Fire Prevention

Wherever meals are served, commercial kitchens present a unique set of fire risks, particularly the hood. Grease-laden vapors, high-temperature equipment, and nonstop food preparation all contribute to a volatile environment.

Kitchens are one of the top facility areas at risk of fires, along with electrical rooms and laundry areas.

Both active fire protection systems, which detect and respond to flames, and passive systems, which protect buildings against damage, are essential for a complete fire safety strategy.

Passive fire protection can include anything from installing fire-resistant walls and building design to applying intumescent and cementitious coatings to existing infrastructure.

Pay attention to your facility's temperature, storage threshold, and other factors when you are storing flammable liquids such as cleaning fluids, hand sanitizer, and floor care chemicals.

Scheduling preventative maintenance will save operating costs and increase your building systems' reliability. Here are some preventative maintenance practices to put on your checklist.

Proper storage is key to avoiding leaks and penalties while remaining compliant with the law.

A new monthly section brought to you by IICRC and its team of experts. This inaugural article discusses how hidden flame retardants may damage facility furniture.

Most dryer fires are caused by lint buildup. Practice vent maintenance to keep your dryer’s vent system free of blockages and prevent overheating.