Fire Prevention
Prevention on the outside
Be sure to carry out certain fire protection measures before a fire starts:
- Create “Defensible Space” – Remove flammable vegetation from around your home or structures and replace with fire-resistant plants. This safety zone for firefighters should be at least 100 feet. Also, clear away dead leaves and debris from your roof and gutters.
- Mark road signs and buildings clearly – Fire-fighting personnel must be able to immediately locate and safely travel to your home or business in order to protect it.
- Establish an emergency water supply – Keep a minimum of 2,500 gallons of water (roughly the size of an above-ground pool, 10 feet in diameter) available to firefighters.
- Make your home and buildings fire safe – Modify your structures to resist fire damage. Siding materials such as brick and stucco resist fire much better than wood. Also, build or re-roof with fire resistive or noncombustible materials (Class A offer the best protection).
Prevention on the inside
- Fires are caused by a combination of fuel, air and heat. Therefore, removing one of the three elements is key in preventing devastating fires (see Fire Classes). Beware of fire ignition sources such as:
- Electrical – Many fires result from defects in, or misuse of, the electrical system. Wiring may fail due to faulty installation, overloading, physical damage, aging or deterioration. Inspect all exposed wiring regularly. Make sure heating units are working properly.
- Farm machinery – Equipment fires may be the result of defective fuel or ignition systems, smoking, overheated engines, sparks from exhaust or grinding equipment, or improper refueling. Turn off the engine and allow it to cool before refueling. Repair leaks in fuel lines, pumps and filters. Use and store fuels properly. Keep them in well-ventilated areas.
- Help make your home or business safe
- The first few minutes of a fire are the most critical for saving your home or business.
- Install smoke detectors – at strategic points inside your house and within other buildings. Keep detectors working by replacing batteries yearly.
- Design a fire plan – Draw a floor plan of your home and other buildings. Mark all possible escape routes. Practice! Conduct drills regularly, to prepare for different fire situations.
- Portable fire extinguishers save lives – Mount extinguishers in easy-to-find places. Be sure units are listed and approved by an independent testing laboratory and the state fire marshall.
Hay fires: causes & prevention
- Hay fires can cost farmers thousands of dollars in terms of building replacement, feed replacement and lost revenue. Proper storage practices can reduce hay fires significantly.
- What causes hay fires?
The most common cause is excessive moisture. Forage crops are always contaminated with countless microorganisms. After baling, a small supply of air and a favorable moisture level cause the microorganisms to begin to feed and multiply, generating heat in the process.
There are, of course, causes of hay fires other than spontaneous ignition. Some of these causes are lightning striking nearby trees or fences, arson, contact with electric fences and sparks from cigarettes, welding or nearby fires. - Preventing hay fires
Ideal hay curing weather has less than 50 percent relative humidity and some wind. Be aware that the moisture content of hay will increase overnight when the air is humid, especially if there is dew or fog. New hay should be checked frequently for possible heating. If the temperature reaches 130°F, move the hay to allow increased air circulation and cooling. - Proper hay storage
Hay which is to be stored uncovered outdoors should be formed into the tightest packages possible to resist penetration by rain. Place bales where air can circulate freely. Protect them from ground moisture and runoff by placing them on a bed of gravel, old tires, poles or pallets.
If storing hay inside, be sure the barn roof and any plumbing do not leak. Likewise, provide adequate drainage so water will not enter the barn during storms. Wetting from a leak can allow bacterial activity to increase and result in a fire.
Farm & ranch safety rules
- This could be the driest fire season we’ve seen in a long time. Now is a good time to check around the farm or ranch for fire fuels and potential spark ignition sources. Remember:
- Never permit smoking in barns or near any flammable materials.
- Never refuel engines inside a building or while the engine is hot or running.
- Fuel should never be stored inside a building.
- Equip farm buildings with a smoke detector and a fire extinguisher.
- Make sure that all hay is properly dried before putting it in the barn. (see article below)
- All electrical installations, wiring, etc. should be inspected and approved.
- Crop dryers should be equipped with controls that will automatically shut off blowers.
- Pesticides should be stored in a separate building and clearly identified.
- Maintain heating systems.
- Have your local fire department check your operation regularly.
California fire safe council
Utilizing the combined expertise, resources and distribution channels of its members, the Fire Safe Council fulfills its mission to preserve California’s natural and manmade resources by mobilizing all Californians to make their homes, neighborhoods and communities fire safe.
Since its formation in April 1993, the Council has united its diverse membership to speak with one voice about fire safety. The Council has distributed fire prevention education materials to industry leaders and their constituents, evaluated legislation pertaining to fire safety and empowered grassroots organizations to spearhead fire safety programs.
California Farm Bureau along with 50 public and private organizations comprise the membership of the California Fire Safe Council.
Fire classes: easy as A-B-C and D
Fires are categorized into four main classes as follows:
- Class A fires – involve wood, cloth, paper, straw and hay. Because these materials burn deeply and can rekindle from internal heat, water is the best extinguishing agent.
- Class B fires – involve petroleum products, alcohol, turpentine and chemical solvents. They burn at the surface of the material as it is vaporized by the fire’s heat. Therefore, cutting off the air is the only way of putting out Class B fires. Dry chemical powder and carbon dioxide block the fire’s oxygen supply. Ordinary household bicarbonate of soda will also work on grease fires.
- Class C fires – involve electrical equipment and can present a special problem if water is used around live wires. Therefore, recommended extinguishing agents are dry chemical and carbon dioxide (the same as for Class B fires).
- Class D fires – involve burning metal such as magnesium or sodium-potassium alloys, and metal grinding dust (such as 4th of July sparklers).
- Class D fires – require a special agent, but dry earth or sand can be used in an emergency
Five fatal fire facts
- Half of the nation’s fire deaths occur in rural communities.
- Rural residents are nearly four times more likely to die from fire than those in large cities.
- Households in rural areas have fewer smoke detectors than do urban households.
- Although careless smoking is the leading cause of fire deaths in urban
America, careless use or maintenance of space heaters cause many of the fire deaths in rural communities. - Fires kill more Americans annually than all other natural emergencies, including floods, hurricanes and tornadoes.
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