Fire Safety

Muhammad Umar Siddique 473/6

Probationer Course T/ASI
Police College Sihala
Fire Initiation, Classification and Spread

• Three things must be present for a fire to start: fuel, oxygen and heat.
• The five classes of fire (determined by the types of fuel) are: Class A
(organic solids), Class B (flammable liquids), Class C (flammable gases),
Class D (metals) and Class F (high temperature fats).
• Fire can spread through a workplace by direct burning, convection,
conduction and radiation.
• Fires have many different causes, but common ones are faulty or
misused electric equipment, deliberate ignition, hot works, heating
and cooking appliances, and smoking materials
Basic Principles
The basic principles of fire and combustion can be
represented by the fire triangle:

Fire triangle
Classification of fires:

• Class A – solid materials, usually organic, such as paper, wood, coal

and textiles
• Class B - flammable liquids, such as petrol, oil and solvents.
• Class C – gases, such as methane, propane and acetylene
• Class D – metals, such as aluminium or magnesium
• Class F – high temperature fats and oils, such as cooking fat fire.
Methods of Fire Spread

• Once a fire has started it can spread by four different methods:

• Direct burning
• Convection
• Conduction
• Radiation
In a real fire situation all four methods may apply.
Common Causes of Workplace Fire

Electrical equipment
Deliberate ignition
Hot work
Smoking
Cooking appliances
Heating appliances
Unsafe use and storage of flammable liquids and gases
Mechanical heat
Chemical reactions
Fire Risk Assessment
• Fire risk assessment is a five step process of:
• Identifying the fire hazards
(Sources of fuel, ignition & Oxygen)

• Identifying the people who might be harmed

(People in the premises, special consideration to vulnerable people)

• Identifying and implementing the required fire precautions

(Fire prevention, Prevention of the spread of smoke and flames,
Fire detection and alarm, Fire-fighting equipment ,Means of Escape,Signs
& Notices, lighting.
 • Recording the findings, planning and training
(Emergency plans, Information and instruction, Training)

• Review and revise the assessment as necessary

(Regular review of the fire risk assessment will ensure that it stays
relevant and suitable)
Fire Prevention and Prevention of Fire Spread

• Fire can be prevented by controlling potential fuel sources. Risk from fuel sources can
be managed by elimination, substitution, minimising quantities and by safe use and
storage.
• Fire can also be prevented by controlling potential ignition sources such as electrical
equipment, hot works, discarded smoking materials, and cooking and heating appliances.
• Safe systems of work can be used to control work activities involving fire risk, e.g. permit-
to-work systems can be used to manage the risk associated with hot works. This includes
ensuring good standards of housekeeping.
• Flammable liquids must be used and stored with appropriate care to minimise the
associated fire risk.
• If a fire does start within a building then structural measures will normally exist to contain
the fire and smoke in one part of the building. This compartmentation must be maintained;
doorways should be properly protected with self-closing fire doors.
• Electrical equipment must be of a suitable category for use in an explosive atmosphere.