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:
Sent: 07-19-2023 10:46 AM
From: Margaret Koch
Subject: open flame risks documentation
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
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Margaret Koch
Director
Bullock Texas State History Museum
Austin TX
Original Message:
Sent: 07-18-2023 05:28 PM
From: Carmina Mortillaro
Subject: open flame risks documentation
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,
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