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FAQs about WFPD
Frequently asked questions
Commercial cooking operations can pose a fire-safety risk due to the combination of heat, fuel, electricity and the production of greasy vapors. In order to increase the safety of cooking operations in mobile food vendors, Wellignton Fire Protection District (WFPD) recommends that all staff undergo the following training.
Preventing Emergencies
1. Store cooking oils properly: Keep cooking oils in their original containers or puncture-resistant, tightly sealed containers that are labeled. Store containers in well-ventilated areas and away from combustible supplies (paper, plastic, wood), food, food preparation areas and any flame sources.
2. Practice good housekeeping: Store paper products, linens, boxes and food away from heat and cooking appliances. Properly dispose of soiled rags, trash, cardboard boxes and wooden pallets at least once a day.
3. Remove grease: Exhaust hoods must be cleaned regularly (at least as often as recommended by the manufacturer), as grease buildup can restrict airflow and can cause or accelerate a fire. Clean all vents and filters, interior walls and work surfaces (ranges, fryers, broilers, grills and ovens).
4. Discard ashes: Remove ashes from wood-burning or charcoal ovens at least once daily.
Use chemicals properly: Chemicals should be used in a well-ventilated area and mix chemicals only if it’s their intended use
During an Emergency
1. Learn how to use portable fire extinguishers: All mobile food vendors are required to install at least one Class ABC dry chemical fire extinguisher in the cooking area, and cooking operations that produce greasy vapors must have a Class K extinguisher. All employees must be familiar with the location of the fire extinguisher and how to use it.
2. Never put water on a grease fire: Water thrown on a grease fire will cause the grease to splatter and likely spread the fire.
3. Prepare an emergency plan: If a fire breaks out in the food truck, staff must take control of the situation. All employees must exit the vehicle and lead customers to a location a safe distance away.
3. Shut down: Staff members must be trained in how to shut off propane and electrical power in the event of an emergency.
There are many reasons why a firetruck shows up when you call an ambulance. Here are some reasons.
1, Faster response time. Sometimes when you call an ambulance, they are farther away than a firetruck. In an emergency situation it's imperative to have first responders on scene as fast as possible.
2. Extra manpower. Some medical emergencies require more people. for example, CPR, handling Trauma patients, and many more.
If a firetruck shows up, that doesn't mean, there is a fire. it's just because your emergency needed the closest help!
Wellington Fire Protection District operates 2 fire station 24 hours a day and 365 days of the year.
Station 1 is located at 8130 3rd Street in Wellington. Station 1 houses Engine 91, Battalion 91, Brush 913, and Tender 16.
Station 2 is located at 108 W. County Rd. 66. Station 2 houses Engine 92, Brush 92, Ram 92, and Tender 92
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