By Norm Kramer and Leon Matrosov, OSSA Consultants, GTA
An automotive technician drops a trouble light that ignites a fuel spill. Another technician reacts quickly to extinguish the flames by grabbing the closest fire extinguisher which is water based and therefore incompatible with flammable liquids. The fuel is subsequently spread through the shop because gasoline floats on water causing an instantaneous escalation of the fire, engulfing the entire building in flames and causing millions of dollars of damage.
A busy restaurant in Toronto has a grease fire which started in the kitchen and quickly spread causing extensive damage in the kitchen, closing this profitable restaurant during restoration. Contributing factors to the fire were poorly maintained and inadequate fire extinguishing system above the cooking area, flammable materials located near hot surfaces and an unattended cooking area. Amazingly, the fire was controlled by staff by emptying three large ABC fire extinguishers.
An employee of a public facility in downtown Toronto chained their bicycle to a gas main near a building entrance. Another individual off the street brazenly stole the bicycle by pulling the bicycle chain right off the main, causing a major natural gas leak. A window was open in the building causing a quick buildup of gas inside. The lighting of a single cigarette, a pilot light, or a spark from simply turning lights/equipment on or off would have had catastrophic consequences! The leak was discovered by a visitor who then notified management. Management had a rudimentary emergency plan but had not practiced drills resulting in a slow and disorganized evacuation.
In Ontario, lessons learned through improved engineering practices and tragic fire losses in existing buildings give owners and employers better direction in fire planning. The Ontario Fire Code, Section 2.8, requires both owners and employers to appropriately maintain fire protection systems as well as develop practice plans for fire emergencies.
Fire injuries have been on the rise. It is noteworthy that the Workplace Safety and Insurance Board records that the number of lost time injuries per year more than doubled from 89 to 235 injuries, between 1996 and 2001, for incidents that were a result of “unintended or uncontrolled fires”. Labour Canada similarly reports tens of millions of dollars are lost each year to fires in workplaces.
A thorough inspection program and an emergency plan can help prevent fire and minimize loss in the event that one occurs. The extent to which you train your staff and practice your plan determines how well they will safely react in a real fire emergency.
How many employers consider the eventual day that they may face a fire? It may happen! We know that smoking, cooking equipment, and electrical failures are common causes of fires. Employers should consider the use of non-combustible furnishing to minimize fire damage within their establishment. Building design should be considered when developing an evacuation plan. And, drills should be practiced regularly so that staff understand the alarm system and evacuation communication very well. It is essential that employers recognize, assess and control fire hazards just as they would control other safety hazards such as machine guarding.
An Emergency Plan Should Include:
You can see that employers can prevent fire hazards by inspecting the workplace regularly to identify fire hazards and reduce loss by reacting swiftly and appropriately if a fire occurs.
Now that you have reviewed fire safety inspections and the components of emergency planning, what would you recommend to the three employers mentioned above?
The first employer, the automotive dealership needs to identify fire risks and take steps to prevent them. Fluorescent trouble lights or Teflon coated bulbs should replace ordinary incandescent bulbs so that flammable vapors will not ignite if the bulb were to break. As well, the proper type and size of ABC fire extinguisher should be used for flammable liquid fires:
A – Ordinary combustibles (i.e. wood, paper, trash)
B – Flammable liquids/grease
C – Energized electrical equipment
The second employer, the restaurant, also needs to identify their fire risks. The grease in the ventilation system needs to be cleaned on a regular basis and employees must be trained in the operation of the fire extinguishing system above the cooking area. Flammable material must not be stored near hot cooking elements and cooking should not be left unattended.
The third employer, the public facility, was also not prepared for their fire emergency. A fire plan that was developed, posted, and well communicated would have resulted in quicker evacuation by staff, potentially saving lifesaving seconds. Also, the gas main needs to be caged and a policy developed prohibiting staff from locking bicycles anywhere near the main.
That contractors you hire should provide you with a "WSIB Clearance Certificate" showing that their firm is registered with the Workplace Safety & Insurance Board, and their workers are covered under worker's compensation.
