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Yes |
No |
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Risk assessment |
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1 |
Has a fire risk assessment been undertaken? |
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1 |
Have all combustible materials been identified in the building and noted for reference? |
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1 |
Have actions been taken to treat or store combustible materials to minimize the risk of fire? |
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1 |
Have you assessed the maximum number of people who are likely to be on the premises at any one time? |
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The Premises |
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5 |
Have you considered how the premises can be compartmentalized to delay the spread of fire from one area to another by at least 30 minutes? |
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5 |
Are all the kitchen floors, walls, ceilings and surfaces sealed with suitable fire-resistant material? |
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5 |
Are all the points where pipes, wires, trunking etc. enter the kitchen suitably sealed with fire resistant material? |
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5 |
Is there a suitable shutter or other system in place for sealing off the kitchen area in case of fire? |
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5 |
Are storage areas separated and able to be sealed off from the kitchen area? |
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6 |
Are all doors on the premises designed to resist fire for at least 30 minutes? |
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Fire Equipment |
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7. |
Does the premises have a fire alarm system? |
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7. |
Can the fire alarm be clearly heard in all areas of the building, including remote store areas, toilets, cloakrooms and any accommodation above the premises? |
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7 |
Is the fire alarm system tested weekly? |
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7 |
Are written records kept of each fire alarm test? |
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7 |
Is automatic fire detection equipment fitted linked to an automatic call system to notify the fire services of a fire? |
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7 |
Is this system fitted to all parts of the building, including remote areas? |
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7 |
Is there a contract in place for the system (including sensors) to be checked at least annually by a specialist fire alarm installation company and are records kept of these checks? |
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7 |
Are adequate fire extinguishers, fire blankets etc. provided on the premises? |
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8 |
Has a check been made that all this equipment complies with current UK and European standards? |
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8 |
Is there a contract in place for this equipment (including automatic systems) to be checked at least annually by a specialist fire equipment company at least annually and are records kept of these checks? |
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8 |
Is a plan displayed showing where fire-fighting equipment is located? |
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8 |
Is all fire equipment correctly marked for as required under the European Safety Signs Directive? |
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8 |
Is appropriate emergency lighting installed and is this regularly checked to ensure it is in good working order? |
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8 |
Are fire action plans suitably displayed at key points in the building? |
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Kitchen Procedures |
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9 |
Are all those working in the kitchen area trained to understand the risks involved in using oils and fats as well as how to handle them? |
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9 |
Are all dry goods, packaging and other combustible materials safely stored away from any heat sources that could cause them to ignite? |
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9 |
Are all chemicals and cleaning materials stored well away from cooking areas? |
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9 |
Is a regular cleaning schedule maintained to remove any combustible materials and particularly prevent the accumulation of grease and fat on equipment, ducting etc.? |
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9 |
Is a schedule in place for regularly checking and cleaning filters and grease removing devices and is this schedule monitored and maintained? |
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10 |
Is refuse stored in an area away from heat sources and is there a regular collection service in place? |
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10 |
Are employees encouraged to report any damage to wiring or equipment as soon as they see it? |
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10 |
Is a procedure in place for dealing with any damage to wiring and equipment? |
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10 |
Are all employees trained to know what to do in the case of a gas leak? |
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11 |
Is a procedure laid down for closing power and gas supplies at the end of the working day and is this checked by a manager? |
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11 |
Is there a clear procedure for opening power and gas supplies at the start of the day and are those employees involved in this fully trained in the correct procedures? |
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12 |
Kitchen Design and Equipment |
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12 |
Has the kitchen been designed to avoid overcrowding and to allow easy movement for those working there? |
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12 |
Is attention given to ensuring that furniture, packaging etc. does not obstruct passageways in the kitchen area? |
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12 |
Has all kitchen equipment been installed correctly in accordance with manufacturer’s guidelines and have gas/power connections been made – where necessary – by appropriately qualified contractors? |
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12 |
Is a contract in place for all electrical and gas equipment to be inspected by a qualified contractor annually and is this up-to-date? |
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13 |
Is equipment used for heating fats and oils located sufficiently well away from any heat sources or water devices? |
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13 |
Has a check been made to ensure that any pipes or wiring coming into the kitchen area are not likely to be damaged from heat or when equipment is moved for cleaning – and is a regular check carried out on pipes and wiring to ensure that no damage occurs? |
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13 |
Is an emergency shut-down switch provided in the kitchen and close to the emergency exit, should a fire occur, and does this switch off all power sources and extraction systems etc.? |
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13 |
Is any equipment used for heating oils and fats fitted with a temperature control and high temperature limiter? |
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14 |
If equipment such as deep fat fryers are used, are these separately extracted away from other extraction systems? |
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14 |
Is extraction equipment suitably installed with watertight seals and insulated from combustible materials? |
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Are there suitable access points for inspection and cleaning? |
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14 |
Are up-to-date records kept of all inspections and cleaning undertaken? |
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Evacuation Procedures |
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15 |
Is there a written evacuation plan for the premises and are all staff fully trained in the procedures they should follow in the case of a fire? |
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15 |
Are all employees dealing directly with the public trained in how to manage an evacuation situation to avoid panic and assist those with disabilities? |
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15 |
Do all employees have a clear understanding of the fire detection and alarm systems operating on the premises? |
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15 |
Are clear notices setting out evacuation procedures (including maps showing fire exits and fire-fighting equipment) displayed in areas where they can be clearly seen by employees? |
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15 |
Have fire assembly points been clearly identified away from the building for those evacuating it and is there a check system to ensure that everyone is out of the building? |
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16 |
Are exit routes sufficiently numerous and wide to allow for the evacuation of the maximum number of people likely to be on the premises at one time, as well as for getting anyone who is disabled out of the building? |
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16 |
Are all employees fully trained in the use of fire-fighting equipment and the risks involved in its misuse? |
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Management and Training |
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17 |
Is a manager or responsible person appointed to manage fire systems, training etc. on the premises? |
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17 |
Are all new staff given induction training in fire safety etc. immediately upon starting work? |
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Other Actions |
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19 |
Are table candles, decorations etc. appropriate for use on the premises in so much as they are fire safe? |
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4.11 |
Are any smoking areas located in a safe location away from combustible materials or extraction and is a suitable container provided for disposing of cigarette ends etc.? |