FIRE PREVENTION

The following information comes from the National Fire Prevention Association whose web site can be accessed at www.nfpa.org

COOKING FIRES
Cooking fires are the #1 cause of home fires and home fire injuries. Most cooking equipment fires start with the ignition of common household items (e.g., food or grease, cabinets, wall coverings, paper or plastic bags, curtains, etc.).

Facts & figures*

  • In 2001, there were 117,100 reported home structure fires associated with cooking equipment, resulting in 370 deaths, 4,290 injuries and $453 million in direct property damage.
  • Unattended cooking is the leading cause of home cooking fires.
  • Three in every 10 reported home fires start in the kitchen – more than any other place in the home.
  • Two out of three reported home cooking fires start with the range or stove.
  • Electric ranges or stoves have a higher risk of fires, injuries and property damage, relative to usage, than gas ranges or stoves, but gas ranges or stoves have a higher risk of fire deaths.

*From NFPA's Home Cooking Fire Patterns and Trends, January 2005

Safety tips:

  • Always use cooking equipment tested and approved by a recognized testing facility.
  • Never leave cooking food on the stovetop unattended, and keep a close eye on food cooking inside the oven.
  • Keep cooking areas clean and clear of combustibles (e.g. potholders, towels, rags, drapes and food packaging).
  • Keep children away from cooking areas by enforcing a “kid-free zone” of three feet (1 meter) around the stove. Keep pets from underfoot so you do not trip while cooking. Also, keep pets off cooking surfaces and nearby countertops to prevent them from knocking things onto burner.
  • Wear short, close fitting or tightly rolled sleeves when cooking. Loose clothing can dangle onto stove burners and catch fire.
  • Never use a wet oven mitt, as it presents a scald danger if the moisture in the mitt is heated.
  • Always keep a potholder, oven mitt and lid handy. If a small fire starts in a pan on the stove, put on an oven mitt and smother the flames by carefully sliding the lid over the pan. Turn off the burner. Don't remove the lid until it is completely cool. Never pour water on a grease fire and never discharge a fire extinguisher onto a pan fire, as it can spray or shoot burning grease around the kitchen, actually spreading the fire.
  • If there is an oven fire, turn off the heat and keep the door closed to prevent flames from burning you and your clothing.
  • If there is a microwave fire, keep the door closed and unplug the microwave. Call the fire department and make sure to have the oven serviced before you use it again. Food cooked in a microwave can be dangerously hot. Remove the lids or other coverings from microwaved food carefully to prevent steam burns.

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NFPA: Rising energy costs may trigger more heating fires
Caution urged with supplemental heating devices

September 15, 2005—The substantially increased cost to heat your home this winter might drive you to use supplemental heating sources whenever possible. Fireplaces and space heaters can make a room toasty, but the National Fire Protection Association (NFPA) urges consumers to use caution when using these devices by thinking fire-safety first.

There were 45,500 home heating fires reported to U.S. fire departments in 2002, according to NFPA. These fires caused 220 deaths, 990 injuries and $449 million in property damage. These numbers have generally declined over recent years, but with natural gas and oil prices expected to rise sharply from last year at this time, those who never used supplemental heating may elect to do so, possibly causing more fires.

Based on frequency of use, space heaters pose a higher risk of fire and fire death than central heating.

Fireplaces and chimneys were involved in 43 percent of all home heating fires and 11 percent of the associated deaths. Fixed and portable space heaters, including wood stoves, were involved in 25 percent of the home heating fires, but 74 percent of the associated deaths. Central heating was involved in 19 percent of home heating fires and 10 percent of the associated deaths.

Most fireplace and chimney fires were caused by creosote build-up. The leading cause of space heater fires was combustibles too close to the heaters. Central heating fires were primarily caused by mechanical failures or malfunctions.

Heating equipment can be used safely if you follow these recommendations from NFPA:

  • When buying a new space heater, make sure it carries the mark of an independent testing laboratory, and be sure to have fixed space heaters installed by a qualified technician, according to manufacturer’s instructions or applicable codes. Or make sure a qualified technician checks to see that the unit has been properly installed.
  • Keep or maintain a 36-inch clearance between space heaters and anything that can burn.
  • Have wood and coal stoves, fireplaces, chimneys, chimney connectors and all other solid-fueled heating equipment inspected annually by a professional, and cleaned as often as inspections suggest. Use only wood that is properly seasoned to reduce creosote build-up.
  • Make sure your fireplace has a sturdy screen to prevent sparks from flying into the room. Allow fireplace and woodstove ashes to cool before disposing in a metal container.
  • Have any gas-fueled heating device installed with proper attention to ventilation. If unvented gas space heaters are used in bedrooms or bathrooms, make sure they are small and well-mounted. NFPA codes prohibit use of liquefied petroleum gas heaters with self-contained fuel supplies.
  • Test smoke alarms monthly; install a carbon monoxide alarm in a central location outside each sleeping area.

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