Kitchen Fire and Burns Safety: Never Water on Oil
Included with TrainMeUK — no separate course purchase required.
Explain the main causes of kitchen fires, spot and fix fire hazards on the cook line and respond safely to a fat or oil fire.
- Assign to
- Anyone who works in a commercial kitchen
- Duration
- 25 minutes
- Evidence
- 12-question quiz
- Your version
- Editable
What they will be able to do
- Explain the main causes of kitchen fires.
- Spot and fix fire hazards on the cook line.
- Respond safely to a fat or oil fire.
- Give first aid for burns and scalds.
The course
- 01Why kitchens burn
- 02Keeping the line safe
- 03When a fire starts
- 04Burns and scalds
The decision they practise
In the main activity, “Fix Bilal’s cook line”, learners fix a realistic scene and see the effect of each choice. Short animations show “What water does to a fat fire” and “Two ways to treat a scald”.
How you know they finished
The 12-question quiz mixes multiple choice, matching and sequencing questions and returns to the opening story.
Roll it out with
Relevant legislation and guidance
The course draws on these. Which ones apply depends on the organisation and the role. Finishing the course is a training record.
- Regulatory Reform (Fire Safety) Order 2005
- Health and Safety at Work etc. Act 1974
- Management of Health and Safety at Work Regulations 1999
How this course is built
Interactive activity
Learners practise the decision in the course, including what to say when someone pushes back.
Edit it in the builder
On Growth and above, adapt the scenarios and wording to your own workplace, policies and reporting procedures.
A record they finished
The 12-question quiz closes the course, so you can show who completed it.
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