Education & Training

Education and Training

AED SITE COORDINATOR

Automated external defibrillators (AEDs) can be life saving devices for persons suffering from sudden cardiac arrest. (SCA). The University of Oklahoma recognizes having AEDs on campus serve to enhance life safety by enabling users to administer defibrillation in an SCA emergency, if possible, prior to the arrival of emergency responders.

University buildings and departments in pursuit of AEDs, or in possession of, shall meet the requirements as set forth in this policy by the DCS serving as the approving authority for petitions by departments requesting to purchase AEDs, and facilitating inquiries and rendering decisions in regards to the University's AED policy.

AED Policy (PDF)

AED Petition Form (PDF)

AED Monthly Inspection Checklist (PDF)

The University of Oklahoma Annual Security and Fire Safety Report

By October 1 of each year, the University of Oklahoma makes available its annual security report, known as the Sooner Safety and Fire Report.

The University of Oklahoma Annual Security and Fire Safety Report (PDF)

Description immediately follows the image.

Table of different classes of fires, showing the following:

Class of Fire: A, B, C, D, and K

Type of Fire:

A-Ordinary combustibles; wood, paper, rubber, fabrics, and many plastics
B-Flammable liquids and gases; gasoline, oils, paint, lacquer, and tar
C-Fires involving live electrical equipment
D-Combustible metals or combustible metal alloys
K-Fires in cooking appliances that involve combustible cooking media; vegetalbe or animal oils and fats

Type of extinguisher:

A-Water, dry powder, halon
B-Carbon dioxide, dry powder, halon
C-Carbon dioxide, driy powder, halon
D-Special Agents
K-none listed

Extinguisher Identification:

A-Green triangle with capital A in the middle
B-Red squre with capital B in the middle
C-Blue circle with capital C in the middle
D-Yellow star with capital D in the middle
K-Black hexigon with capital K in the middle

Symbol of fires:

A-Black square with trash can and logs on fire
B-Black square with gas can spilling liquid catching fire
C-Black square with cord and electrical outlet catching fire
D-Gray star with capital D int he middle, stating no picutre symbol
K-black square with burner catching fire

Lab Fire Safety

FIRE EXPERIENCE

Small bench-top fires in lab spaces are typical and not uncommon. Large lab fires are rare.
Fuel load and hazard levels in labs are typically very high.
Labs, especially those using solvents in any quantity, have a very high potential for flash fires, explosion, rapid spread of fire, and high toxicity of products of combustion (heat, smoke, and flame).

PREVENTION

Plan work. The majority of lab fires have resulted from mental or procedural errors or carelessness.
Minimize materials. Have present in the immediate work area and use only the minimum quantities necessary to work in progress. Not only does this minimize fire risk, it reduces costs and waste.
Observe proper housekeeping. Keep work areas uncluttered, and clean frequently. Put unneeded materials back in storage promptly. Keep aisles, doors, and access to emergency equipment unobstructed at all times.
Observe proper safety practices.
- Store solvents properly.
- Observe restrictions on equipment (i.e. keeping solvents only in an explosion-proof refrigerator).
- Keep barriers in place (shields, hood doors, lab doors)
- Wear proper clothing and personal protective equipment.
- Avoid working alone.
Plan. Have a written emergency plan for your space and/or operation.
Training. Exercise the emergency plan and learn to use the emergency equipment provided.

EMERGENCY

Know what to do. You tend to do under stress what you have practiced or pre-planned.
Know where things are: The nearest fire extinguisher, fire alarm box, exit(s), telephone, emergency shower/eyewash, and first aid kit, etc.
Be aware that emergencies are rarely "clean" and will often involve more than one type of problem. For example, an explosion may generate medical, fire, and contamination emergencies simultaneously.

FIRE PROCEDURES

Notify:
- Other occupants of the immediate space (yell)
- Other occupants of the facility (use the fire alarm)
- Emergency responders (the alarm will do that for you, but a phone call makes certain)
Evacuate
- The immediate area of the problem.
- The space within which the problem has occurred.
- The building within which the space is located.
Isolate
- Lower hood sash, close lab door(s), close corridor doors.
IF SAFE TO DO SO, attempt to extinguish.

FIRE EXTINGUISHERS

An Extinguisher is a "1st Aid" Tool
Don't expect it to control a big fire:
For small, isolated fires only
If the fire is too big don't try to fight it
Short duration
Depending on the size, 10 seconds to 30 seconds of spray
Short range
Depending on the size/type, 8-10 feet
Fire ahead, escape behind
Keep yourself between the fire and your exit
Spare extinguisher & observer
Have an observer with a spare extinguisher to back you up
If in doubt, bail out!
If you're not sure if you can fight the fire, you can't.

**Contact fire@ou.edu for additional training

How to Use a Portable Fire Extinguisher

P --- Pull the Pin.
A --- Aim extinguisher nozzle at the base of the flames.
S --- Squeeze trigger while holding extingisher upright.
S --- Sweep the extinguisher from side to side, covering the area of the fire with the extinguishing agent.

Kitchen Fire Safety

Safety is everybody's responsibility!

The safety of people is the number one consideration of kitchen fire safety.

Kitchen accidents result from problems with the environment and/or the person. Kitchens are relatively safe places, but when you combine people with the operations of the kitchen and add failure to act appropriately, you have accidents.

Clothing and hair:

Wear appropriate clothing while around open-flame appliances or hot surfaces; loose-fitting long sleeved shirts or open jackets could come into contact with flames or hot surfaces.
Keep long hair up and confined. Avoid use of flammable hair spray.

Appliances:

Electrical- unplug portables when unattended. Keep cords away from hot surfaces, water, and near sinks. Report even the slightest shock received from an appliance (except static), note conditions of cords: splices, missing grounding prongs, and use of extension cords for temporary use only.
Hot Surfaces- Keep free from combustibles: Potholders, boxes, plastic utensils, etc. Turn off hot plates when not in use. Be alert to prevent personal burns. Pot handles should not extend out from oven tops.
Microwave ovens- Know the dangers. No metal or plastic products; use only approved utensils and ware.

Minimize Kitchen Fire Safety hazards —
Before leaving at the end of the workday:

Unplug equipment or deactivate circuit breaker.
Check pilot lights, cooking equipment heat, deep-fat pan fryers.
Check for and clean up accumulated grease.
Remove combustibles from near hot surfaces.
No cigarette smoking in hazardous areas.

Kitchen Vent-Hood Extinguishing System:

Know the system operation components
Keep exhaust fan on while cooking
Know manual activation location and usage
Clean up spills and practice good housekeeping
Email the University Fire Marshal at fire@ou.edu if other problems occur

Portable fire extinguishers:

Know the location, type, and purpose
Frequently observe your extinguishers for tampering or damage
Know how to use your extinguishers

Jeremy Oxenford doing electrical safety training.

Training and Drills

The OU Department of Campus Safety offers the following training and drills free of charge to all OU staff and faculty. These trainings are recommended for anyone who may be impacted by an emergency at work or at home.

Electrical Safety Training
Fire Drills
Fire Safety Training
Tornado Drills
Severe Weather Training
Stop-The-Bleed Training

Please note these are not Certified Trainings