TFRD Procedures & Guides

_{Last Modified: 09/27/2024 09:45}

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Policy/Procedure

The following applies to any establishment where food or beverages are consumed, sold or stored for later distribution or consumption. Included are group homes, nursing homes and the like where the number of people being cared for is greater than six. The food involved must be subjected to heat, smoke, water or other contaminants.

1. The Incident Commander shall direct Dispatch to notify the Health Department. It should be understood by the Incident Commander that the Health Department may or may not respond immediately.

2. If Health Department officials respond in a timely manner, crews shall operate in accordance with Departmental procedures and leave the scene when overhaul is complete.

3. If an incident occurs after normal Health Department office hours or on a weekend, the following steps shall be taken:

1. If the owner is present, the Incident Commander shall inform him or her that no food shall be distributed, sold, or given away until it has been inspected by the Health Department.
   
   
2. The Incident Commander shall include in all incident documentation that the Health Department was notified.
   
   
3. If the owner is not present, the Incident Commander shall make a notation stating the fact in the comment section of the NFIR and notify the Fire Prevention Bureau of the incident via phone, email, or fax.
   
   
   1. NOTE: Notify the Health Department through Dispatch if a “hood system” operated to extinguish a fire.

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