1. Kelly Ransdell Southern Regional Public Education Advisor

2.  National estimates derived from ◦ NFPA annual fire department survey  Big numbers ◦ USFA’s National Fire Incident Reporting System (NFIRS)  Details  Also reports from fire departments about specific incidents

4.  Leading cause of fires and fire injuries ◦ Third leading cause of home fire deaths  Unattended cooking is main contributing factor ◦ Clothing ignitions while cooking are more likely to result in injury or death than other cooking fires  Frying poses more risk of fire than other types of cooking  More than half of cooking fire injuries occurred when people tried to fight the fire themselves

5.  Young children are at low risk of cooking fire injuries, but high risk of contact burns and scalds from ◦ Cooking equipment, cookware and tableware ◦ Hot foods or beverages

6.  57% of reported cooking fire injuries occurred during civilian attempts at fire control  CPSC: Households handle an average of 4.7 million cooking fires per year without the fire department ◦ 1 reported cooking fire for every 50 unreported

7.  USFA funded NFPA project on cooking ◦ Report, PowerPoint and videos are with NFPA’s cooking fact sheet  Cooking resources Cooking resources

11.  Dan Doofus: Kitchen for Trouble  FEMA VideosVideos  Keep Kids Away  Know what to do in a fire  Prevent Scalds & Burns

12.  Now done for almost all reports  Designed to provide concise and vetted statistical language  Can be copied  Available free to all website visitors  Use to support safety tips