Who should receive regular training to reduce the risk of accidental discharge in a kitchen setting?

• A. Only managers need regular training.
• B. All kitchen staff and other employees responsible for extinguishers should receive regular training.
• C. Training is unnecessary if extinguishers are new.
• D. Customers should be briefed on extinguisher use during service.

Answer: (B)

In a kitchen, anyone who might operate or be responsible for extinguishers needs regular training. Regular training ensures all staff—cooks, servers, cleaners, and others who might grab or check an extinguisher—know how to locate the right extinguisher, understand when it’s appropriate to use it, and apply the correct technique under pressure. This familiarity reduces the chance of an accidental discharge and helps them respond quickly and safely if a fire starts. Training isn’t limited to managers; every person who could be involved in a fire emergency should be prepared. Even if extinguishers are new, practice and refreshers are still important because proper use and safety checks don’t happen automatically. Briefing customers during service isn’t appropriate; safety training belongs to staff so they can manage real emergencies effectively.