Part of the Equipment and Workplace Safety track. Lesson 4 of 10.
Where in the shift: before it and after.
The sequence
Know where the shutoffs are.
Know how the suppression system works.
Keep the hood and the ducts clean to the schedule.
And keep fuel and grease away from ignition.
The decisions
Whether to attempt anything. Frequently no — evacuate and call, and knowing which is which is the decision.
And whether the hood is clean. Grease accumulation in a hood and duct is the primary fire risk in a commercial kitchen and the cleaning is on a schedule set by the fire authority rather than by convenience.
What you are reading
The shutoff locations, before they are needed.
And the hood's condition.
What goes wrong here
Shutoffs unknown.
Hood cleaning deferred.
And an outdoor pit's fuel stored near the building.
Verification
Ask any cook where the gas shutoff is. If they do not know, that is the finding.
The boundary
Fire suppression, hood cleaning intervals, gas systems, and evacuation are governed by the applicable fire authority and by the equipment's requirements. Nothing here is fire-safety training.