Stopping a Grease Fire

A fire requires three things to burn: heat, oxygen and fuel. Removing any one of these, will stop the fire from burning.  If you are faced with a grease fire, the safest and fastest way to stop the spread is by removing the oxygen.

Water and other liquids will only make a grease fire worse, and possibly cause injury to you. You must smother a grease fire to remove the oxygen.

To put out most grease fires from the start-

1. Put protective wear on, like oven mitts and eyewear if available.

2. Using a metal lid (never a glass lid) that fits the pan, smother the flames by sliding the lid on the the pan. A metal baking sheet works well     as a substitute for a lid.

3. Shut off the burner to remove the heat source. Now you have eliminated 2 of the 3 parts of a fire.

4. Leave the pan alone. Do not move it. Do not open it. 

5. When the pan has cooled completely, and this may take a very long time, remove the pan from the area.

Other ways to put out a grease fire-

1.Pour a liberal amount of baking soda on to small grease fires.  Do not use just anything that is a powder, such as salt, sugar or flour. Only use baking soda.

2.Place a soaked towel over the grease pan to smother the flames.

3. With an ABC rated fire extinguisher stand far back from the fire and move towards the flame while aiming the nozzle at the pan.  If you start too close to the fire, the pressure can cause the pan to tip and spread the flames.  

Grill Safety

The joys of outdoor cooking are numerous.  Children can play and exercise, while adults relax in the sunshine and hang out with each other. In the U.S., 82% of homes own a grill and 97% of grill owners use them, even year round.

Grilling presents a set of hazards to be considered. Be sure to review these tips and facts to make sure your outdoor kitchen can continue to provide happiness and fun.

PURCHASING A GRILL:

• Consider type of grill first: Propane, Charcoal, Electricity, Natural Gas or Wood. Each type has specific safety considerations and some types may not be suitable for your grilling space.
• Make accurate measurements of your grilling area and be sure that the space is well ventilated and far from anything potentially flammable, such as vegetation, wood railings, fabrics, and the building.
• If you live in an apartment, make sure that you are permitted to have a grill. Many multi-unit buildings have specific guidelines and restrictions with regards to grills, and they exist for a good reason.

ACCESSORIES FOR YOUR GRILL:

These accessories serve a purpose for keeping you and your property safe from fire.

• Use flame-retardant mitts. Standard kitchen mitts are not safe for open flames.
• Use long-handled utensils designed for grilling to avoid burns and scalds.
• Use baking soda to control grease fires.
• Fire Extinguishers should always be on hand while grilling.

USING YOUR GRILL:

• Always follow the manufacturer instructions and call their helpline if you have questions about the installation or use.
• Use your grill outdoors only away from overhangs and enclosures, including screened porches.
• Make sure that the grill is stable and parts are positioned firmly on/in the grill.
• If using electricity, make sure that it is properly grounded, the cord is for outdoor use, and the cord is not on walkways or near heated surfaces.
• Make sure that hair, clothing and other fabrics are tied back and kept away from warm surfaces.
• Never leave a grill unattended. 
• Establish a “Kid-Free” Zone at least 3 feet away from the grill. Not only does fire pose a hazard to playing children, sharp corners can cause serious injury.
• Pets should not be allowed near the grilling area.
• Do not ever attempt to move a hot grill.
• Be sure to shut off fuel supply and burners when finished grilling.
• To put out flare-ups, spread coals with a long handled utensil, adjust controls to reduce temperatures. Be sure to use an elbow length flam-retardant mitt. 
• Propane and Gas
  • Always check the hose for leaks before using the grill.
  • If you smell a gas leak, do not use the grill.
  • If you smell a gas leak while it is on, get away from the grill and call for emergency services. Do not move the grill.
  • Open the lid before lighting to release any potential buildup of gas.
• Charcoal and Wood
  • Only use starter fluids designed for the grill. Never add other flammable liquids to the grill to ignite a fire.
  • Keep starter fluid and matches stored away safely from children.
  • When finished, let coals completely cool before moving into a metal container for disposal.

IN CASE OF FIRE:

• To put out flare-ups, spread coals with a long handled utensil, adjust controls to reduce temperatures. Be sure to use an elbow length flame-retardant mitt. 
• If the fire cannot be put out with an extinguisher, or it is likely to combust, clear the area and contact emergency services. 
• NEVER move a grill that is on fire. 

Oven and Stove Top Safety

A stove and oven are a necessary household item. We use them on a daily basis for small meals and large meals alike. The stove is a critical component of the household and life would be hard without one, but life can be dangerous if you are not practicing safety and caution while using a stove.

Cooking fires are the primary cause of residential fires in the U.S.. For the most part, kitchen fires are preventable, if you follow the safety tips provided below.

PURCHASING A STOVE TOP & OVEN:

• Make sure it has the label of an independent testing lab.
• Register your oven either online or with the provided card. This allows the manufacturer to contact you about recalls or potential dangers.
• Be sure that your oven is installed properly, with safe clearance from the hood and proper wiring.
• Consider installing "after market" safety devices, especially if small children are in your household. 
• Stove Knob Stops
• Stove Locking Straps
• Stove Safety Guards

USING YOUR STOVE TOP & OVEN:

• Never leave cooking unattended.
• Keep it clean. Food particles and grease residue can ignite and cause a fire.
• Create a “Kid-Free Zone” that children are aware they are not allowed to enter.
• Check for body safety.
• Tie back long hair.
• Roll up long sleeves.
• Remove loose jewelry.
• Be sure footwear is non-slip.
• Before each use, do an oven safety check.
• Be sure you do not smell gas leaking from a gas stove.If you do, open a window and leave the room.
• Make sure there is nothing in the oven. An oven should never be used for storage.
• Make sure that there are no food particles or grease residue on the stove top.
• Position your oven racks before pre-heating to prevent scalding.
• Be sure to follow safety guidelines when using stove top burners.
• Use burners on the back as much as possible.
• Never use a pot that is too small or big for the burner.
• Never leave a burner on that does not have a filled pot or pan on it.
• Do not leave an empty pan on a hot burners.
• Turn all pot and pan handles inwards. They can be pulled and knocked over when they are turned out.
• Close the oven door immediately after removing or testing food.
• Keep oven mitts and other cloth and paper out of the way of the burners.
• Use oven mitts and oven sticks to remove pots and pans from the stove top or oven.
• Keep a fire extinguisher, baking soda and metal lids nearby to put out fires quickly.

IN CASE OF FIRE:

• Never use water on a grease fire.
• If it is small in the pan, throw baking soda on top of it or cover it with a metal lid.
• Never use flour or fan the flames with a towel.
• Use an ABC rated dry chemical extinguisher. Be sure it is placed next to an exit so that you can back out of the kitchen and home if the fire becomes uncontrollable.
• If it is too big to smother with a lid or put out with an extinguisher, turn off the burner, move the pan off the burner if you are able to, and evacuate the house.
• If it is in the oven, keep the door closed and turn off the heating element.
• Do not remove a lid or open the oven door until the pot or pan has completely cooled.
• Before trying to fight a fire, be sure to evacuate everyone from the home.
• Turn off the burners or oven.

If the fire does not go out, exit the home and call for emergency help.

Scald Prevention & Care

The most common type of burn injuries are scalds. A scald is a type of burn caused by hot liquid or steam. Children, elderly and the disabled are especially at risk for scalding. Scalds happen when water is too hot, food and liquids haven’t cooled enough before consuming and liquids either splash from containers or are spilled.

Avoid scalds in the sink or bath:

•  Install anti-scald devices on faucets and shower heads. This device helps regulate water temperature and adjusts or shuts off flow when temperatures suddenly peak too high.
• Test water at each faucet. The temperature should be under 100⁰ F. The water heater temperature should be under 120⁰ F.
• Always test water before allowing a child to get in a bath tub or wash hands at the faucet.
  • Move your hand, wrist and forearm through the water to test the temperature.
  • A helpful tool is a temperature gauge that can be placed in the water, but a touch test should still be performed.
  • The water should feel warm, not hot to the touch. Children already have more delicate skin, so err on the cool side of water temperatures.
  •  Never let children touch or play with faucets. They can be hot to the touch and cause burns, or accidently turned on and release scalding water.

Avoid scalds in the kitchen: 

• Be sure to place hot liquids on the back burners, on the back of counters, or in the center of the table to avoid spilling. 
• Always turn pot handles towards the back of the stove to avoid children or pets grabbing them or people bumping in to the pot.
• Never allow children to carry hot liquids across a room. 
• Develop a “Kid-Free Zone” in areas where hot liquids present a danger.
•  Stir food to even out temperatures before testing food and liquids for serving.
•  Never heat a baby bottle in the microwave. The temperatures are uneven. Instead, use warm water from the faucet.
•  Never hold babies while cooking.
• Allow microwaved food to cool before opening, and remove lids away from the face to avoid scalding from the steam released.
• Consider putting prepackaged foods in wider, safer containers before microwaving. Narrow soup packages are a leading cause of microwave scalds.

Treating a scald: 

• Treat a scald immediately. You must first stop the burning process.
• Hold the burn under cool water for about 15 minutes, until the pain subsides.
• Do not use ice, ice-cold water or butter to cool the burn. It can damage or infect the skin.
•  If the burn area is large, in a sensitive area, blistered, swollen or presenting extreme pain, seek medical attention immediately.
•  After cooling the scald in water, wrap the burn loosely with a sterile gauze bandage. Leave in place for 24 hours.
•  If you have no reason to avoid the use of over-the-counter pain relievers take aspirin, acetaminophen, ibuprofen or naproxen. Follow dosage guidelines and be cautious when giving to children or teenagers. If you have any doubts about taking medicines, contact your doctor.
• Gently wash the scald with soap and water daily after the first 24 hours. Keep it covered with gauze between washings.
• Aloe creams and Antimicrobial ointment can be used after a couple of days to soothe and moisturize the skin and avoid infections.

When to seek medical attention: 

• If the scald is a second degree burn or higher seek medical attention. Second degree burns present blisters, swelling and severe pain. With a third-degree burn, the skin is leathery and charred, and requires emergency medical attention.
• If there is a fever, redness, increase in pain or oozing seek medical care.
• If you suspect the skin is infected, regardless of the burn degree, seek medical attention.