Fire Response Procedure and Evacuation Exercise For Kitchen, F&B and ERT 02 May 2013

Time
15.00 Hrs.

Details
Announcement message (English and Thai) before do the Fire Response Procedure Exercise by Khun Sunee MFO-A and Khun Keng MFO-A

15.02 Hrs.

Assume the cooking pan fire during Kitchen Team Member cooking.

15.02 Hrs.

Kitchen Team Member tries to stop fire by fire blanket but cannot control the fire.

15.03 Hrs.

Then Kitchen Team Member activates the pull down station and report the situation to GSC by phone.

15.03 Hrs.

GSC sends code 2 to ERT and all HODs. Code 2 Real fires at Main kitchen Fire Alarm System shows the location of fire.

15.05 Hrs.

ERT first and second teams reaches at the fire scene, found fire and the injured Kitchen Team Members. Then they move the injured person from the fire scene and try to fight the fire.

15.07 Hrs.

Fire out of control, ERT reports the situation to GSC by emergency phone.

15.07 Hrs.

Fire commander, Khun Chay DEG order to GSC send code 3 to ERT and all HODs. Code 3 Evacuation then opens announcement system to evacuation.

15.07 Hrs.

Kitchen and F&B Team member evacuate from the building by following the Fire Response Procedure. Kitchen 1. Upon hearing evacuation announcement. Before leave from the kitchen, if it is safe to do so the following tasks should be undertaken: 1.1 All equipment should be returned to its storage areas. 1.2 All food should be returned to its storage areas 1.3 Shut off main gas valve and electrical suppliers 1.4 Ensure that all food storage rooms are secure. 1.5 Steward- Keep all chemicals in storage 2. Shut down and turn off all electrical equipment. Then close the kitchen door but do not lock. 3. One Kitchen Team Member standby at fire staircase B to escort guest and Team Member to assembly point. 4. Evacuate to assembly point and report to Chef, he will record the attendance.

F&B 1. Upon hearing evacuation announcement, inform and to direct guests calmly to the assembly point. 2. Before leave from the Restaurant, if it is safe to do so the following tasks should be undertaken: 2.1 All equipment should be returned to its storage areas. 2.2 Cashiers should drop all monies in the General Cashiers safe or keep monies and lock the cash register. 2.3 Ensure that all food and liquor storage rooms are secure. 3. Shut down and turn off all electrical equipment. Then close the door but do not lock. Take drinking water and towel to assembly point. 4. Evacuate to assembly point and report to your Secretary, F&B where she will record your attendance. 5. At assembly point coordinate with DHR, MHK and DEG to set up a. Communication center (Emergency telephone if possible, Megaphone, table, chair and stand whiteboard) b. First aid station (First aid boxes and towels) c. Drinking water station.

15.10 Hrs.

Complete the Fire Response Procedure Exercise for Kitchen, F&B and ERT.