As a public or private sector fire and explosion investigation professional, how confident are you that you have the appropriate knowledge and training to document and evaluate the role the commercial kitchen ventilation system (“CKV”) and pre-engineered commercial fire suppression systems (“FSS”) play in the underlying forensic fire scene origin and cause investigation? Each year, the number of commercial restaurant fires and exposures continue to climb, along with the number of claims and lawsuits advanced against commercial fire suppression, hood, duct, and exhaust system service professionals, franchisees, contractors, subcontractors, product designers, manufacturers, owners, and operators of all types and sizes. Frontline public and private sector fire and explosion investigation professionals alike are assigned to perform forensic investigations of first-party and liability losses where CKV and FSS systems are implicated. Commercial restaurants have CKV and FSS systems. While these separate and distinct systems are designed to prevent the spread of a fire, albeit through very distinct means, CKV and FSS systems present unique challenges for investigation professionals. Enhance your expertise in forensic commercial kitchen fire investigations with hands-on regional course of instruction hosted by International Association of Arson Investigators, Inc. (“IAAI”) and Eastern Kentucky University’s (“EKU”) Fire & Safety Engineering Technology at its Ashland Fire & Safety Laboratory, Inc. Taught by industry practitioners, subject matter experts, industry specialists, and technically trained counsel, this interactive classroom and applied learning course will provide public and private sector fire investigation professionals with an overview of the best proactive practices to evaluate and document the role of the CKC and FSS systems and components in an incident. Attendees will achieve a greater understanding for common terminology utilized in commercial kitchen fires, how CKV and FSS systems and components operate in a commercial kitchen, the basic investigative and documentation methodology, and application of the industry standards, recommended guidelines, and best practices to the CKV and FSS systems and components in the forensic investigation.
Basic Presentation Topic Overview:
I. Introduction to Commercial Kitchen Systems Design
II. Investigative Disciplines & Methodology
III. Commercial Fire Suppression, Hood, Duct, Exhaust, & Ventilation Systems Documentation & Evaluation
IV. The Cast of Characters & Recurring Themes
V. Employee Vetting, Selection, & Training
VI. Qualifications, Certification, & Competency
VII. The Service Professional-Customer Relationship
VIII. Industry Standards, Recommended Guidelines, & Best Practices
IX. Service Visit Documentation
X. Drawing the Line with Collateral Hazards
XI. Loss Notifications & Demands
XII. Spoliation
XIII. The Team Approach for Commercial Kitchen Fire Investigations
XIV. Expert Challenges