Program Hazard Analysis
Program Hazard Analysis – New, Modified, or Recognized ActivitiesDate: / 11/12/16
Program: / LOGISTICS / FOOD SERVICE
Description: / Fire prevention in food production areas - Procedures to minimize the potential for and severity of fires in food production areas
Hazard Cause / Effect / Corrective Actions
Hazard Description / Cause / Effect / Initial Risk Rating / Possible Controlling Measure / Closing Comments / Status / Final Risk Rating
Improper use of equipment leads to fire in food production area. / Fryer catches fire due to improper use (too little oil, overheating, etc.). / Injuries to staff or attendees. Equipment loss. Facility damage up to and including facility loss. / I D / Staff properly trained on safe operation of fryer equipment. Fryer operation allowed only under approved hood system containing NFPA approved automatic extinguishing system. NFPA approved portable fire extinguishers available in fryer area. Staff properly trained on using a fire extinguisher and how to activate the hood extinguishing system. Emergency evacuation procedures understood by all foodservice staff. / Oversight of fryer use and availability of approved emergency equipment by BSA-authorized, Compass or Eurest Culinary Team supervisory personnel. / I E
Same / Excessive grease build-up on griddles, fryers, etc. / Same / I D / Staff properly trained on and completes required cleaning of this type of equipment as necessary. This type of equipment operated only under approved hood system containing NFPA approved automatic extinguishing system. NFPA approved portable fire extinguishers available in areas where this type of equipment is used. Staff properly trained on using a fire extinguisher and how to activate the hood extinguishing system. Emergency evacuation procedures understood by all foodservice staff. / Oversight of equipment cleaning and availability of approved emergency equipment by BSA-authorized, Compass or Eurest Culinary Team supervisory personnel. / I E
Same / Improper use or handling of sterno or similar heating material. / Same / I D / Staff properly trained on safe use of sterno or similar heating material. NFPA approved portable fire extinguishers available in all areas where this type of product is used. Staff properly trained on using a fire extinguisher. Emergency evacuation procedures understood by all foodservice staff. / Oversight of proper use of sterno or similar heating material by BSA-authorized, Compass or Eurest Culinary Team supervisory personnel. / I E
Same / Improper connection or use of propane cylinder. / Same / I D / Staff properly trained on safe use of propane cylinders and equipment. NFPA approved portable fire extinguishers available in all areas where this type of equipment is used. Staff properly trained on using a fire extinguisher. Emergency procedures understood by all foodservice staff. / Oversight of proper use of propane by BSA-authorized, Compass or Eurest Culinary Team supervisory personnel. / I E
Improper storage of flammable material leads to fire in food production area. / Significant quantities (greater than 1 case) of sterno or similar heating material stored improperly. / Same / I D / Quantities of sterno or similar heating materials in excess of 1 case per operation are to be stored in a flammable materials storage cabinet. In the absence of such a storage cabinet, excess storage should be in a remote, secure area to avoid exposure to a fire in food production facilities. / Oversight of proper storage of sterno or similar heating material by BSA-authorized, Compass or Eurest Culinary Team supervisory personnel. / I E
Same / Portable propane cylinders stored improperly. / Same / I D / Propane cylinders properly and securely stored in a designated outdoor area. Foodservice staff trained on proper storage of propane cylinders. / Oversight of proper storage of propane cylinders by BSA-authorized, Compass or Eurest Culinary Team supervisory personnel. / I E
Emergency equipment not readily available leading to fire growth. / Access to emergency equipment is blocked. / Same / I D / All emergency equipment such as portable fire extinguishers and hood fire suppression system activation stations are to remain open and accessible at all times. / BSA-authorized, Compass or Eurest Culinary Team supervisory personnel ensure open access to all emergency equipment at all times. Staff trained on same. / I E
Same / Emergency equipment is not properly identified. / Same / I D / All emergency equipment such as portable fire extinguishers and hood fire suppression system activation stations are identified by signage. / Compass or Eurest Culinary Team supervisory personnel ensure proper identification signage for emergency equipment is readily posted at all times. / I E
Same / Emergency equipment is not properly mounted (portable fire extinguishers). / Same / I D / Portable fire extinguishers are to be properly mounted per NFPA code so they remain visible and accessible at all times. / Compass or Eurest Culinary Team supervisory personnel ensure proper display of portable fire extinguishers at all times. / I E
Same / Emergency equipment not available due to planning oversight or vendor delivery issues. / Same / I D / Pre-planning of facility layouts to include approved hood systems with NFPA approved automatic extinguishing systems and NFPA approved portable fire extinguishers, as required by applicable codes. / Oversight of availability of required emergency equipment by Compass or Eurest Culinary Team supervisory personnel during planning. Verification of same during staging for event. / I E
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