Performance:
It is vital for the safety of all employees that hotel evacuations occur smoothly and with
minimal delay. For this reason, a detailed evaluation should be made after every fire drill
and kept in a fire drill log. This log should include recording the date and time of the
drill, a list of the participating hotel staff and the total elapsed time from the initiation of
the alarm to the evacuation of the last hotel employee. In addition, input should be
solicited from employees and supervisors as to how to improve the procedure. These
suggestions should be evaluated and incorporated, as necessary, into the hotel’s
emergency procedures manual. Copies of the fire drill log should be kept on file.
Fire Safety
IX-5
Due to the varying size of hotels, a common standard cannot be set for an acceptable
length of time needed for a successful evacuation. Every effort should be made to
evacuate the hotel as quickly as possible.
Sample Fire Drill Checklist:
In the days prior to the drill:
-
Set date and time for fire drill
-
Notify hotel personnel that a fire drill will be taking place on this date
-
Prepare a letter for guests notifying all check-ins who are scheduled to stay in the
-
hotel on the day of the drill and present this to them as they check-in.
-
Call the fire department and inform them when you are going to have the fire drill and
-
ask for their input and participation.
-
Decide how the alarm is to be activated (will hotel management sound the alarm to
-
begin the drill; or will a mock fire need to be discovered by a member of the hotel
-
staff, who will in turn activate the alarm).
-
The day of the drill:
-
Call the fire alarm monitoring company and inform them that you are about to
-
perform a test of the system and that you will call back when finished.
-
Station an observer in the rally point area to begin timing the drill as soon as the
-
alarm sounds.
-
Initiate the alarm.
-
Evacuate the building
-
Verify that all employees have been evacuated
-
Record evacuation time (from the initial alarm until the final employee has checked
-
in)
-
Obtain feedback from employees about the drill (what worked well, what needs
-
improvement, how can changes be implemented, etc.)
-
Post drill:
-
The drill should be evaluated
-
Consider suggestions for improvement
-
Make applicable changes in hotel policy
-
Update the hotel’s Emergency Procedures Manual
-
Train staff in any changes
The drill should be documented to identify the effectiveness of the procedures, areas for
improvement and any problems with equipment.
A sample fire drill report form is included in the appendix.
Fire Safety
IX-6
Sample Lobby Sign:
Sample Guest Letter:
Sample Post Drill Evaluation Form for Evacuations:
Date: _________________
Shift: _________________
Time initial alarm sounds: _________________am / pm
Time evacuation is complete: ______________am / pm
Total time to complete evacuation: _________
< 4 min: Excellent
4 – 8 min: Acceptable
8 – 12 min: Needs Improvement
> 12 min: Unacceptable
(Note: These times will vary depending upon building size and complexity. Check with
your local fire marshal to determine what is acceptable for your hotel.)
Employee Suggestions:
Changes implemented:
Updated training completed on: ___________________
Dear Guest,
While you are staying at our hotel, we will be performing a fire drill. The drill will occur on (insert day
and date here) at approximately (insert time here). Hotel participation in the fire drill helps ensure that
our staff is adequately trained in the event of a fire. Please excuse any inconvenience this may cause you
while staying at our facility. We will make every effort to minimize the impact upon your stay. Your
participation is appreciated but is not required. If you have any questions or concerns, please feel free to
contact me through the hotel operator.
Sincerely,
__________________________
General Manager
To help ensure guest and employee safety, the hotel will be
practicing a fire drill today at (insert time). Your participation
is appreciated but is not required. We apologize for any
inconvenience this might cause. If you have any questions,
please see a member of the hotel staff at the front desk.
Fire Safety
IX-7
Fire Prevention
Flammable Liquids
The use of flammable liquids should be minimized whenever possible. Often, nonflammable
paints and chemicals may be easily substituted. The following should be
required when handling or storing flammable liquids:
-
Flammable liquids should be stored in their original, closed container.
-
A flammable liquid storage area should be selected for the hotel.
-
The storage area should be free of ignition sources; outside and away from the hotel
-
when possible.
-
Signage indicating "NO-SMOKING" and "Caution - Flammable Liquids" should be
-
conspicuously posted.
-
All flammable liquids should be stored in an approved fire rated flammable liquids
-
storage cabinet.
-
A minimum 4A-20BC fire extinguisher should be installed at the entrance to the area.
Often, the hotel may have a need for the storage of gasoline for yard maintenance, snow
removal and other equipment. When gasoline is required, the amount should be limited
to a maximum of 5 gallons. Gasoline should be stored in an approved safety can. Plastic
and non-rated containers should be avoided.
Laundry
Greasy kitchen rags are a major cause of laundry fires. The presence of grease on
combustible material, in a closed environment creates the potential for spontaneous
combustion. Rag fires usually occur when they are washed at the end of a shift and then
placed in a driver over night. The heat from the dryer begins the combustion process. It
may take several hours of the rags smoldering before full ignition takes place. To prevent
greasy kitchen rag fires from occurring, the following procedures should be implemented:
-
The rags should be brought down to the laundry at the end of the business day.
-
Rags should be soaked in a degreaser overnight.
-
In the morning, they should be removed and washed.
-
Rags should be placed in the dryer and allowed to complete the cool down cycle.
-
Once dry, they should be removed and inspected to ensure the heat has dissipated.
-
Rags which are retaining heat should be spread and allowed to cool before folding.
Since it takes a long time for the combustion process to begin, by washing the rags in the
morning, staff will have ample notice of a problem before a fire can ignite.
Another cause of fire in laundry rooms is a buildup of highly combustible dryer lint. To
prevent this, dryer lint screens should be cleaned at the beginning of each shift.
Secondary traps and filters should be inspected and cleaned on a regular basis.
Fire Safety
IX-8
Laundry & Trash Chutes
To help prevent smoke spread during a fire, the terminus of laundry and trash chutes
should be equipped with a fire rated door and self-closing mechanism. The door should
only be held open with a fusible link to ensure it will close during a fire.
Laundry and trash chute doors located on guest floors should be equipped with fire rated
doors and self-closing/self-latching hardware. The doors should remain closed at all
times to help limit smoke spread. To help prevent unauthorized use or guest injury,
either the chute door or the door leading to the chute area should remain locked at all
times.
Kitchen
Grease, if allowed to accumulate in kitchen hood, creates a significant potential for fire.
Regular maintenance is necessary to limit this hazard. Kitchen hood filters should be
removed and cleaned on a daily basis. The hood and duct system should be
professionally cleaned by a third party on a quarterly basis. Additional cleanings may be
necessary depending on operations.
Kitchen hoods and ducts should be protected by a full surface extinguishing system. The
system should be inspected on a semi-annual basis.
Many gas lines are equipped with devices which will automatically shut off the flow of
gas in the event the kitchen hood extinguishing system activates. In systems which lack
this feature, the manual gas shut off should be conspicuously labeled and easily
accessible.
Deep fryers should be protected from sources of open flame. The fryer should either be
eighteen inches from all open flame appliances or an eight inch high baffle should be
installed between the fryer and the open flame equipment.
Cooking food should never be left unattended. When the kitchen closes, care should be
taken to ensure all cooking appliances are turned off. Non-kitchen staff should not be
allowed to enter the kitchen or prepare food after the kitchen is closed.
Public Areas
Adequate receptacles for smoking materials should be available and maintained.
Material should not be stored in stairwells or guest corridors.
Smoking Policy
Smoking is the number one cause of accidental fires. For this reason, the hotel should
establish a specific smoking policy. Smoking should be allowed in designated areas
only. This helps to ensure a safe working environment. Employees should be informed
at the time of orientation where the designated smoking areas are and when they may use
them. If the smoking area is outside of the hotel, consideration should be given to
providing the employees with some level of protection from the environment.
Employees should be informed that the smoking policy is not designed to inconvenience
Fire Safety
IX-9
smokers or to isolate them from other employees, rather it has been established to save
lives and property.
A sample Fire Safety Inspection Report is available in the appendix.
Fire Alarm Systems
Early notification of guests and employees to a potential fire is necessary to ensure their
safety. All fire alarms should be reacted to as if they are real and fully investigated.
Alarms both false and actual should be documented in an alarm log along with the date,
time, and cause of the alarm.
The MOD or other designated individual trained in the operation of the fire panel should
inspect the fire panel once per shift to ensure it is operating normally. Trouble alarms,
tamper alarms or other problems indicated on the panel should be investigated
immediately. The panel condition should be documented in a log along with the date,
time and individual inspecting the panel.
If the fire alarm system becomes inoperative, immediately notify the General Manager,
the fire department and the Risk Management Department.
The repair company should be contacted and asked for expedited service. One or more
persons should be given the responsibility for a fire watch that patrols the affected
area(s), and necessary precautions should be taken to maintain the safety of employees
and guests.
When the repairs are completed and have been satisfactorily tested, written certification
from the servicing company of the repairs that were made and that the system was made
fully operational should be obtained and filed.
All aforementioned persons and organizations should be informed of the return to normal
operations.
If local officials of the fire marshal's office inspect the hotel and indicate that additional
fire protection equipment is necessary to comply with the local fire code, please contact
the Loss Prevention Department for assistance.
Fire Safety
IX-10
Smoke Control
Smoke control is essential for saving lives in the event of a fire. In the majority of all
fires, more injuries and deaths occur from smoke inhalation than from the actual fire
itself. Smoke control is accomplished through the concept of compartmentalization. The
following components are important to ensure proper compartmentalization of the hotel:
Fire doors including stairwell, guest room, storage and mechanical room doors should
be equipped with self-closing and self-latching hardware and should not be propped
open.
Laundry and trash chutes should be equipped with self-closing and self-latching fire
rated doors. Doors should not be propped open.
Unprotected openings in fire rated walls, floors and ceilings including pipe chases,
ductwork, cables and conduit should be sealed with an approved fire stopping
material.
Means of Egress
Places of assembly shall have three (3) exits (on opposite ends) for 300 - 1,000 people
and two (2) exits for between 50 and 300 people. All EXITS should be properly
identified and illuminated.
Corridors, stairways and aisles should be free of temporary or permanent blockages such
as chairs, tables, linen, trays, trolleys or trash. To provide illumination in the event of a
power failure, emergency lighting should be available in all meeting and public areas.
Entry and exit doors should not be held open with wedges or latch bolts. If required to
remain open, they should be held open magnetically and close automatically upon
activation of the fire alarm system. Exit doors should not be locked or secured in a way
that could prevent egress at any time. Doors to exit stairs should close and latch
automatically after.
Exits should be clearly labeled. Care should be taken to ensure directional arrows lead to
the exit.
Doors, which may be mistaken for an exit, should be clearly marked "NOT AN EXIT"
or should be marked by a sign indicating its actual use e.g. "STORAGE ROOM" .
Care should be taken to ensure that items such as decorations or furnishings do not impair
the visibility of the exit.
Exit doors should remain free of obstructions and should only be secured through
the use of panic hardware.
Fire Safety
IX-11
Banquets, Meetings & Functions
During banquets, parties and other functions the hotel should consider:
Decoration materials should be flame-retardant. Minor decoration materials that are
not flame retardant should not be located near spotlights nor any other possible
ignition sources. Note: Temporary flame-retardancy can be achieved through
chemical treatment.
Booths, stages, etc. constructed of readily combustible materials should not be
permitted. Example: Styrofoam.
Adequate services and facilities should be available for the removal of packing and
other combustible materials before an exhibit opens, and no such materials should be
permitted to accumulate.
Preferably, there should not be more than 14 seats between aisles and no more than 7
seats between a wall and an aisle.
Where necessary, maintain a fire watch in the exhibit areas during set-up, while the
exhibit is open, and during exhibit breakdown.
Local codes and ordinances should be observed regarding the use of flammable and
combustible materials as a part of the meeting or exhibition.
In rooms seating more than 200 people, the chairs should be fastened to each other to
maintain safe egress.
Spread of fire from potential ignition sources, such as open flames from handy fuel
for chafing dishes, flambé cooking, candle-light dinners etc., shall be prevented by
providing flame-retardant decoration materials, full sprinkler coverage, and fire
detection and alarm systems. Such ignition sources shall be remote from any flame
supporting material.
Gas and charcoal cooking in areas not designated for this purpose, as defined by the
NFPA, should not be permitted. Protected outdoor areas are excluded from this
requirement.
Buffets and other temporary set-ups should not obstruct access to exits, electric
panels and fire fighting equipment such as hoses and fire extinguishers.
Movable electric cooking, heating or warming equipment is not to be connected or
used in a manner that may present a fire hazard.
Secure ladders and platforms should be used in the erection of materials on walls and
ceilings.
Pyrotechnics (fireworks) within function rooms are not permitted, and their use
outdoors on hotel property should be carefully monitored by specialized professionals
retained for their use.
Precautions should be taken to ensure that only authorized people are admitted to
function areas.
Function rooms not in use should remain locked. While occupied, all exits should be
unlocked.
Fire Safety
IX-12
Self Inspection
To assist your safety committee members in conducting inspections of the property, a
Loss Prevention Checklist is provided in the appendix. This checklist should be revised
by individual General Managers to conform to their property requirements.
It is suggested that a different member of the safety committee be requested to complete
this checklist each month and present the results at the safety committee meeting for
discussion.
Fire Safety
IX-13
Maintenance
To help ensure the availability and functionality of life safety equipment, it should be
inspected and tested on a regular schedule in compliance of local codes and brand
standards. The following is a suggested inspection and testing schedule:
Kitchen - Dry or Wet Chemical - 6 Months
Automatic Sprinkler System - 6 Months
Fire Alarm - 6 Months
Fire Pump - 12 Months
Hood & Duct System (cleaning) - 3 Months
Emergency Generator (load test) - 12 Months
Portable Extinguishers - 12 Months
Guest Room Smoke Detectors - 3 Months
All inspections, with the exception of guestroom smoke detectors, should be conducted
by a licensed and insured contractor. Guestroom smoke detectors may be tested inhouse.
Work Orders
To help ensure that prompt attention is given to any life safety issue, and to help maintain
a safe environment for guests and employees, each hotel should have a work order
prioritizing system. This system should designate all life safety work orders so that they
receive immediate priority when scheduling repairs. There are many ways of designating
life safety work orders, such as having life safety work orders be a different color or be
placed into a separate bin. Upon receipt of the work order, the Chief Engineer or their
designee should give immediate attention to the life safety request. These work orders
should take precedence over other maintenance issues.
Fire Safety
IX-14
Sprinklers
Many hotels are equipped with automatic fire sprinkler systems. These systems are
designed to contain a fire until the fire department can respond. Sprinklers operate
individually and are activated by the heat created by a fire. When a sprinkler head reaches
the set temperature, the head opens and water will begin flowing. This will send a signal
to the fire alarm indicating a sprinkler head has activated. Water will continue to flow
until the system is shut off.
If a head malfunctions or if it is damaged by a guest or employee, there is significant
potential for water damage. Selected members of staff and MOD's on all shifts should be
trained how to respond when a head malfunctions. A map of the hotel indicating the
location of sprinkler isolation valves should be posted at the fire panel. Care should be
taken to isolate only the affected section of the system. After a section has been isolated
the procedures outlined in the "Impairments" section of this manual should be
implemented.
Smoke Detectors
Hotels have been provided with smoke detection equipment. There are two basic types of
smoke detectors in use:
The photoelectric detector operates on a simple mechanism, which transmits a beam of
light from one cell to another. As the smoke enters the light chamber, the intensity of the
light beam is reduced. This reduction of light causes the detector to alarm.
The ionization detector operates by ionizing the air in a special chamber. Smoke particles
entering the chamber upset the normal ionization, which results in an alarm condition.
Hotels should be equipped with in-room smoke detectors for the guestrooms. These are
typically “stand alone”, “hardwired” smoke detectors. That is, these smoke detectors
typically only sound a local alarm within the room in which they are located, and they are
connected to the hotel’s electrical system and equipped with a battery back-up.
In addition to guestroom smoke detectors, hotels may also be equipped with “system”
smoke detectors located in the guestroom corridors and throughout the rest of the hotel.
These smoke detectors are connected to the fire alarm panel and will activate a general
alarm throughout the building. They are powered by the alarm system.
Fire Safety
IX-15
Fire Fighting Equipment
Portable Fire Equipment
Fire extinguishers may be designed to work with one or more of these types of fires.
Care should be taken to ensure that the appropriate class of extinguisher is available for
the hazards in each area. The most common extinguisher is the multi-purpose
extinguisher typically these are designed to fight ABC or BC type fires.
Each hotel should have a full complement of fire extinguishers in compliance with local
codes. Extinguishers should be visually checked on a monthly basis to ensure they are in
place and fully charged. Missing or defective extinguishers should be removed and
replaced. Extinguishers should be serviced annually be a third party.
A fire extinguisher can only be as effective as its operator. All employees should be
familiar with the use and operation of the various types of fire extinguishers on the
property.
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