Which fire extinguisher is right for which fire?

The five common types

• Water (red label): wood, paper, textiles and other solids. Never on electrical equipment or cooking fat.
• Foam (cream label): solids and flammable liquids such as petrol. Not for cooking fat unless the label says so.
• CO2 (black label): electrical equipment and flammable liquids. Leaves no residue, but is less effective outdoors.
• Dry powder (blue label): flammable liquids, gases and electrical fires. It can reduce visibility and be hard to clean, so it is less suited to enclosed rooms.
• Wet chemical (yellow label): made for cooking fat and oil in kitchens.

Which ones does a small office or shop need?

Your fire risk assessment decides. A typical small office or shop might have water or foam extinguishers for general fires plus CO2 near electrical equipment, and a wet chemical extinguisher or fire blanket in a kitchen. Get advice from a competent supplier.

Where to put them

Position extinguishers along escape routes, near exits and near the hazards they cover, on brackets or stands, with a sign. Do not hide them behind stock or doors.

When to use one

Only if you are trained, the fire is small and you have a clear escape route behind you. Raise the alarm first. If the fire is bigger than a waste bin, get everyone out and call 999.

Checks and servicing

A quick weekly visual check covers: the extinguisher is in place, the pin and tamper seal are intact, there is no damage, the gauge (if fitted) is in the green, and it is the right type for the area. Extinguishers also need servicing by a competent person, usually once a year. Keep the certificate.