Open Flame, Propane & Solid-Fuel Safety at Food Festivals

Introduction

Open flames and delicious aromas often go hand-in-hand at food festivals, from smoky BBQ pits to fiery woks. However, the same flames that attract crowds with mouth-watering scents can also pose serious safety risks if not managed correctly. Around the world, festival producers have learned that diligent fire safety protocols are non-negotiable when hosting events that feature grills, smokers, tandoors, or asados. By understanding and implementing proper safety measures for propane, charcoal, and wood-fueled cooking, a festival can remain both safe and sensational.

This comprehensive guide provides actionable advice on handling open flames and fuel at food festivals. It draws on real-world experiences and fire safety standards from multiple countries to help festival organizers protect their attendees, staff, and the event itself.

Understanding the Risks of Open-Flame Cooking

Fire adds flavor and spectacle to a food festival, but it also introduces multiple hazards. Propane gas, for example, is highly flammable and can cause explosions if leaks occur – as was demonstrated by a gas leak igniting at a UK food festival stall (www.bbc.com). Charcoal and wood fires produce embers that can drift in the wind and ignite surrounding materials if not controlled. Even a simple grill can overheat nearby surfaces, as happened when an overheated griddle ignited a booth wall at a U.S. festival (www.dailyherald.com).

Every type of flame-based cooking – whether a charcoal-fired tandoor in India, a propane grill in the USA, or a traditional Argentine asado – carries unique risks. Recognizing these risks is the first step. A responsible festival producer assesses how open flames will be used at the event and plans accordingly. This means considering fuel type (propane vs. solid fuel), equipment (grills, smokers, etc.), and environmental factors (like wind or dry ground conditions). By anticipating potential dangers, organizers can allocate the right equipment and protocols to mitigate them.

Propane Cylinders: Safe Handling and Placement

Propane (LP gas) is a popular fuel for festival food vendors worldwide, but it demands careful handling. Faulty or improperly placed cylinders can turn into rockets or fireballs – clearly something to avoid at a public event. Key guidelines for propane cylinder safety include:

• Use Approved Cylinders in Good Condition: Only use D.O.T.-approved (or country-equivalent) propane cylinders that are in good shape (sf-fire.org). Check that tanks are properly labeled and have no dents, deep rust, or damage. Many regions require periodic re-certification of cylinders – ensure yours are up to date.

• Correct Placement and Distances: Always position propane tanks upright and outside any enclosed booth or tent (sf-fire.org). Cylinders should be at least 1.5 meters (5 feet) away from any open flame or heat-producing appliance, unless the cylinder is built-in to the equipment. In fact, some fire codes (such as in San Francisco) mandate keeping propane tanks 5 feet from cooking devices and 3 meters (10 feet) away from any structure, exit, or public walkway (sf-fire.org). This distance protects the cylinder from heat and keeps patrons safe. Never place tanks near doorways or under canvas overhangs where leaking gas could accumulate.

• Secure Storage: Keep cylinders in areas inaccessible to the public (e.g. behind the booth or a barrier) and secure them upright to prevent tipping (sf-fire.org). A falling cylinder can snap hoses or crack valves, causing leaks. Use chains, straps, or a cradle to ensure each tank is stable on solid, level ground. Also, store any spare cylinders with the same care – away from ignition sources and out of direct sun to avoid overpressure.

• Valves, Hoses and Regulators: Equip every cylinder with a working shut-off valve and make sure it’s easily reachable in case of emergency (sf-fire.org). Attach a pressure regulator (UL-listed or equivalent) to the cylinder outlet to control gas flow (sf-fire.org) – this is often required by law and prevents excessive pressure from reaching the appliance. All hoses should be rated for propane (typically stamped with “LP-GAS 350 PSI WP” or similar) and checked for cracks or wear. Importantly, perform a leak test on all connections every time a team installs a cylinder or changes a hookup (sf-fire.org). A common method is brushing soapy water on connections; any bubbling means a leak that must be fixed before lighting.

• Operation and Shut-off Procedures: Train vendors and staff to open propane tank valves slowly to avoid flare-ups, and to always light the burner after turning on the gas (using the appliance’s igniter or a long grill lighter – never a tiny match). When shutting down for the day or in an emergency, turn off the cylinder valve first to cut fuel supply, then turn off appliance knobs. This ensures no gas is left in the hose. Make “gas off” part of the closing checklist each night. In case of any suspected leak (smell of gas or hissing sound), immediately shut the valve, clear the area, and do not reignite until the issue is resolved.

• Fire Extinguishers for Gas Fires: Each cooking station with propane should have at least one ABC-rated fire extinguisher within arm’s reach (5-10 feet away). In many jurisdictions a 2A:10B:C extinguisher is the minimum for any fuel cooking setup (www.abbotsford.ca) (www.abbotsford.ca). Train staff in how to use extinguishers effectively; a quick response can prevent a minor flame from turning into a LPG nightmare.

By following these practices, festival teams in countries from the USA to Australia ensure that propane – while extremely useful – remains a servant and not a menace. For instance, the organizers of a major BBQ festival in Texas might implement all of the above plus daily tank inspections, knowing the peace of mind it brings. Safe cylinder handling is universal: whether it’s a taco stand in Mexico City or a satay grill in Singapore, the rules of propane respect and vigilance apply.

Charcoal and Wood Fuel: Managing Solid-Fuel Fires

Solid fuels like charcoal briquettes, wood logs, and wood chips are integral to many culinary traditions at festivals – think of slow-smoked brisket, tandoori naan, or an asado’s wood fire. These fuels deliver unique flavors but also introduce open embers, flying sparks, and ash that must be controlled. Key considerations for charcoal- and wood-fired cooking include:

• Stable, Non-Flammable Setup: Place grills, smokers, tandoors, or fire pits on stable, non-combustible ground. Dirt, gravel, concrete, or metal trays are ideal bases. Avoid dry grass or wooden decking directly under a cooker; a stray coal can ignite these. In one case, an event in Australia required a 3-meter (10-foot) clear circle around a barbecue pit, removing all dry brush and grass (www.timesunion.com). Similarly, always check above for low-hanging tree branches or tent eaves – heat and smoke should not accumulate under or near flammable overhead materials.

• Ignition and Refueling Safety: When lighting solid fuel, use proper kindling or firelighters – never gasoline or unsafe accelerants. Start with small fires and build up gradually, keeping the fire size appropriate for the cooking need (a massive bonfire is not suitable in a festival cooking booth!). If additional wood or charcoal must be added during operation, do so carefully using long tongs or shovels. Many festivals prohibit adding fuel while customers are directly in front of the booth, to prevent sparks or flares from alarming the public. It’s wise to momentarily pause service, have a second staffer stand by with an extinguisher or lid, and then add the fuel safely.

• Ember and Ash Control: One of the biggest challenges with charcoal/wood is containing embers. Use lids, screens, or dampers on grills and smokers whenever possible to reduce flying sparks. For example, a steel mesh spark arrestor on a smoker’s chimney can catch large embers that would otherwise escape. Tandoors, which are essentially open-top clay ovens, should come with metal lids to cover the opening when not actively inserting or removing food – this helps contain heat and stray embers. For open Argentine asados or portable braziers, situate them where wind is minimal or use windbreaks (such as metal shields) around the fire on breezy days. If winds unexpectedly pick up beyond safe levels (more on wind triggers below), be prepared to temporarily extinguish or cover the solid-fuel fires.

• Dedicated Ash Containers: Hot ash and spent coals must be disposed of with extreme care. Never dump them on the ground or in plastic bins. Provide a metal container with a tight-fitting metal lid for each vendor using solid fuel (sf-fire.org). Instruct vendors to transfer any smoldering charcoal, embers, or ash into this container using metal tools – and to do so only when the coals are no longer needed for cooking. The container should be kept at least 0.6 meters (2 feet) away from any combustible surfaces or storage (sf-fire.org). Many festival producers place these ash bins in a centralized, monitored location (e.g., a “coal disposal” station) and keep sand or water handy to fully extinguish the contents once the cooking rush is over. In cities like San Francisco, failing to use proper ash containers and leaving coals unattended is a violation that could cost the festival its permit.

• Extinguishing and Cool-Down: Plan how each solid-fuel fire will be extinguished at the end of the day or in an emergency. The safest method is to cut off oxygen – for instance, close the vents and lid on a charcoal grill to snuff out the coals, or cover a fire pit with a metal lid or sand. Dousing with water is effective for final extinguishing (and necessary for any asado pit), but do this away from the public to avoid steam and flying ash. Have heavy-duty fireproof gloves and tools for handling hot equipment. Ensure that staff know never to leave a site until coals are completely cold. A smoldering coal can remain hot for hours, so vendors might need to plan for an extra 30-60 minutes of cooldown time under supervision. Some events implement a formal “fire watch” rotation after closing, where staff or safety volunteers double-check every booth to confirm all fires are truly out.

Solid-fuel cooking requires respect and patience. Festivals in countries like Argentina or South Africa, known for large open-fire braais and asados, often have a fire marshal on-site or a veteran pitmaster assigned to monitor the wood fires continuously. By integrating those cultural practices with modern safety protocols (like ash cans and constant monitoring), festivals can celebrate authentic cooking methods without incident.

Proper Setup: Distances, Barriers, and Layout

How a festival configures its cooking areas can dramatically affect fire safety. Smart layout and adequate distancing keep heat, flames, and crowds from intersecting in dangerous ways. When planning the festival site, keep these spatial guidelines in mind:

• Distance from Tents and Structures: Maintain a generous buffer between any open flame cooking station and tents, booths, buildings, or decor. A minimum gap of 3 meters (10 feet) is often recommended even for small setups (www.pinellas-park.com). For larger operations or particularly flammable settings, expand that to 6 meters (20 feet) or more (www.timesunion.com). In practice, this means if vendors are cooking under canopies, those canopies must be fire-retardant by law and under no circumstances should open flames touch the tent walls. Some local codes (for instance, in parts of California and the UK) explicitly require 20-foot separations from any temporary membrane structures unless specific fire-rated conditions are met. Giving plenty of breathing room around grills and fryers not only prevents heat damage and fire spread, it also gives staff space to work safely.

• Isolation from Public Access: Protect festival-goers by creating a barrier or safe zone around cooking areas. Many events use railings, tables, or even traffic cones to keep the public at least 1 meter (3+ feet) back (www.abbotsford.ca). This prevents accidental contact with hot surfaces and keeps children or curious attendees from wandering too close. For example, in Canada, the Abbotsford Fire Department requires a 3-foot radius safety zone around any open-flame cooking at events (www.abbotsford.ca). A similar rule in parts of Europe is to have a physical barricade if the cooking device is at ground level. By clearly delineating a ‘cooks only’ zone, the chance of a guest bumping a grill or knocking over equipment is greatly reduced.

• Spacing Between Vendors: Plan ample space between adjacent food vendors who are cooking. Even if each vendor individually has a small setup, clustering them too tightly can increase overall risk (heat radiating from one to the other, or a fire in one quickly affecting the next). Aim for at least a few feet of open space or a non-combustible divider between booths. If the festival features a row of BBQ teams or multiple asado pits, consider alternating cooking and non-cooking booths, or orienting them back-to-back with a clear service aisle in between. This reduces the heat and exposure any single area endures and localizes any potential incident.

• Accessibility of Firefighting Equipment: As part of layout, make sure fire extinguishers are not buried behind things – they should be visible and accessible at all times. Likewise, a water source or sand bucket (for solid fuel fires) should be nearby. In an emergency, seconds count, so no one should be scrambling through a cramped space to find an extinguisher.

Remember, a thoughtful setup not only prevents emergencies but also reassures authorities and attendees that the festival is professionally managed. At a major street food fair in London, for instance, organizers intentionally spaced out live-fire cooking stations and placed clear signage saying “Caution: Hot Cook Area – No Public Beyond This Point” to keep things orderly and safe. Good planning in advance can eliminate many common hazards of festival cooking.

Shut-offs and Emergency Response Preparedness

Even with preventive measures, festivals must be ready to react swiftly if something goes wrong – a burner flares up, a propane hose springs a leak, or an errant flame ignites a napkin. Having quick shut-off capabilities and a trained emergency response can snuff out a potential disaster within seconds. Here’s how to prepare:

• Easy-Access Fuel Shut-offs: As mentioned earlier, propane setups need valves that can be turned off immediately. Ensure nothing obstructs access to the cylinder’s main valve – it shouldn’t be buried behind boxes or located where one has to reach across a flame to get to it. Similarly, any appliance with its own fuel knob (grills, stove tops, etc.) should be designed such that a person can swiftly turn it off without risk. In practice, festival vendors often keep the propane cylinder right beside or behind the cooking table (5 feet away for safety, but not locked in a cabinet) specifically so it can be shut quickly in an emergency. For multi-burner setups or daisy-chained gas lines, consider installing an additional inline shut-off valve that can kill the gas supply to all burners at once. All staff in the booth should know exactly where these shut-offs are and how to operate them. A quick drill before opening day – “show me how to turn off everything right now” – can ensure everyone remembers under pressure.

• Fire Extinguishers and Fire Blankets: As a rule, every cooking booth must have at least one appropriate fire extinguisher. For grease fires (deep fryers, etc.), a Class K extinguisher or wet-chemical suppressor is strongly recommended, since standard ABC powder extinguishers are less effective on oil. For grills and general fires, ABC extinguishers suffice. In addition, keep a fire blanket in each booth if possible – these can quickly smother small pan fires or be wrapped around a person if clothing catches fire. Train the vendors on how to use the fire blanket (pull it out, protect their hands, gently lay it over the fire, do not toss it from afar). The presence of these tools is not enough; staff should be familiar with them. During one food festival in Singapore, a quick-reacting vendor used a fire blanket to extinguish a grill fire before it spread – a success story credited to prior training and the right equipment on hand.

• Emergency Stop Drills: Festival producers should implement basic emergency response training for all vendors. This includes instructing them on WHEN to use an extinguisher versus when to simply evacuate and call for fire department assistance. Small, contained fires can often be handled by a trained vendor within seconds; anything big or involving a propane tank should trigger an immediate evacuation and 911 (or local emergency number) call. Make sure vendors know the location of the nearest event staff or security member who can get on a radio to summon advanced help if needed. The festival’s safety or operations manager should have direct communication with local emergency services on standby.

• Fire Watches and Continuous Monitoring: A critical aspect of emergency preparedness is active monitoring – often called a “fire watch.” This means assigning someone to literally watch for fire hazards during the event. Each vendor should continuously monitor their own grill or smoker (no stove should ever be left unattended, even for a minute). Additionally, festival management might schedule roaming safety stewards or off-duty firefighters to walk through and spot-check booths periodically. If a grill flame flares too high or a vendor seems distracted, these roving fire watchers can gently remind and correct issues before they escalate. In some jurisdictions (like large fairs in the U.S.), officials require a formal fire watch whenever open flames are in use, essentially having dedicated fire personnel on-site. Whether required or not, having people actively looking out for danger signs is just smart practice.

• Incident Response Plan: Despite best efforts, accidents can still occur, so have a clear incident response plan. This plan should outline: who is responsible for using an extinguisher, who contacts the fire department, how an evacuation would be handled, and who meets the firefighters to guide them to the incident. Time lost in confusion is costly. Run through a hypothetical scenario with the team (“What if that charcoal grill knocked over and started a small fire – what is the response?”) to ensure everyone knows their role. Quick, calm action can prevent injuries and property damage. Conversely, panic and delay can allow a minor flare to become a major blaze.

Weather and Wind Triggers: Adapting to Conditions

Outdoor festivals are at the mercy of Mother Nature, and fire safety plans must adapt to weather conditions – especially wind. A sudden gust can carry embers beyond the cooking zone or even tip over an unstable flame device. Wise festival organizers establish “wind triggers” and weather protocols to maintain safety and compliance with fire permits.

• Monitoring Wind Conditions: Assign someone (often the safety officer or site manager) to keep an eye on wind speeds throughout the event. Small flags, windsocks, or even smartphone weather apps can help gauge if winds are steadily increasing. Some events use handheld anemometers to measure wind on-site, especially if pyrotechnics or large torches are involved. It’s important to know the threshold at which conditions become unsafe. For example, a gentle breeze of 5–10 km/h (3–6 mph) might actually help ventilate smoke, but once winds exceed about 20–25 km/h (12–15 mph), many open-flame setups become risky. Each festival should define what wind speed or behavior triggers action – this could be written into the safety plan (e.g., “If wind gusts over 15 mph occur, all charcoal grills must be temporarily covered or extinguished”).

• Wind Triggers and Actions: When the wind trigger level is reached or if sudden strong gusts occur, have a predetermined response. This might include halting cooking on open grills, putting lids on all pots and grills, and dousing any high flames. Grills can often be turned down to “low” to keep food warm without big flames, or solid-fuel fires can be moved to a holding mode (spread out coals to reduce flame height) until the wind subsides. It’s better to briefly pause the cooking than risk embers blowing into the audience or onto a tent. Communicate these pauses to customers patiently – most will appreciate the caution when they understand it’s for safety. If winds die back down, operations can resume normally. However, if the event is dealing with sustained high winds, be prepared to make the tough call to shut down certain vendors for the remainder of the day if safety can’t be maintained. It’s frustrating, but far less so than an out-of-control fire. Always err on the side of caution with open flames and wind.

• Securing Equipment in Wind: In moderate wind conditions, some adjustments can help continue operations safely. Use windbreaks (like high-sided sheet metal surrounds) around grills to block gusts. Weigh down or secure any lightweight equipment – for instance, ensure propane cans are secured (as always), and also clamp down any popup tent legs or overhead tarps so they don’t flap or fall onto flames. Wind can not only spread fire; it can literally push over a tall cooker or knock lids off pots. So, double-check stability of all setups when wind kicks up. Remove any loose items around the cooking area that could become airborne and land in a fire (like paper plates, napkins, or tablecloths).

• Air Quality and Burn Bans: Weather isn’t just wind and rain – extreme heat and dryness can lead to fire bans in some regions. Festival producers should always be aware of local fire danger ratings. In places like California, Western Canada, or Australia, authorities may issue a total ban on open flames during drought or high wildfire-risk days. This can directly impact a food festival, perhaps even cancelling live fire cooking components. Always have a backup plan: can vendors use electric griddles or pre-cook food off-site in case of a fire ban? While cooking over real fire is a highlight for many events, public safety and legal compliance come first. Similarly, if the local air quality is poor (smoky or smoggy days), consider how additional smoke from dozens of grills might affect attendees; it could be worth scaling back on wood fires in such cases for health reasons.

By establishing clear weather trigger points and responses before the festival, no one will be caught off guard. Communicate these plans to vendors as well – they should know that if wind gusts reach X, the team will do Y so they’re not surprised by a directive to stop cooking mid-rush. Adaptability is part of festival management, and that includes making the call to shut down the flames when conditions demand it. Veteran event organizers in coastal areas (like food fairs in Wellington, New Zealand or San Francisco’s waterfront) will attest that having a wind plan saved their event from potential disaster more than once.

Maintaining Approvals and Regulatory Compliance

Fire safety isn’t just an internal matter – it’s often under the watchful eye of fire marshals, local councils, and insurance providers. A festival’s permission to operate open-flame cooking (as stated in permits or licenses) can be contingent on strict adherence to safety conditions. To keep those approvals intact and build trust with authorities, consider the following:

• Permits and Inspections: Always obtain the necessary fire department permits for open flame cooking or fuel storage well ahead of the festival. Different cities and countries have varying thresholds for what requires a permit – it could be based on the number of fuel vendors, the amount of propane on site, or use of tents. When in doubt, proactively ask local fire officials what’s needed. In many jurisdictions (from New York to New Delhi), inspectors may visit on event day to ensure compliance. Welcome these inspections – a cooperative attitude goes a long way. Walk the inspector through the setup, explaining the safety measures in place, such as distances, extinguishers, and shut-offs. If everything is in order, the inspection will go smoothly. Should the inspector point out any issues, address them immediately. Remember, their sign-off is crucial for the festival to continue.

• Documentation: Keep documentation of all safety preparations. This includes certificates for flame-retardant tents (these should have tags or paperwork stating compliance with standards like NFPA 701 or equivalent), records of fire extinguisher servicing, and any staff training logs or safety meeting notes. If something like a propane explosion were to happen, being able to show that the festival took all recommended precautions can be vital for legal and public-relations reasons. More positively, having documentation readily available for authorities demonstrates professionalism. A festival in Germany, for example, impressed local regulators by providing a binder with all gas appliance manuals, safety data sheets, and a layout map marking every extinguisher and fuel storage location. It set the tone that organizers took fire safety seriously, which can make officials more confident and even more lenient in their oversight.

• Vendor Requirements and Briefings: Make fire safety a part of vendor onboarding. Well before the event, send vendors a guideline document covering all the rules: type of fuels allowed, how cylinders must be secured, required safety gear, etc. Require them to acknowledge these rules. It’s wise to also hold a short on-site briefing for all food vendors before the festival opens – maybe the morning of the first day – to verbally go over key points and allow questions. Emphasize that non-compliance isn’t just theoretical; it could mean a vendor’s booth being shut down by the fire marshal or even the entire event being jeopardized. For instance, if one stall’s negligence starts a fire, authorities could revoke the festival’s permit on the spot. This collective responsibility should be made clear to everyone.

• Continuous Improvement: Treat each festival as a learning opportunity for fire safety. After the event, debrief with the team (and even any willing vendors) about what went well and what could be improved. Perhaps it was observed that the distance between two particular stalls should be greater next time, or that the wind direction commonly blew smoke toward the crowd in the afternoon, suggesting a different layout. Document these insights. Over time, building a track record of safe festivals is your best credential. Experienced festival producers in the United States or UK often develop close relationships with their local fire departments – they gain a reputation for running a tight ship. This can make future approvals easier to secure and even lower insurance premiums. Conversely, promoters in any country who have had a fire incident face tougher scrutiny thereafter. Thus, investing in solid fire safety practices is also an investment in the event’s longevity and credibility.

• Global Considerations: Be aware of local customs and regulations when producing festivals in different countries. In some places, the enforcement might be strict and by-the-book (e.g., Singapore or Germany), whereas in others the official rules might be laxer but the risk remains (perhaps some rural areas where codes aren’t heavily enforced). Regardless of the location, uphold international best practices consistently. The fundamentals of propane and open-fire safety do not change – propane is just as combustible in India as it is in Canada. Adapting to local context means checking if, for example, firefighting services are farther away (so there may be a need for more on-site resources), or if local vendors are accustomed to very different practices (necessitating more training). As a veteran mentor figure would advise: never become complacent just because “we do this all the time back home.” Each festival site and culture may have unique challenges, but the core safety principles remain universal.

By staying compliant and forward-thinking, organizers protect not only people and property but also the future of the festival. Regulators will trust the organizers, attendees will feel safe, and the team can focus on delivering a fantastic event rather than putting out literal fires.

Conclusion

Open flame cooking can be the heart and soul of a food festival – it draws crowds, celebrates culinary heritage, and creates unforgettable aromas and flavors. But harnessing fire’s power comes with a solemn responsibility. Successful festival organizers around the world treat safety protocols as sacred as the recipes being cooked. From California to Kolkata, the message is the same: safety first, flavor second.

By carefully selecting venues and layouts, training teams, respecting fuel handling rules, and being ready to respond to the unexpected, a festival producer ensures that the only fires burning are those under the barbecue and not in the rafters. The peace of mind that comes from diligent open-flame safety planning cannot be overstated. It means organizers can sleep a little easier (figuratively speaking) and enjoy the festival along with everyone else, knowing they’ve done everything possible to prevent disasters.

Aspiring festival producers should take these lessons to heart. Learning from both successes and close calls over decades of festivals, the advice is clear: always respect the flame. By doing so, the festival will not only delight attendees’ senses but also uphold the highest standards of safety and professionalism. Armed with these precautions, a festival’s fires can glow – brightly but safely – for all to enjoy.

Key Takeaways

• Propane Safety: Use only certified propane cylinders in good condition and secure them upright. Keep tanks at least 5 feet (1.5 m) away from heat sources and 10 feet (3 m) from tents or exits. Always have shut-off valves accessible and test for leaks whenever reconnecting equipment.
• Solid-Fuel Fire Safety: Position charcoal or wood cooking devices on stable, non-flammable ground. Maintain a clear radius (several meters) free of dry vegetation or combustibles. Use lids or screens to contain embers, and have a metal ash bin with lid for safe coal disposal. Never leave a solid-fuel fire unattended, and fully extinguish coals at the end of the event.
• Distances and Barriers: Plan the festival layout to give ample space between open flames and structures or crowds. A minimum 3–6 meter buffer around cooking stations is recommended. Use physical barriers or signs to keep the public a safe distance (at least 1 meter/3+ feet) from hot grills and smokers.
• Fire Suppression Readiness: Equip every vendor with appropriate fire extinguishers (e.g. ABC type, and Class K if deep-frying) and fire blankets. Train all cooking staff in how to quickly shut off fuel and use extinguishers. Assign a “fire watch” — someone responsible for monitoring fire conditions during operations and after hours, ensuring no smoldering remains.
• Wind and Weather Protocols: Establish clear “wind trigger” thresholds where open-flame cooking is paused or adjusted (such as when winds exceed ~15–20 mph). Be prepared to halt cooking in high winds or during local fire bans. Secure tents and equipment against gusts, and adapt to weather to prevent stray embers or flame spread.
• Regulatory Compliance: Adhere to all local fire codes and permit requirements for open flames. Use flame-resistant tents, allow inspections, and promptly fix any issues authorities point out. Educate vendors on safety rules and enforce them consistently. Proactive compliance keeps the event in good standing with officials and reduces risk of shutdowns.
• Never Compromise on Safety: No matter the location or scale, treating fire safety as a top priority is non-negotiable. It only takes one lapse for a festival to suffer injuries or loss of permits. By instilling a culture of safety, conducting thorough planning, and remaining vigilant, festival producers ensure that the only festival memories created are good ones – and not stories of accidents.