Fire Safety

Prevention starts with maintained fuel and electrical systems, clean bilges, correctly installed gas equipment, secured flammable liquids and cooking that is never left unattended. Fire extinguishers must be visible, accessible and positioned so a crew member does not have to move through the fire to reach one; keep a suitable fire blanket close to cooking facilities.

The fire triangle is a decision model: sustained fire needs fuel, heat and oxygen. Safely shutting off gas or fuel removes the fuel supply; cooling removes heat; closing a space or stopping ventilation can reduce oxygen. None of these actions is worth trapping a crew member or feeding the fire by opening the wrong hatch.

Use an extinguishing medium rated for the burning material. Water is for suitable Class A solid-material fires and must not be used on liquid, gas or electrical fires. Dry powder can cover several classes but creates residue, reduces visibility and can affect breathing. CO2 can be effective on small Class B and live electrical fires, but it disperses in the open and can create an asphyxiating atmosphere in a confined space. A fire blanket can be effective on a small cooking-oil or pan fire when it can be applied without leaning into danger.

If fire is discovered, shout the alarm, account for the crew and keep the escape route behind you. Stop engines, fuel, gas, electrical supply or ventilation only where it is safe and appropriate; use the correct equipment from a protected position. Make the distress call early if people or vessel are in grave and imminent danger, and prepare to abandon if the fire cannot be controlled.