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  • 1.  open flame risks documentation

    Posted 07-18-2023 05:28 PM

    I'm looking for documentation of the risk to Collections of catering chafing fuel and heat.

    Any recommendations will be appreciated for any resources I can site as justification for prohibiting open flame and specifically Sternos during catered events,

    • including wick fueled Sterno that is labelled as not flammable if spilled and for which can stays cool to the touch when lit
    • And the differences in soot production between a fueled flame (clean burning)  and regular flame from a candle.

     

    Thank you,

    Carmina Mortillaro

    Space Center Houston

     

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  • 2.  RE: open flame risks documentation

    Posted 07-19-2023 10:47 AM
    Edited by Margaret Koch 07-19-2023 11:53 AM

    If it is helpful, state property has specific rules to follow set by the legislature and state fire marshal; you can find descriptions and references here that Texas State University uses: https://policies.txst.edu/university-policies/04-05-03.html. Commercial cooking policies are here: https://www.nfpa.org/codes-and-standards/all-codes-and-standards/list-of-codes-and-standards/detail?code=96

    FYI, if the TSU link doesn't work directly, try manually entering it. The page is valid.



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    Margaret Koch
    Director
    Bullock Texas State History Museum
    Austin TX
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  • 3.  RE: open flame risks documentation

    Posted 07-19-2023 11:15 AM

    Magaret: Thanks for posting as I'm interested as well, but the link for the university policies is "dead."



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    Paul Hunchak
    Director, Visitor Services, Programs, Exhibitions
    Old Westbury Gardens
    Old Westbury NY
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    Original Message


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