Occupant-use fire hose is fire hose intended to be used by building occupants to fight incipient fires prior to the arrival of the fire department. In order for the hose to be in good working order and ready for a fire emergency, it needs to be regularly inspected, tested, and replaced at the end of its service life. The key to making your customer’s buildings safe and ready for a fire emergency is to perform the inspections and tests required by NFPA and to know when to replace hose according to accepted timelines and conditions. Here is what you need to know to keep your customer’s occupant-use fire hose up to date and ready for use.

The hose is inspected when it is initially placed in service. Five years after the date of manufacture (month/year) the hose requires service testing (pressure test). After the first test, the hose is required to be service tested every three years. Prior to each test, a hose inspection is performed to check for common problems. When the hose is removed from a building for testing, replacement hose is installed until the hose sent out for testing is returned. All fire hose must be replaced at the end of its useful life but might also need to be replaced prior to that deadline, based on problems that are identified during inspection and testing.

Service Life of Fire Hose

A quality control program addresses the retirement of fire hose at the end of its useful life, but many building owners and managers don’t have one. Offer to provide assistance with developing a replacement schedule. The following three factors come into play which dictate how long the hose remains in service and hose that might be a safety problem is removed:

• Type and frequency of use of the hose
• Testing results for the hose
• Age of the hose

Occupant-use fire hose has an expected service life. Regardless of use and testing results, a maximum service life of 10 years is generally accepted, based on the annex information contained in NFPA 1962, Standard for the Care, Use, Inspection, Service-Testing, and Replacement of Fire Hose, Couplings, Nozzles, and Fire Hose Appliances. According to NFPA, limited testing of in-service fire hose (by the Fire Equipment Manufacturers Association) indicates an increased risk of failure after 10 years. The testing looked at the reduction in burst pressure, ozone degradation, liner adhesion and degradation, hose strength, normal wear patterns, and UV degradation of fibers. Therefore, the current standard of practice is to replace occupant-use fire hose when the hose reaches a date of 10 years from the date of manufacture (month/year).

Annual Fire Hose Inspections

On an annual basis, occupant-use hose is required to be taken off the reel or rack, or unrolled to be inspected. Hoses must be inspected more frequently for damage where there is a potential for rodent damage to the hose. When the hose is returned to service following an inspection, care must be taken to make sure folds do not occur in the same places along the hose. But remember, in addition to regular inspections, whenever a hose is used, it needs to be inspected, service tested, cleaned, and dried.

The objective of hose inspections is to examine the hose to make sure there is no tampering, it is free of debris, and to check for mildew, rot, chemical damage, cuts, burns, abrasion, and vermin. At the time of the inspection, check to make sure the service test of the hose is current.

At each end of the hose, the interior is visually inspected to make sure the liner is not delaminating. The hose is condemned when the liner is delaminating. Other items identified during an inspection might be repairable. When repairs are made, the hose must be service tested.

Any hose with problem coupling(s) is removed from service so the coupling(s) can be repaired or replaced. Any gasket that is defective or does not fit correctly is replaced. Where damaged threads are discovered, they can often be repaired at a local machine shop.

Cleaning and Drying of Occupant Use Hose

After each use, fire hose is required to be cleaned and dried. Cleaning and drying after use will increase service life. Where it is not possible to brush dirt completely from a hose or where a hose has contacted harmful materials, it needs to be washed. Where hose is exposed to hazardous materials, it needs to be decontaminated. Covered hose is allowed to be wiped dry. But hose should never be dried on pavement or in the sun where UV damage will occur.

Offering your customers inspection, repair, and replacement services will improve your revenues and prolong the useful life of occupant use fire hose. A quality inspection and care program necessitates understanding the code requirements, keeping good records, and providing your customers with service reports that include comprehensive checklists of items that are examined and actions taken to correct deficiencies. Make sure your customers get the most out of their hose as the 10 year service life starts the month and year that the hose was manufactured. Ordering hose manufactured any month during the year from Brooks will satisfy the NFPA criteria. We understand service life and will make sure you and your customers get the most out of every fire hose we supply.

Fire Hose Service and Inspection and Testing Frequencies

Some of the most important safety communication tools are safety signs. They help workers identify hazards and provide important information to keep them from getting injured. Some signs contain warnings about actions that need to be taken prior to or during a fire emergency. Other signs identify devices connected to safety equipment. Still, other signs provide safety instructions. Here are the things you need to know about signs that are recommended or required for safety in cooking areas.

Fan Switch

The action that is taken prior to firing up the cooking appliances is to turn on the kitchen exhaust fans. A reminder sign should be placed on each hood and one at the fan switch.

Class K Extinguishers

Every Class K extinguisher is required by NFPA 10, Standard for Portable Fire Extinguishers, to have a sign conspicuously installed near each Class K extinguisher that states the fire extinguishing system shall be actuated prior to using the fire extinguisher.

Hood and Appliance Identification

Identification signs are often needed by restaurant employees and first responders to quickly identify specific hoods by number and protected appliances by name. Signs enable first responders to immediately identify hazard areas without employees re-entering the premises.

Remote Pull Stations

Every pull station is required by NFPA 17A, Standard for Wet Chemical Extinguishing Systems, to have a sign that identifies the hazard protected. The remote pull station (P/N A272) uses the universal wording “Remote Pull Station For Hood Fire Suppression System”.

Extinguishers

Cooking areas are congested and extinguishers are often difficult to visually recognize. An extinguisher sign installed above each extinguisher helps employees find them in the event of a fire emergency.

AED

Every kitchen should have an automated external defibrillator (AED) installed in a cabinet, fully charged, and ready for use in the event of sudden cardiac arrest of an employee or patron. An AED sign installed above or adjacent to the AED will help identify the location of the AED in the event it is needed.

EXIT

All emergency exits are required by NFPA 101, Life Safety Code, and local building codes to have an exit sign above them.

Doors

Each door in the cooking area should have a sign that says either “Emergency Exit Only” or “Not An Exit” to help employees and patrons identify the correct doors to use in the event of a fire emergency. Additionally, some doors need signs that say, “Exit Alarm Will Sound” to warn people to only use it for emergencies.

No Smoking

Kitchen employees should only smoke in designated areas. “No Smoking” signs are often placed throughout cooking areas and break rooms to remind employees of no-smoking policies.

Posters

Fire extinguisher informational posters and first aid posters should be installed at strategic locations where restaurant employees can take the time to study them. Installing one in the cooking area and one in the break room will suit most restaurants and provide the necessary OSHA fire safety and first aid information that employees need to know.

Dial 911

Signs reminding employees to dial 911 for medical and fire emergencies should be installed in the cooking area.

Spray Adhesive

Signs installed in restaurant cooking areas are exposed to severe conditions, including heating, cooling, and grease contaminants. Ensure maximum sign adhesion by using Sign-On Adhesive Spray (P/N BA1).

Custom Signs

Brooks has the bases covered with the most common signs installed in commercial kitchens. We also make custom signs, available in plastic with pre-punched holes or adhesive backs. Make sure to contact your account manager to discuss your special signage needs. An order form and pricing are available on page 173 of the 2018 Brooks catalog.

P/N	Description	Location	Language
A106 A106S	Turn on exhaust fan signs (aluminum)	One on hood and one at switch	English A106 Spanish A106S
BL189	Dump system sign (vinyl)	At each Class K extinguisher	English/Spanish bilingual
A273	Dump system sign (aluminum)	At each Class K extinguisher	English
A276-278 A281-284	Hood identification signs (aluminum)	Hoods	English
A272	Remote pull station sign (aluminum)	At each pull station	English
PTD109	Extinguisher sign (3-D plastic)	Hoods	English
PTD261 G261	AED signs (3-D plastic or vinyl glow)	Above AED Cabinet	English
LED1	Exit Light	Above all exits	English
BL126	Not an exit sign (vinyl)	All doors not to be used as exit	English
BL168	Emergency exit sign (vinyl)	Doors: emergency exit only	English
BL169	Exit alarm sign (vinyl)	Exits with alarm	English
BL110	No smoking sign	Throughout	English
FEPOSTER	Fire extinguisher poster (laminated)	Kitchen and break room	English
FAPOSTER	First aid poster (laminated)	Kitchen and break room	English
RP120	Dial 911 sign (plastic)	Cooking area	English
BA1	Sign adhesive	N/A	N/A
	Custom engraved signs	All	Any

Signs are not only required by code but are necessary to convey important safety information. Knowing which signs to install and where they are needed will make your customers’ establishments safe and code compliant.

Mark Conroy is an engineer in our Boston office and a member of the NFPA 96 Technical Committee.

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The restaurant industry is huge in the United States, with sales projected to reach about $800 billion in 20171. The United States Fire Administration (USFA) tracks restaurant fires and estimated there were 5,600 restaurant fires reported to the fire department each year from 2011 to 2013. The leading cause was related to cooking operations, accounting for 64% of those fires. And the majority of restaurant fires (68%) was limited to the object of origin (such as a cooking appliance) and did not spread. Additionally, 18% were limited to the room of origin, with only 14% of restaurant fires extended beyond the room of origin2. For the most part, that simply means the fire suppression systems and portable fire extinguishers are doing their jobs. Here is how restaurant owners can maintain or even improve on this impressive track record.

OSHA and the National Fire Protection Association (NFPA) require that all employees expected to use fire extinguishers, be trained to use fire extinguishers. Training is required by OSHA and NFPA upon initial employment and at least annually, thereafter. OSHA and NFPA also require fire safety training sessions to be documented. If an outside organization conducts the training, it would be a good idea to obtain training certificates for the attendees. NFPA 96, Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations⁵ (2017), states the following:

When a fire in a protected appliance occurs, the fire system will automatically discharge, but manually activating the system will discharge extinguishing agent sooner and enable the over-heated oil to cool below the re-ignition point quicker. Both automatic activation and manual operation of the fire system shuts off the heat source to the protected appliances, significantly reducing the possibility of a re-flash of the fire. Both actions (discharging extinguishing agent quickly and shutting off heat sources) work to improve safety for restaurant employees and patrons. A portable fire extinguisher with a Class K rating should only be used after the fire system has been activated. There are two important reasons for this: First, a very large quantity of extinguishing agent is released from a system, ensuring the fire is extinguished and the fire will not re-flash. Secondly, the heat source is automatically shut off, ensuring safety. So make sure employees dump the system first! Here is some advice for restaurant owners who want to improve their level of fire safety.

Fire Notification and Evacuation

• The shift supervisor and the fire department shall be notified immediately of any fire emergency
• All workers shall be alerted for every fire emergency
• The cooking area shall be evacuated immediately, if the fire system is to be discharged
• The building shall be evacuated according to the employer’s fire plan

Fire System Activation and Extinguisher Use

• If a fire involves a protected cooking appliance, the fire extinguishing system shall be manually discharged, using a manual pull station
• Employees that have been trained in fire extinguisher use shall determine if it is safe to use extinguishers
• Class K portable fire extinguishers shall only be used after the fire suppression system has been released and discharged

Employee Training for Fire Emergencies

• All employees shall be trained and be familiar with the employer’s emergency fire plan
• OSHA and NFPA require that all employees be trained in the proper use of portable fire extinguishers and manual activation of fire systems, initially upon hire and annually, thereafter
• Before each shift begins, the shift supervisor or designee shall confirm that all shift employees are trained in the operation and use of fire-extinguishing equipment within the past year

Fire Extinguisher Installations

• Each fire extinguisher shall be visible and readily available in the event of a fire emergency
• All fire extinguishers shall be mounted on a wall or equivalent and the location marked with an extinguisher sign
• A placard shall be posted at each Class K fire extinguisher, stating the fire protection system shall be activated prior to using a fire extinguisher

Owner Inspection of Fire Equipment

The owner is required to conduct a monthly inspection of the fire equipment in accordance with fire codes and owner’s manuals. For a printable checklist that can be used as a guide, Click Here. A copy of this checklist can be provided to the service technician to ensure that work is done on the deficient items.

NFPA requires that restaurant owners have their fire extinguishers serviced annually and maintenance performed on their fire systems semi-annually, which includes replacement of the critical components, such as fixed temperature sensing elements (fusible links) every six months. If the servicing, maintenance, and replacements are not conducted, as required by NFPA, insurance claims could be denied and restaurant owners could be held liable for losses, injuries, and fatalities as a result of fire.

Service technicians can train restaurant staff about general fire safety and the features of the fire safety equipment. The training includes information on how to manually discharge the system in the event of an appliance fire and how to operate extinguishers. Owners should supplement that training with information on the safest way to evacuate the building and how to communicate with the fire department during fire emergencies. Restaurant owners that adhere to this advice will not only reduce their liability, but will provide the safest environment for their employees and restaurant patrons.

Mark Conroy is an engineer in our Boston office and a member of the NFPA Technical Committee on Portable Fire Extinguisher and the NFPA Technical Committee on Venting Systems for Cooking Appliances.

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With the start of 2018, legislative sessions have begun for most states. With the exception of Montana, Nevada, North Dakota, and Texas, which do not have sessions for 2018, all states have sessions in the first quarter.

Five states have bills that were introduced in January, having an impact on fire safety regulations. Georgia has a bill for the development of an advisory board to the fire safety commissioner. New legislation in Indiana will prevent regulations for sprinklers in certain residential structures (Class 2). Nebraska is considering legislation that would eliminate duties of the fire marshal for state fire code updates. New Hampshire has two bills relating to fire safety. The first one is to form a committee to study adoption of national codes by the state. The other one would replace the currently adopted 2015 NFPA 101, Life Safety Code with the 2009 edition as the state fire code (moving backwards). New Jersey is considering a bill that requires surveys of fire protection in school buildings.

All of these bills were introduced in January 2018, and Brooks will continue to track and monitor the activities within these states. We will also be tracking other states, as they develop fire safety legislation, and working with the Government Relations Committee (GRC) of the Fire Equipment Manufacturers Association (FEMA), if any action is needed.