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How does air quality affect insurance hazard for restaurants?
November 7, 2022
In commercial cooking operations air quality is especially important.
Why is grease accumulation a concern in commercial kitchens?
November 7, 2022
The NFPA reports that cooking equipment is responsible for three out of every five structure fires in restaurants. In many cases this is due to accumulations of flammable grease produced by food preparation.
MSO Provides Personalized Training
September 13, 2022
Convenient virtual sessions.
No charge for member companies.
Ask us about CE for Ethics, Emerging Issues, and other topics.
Experienced trainers available for presentations.
What Mitigation Measures are Being Taken to Reduce Loss of Life in Entertainment Venues?
August 10, 2022
Night clubs, dance halls, and music venues have experienced serious fires with loss of life over several decades. The lack of automatic sprinkler protection has been noted as a contributing factor.
Why Would a Kitchen Exit in a Restaurant Not be a Safe Secondary Means of Egress?
August 10, 2022
Places of public assembly as defined by NFPA 101, the Life Safety Code, are areas in a building where 50 or more people gather for various reasons.
What are some leading causes of fire ignition for buildings under construction or renovation?
July 13, 2022
NFPA research provides valuable information and analysis of fire origin, and other details for a variety of fire and safety hazards.
What are some of the special requirements for buildings under construction or renovation to reduce fire hazard?
July 13, 2022
NFPA 241, Standard for Safeguarding Construction, Alteration, and Demolition Operations provides specific requirements for fire and hazard mitigation for structures under construction or renovation.
Why should only “listed” deep fat fryers be used in commercial cooking operations?
June 8, 2022
UL 300 and NFPA 96 provide specific requirements for deep fat frying operations for commercial cooking.
What are the special requirements for deep fat fryers in commercial cooking operations?
June 8, 2022
Deep fat fryers are very common in commercial cooking operations and are a leading cause of fire loss.
Why is the solution in anti-freeze loops on automatic sprinkler systems being reformulated?
May 11, 2022
Anti-freeze loops and systems used general solutions containing glycerin and propylene glycol for many years. In 2009, there were instances where the discharge of the fluid appeared to have contributed to the fire spread and intensity.