Discussion Questions

1. Do all of the employees in your facility understand how your fire suppression system operates? Do you know how to activate it manually in case of an emergency?
2. Have you ever assisted someone who has been burned by a hot liquid? Can you describe what you'd do before the emergency personnel arrive?
3. Grease build-up is a major cause of fires in commercial kitchens. Do you have a system for controlling and removing excess grease in your kitchen? What is it?
4. Can you point out where all the fire extinguishers are located in your facility? Can you describe how to operate one?
5. What is your specific role/responsibility in your facility's emergency evacuation plan? How would you assist your customers in a real fire? Where is your outside reassembly point?

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