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FRI, the annual conference and expo of the IAFC, has provided senior-level leadership training to fire chiefs for 140 years. As an organization, the IAFC represents the world's leading experts in the first responder community. The IAFC's commitment to excellence is seen throughout FRI—from the classroom to the expo, the IAFC delivers when it comes to quality and value.

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As our nation comes together to celebrate the Thanksgiving holiday, the United States First Responders Association (USFRA), Federal Emergency Management Agency (FEMA) and its United States Fire Administration (USFA) would like to remind all residents to Put a Freeze on all Fires.

According to data from the USFA, an estimated 2,000 Thanksgiving Day fires in residential buildings occur annually in the United States, resulting in an estimated average of five deaths, 25 injuries and $21 million in property loss each year. The leading cause of all Thanksgiving Day fires in residential buildings is cooking. In addition, these fires occur most frequently in the afternoon hours from noon to 4 p.m. And unfortunately, smoke alarms were not present in 20 percent of Thanksgiving Day fires that occurred in occupied residential buildings.



"Disasters can happen any time, any where, but some emergencies at home can be avoided by taking a few simple steps for safety," said FEMA Administrator Craig Fugate. "And don't forget this holiday season, while gathered around the table with family and friends, is a great time to talk about your family emergency plan, and what you would do in the case of a disaster."



FEMA and USFA have issued a special report examining the characteristics of Thanksgiving Day fires in residential buildings. The report, Thanksgiving Day Fires in Residential Buildings, was developed by USFA's National Fire Data Center and is further evidence of FEMA's commitment to sharing information with fire departments and first responders around the country to help them keep their communities safe during this holiday. Read the report for more information.




The USFA also suggests these safety cooking tips:
  • Make sure you have smoke alarms on every level of your home, outside each sleeping area, and in every bedroom. Test smoke alarms monthly and replace them if they are 10 years old or older.
  • Keep a close watch on your cooking. You should never leave cooking food unattended.
  • Keep oven food packaging and other combustibles away from burners and heat sources.
  • Heat cooking oil slowly and watch it closely; it can ignite quickly.
  • Don't wear loose sleeves while working over hot stove burners - they can melt, ignite or catch on handles of pots and pans spilling hot oil and other liquids.
  • Have a "kid-free zone" of at least three-feet around the stove and areas where hot foods or drinks are prepared or carried.
  • Keep a lid nearby to smother small grease fires. Smother the fire by sliding the lid over the pan and turn off the stovetop. Leave the pan covered until it is completely cool.

"Thanksgiving marks the start of a very busy time for all firefighters," said Acting Fire Administrator Glenn Gaines. "Holiday decorations, heating, and increased indoor cooking all present just some of the causes of residential fires. Your place of residence should be the safest place of all. Protect it with working smoke alarms and know what to do if a fire should occur."

Deep-fried turkey has quickly grown in popularity but safety experts are concerned that backyard chefs may be sacrificing fire safety for good taste. If you absolutely must use a turkey fryer, please use the following tips:


  • Turkey fryers should always be used outdoors a safe distance from buildings and any other flammable materials.
  • Never use turkey fryers in a garage or on a wooden deck.
  • Make sure the fryers are used on a flat surface to reduce accidental tipping.
  • Never leave the fryer unattended. Most units do not have thermostat controls. If you do not watch the fryer carefully, the oil will continue to heat until it catches fire.
  • Never let children or pets near the fryer even if it is not in use. The oil inside the cooking pot can remain dangerously hot hours after use.
  • To avoid oil spillover, do not overfill the fryer.
  • Use well-insulated potholders or oven mitts when touching pot or lid handles. If possible, wear safety goggles to protect your eyes from oil splatter.
  • Make sure the turkey is completely thawed and be careful with marinades. Oil and water do not mix, and water causes oil to spill over causing a fire or even an explosion hazard.
  • The National Turkey Federation (NTF) recommends thawing the turkey in the refrigerator approximately 24 hours for every five pounds in weight.
  • Keep an all-purpose fire extinguisher nearby. Never use water to extinguish a grease fire. If the fire is manageable, use your all-purpose fire extinguisher. If the fire increases, immediately call the fire department for help.

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