146 Unit Two Culinary Fundamentals Copyright Goodheart-Willcox Co., Inc. the facility. Always know where fire extin- guishers are located before a fire begins. Never block access to a fire extinguisher with equipment or boxes of food. Not all fire extinguishers are the same. Each type of fire extinguisher is effec- tive against a specific type of fire. Using the wrong extinguisher on a fire can be dangerous. Always match the fire extin- guisher to the type of fire, 9-11. The class K fire extinguisher is recommended for commercial foodservice. Class K extin- guishers are designed to put out vegetable- based oil and grease fires. They can also be used on other types of fires. However, class K extinguishers are expensive to recharge after use so some operations may restrict their use to the oil and grease fires they are designed to extinguish. Use the multipurpose ABC extinguishers when appropriate. Fire extinguishers must be inspected periodically to be sure they are in working order. Only professional services should inspect fire extinguishers. If a fire extin- guisher is used, it must be refilled and recharged by a specialist. The tag attached to the extinguisher’s nozzle records the last time the extinguisher was inspected, 9-12. Fire extinguishers are designed to put out small, contained fires. If a fire is spreading rapidly, evacuate and let the fire department fight the fire. If the fire is localized, a fire extinguisher can be used. Before using a fire extinguisher 1. Confirm that the fire department has been notified. 2. Position yourself with your back to an exit. If the fire spreads, you will still have a safe exit. Courtesy of Fox Valley Fire and Safety 9-11 Select the fire extinguisher that is best for the type of fire. Drugs and Alcohol in the Kitchen Students may be expelled from school for not adhering to the school’s drug and alcohol policies. Employees can be fired for alcohol or drug use while on the job. These substances act to slow the reaction time and distort reality for the employee who is using them. This creates a dangerous environment for the employee and his or her coworkers when performing kitchen work. Employees must be aware that even over-the-counter medications and prescriptions can result in an unsafe condition. Medications may cause a light-headed or dizzy effect that is unsafe when working with equipment commonly found in a professional kitchen. If an employee begins to feel dizzy or ill, he or she should cease working. Any equipment being used should be turned off and the supervisor notified immediately. If the employee is feeling faint, it is best to sit down rather than risk falling down. Sanitation & safety