of fire fighting equipment
 How to use the equipment.

27.  Carry out a fire safety risk assessment
 Keep sources of ignition and flammable substances apart
 Avoid accidental fires, eg make sure heaters cannot be knocked over
 Ensure good housekeeping at all times
 Consider how to detect fires and how to warn people quickly if they start, e.g.
installing smoke alarms and fire alarms or bells
 Have the correct fire-fighting equipment for putting a fire out quickly
 Keep fire exits and escape routes clearly marked and unobstructed at all times
 Ensure your workers receive appropriate training on procedures they need to
follow, including fire drills
 Review and update your risk assessment regularly