Inquiry Search
Rec-ID | Code | Recommendation |
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REC290-1215 | 4 - Fire season preparation | Appropriate and scalable resourcing models for remote locations |
Rec-ID | Code | Recommendation |
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REC265-1108 | 4 - Fire season preparation | Appropriately equipped Incident Control Centres should be identified and/or established throughout the Perth Hills to meet the requirements of a fully resourced Incident Management Team in future bushfire events. |
REC265-1102 | 25 - Inquiry, audit, lessons management and after action review | SEMC Secretariat Community Emergency Management Officers should work with the Shire to document the Shire of Mundaring’s learnings from the Parkerville Stoneville Mt Helena fire with a view to sharing this with other local authorities particularly those facing similar situations in order to extend the range of tools available to assist local governments to understand their roles and responsibilities in future emergencies. |
Rec-ID | Code | Recommendation |
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REC226-0545 | 26 - Research | Improved understanding of fire behaviour in coastal heathlands would support sound risk management through the southwest of W |
REC226-0544 | 5 - Hazard reduction burns | Prescribed burns which meet the ‘red flag’ criteria should have mandated risk Establish risk management criteria for management criteria imposed. |
REC226-0543 | 5 - Hazard reduction burns | There should be clearly established criteria for burns which are specially challenging, and these criteria need to extend beyond the intended boundaries of the prescribed burn. |
REC226-0542 | 5 - Hazard reduction burns | A risk management approach is needed which considers risks both inside the prescribed burn and the risks that will need to be managed if the fire escapes. This risk assessment should be dynamic in line with the four day and seven day weather forecast. |
REC226-0553 | 5 - Hazard reduction burns | Rolling risk assessment conducted during ignition of prescribed burns should identify whether an escape is likely to develop into a Level 3 incident. As soon as possible after it has been identified that the escape cannot be contained, the incident should be declared a Level 3. |
REC226-0541 | 4 - Fire season preparation | Experienced forecasters and fire behaviour experts should be embedded in DEC at least at a state level to ensure that fire risks are properly understood by decision makers. |
REC226-0549 | 4 - Fire season preparation | All forms of fuel modification should be available to fire managers. |
Rec-ID | Code | Recommendation |
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REC225-0540 | 25 - Inquiry, audit, lessons management and after action review | : In due course, acts of bravery are considered and recommendations for awards are submitted, including commendations for the delivery of First Aid. |
Rec-ID | Code | Recommendation |
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REC203-0276 | 5 - Hazard reduction burns | There should be clearly established criteria for burns which are specially challenging, and these criteria need to extend beyond the intended boundaries of the prescribed burn. The criteria should be clarified and adopted as agency S OPs. |
REC203-0281 | 5 - Hazard reduction burns | Prescriptions need to be interpreted by experienced and knowledgeable personnel to ensure risk is fully understood. It is important that the background and justification for these decisions are captured at each stage and are visible to all levels in WA fire management hierarchy. |
REC203-0286 | 5 - Hazard reduction burns | Decisions taken on the basis of this risk assessment need to be captured and distributed across district and state. |
REC203-0280 | 5 - Hazard reduction burns | Contingency plans for escaping burns should be prepared in advance. |
REC203-0285 | 5 - Hazard reduction burns | A rolling risk assessment is required which captures the risks of the burn escaping and provides adequate resources. |
REC203-0279 | 5 - Hazard reduction burns | Once a burn is ignited, it needs to be the subject of continuing risk assessment and appropriate mitigation. |
REC203-0284 | 5 - Hazard reduction burns | DEC should investigate embedding an experienced forecaster in the state operations centre. |
REC203-0278 | 5 - Hazard reduction burns | Prescriptions should mandate consideration of measures to retire risk. |
REC203-0283 | 5 - Hazard reduction burns | Core ignition, particularly of red flag burns, should be informed by the 4 & 7 day forecasts (including a longer term perspective over 3 to 4 months) |
REC203-0277 | 5 - Hazard reduction burns | A risk-management approach is needed which considers risks both inside the prescribed burn and the risks that will need to be managed if the fire escapes. The risk assessment should be organised and in line with the four and seven day weather. |
REC203-0282 | 5 - Hazard reduction burns | The burn prescription should capture the fuel characteristics and potential rate of spread for those areas outside the burn that will likely be critical during the initial attack on any escaping fire. |
Rec-ID | Code | Recommendation |
---|---|---|
REC173-0104 | 1 - Land-use and building regs | That FESA assess the cost and other implications of proposed changes to bushfire prone zone declarations which would allow the whole State to be declared bushfire prone. |
REC173-0101 | 4 - Fire season preparation | The prioritisation, by the State Emergency Management Committee (SEMC), of bushfire preparedness activities including updating WESTPLAN - BUSHFIRE and coordinating bushfire exercises prior to the 2009/10 bushfire season. |
Rec-ID | Code | Recommendation |
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REC172-0045 | 4 - Fire season preparation | Food storage should be a design consideration in all fire ground appliances |
REC172-0044 | 4 - Fire season preparation | Pre-season arrangements to provide high quality food should be encouraged in all emergency management plans |
REC172-0048 | 4 - Fire season preparation | A standard for signage at fire incidents be developed and caches of this equipment be established at DEC and Local Govt facilitates to enable its rapid and effective deployment by Ground Support Unit at fires. |
REC172-0046 | 4 - Fire season preparation | Perishable food should be ‘stamped’ with an expiry date. |