Structure Fires In Eating And Drinking Establishments - NFPA
Structure Fires inEating and DrinkingEstablishmentsFebruary 2017Richard Campbell February 2017 National Fire Protection Association
AbstractU.S. fire departments responded to an estimated average of 7,410 structure fires per year ineating and drinking establishments between 2010 and 2014. These fires caused averageannual losses of three civilian deaths, 110 civilian injuries, and 165 million in directproperty damage each year. Three out of five (61%) of these fires involved cookingequipment.These estimates are based on data from the U.S. Fire Administration’s (USFA’s) NationalFire Incident Reporting System (NFIRS) and the National Fire Protection Association’s(NFPA’s) annual fire department experience survey.Keywords: fire statistics, restaurant fires, bar fires, nightclub fires, cafeteria fires, eating anddrinking establishments, structure fires, kitchen and cooking equipment, fatalities andinjuries, US/National, property damage, lighting equipmentAcknowledgementsThe National Fire Protection Association thanks all the fire departments and state fireauthorities who participate in the National Fire Incident Reporting System (NFIRS) and theannual NFPA fire experience survey. These firefighters are the original sources of thedetailed data that make this analysis possible. Their contributions allow us to estimate thesize of the fire problem.We are also grateful to the U.S. Fire Administration for its work in developing, coordinating,and maintaining NFIRS.For more information about the National Fire Protection Association, visit www.nfpa.org. To learn more about the NFPA’sresearch efforts go to www.nfpa.org/research or call 617-984-7451.Copies of this analysis are available from:National Fire Protection AssociationResearch Group1 Batterymarch ParkQuincy, MA 02169-7471www.nfpa.orgE-mail: research@nfpa.orgPhone: 617-984-7451NFPA No. USS12A
Table of ContentsPageiTable of ContentsList of Tables and FiguresiiFact SheetiiiStructure Fires in Eating and Drinking Establishments1Appendix A: How National Fire Statistics are Calculated23Appendix B: Recent Selected Published Incidents31Structure Fires in Eating andDrinking Establishments, 2/17iNFPA Research, Quincy, MA
List of Tables and FiguresStructure Fires in Eating and DrinkingPageEstablishments Table A. By Property Use1Figure 1. By Year1Figure 2. By Major Cause2Figure 3. By Extent of Flame Damage4Table 1. By Year5Table 2. By Month7Table 3. By Day of Week8Table 4. By Time of Day9Table 5. By Major Cause10Table 6. By Equipment Involved in Ignition11Table 7. By Cause of Ignition13Table 8. By Factor Contributing to Ignition14Table 9. By Heat Source16Table 10. By Area of Origin18Table 11. By Item First Ignited20Table 12. By Extent of Flame Damage22Structure Fires in Eating andDrinking Establishments, 2/17iiNFPA Research, Quincy, MA
Structure Fires in Eating and Drinking Establishments Fact SheetDuring 2010-2014, an estimated average of 7,410 structure fires in eating and drinkingestablishments were reported to U.S. fire departments each year. These fires resulted inassociated annual losses of: Three civilian deaths110 civilian injuries 165 million in property damageCooking equipment was the leading cause of fires in these properties, accounting for three out offive fires (61%) and 38% of direct property damage. Electrical distribution and lightingequipment was responsible for 9% of fires, but 21% of direct property damage, while heatingequipment was responsible for 9% of fires and 9% of direct property damage. Smokingmaterials caused 7% of fires and 7% of direct property damage. Four percent of fires had anintentional cause, but these fires caused 10% of direct property damage.Structure Fires in Eating and Drinking Establishments by MajorCause 2010-2014 (Top 5 shown)Cooking equipment61%38%Electrical distribution and lighting equipment9%Heating equipment9%9%21%FiresDirect Property Damage7%7%Smoking materials4%Intentional0%10%10%20%30%40%50%60% Deep fryers were involved in one of five fires (21%) and ranges or cooktops wereinvolved in 14% of fires. Two-thirds (68%) of fires in eating and drinking establishments were small and did notspread beyond the object of origin. Cooking materials were the item first ignited in 43% of the fires in eating and drinkingestablishments. Failure to clean was a factor in 22% of the fires in these properties.Structure Fires in Eating andDrinking Establishments, 2/17iii70%NFPA Research, Quincy, MA
Structure Fires in Eating and Drinking EstablishmentsU.S. fire departments responded to an estimated average of 7,410 structure fires per year ineating and drinking establishments between 2010 and 2014. These fires caused average annuallosses of three civilian deaths, 110 civilian injuries, and 165 million in direct property damageeach year. See Table A Below:Property UseTable A.Structure Fires in Eating and Drinking Establishments by Property Use2010-2014 Annual AveragesDirect PropertyDamageFiresCivilian DeathsCivilian Injuries(in Millions)Restaurant orcafeteriaUnclassified eating ordrinking placesBar or nightclubTotal5,810(78%)1(40%)91(83%) 119(72%)830(11%)0(0%)7(6%) 19(11%)770(10%)2(60%)12(11%) 27(16%)7,410(100%)3(100%)110(100%) 165(100%)Source: NFIRS 5.0 and NFPA Fire Experience SurveyThese fires followed a significant downward trend from 1980 to the late 1990s. Since then, theyhave followed a slight, but inconsistent downward trend, although the estimated 8,470 fires in2014 was the highest 2002. (See Figure 1 below and Table 1)Figure 1. Structure Fires in Eating and Drinking EstablishmentsBy Year 5,00001980 1982 1984 1986 1988 1990 1992 1994 1996 1998 2000 2002 2004 2006 2008 2010 2012 2014YearSource: NFIRS 5.0 and NFPA Fire Experience Survey*Because participation in NFIRS 5.0 was low in 1999-2001, estimates in these years are considered unstable and are not shownhere.Structure Fires in Eating andDrinking Establishments, 2/171NFPA Research, Quincy, MA
Data Sources, Definitions and Conventions Used in this ReportUnless otherwise specified, the statistics in this analysis are national estimates of fires reported to U.S. municipal firedepartments and so exclude fires reported only to federal or state agencies of industrial fire brigades. These estimates areprojections based on the detailed information collected in Version 5.0 of the U.S. Fire Administration’s National FireIncident Reporting System (NFIRS 5.0) and the annual fire department experience survey conducted by the National FireProtection Association. Except for calculations involving property use and incident type, fires with unknown or unreporteddata were allocated proportionally in calculations of national estimates. In general, any fire that occurs in or on a structure isconsidered a structure fire, even if the fire was limited to contents and the building itself was not damaged.NFIRS 5.0 includes a category of structure fires collectively referred to as “confined fires,” identified by incident type.These include confined cooking fires, confined chimney or flue fires, confined trash fires, confined fuel burner or boiler fires,confined commercial compactor fires, and confined incinerator fires (incident type 113-118). Losses are generally minimalin these fires, which are assumed to have been limited to the object of origin. Causal data is not required and not alwaysprovided for these fires. Confined and non-confined fires were analyzed separately and summed for Cause of Ignition, HeatSource, Factor Contributing to Ignition, Area of Origin, and Item First Ignited. Non-confined fires were analyzed forEquipment Involved in Ignition.Casualty and loss projections can be heavily influenced by the inclusion or exclusion of one unusually serious fire. Propertydamage has not been adjusted for inflation. Fires are rounded to the nearest ten, injuries to the nearest one, and directproperty damage to the nearest million. Due to the very small number of deaths, they have been omitted from trend and causetables. Additional details on the methodology may be found in Appendix A.No clear trends characterize fires in eating and drinking establishments by month of the year(Table 2). These fires are somewhat more likely to occur on Fridays and the weekend (Table 3).Fires are less common during the overnight hours (from midnight to 6 a.m.), though overnightfires cause more property damage, on average, than those in the daytime (Table 4).Cooking equipment is the leading cause of these fires (61% of incidents), as shown in Table 5and Figure 2. Deep fryers were involved in one of five of these fires (21%) and rangers andcooktops were involved in 14%. Electrical distribution or lighting equipment accounted for 9%of fires, but 21% of direct property damage. Heating equipment also caused 9% of fires.Table 6 shows fires by equipment involved in ignition, and is similar to Table 5 (whichsummarizes findings from several tables). Smoking materials caused 7% of fires and 7% ofdirect property damage.Figure 2. Structure Fires in Eating and Drinking Establishments by Major Cause2010-2014 (Top 5 shown)61%Cooking equipment38%Electrical distribution and lighting equipment9%Heating equipment9%9%21%7%7%Smoking materials4%Intentional0%FiresDirect PropertyDamage10%10%20%30%40%50%60%70%Source: NFIRS 5.0 and NFPA Fire Experience SurveyStructure Fires in Eating andDrinking Establishments, 2/172NFPA Research, Quincy, MA
One in five fires (19%) were caused by the failure of equipment or a heat source, and 4% wereset intentionally (Table 7).One in five fires (22%) in eating and drinking establishments had a failure to clean as a factorcontributing to its ignition. An electrical failure or malfunction was a factor in another 14% offires, and a mechanical failure or malfunction was involved in 12% (Table 8). Radiated orconducted heat from operating equipment and unclassified heat from powered equipment werethe leading sources of heat in these fires, each with 19% of the total, while 11% of fires listed aspark, ember, or flame from operating equipment as the heat source (Table 9).Not surprisingly, given the prevalence of cooking fires, most fires (59%) in eating and drinkingestablishments began in the kitchen or cooking area (Table 10). Fires otherwise originated in anumber of areas of origin, with 3% of fires originating in an exterior wall surface, and severalother areas of origin each receiving 2% of the total.Fire Sprinklers in Eating and Drinking EstablishmentsJohn R. Hall Jr. June 2013 report, “U.S. Experience with Sprinklers” contains analysis of automaticextinguishing equipment in eating and drinking establishments. The report found that sprinklers areeffective fire protection in these properties, and its findings are summarized below. Those interested insprinkler protection should also consult NFPA 13: Standard for the Installation of Sprinkler Systems:www.nfpa.org/13 In 2007-2011, 23% of reported eating or drinking establishment structure fires* indicated sometype of sprinkler was present (79% wet pipe, 7% dry pipe, 14% other). In properties with morethan one type of automatic extinguishing equipment present, only the type closest to the fire isreported, which mean sprinklers may have been present in some of the 40% of eating anddrinking establishment structure fires where some type of non-water-based automaticextinguishing equipment was reported present. Wet pipe sprinklers operated in 93% of fires and operated effectively in 88% of fires.** Whenfailure occurred, leading reasons were system shutoff (50%) and manual intervention defeatedsystem (15%). When operating equipment was ineffective, it was most often because water didnot reach fire (69%) or not enough water was released (31%). In eating or drinking establishments, direct property damage per reported fire was 75% lowerwhen wet pipe sprinklers were present, compared to fires with no automatic extinguishingequipment present.* Excluding buildings under construction.** Estimates of reliability and effectiveness are based only on fires and installations where the fireshould have activated and been controlled by an operational system, therefore excluding buildings underconstruction, fires with sprinklers not in fire area reported as reason for failure or ineffectiveness, firesreported as too small to activate equipment, and fires reported as confined to cooking vessel, chimney orflue, fuel burner or boiler, commercial compactor, incinerator, or trash.Structure Fires in Eating andDrinking Establishments, 2/173NFPA Research, Quincy, MA
Flammable or combustible liquids or gases, piping or filter were the item first ignited in 9% offires, but these fires accounted for 44% of civilian injuries. Electrical wire or cable insulationwere the item first ignited in another 7% of fires.Just over four in ten fires (43%) in eating establishments began with cooking materials, includingfood as the item first ignited (Table 11).Most fires in these properties remained small, with 68% confined to the object of origin, asshown in Figure 3 and Table 12. Only 1% of the fire extended beyond the building of origin.The greatest share of property damage (69%) was caused by fires that were confined to thebuilding of origin, but extended beyond the floor of origin.Figure 3. Structure Fires in Eating and Drinking Establishmentsby Extent of Flame Damage, 2010-2014 Annual 12%17%6%3% 4%5%8%1% 2%0%Confined to object of Confined to room of Confined to floor of Confined to building Beyond building oforigin*originoriginof originoriginFiresCivilian InjuriesDirect Property DamageIncludes confined fires identified by incident typeSource: NFIRS 5.0 and NFPA Fire Experience SurveyStructure Fires in Eating andDrinking Establishments, 2/174NFPA Research, Quincy, MA
Table 1.Structure Fires in Eating and Drinking EstablishmentsBy Year, 1980-2014Direct Property Damage(in Millions)YearFiresCivilian InjuriesAs ReportedIn 2014 Dollars198023,300210 188* 541198122,400358 176 458198221,700297 212 520198318,200369 203 482198417,500225 193 440198518,900327 210 462198616,000280 126 273198715,600223 129 269198813,500299 178 357108912,300242 146 279199011,800240 173 314199111,700179 174 303199211,700190 192 324199311,200272 163 267199411,600204 167 267199510,600146 129 201199611,200195 171 259199711,300233 173 255199810,800166 176 25619999,300135 412 58620008,280127 197 27120019,140132 255 34220029,090129 172 22620038,43094 174 22420048,14074 154 19420058,26099 173 21020067,710106 328 38520078,380110 190 21820088,370112 299 32920096,910133 220 24320106,830116 193 21020116,91099 169 17820127,150120 154 15920137,680125 167 17020148,47090 140 140Structure Fires in Eating andDrinking Establishments, 2/175NFPA Research, Quincy, MA
Table 1.Structure Fires in Eating and Drinking EstablishmentsBy Year, 1980-2014 (continued)*Estimate does not include MGM grand fireNote: These are national estimates of fires reported to U.S. municipal fire departments and so exclude firesreported only to Federal or state agencies or industrial fire brigades. Fires are rounded to the nearest ten,civilian injuries are rounded to the nearest one, and direct property damage is rounded to the nearest milliondollars. Inflation adjustments were based on the consumer price index found in the U.S. Census Bureau’sStatistical Abstract of the United States, “Purchasing Power of the Dollar.”Source: NFIRS 5.0 and NFPA Fire Experience SurveyStructure Fires in Eating andDrinking Establishments, 2/176NFPA Research, Quincy, MA
Table 2.Structure Fires in Eating and Drinking EstablishmentsBy Month, 2010-2014 Annual AveragesMonthFiresCivilian InjuriesDirect PropertyDamage (in Millions)January610(8%)11(10%) 18(11%)February590(8%)6(6%) 16(10%)March670(9%)8(8%) 12(7%)April630(8%)10(9%) 13(8%)May620(8%)14(12%) 14(8%)June610(8%)8(8%) 12(7%)July640(9%)8(7%) 14(9%)August620(8%)9(8%) 13(8%)September580(8%)9(9%) 12(7%)October610(8%)5(5%) 13(8%)November620(8%)10(9%) 13(8%)December620(8%)11(10%) 14(9%)7,410(100%)110(100%) 165(100%)TotalSums may not equal totals due to rounding.Source: NFIRS 5.0 and NFPA Fire Experience Survey.Structure Fires in Eating andDrinking Establishments, 2/177NFPA Research, Quincy, MA
Table 3.Structure Fires in Eating and Drinking EstablishmentsBy Day of Week, 2010-2014 Annual AveragesDayFiresCivilian InjuriesDirect PropertyDamage (in Millions)Sunday1,100(15%)15(14%) 26(16%)Monday1,020(14%)17(16%) 28(17%)Tuesday990(13%)12(11%) 25(15%)Wednesday1,040(14%)15(14%) 25(15%)Thursday1,040(14%)16(14%) 23(14%)Friday1,080(15%)22(20%) 18(11%)Saturday1,130(15%)13(11%) 20(12%)Total7,410(100%)110(100%) 165(100%)Sums may not equal totals due to rounding.Source: NFIRS 5.0 and NFPA Fire Experience Survey.Structure Fires in Eating andDrinking Establishments, 2/178NFPA Research, Quincy, MA
Table 4.Structure Fires in Eating and Drinking EstablishmentsBy Time of Day, 2010-2014 Annual AveragesTime of DayFiresCivilian InjuriesDirect PropertyDamage (in Millions)Midnight-12:59 a.m.260(4%)2(2%) 9(5%)1:00-1:59 a.m.230(3%)3(2%) 12(7%)2:00-2:59 a.m.210(3%)3(3%) 15(9%)3:00-3:59 a.m.210(3%)1(1%) 16(9%)4:00-4:59 a.m.220(3%)1(1%) 15(9%)5:00-5:59 a.m.240(3%)2(2%) 7(4%)6:00-6:59 a.m.250(3%)0(0%) 6(4%)7:00-7:59 a.m.270(4%)5(5%) 6(4%)8:00-8:59 a.m.320(4%)6(5%) 5(3%)9:00-9:59 a.m.410(5%)10(9%) 5(3%)10:00-10:59 a.m.430(6%)8(7%) 5(3%)11:00-11:59 a.m.380(5%)7(7%) 4(2%)12:00-12:59 p.m.350(5%)7(6%) 4(3%)1:00-1:59 p.m.330(4%)4(4%) 4(3%)2:00-2:59 p.m.340(5%)7(6%) 5(3%)3:00-3:59 p.m.350(5%)6(6%) 4(3%)4:00-4:59 p.m.330(4%)7(7%) 4(2%)5:00-5:59 p.m.340(5%)5(5%) 5(3%)6:00-6:59 p.m.350(5%)7(6%) 7(4%)7:00-7:59 p.m.360(5%)5(5%) 4(3%)8:00-8:59 p.m.330(4%)2(2%) 3(2%)9:00-9:59 p.m.320(4%)3(3%) 6(3%)10:00-10:59 p.m.320(4%)5(5%) 8(5%)11:00-11:59 p.m.260(4%)3(2%) 7(4%)110(100%) 165Total7,410(100%)(100%)Sums may not equal totals due to rounding.Source: NFIRS 5.0 and NFPA Fire Experience Survey.Structure Fires in Eating andDrinking Establishments, 2/179NFPA Research, Quincy, MA
Table 5.Structure Fires in Eating and Drinking EstablishmentsBy Major Cause, 2010-2014 Annual AveragesMajor CauseCooking equipmentElectrical distribution and lightingequipmentFiresCivilian InjuriesDirect PropertyDamage (in Millions)4,510(61%)81(74%) 63(38%)680(9%)7(7%) 34(21%)Heating equipment660(9%)10(9%) 15(9%)Smoking materials540(7%)4(4%) 11(7%)Intentional330(4%)5(4%) 16(10%)*Note: This table summarizes findings from multiple fields, meaning that the same fire may be listed undermultiple causes. The methodology used is described in the appendix.Source: NFIRS 5.0 and NFPA Fire Experience Survey.Structure Fires in Eating andDrinking Establishments, 2/1710NFPA Research, Quincy, MA
Table 6.Structure Fires in Eating and Drinking EstablishmentsBy Equipment Involved in Ignition, 2010-2014 Annual AveragesEquipment InvolvedFiresCivilian InjuriesDirect PropertyDamage (in Millions)4,510(61%)81(74%) 63(38%)Non-confined1,140(15%)44(40%) 60(36%)Confined3,370(45%)37(34%) 2(2%)1,580(21%)30(28%) 27(16%)350(5%)20(18%) 26(16%)1,230(17%)10(9%) 1(0%)1,040(14%)20(18%) 12(7%)Cooking equipmentDeep fryerNon-confinedConfinedRange with or without oven, cookingsurfaceNon-confined320(4%)12(11%) 11(7%)Confined720(10%)8(7%) 0(0%)480(6%)8(7%) 7(4%)Non-confined150(2%)6(5%) 7(4%)Confined330(4%)2(2%) 0(0%)Oven, rotisserie380(5%)4(4%) 6(4%)Non-confined80(1%)1(1%) 5(3%)300(4%)3(3%) 1(1%)Grill, hibachi, barbecueConfinedPortable cooking or warmingequipment370(5%)10(9%) 3(2%)Non-confined110(1%)3(3%) 3(2%)Confined260(4%)7(7%) 0(0%)150(2%)3(3%) 7(4%)100(1%)3(3%) 7(4%)50(1%)0(0%) 0(0%)80(1%)0(0%) 1(1%)20(0%)0(0%) 1(1%)Grease hood/duct exhaust fanNon-confinedConfinedOther known cooking equipmentNon-confinedConfinedConfined cooking fire with other orno equipmentElectrical distribution and lightingequipment60(1%)0(0%) 0(0%)420(6%)7(6%) 0(0%)680(9%)7(6%) 34(21%)Wiring and related equipment400(5%)4(4%) 23(14%)Lamp, bulb or lightingOther known electrical distributionor lighting equipment220(3%)1(1%) 8(5%)60(1%)2(2%) 4(2%)Structure Fires in Eating andDrinking Establishments, 2/1711NFPA Research, Quincy, MA
Table 6.Structure Fires in Eating and Drinking EstablishmentsBy Equipment Involved in Ignition, 2010-2014 Annual Averages (continued)Equipment InvolvedFiresDirect Property Damage(in Millions)Civilian InjuriesHeating equipment660(9%)10(9%) 15(9%)Confined chimney or flue fire210(3%)0(0%) 0(0%)Fixed or portable space heater150(2%)2(2%) 6(4%)Confined fuel burner or boiler fire140(2%)3(3%) 0(0%)Water heater90(1%)4(4%) 4(3%)Other known heating equipment70(1%)0(0%) 4(2%)No equipment involved in ignition540(7%)6(5%) 28(17%)Contained trash or rubbish fire380(5%)0(0%) 0(0%)Fan120(2%)0(0%) 2(1%)Clothes dryerRefrigerator orrefrigerator/freezer80(1%)3(3%) 4(3%)70(1%)0(0%) 5(3%)Air conditionerUnclassified equipment involvedin ignition70(1%)0(0%) 2(1%)60(1%)0(0%) 1(1%)Torch, burner or soldering ironOther known equipment involvedin ignition40(1%)0(0%) 2(1%)200(3%)2(2%) 7(5%)7,410(100%)110(100%) 165(100%)TotalNote: Sums may not equal totals due to rounding* The estimates of fires involving fireplaces or chimneys include all fires with the confined chimney or flueincident type regardless of what may have been coded as equipment involved. Likewise, the estimates of firesinvolving furnaces, central heat or boilers include all fires with confined fuel burner or boiler incident type.The estimates shown should be considered upper bounds. Except for confined cooking fires, the estimates forequipment involved in ignition did not break out the confined fires further.Source: NFIRS 5.0 and NFPA Fire Experience Survey.Structure Fires in Eating andDrinking Establishments, 2/1712NFPA Research, Quincy, MA
Table 7.Structure Fires in Eating and Drinking EstablishmentsBy Cause, 2010-2014 Annual AveragesCause of IgnitionUnintentionalFiresCivilian InjuriesDirect PropertyDamage (in Millions)5,480(74%)80(73%) 107(65%)Non-confined2,100(28%)49(45%) 105(64%)Confined3,380(46%)31(28%) 2(1%)1,410(19%)25(23%) 37(22%)Non-confined850(11%)17(16%) 35(22%)Confined570(8%)8(7%) 1(1%)330(4%)5(4%) 16(10%)Non-confined230(3%)2(2%) 16(10%)ConfinedFailure of equipment or heat sourceIntentional100(1%)3(3%) 0(0%)Unclassified cause150(2%)0(0%) 4(3%)Non-confined90(1%)0(0%) 4(3%)Confined70(1%)0(0%) 0(0%)Other known cause30(0%)0(0%) 1(1%)Non-confined30(0%)0(0%) 1(1%)Confined10(0%)0(0%) 0(0%)7,410 (100%)110(100%) 165(100%)TotalNon-confined3,290(44%)68(62%) 162(98%)Confined4,120(56%)42(38%) 3(2%)Note: Sums may not equal totals due to rounding errors. Confined structure fires (NFIRS incident type 113-118)were analyzed separately from non-confined structure fires (incident type 110-129, except 113-118). SeeAppendix A for details.Source: NFIRS 5.0 and NFPA Fire Experience Survey.Structure Fires in Eating andDrinking Establishments, 2/1713NFPA Research, Quincy, MA
Table 8.Structure Fires in Eating and Drinking EstablishmentsBy Factor Contributing to Ignition, 2010-2014 Annual AveragesFactor Contributing to IgnitionFiresCivilian InjuriesDirect PropertyDamage (in Millions)Failure to clean1,650(22%)10(9%) 16(10%)Non-confined330(4%)7(6%) 15(9%)1,320(18%)3(3%) 1(1%)ConfinedElectrical failure or malfunction1,040(14%)8(7%) 45(27%)Non-confined880(12%)8(7%) 45(27%)Confined170(2%)0(0%) 0(0%)880(12%)18(16%) 17(10%)390(5%)11(10%) 17(10%)490(7%)7(6%) 0(0%)720(10%)7(7%) 10(6%)Non-confined390(5%)2(2%) 9(6%)Confined340(5%)5(4%) 0(0%)630(9%)14(13%) 17(10%)Non-confined330(5%)10(9%) 17(10%)Confined300(4%)4(3%) 0(0%)560(8%)5(4%) 6(4%)120(2%)3(3%) 6(4%)450(6%)1(1%) 0(0%)450(6%)3(2%) 17(10%)180(2%)1(1%) 17(10%)260(4%)1(1%) 0(0%)310(4%)9(8%) 6(4%)Non-confined130(2%)9(8%) 6(4%)Confined180(2%)0(0%) 0(0%)240(3%)1(1%) 5(3%)60(1%)0(0%) 5(3%)190(3%)1(1%) 0(0%)180(2%)7(7%) 3(2%)50(1%)4(4%) 3(2%)130(2%)3(3%) 0(0%)Mechanical failure or malfunctionNon-confinedConfinedAbandoned or discarded material orproductHeat source too close to combustiblesEquipment unattendedNon-confinedConfinedUnclassified factor contributed toignitionNon-confinedConfinedUnclassified misuse of material orproductAccidentally turned on or not turned offNon-confinedConfinedUnclassified operational deficiencyNon-confinedConfinedStructure Fires in Eating andDrinking Establishments, 2/1714NFPA Research, Quincy, MA
Table 8.Structure Fires in Eating and Drinking EstablishmentsBy Factor Contributing to Ignition, 2010-2014 Annual Averages (continued)Factor Contributing to IgnitionEquipment not operated properlyFiresCivilian InjuriesDirect PropertyDamage (in Millions)150(2%)2(2%) 1(1%)40(0%)1(1%) 1(1%)120(2%)1(1%) 0(0%)130(2%)9(8%) 4(2%)Non-confined80(1%)3(3%) 3(2%)Confined60(1%)6(5%) 0(0%)120(2%)8(7%) 2(1%)40(1%)3(3%) 2(1%)70(1%)5(4%) 0(0%)700(9%)20(16%) 26(15%)Non-confined460(6%)10(11%) 25(15%)Confined240(3%)10(5%) 0(0%)7,410(100%)110(100%) 165(100%)Non-confined3,290(44%)68(62%) 162(98%)Confined4,120(56%)42(38%) 3(2%)Total factors7,770(105%)120(109%) 175(106%)Non-confined3,470(47%)77(70%) 172(104%)Confined4,300(58%)43(39%) 3(2%)Non-confinedConfinedImproper container or storageFlammable liquid or gas spilledNon-confinedConfinedOther known factor contributing toignitionTotal firesNote: Sums may not equal totals due to roundingMultiple entries allowed in this field, so total factors add up to more than total firesFires in which the factor contributing to ignition was coded as “none,” unknown, or not reported have beenallocated proportionally among fires with known factor contributing to ignition.Source: NFIRS 5.0 and NFPA Fire Experience Survey.Structure Fires in Eating andDrinking Establishments, 2/1715NFPA Research, Quincy, MA
Table 9.Structure Fires in Eating and Drinking EstablishmentsBy Heat Source, 2010-2014 Annual AveragesHeat SourceRadiated or conducted heat fromoperating equipmentFiresCivilian InjuriesDirect PropertyDamage (in Millions)1,440(19%)33(30%) 25(15%)470(6%)19(17%) 25(15%)980(13%)14(12%) 0(0%)1,440(19%)13(12%) 20(12%)470(6%)9(9%) 19(12%)970(13%)4(4%) 1(0%)830(11%)16(15%) 18(11%)Non-confined300(4%)11(10%) 18(11%)Confined540(7%)6(5%) 0(0%)730(10%)6(6%) 32(20%)640(9%)6(6%) 32(20%)90(1%)0(0%) 0(0%)Smoking materials540(7%)4(4%) 11(7%)Non-confined330(4%)4(4%) 11(7%)Confined210(3%)0(0%) 0(0%)510(7%)2(2%) 11(7%)170(2%)2(2%) 10(6%)350(5%)0(0%) 1(1%)410(6%)4(3%) 6(4%)200(3%)2(2%) 6(4%)210(3%)1(1%) 0(0%)400(5%)10(9%) 9(5%)Non-confined140(2%)7(6%) 8(5%)ConfinedNon-confinedConfinedUnclassified heat from poweredequipmentNon-confinedConfinedSpark, ember or flame fromoperating equipmentArcingNon-confinedConfinedUnclassified heat sourceNon-confinedConfinedUnclassified hot or smolderingobjectNon-confinedConfinedHeat from direct flame orconvection currents260(4%)3(3%) 0(0%)Hot ember or ash300(4%)2(2%) 8(5%)Non-confined150(2%)1(1%) 8(5%)Confined150(2%)1(1%) 0(0%)130(2%)1(0%) 2(1%)40(0%)1(0%) 2(1%)100(1%)0(0%) 0(0%)Molten or hot materialNon-confinedConfinedStructure Fires in Eating andDrinking Establishments, 2/1716NFPA Research, Quincy, MA
Table 9.Structure Fires in Eating and Drinking EstablishmentsBy Heat Source, 2010-2014 Annual Averages (continued)Heat SourceFlame or torch used forlightingFiresCivilian InjuriesDirect PropertyDamage (in Millions)130(2%)7(6%) 2(2%)Non-confined50(1%)1(1%) 2(1%)Confined80(1%)6(6%) 0(0%)Other known heat source540(7%)10(10%) 20(12%)Non-confined340(5%)10(5%) 20(12%)Confined200(3%)10(5%) 0(0%)7,410(100%)110(100%) 165(100%)Non-confined3,290(44%)70(62%) 162(98%)Confined4,120(56%)40(38%) 3(2%)TotalNote: Sums may not equal totals due to rounding errors. The statistics on matches, lighters, smoking materialsand candles include a proportional share of fires in which the heat source was heat from an unclassified open flameor smoking material. Confined structure fires (NFIRS incident type 113-118) were analyzed separately from nonconfined structure fires (incident type 110-129, except 113-118). See Appendix A for details.Source: NFIRS 5.0 and NFPA Fire Experience Survey.Structure Fires in Eating andDrinking Establishments, 2/1717NFPA Research, Quincy, MA
Table 10.Structure Fires in Eating and Drinking EstablishmentsBy Area of Origin, 2010-2014 Annual AveragesArea of OriginKitchen or cooking areaFiresCivilian InjuriesDirect PropertyDamage (in Millions)4,380(59%)75(68%) 58(35%)Non-confined1,160(16%)40(36%) 56(34%)Confined3,220(43%)35(32%) 2(1%)220(3%)1(1%) 5(3%)220(3%)1(1%) 5(3%)Exterior wall surfaceNon-confined0(0%)0(0%) 0(0%)Confined chimney or flue fireConfined210(3%)0(0%) 0(0%)Exterior roof surface170(2%)1(1%) 3(2%)170(2%)1(1%) 3(2%)10(0%)0(0%) 0(0%)170(2%)1(1%) 1(1%)90(1%)1(1%) 1(1%)80(1%)0(0%) 0(0%)170(2%)2(2%) 2(1%)120(2%)2(2%) 2(1%)50(1%)0(0%) 0(0%)140(2%)1(1%) 4(3%)130(2%)1(1%) 4(3%)0(0%)0(0%) 0(0%)120(2%)1(1%) 9(5%)90(1%)1(1%) 9(5%)Non-confinedConfinedUnclassified outside areaNon-confinedConfinedLavatory, bathroom, locker room orcheck roomNon-confinedConfinedWall assembly or concealed spaceNon-confinedConfinedDining room, bar or beverage area,cafeteriaNon-confinedConfined30(0%)0(0%) 0(0%)120(2%)1(1%) 2(1%)50(1%)0(0%) 2(1%)70(1%)1(1%) 0(0%)120(2%)1(1%) 14(9%)120(2%)1(1%) 14(9%)0(0%)0(0%) 0(0%)120(2%)0(0%) 1(1%)Non-confined50(1%)0(0%) 1(1%)Confined60(1%)0(0%) 0(0%)Unclassified equipment or service areaNon-confinedConfinedAttic or ceiling/roof assembly orconcealed spaceNon-confinedConfinedUnclassified area of originStructure Fires in Eating andDrinking Establishments, 2/1718NFPA Research, Quincy, MA
Table 10.Structure Fires in Eating and Drinking EstablishmentsBy Area of Origin, 2010-2014 Annual Averages (continued)Area of OriginOther known area of originNon-confinedConfinedTotalFiresCivilian InjuriesDirect Property Damage(in Millions)1,480(20%)24(22%) 63(38%)1,090(15%)20(18%) 63(38%)380(5%)5(4%) 0(0%)7,410 (100%)110(100%) 165(100%)Non-confined3,290(44%)68(62%) 162(98%)Confined4,120(56%)42(38%) 3(2%)Sums may not equal totals due to rounding.NFIRS 5.0 does not have a separate area of origin code for fires star
These include confined cooking fires, confined chimney or flue fires, confined trash fires, confined fuel burner or boiler fires, confined commercial compactor fires, and confined incinerator fires (incident type 113-118). Losses are generally minimal in these fires, which are assumed to have been limited to the object of origin.
TFRS Volume 12, Issue 9/University Housing Fires (2007-2009) Page 2. Type of Fires. Building fires consist of two major categories of incidents: fires that are confined to specific types of equipment or objects (confined fires) and those that are not (noncon-fined fires). Confined building fires are small fire incidents
large loss building fires were defined as fires that resulted in a total dollar loss of 1 million or more. 4. Even though large loss fires made up less than 1 percent of all building fires from 2007 to 2009, they accounted for 26 percent of all building fire dollar loss during the 3-year period. These fires, though small in number, caused a large
6. Detection of Eating Disorders 63 7. Diagnosis of Eating Disorders 73 8. Interventions at the Different Levels of Care in the Management of Eating Disorders 81 9. Treatment of Eating Disorders 91 10. Assessment of Eating Disorders 179 11. Prognosis of Eating Disorders 191 12. Legal Aspects Concerning Individuals with Eating Disorders in Spain 195
eating and may not be able to stop even if they want to. Eating habits is used as a way to cope with challenging emotions. A person with Binge Eating Disorder will often have a range of identifiable eating habits. These can include eating very quickly, eating when they are not physically hungry and continuing to eat even when they are full,
Binge Eating Disorder: Basic Criteria continued B. The binge-eating episodes are associated with 3 (or more) of the following: 1. Eating much more rapidly than normal 2. Eating until feeling uncomfortably full 3. Eating large amounts of food when not feeling physically hungry 4. Eating alone because of feeling embarrassed by how much one is .
present in 45 percent of reported nonconfined fires in occupied hotels and motels. In 1980, the National Fire Protection Association (NFPA) estimated that 12,200 fires occurred in hotels and motels. The estimated numbers of fires in hotels and motels has sharply declined since then. Deaths and injuries resulting from these fires has also declined.
The estimated number of fires in structures under construction has increased since 2014 after declining between 2008 and 2010. Three of every four fires in structures under construction involved residential properties. Cooking equipment is the leading cause of fires on construction sites. These fires tend to be minor.
The American Board of Radiology . ATTN: Valerie P. Jackson, M.D. Executive Director . 5441 E. Williams Circle . Tucson, Arizona 85711-7412 . SUBJECT: AMERICAN BOARD OF RADIOLOGY, REQUEST FOR ADDITIONAL INFORMATION REGARDING RECOGNITION OF NEW BOARD CERTIFICATES AND MODIFICATION OF THE CURRENT . RECOGNITION OF CERTIFICATION IN DIAGNOSTIC RADIOLOGY . Dear Dr. Jackson, I am writing in response to .
