Checklist: Fire extinguishers

The fire extinguishers checklist — from the Small Business Safety and Health Handbook — was created by the Occupational Safety and Health Administration (OSHA) and the National Institute for Occupational Safety and Health (NIOSH). The checklist is based on several sources, including OSHA standards and generally accepted safety and health principles. It is designed to help small businesses assess their readiness to handle a medical or first-aid incident.

The checklist is meant to be used as a general guide — not to assess a company’s compliance with the OSH Act or OSHA standards.

• If portable fire extinguishers are provided in the workplace and designated workers are expected to use them, the workers are provided with initial training in their use and at least annually thereafter.
• Portable fire extinguishers of the appropriate type(s) are provided in adequate numbers and mounted in readily accessible locations. NOTE: Refer to National Fire Protection Association standard #10 (NFPA 10) for guidance on types, numbers and locations.
• Fire extinguishers are selected and provided for the types of materials in the areas where they are to be used.
  • Class A – Ordinary combustible materials.
  • Class B – Flammable liquids, gases or oils.
  • Class C – Energized-electrical equipment.
  • Class D – Combustible metals.
  • Class K – Kitchens; cooking with vegetable or animal oils and fats.
• Fire extinguishers are visually inspected monthly and the inspection is recorded.
• Fire extinguisher discharge nozzles are free from obstructions or blockage.
• Fire extinguishers are fully charged and in their designated places.
• Fire extinguishers receive an annual maintenance check and the maintenance is recorded.