Across
- 3. Use a beam of light located inside the device to react to smoke or flame.
- 7. Red extinguisher filled with pressurized carbon dioxide gas; may deplete user's oxygen supply. Class B or C fires only.
- 10. Involve flammable liquids such as oils and grease and usually start in kitchens and maintenance areas.
- 11. Red extinguishers filled with fire-retardant powder that interrupts the chemical action that sustains fire.
- 12. Restores breathing and heartbeat to injured persons who show no signs of breathing or pulse.
- 13. Large, silver extinguisher filled with water and pressurized with air; class A fires only
- 16. Detectors that react to the movement of flames.
- 17. Involve wood, paper, cloth, cardboard, rubber and many plastics. Typically happen in dry-storage, dining, garbage, and restroom areas.
- 19. A detector that triggers an alarm when the temperature rises faster than a preset number of degrees per minute.
- 21. Require a flow of air in order to work well; should not be placed in "dead" spaces.
- 23. Detect fire when there is no smoke.Activated by significant increase of temperature associated with fire.
- 26. Contain a metal strip or disk that closes against an electric contact and starts the alarm when a preset temperature is reached.
- 28. What percentage of fires in restaurants are due to either faulty wiring or improper use of equipment?
- 29. Refers to medical treatment given to an injured person either for light injuries or until more complete treatment can be provided by emergency service or other health-care providers
- 30. Do NOT attempt to fight a fire that is greater than how many feet across?
- 31. This burn is more serious and pain than a first-degree burn. Blisters form and may ooze. Causes intense pain and swelling.
- 32. Short for personal protective equipment.
Down
- 1. Who is responsible for wearing PPE and using equipment correctly?
- 2. Pull the pin, aim at the base of the fire, squeeze the trigger, sweet from side to side.
- 4. Straight ladders should reach _______ ______ above the spot where the top of the ladder rests against the support.
- 5. Removes food or other obstacles from the airway of a choking person.
- 6. Personal protective equipment worn to protect feet.
- 8. Involve live electrical equipment and can occur in motors, switches, cords, circuits, and wiring.
- 9. Extinguishers use a variety of chemical agents either wet or dry. Use for deep-fryer fires, and only after electrical power is shut off, as class k agents are electrically conductive.
- 14. Never throw __________ on a grease fire.
- 15. systems Systems that operate even when no one is in the facility.
- 18. The deliberate and malicious burning of property.
- 20. The least serious degree of burn.
- 22. Kitchen fires involving cooking oils and fats.
- 24. Personal protective equipment worn to protect eyes.
- 25. Aisles in serving and dining areas should be at least how many feet wide?
- 27. Hoods should be cleaned by a professional every ____ _______.
- 30. This burn is the most serious burn, but it is painless because damage to the nerves means the burned area does not have feeling. Skin may turn white and become soft, or it may turn black and hard.