Fire Prevention Week was established to commemorate the Great Chicago Fire.  Remember hearing about the fire on Oct. 8, 1871 that was blamed on Mrs. O’Leary’s cow?  Well, whether her cow kicked over a lamp or some neighborhood boys started it when sneaking cigarettes, the results were devastating as it killed more than 250 people, left 100,000 homeless, destroyed more than 17,400 structures and burned more than 2,000 acres.

The Great Chicago Fire was the best-known blaze to start during that week, however, the Peshtigo Fire in Peshtigo, Wis., resulted in even more devastation and death.  Historical accounts say that this blaze began when several railroad workers were clearing land for tracks and unintentionally started a brush fire.

Pres. Woodrow Wilson proclaimed the first National Fire Prevention Day in 1920 and since 1922 Fire Prevention Week has been observed on the Sunday through Saturday period in which October 9 falls.  Each year there is a theme and this year’s theme is Prevent Cooking Fires: Watch What You Heat.

Here are some facts about cooking fires that comes from the National Fire Protection Association.  If you’re an employee, you can use this information at home and if you’re an employer, you can share it with your employees to encourage their safety at home when cooking.

•    Unattended cooking is the leading cause of home cooking fires.

•    Three in 10 reported home fires start in the kitchen.

•    Two out of three reported home cooking fires start with the range or stove.

•    Electric ranges or stoves have a higher risk of fires, injuries and property damage compared to gas ranges or stoves, but gas ranges or stoves have a higher risk of fire deaths.

Some safety tips provided by NFPA are:

    * Pay attention when you cook.
    * Stay in the kitchen when you’re cooking.
    * If you must leave for a short period of time, turn off the stove!
    * Use a timer to remind you to check your food that’s cooking.
    * When you’re finished cooking, turn off the burners.
    * Keep children away from the stove.
    * Read the manufacturer’s instructions for use of your microwave.
    * Use only microwave safe containers in the microwave.
    * Plug the unit directly into an outlet ñ never use an extension cord

More information is available through the National Fire Protection Association.  Go to their web site at www.nfpa.org to find products and services that they make available for fire protection information.  Take the safety quiz that’s on the site to find out how knowledgeable you are about safety in the kitchen.

Of course, you need to have fire prevention equipment on hand such as a fire extinguisher.  Check the fire extinguisher regularly to ensure that it is fully charged and in working order.  Since this type of fire extinguisher is not used often, it’s easily forgotten.  You may even forget where it’s located in the kitchen.  Inform members of your household where it’s located and how to use it.

Discuss with your household the steps to take when there’s a fire just as you do in your workplace.  Review evacuation procedures and pinpoint a gathering place outside the home so everyone can be accounted for if evacuation is necessary.
My clients profess that their employees are their greatest assets.  Statistics indicate that more accidental fatalities occur in the home or in the community than at work.  Employers should realize that an injury at home does affect the employer.  Observe National Fire Prevention Week by reviewing your workplace fire prevention plan and home safety.  OSHA requires that employers with 11 or more employees have a written plan and employers with 10 or fewer may communicate the plan orally to employees.  OSHA Standard number 1910.38 outlines the requirements for an Emergency Action Plan and 1910.39 outlines the requirements of a Fire Prevention Plan.  Review both of these and act on the safety of your most valuable asset both at home and at work.