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On-Campus BBQ Guidelines

Are you having an event that invloves outdoor cooking on campus? Please read below!

As required during all events, outdoor cooking on state college property will be done in a covered grill or smoker designed to protect against the spread of fire.  Currently, the college is updating its Safety COP’s, of which “BBQ Safety” will be included.  Though incomplete, use of any gas, charcoal, or wood burning grill will require everyone’s adherence to the following preliminary BBQ safety guidelines:

 

MAINTENANCE AND SAFE OPERATION

  • Check hoses for cracks or damage and replace, if necessary.
  • Keep barbeque clean. A build-up of grease and food can start a fire. Empty the grease trap regularly.
  • Light barbeques with a long match or mechanical lighter designed for lighting barbeques and use long-handled grilling tools and flame-resistant oven mitts.
  • Never leave a lit barbeque unattended or let unsupervised children or pets near a barbeque.
  • Allow the barbeque to cool down fully before placing any protective cover on it.
  • Have an approved fire extinguisher (or water hose connected to a water supply)nearby in case of fire; NOTE: only commercial grade, type ABC (5 lb. min) portable fire extinguishers, tagged by a certified inspector and approved by the Safety Officer are permitted; Residential grade fire extinguishers are NOT permitted on State property.  Fire extinguishers may be signed for and borrowed from the safety department; if used, borrowing party will be responsible for paying F.E. recharge fees.
  • make sure charcoals, if used, are extinguished and properly disposed of when cooking is completed.

 

SAFE PLACEMENT

  • Make sure the cooking site for the barbeque is flat and is at least 10 feet away from building structures, fences, sheds, pedestrian traffic, and overhanging branches(regardless of height).
  • Never use a barbeque in enclosed areas. This is a dangerous fire hazard and can cause high levels of carbon monoxide which can be harmful and deadly.
  • Place barbeque on a flat, sturdy, non-combustible surface such as concrete, asphalt, compacted crushed granite, or concrete pavers.  *Note – Less preferred, but acceptable upon inspection and approval, would be placement of barbeque pits on flat grassy surfaces will require the general area to be properly dampened with water to decrease any chance of starting a grass fire. 

 

GAS BARBEQUE SAFETY

  • If you suspect a leak or smell an odor, shut off the propane cylinder.  Do not try to light the grill.  To check the gas cylinder or pipe for leaks, brush soapy water around all joints and watch for bubbles.  If you find a leaky joint, try to tighten, but do not over tighten.
  • Inspect the propane cylinder for cuts, gouges, dents or rusting. Replace if necessary.
  • Always transport and store propane cylinders in an upright, vertical position.
  • Never store propane tanks indoors or near any heat source.
  • Remove propane tank from vehicle(s) immediately after transport.  Heat build-up in a sealed vehicle may cause an explosion.

 

CHARCOAL / WOOD BARBEQUE SAFETY

  • Use only enough charcoal or wood to cover the base of the barbeque to a depth of about 2 inches.
  • Never use gasoline to light the charcoal or wood. Use only proper charcoal lighting fluid and do not put the fluid on an open flame. The fire can ignite the stream of fluid and the container in your hand.
  • Use the barbeque in a well-ventilated area, not in a garage or in a partially enclosed porch.
  • Dispose of hot coals properly – douse them with plenty of water, and stir them to ensure that the fire is out.  Never place them in plastic, paper or wooden containers.

 

To avoid any confusion, please send the quantity and layout of the proposed grill locations for our review and advisement to the chief of safety, Enrique Carrillo.  Also, please advise at least one week before event if any fire extinguishers need to borrowed.  If your department plans to use purchased or donated fire extinguishers, the Safety department will require a pre-inspection of each unit to insure compliance…please let us know what you decide.

As mentioned above, BBQ Safety guidelines are preliminary and should only be used for informational purposes only.  Publication of any form is not permitted at this time, pending TSTC’s final approval of the proposed COP.  Will advise when this occurs.











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