Does a restaurant's fire risk assessment have to be written down? In England and Wales, since 1 October 2023 the assessment has to be recorded in full, whatever the headcount; the old limit tied to employing five or more people has gone. The assessment follows five steps, and it must be reviewed regularly and after a significant change such as a refit. Routes to emergency exits and the exits themselves must be kept clear at all times. Where there are fryers, the Home Office guide says a fire blanket and a Class F extinguisher should be provided. Starters are trained when first employed, during working hours, and at least one fire drill a year should be recorded. A summary of public law and official guidance, not legal advice.
What the film covers
- The assessment in the drawer
- Restaurant fire regulations: who is the responsible person?
- Renting a unit or sharing a building
- Buying, selling or handing over a restaurant
- Fire safety for a new restaurant: what to do before the first service
- Fire risk assessment for a restaurant: the five steps
- Reviewing after a refit or layout change
- Writing it down in full
Questions the film answers
- Do I have to write the fire risk assessment down if I only have six staff?
Yes in England and Wales. Since 1 October 2023 article 9(6) requires a record of the assessment or review, and the Home Office says the assessment must be recorded in full, in all circumstances. The old limit tied to employing five or more people has gone. The record should include the findings and the measures taken or planned.
- Can I do the fire risk assessment myself?
GOV.UK says a responsible person can do it with the help of standard fire safety risk assessment guides. If the owner lacks the expertise or the time, GOV.UK says to appoint a competent person such as a professional risk assessor. The fire and rescue authority does not do the assessment for the business.
- How often do I have to review it, and does a refit count?
Article 9(3) says it must be reviewed regularly to keep it up to date, and particularly if there is reason to suspect it is no longer valid or if there has been a significant change to the premises or the organisation of the work. A refit that changes the layout or the kitchen is the clearest example of a significant change.
- Which extinguisher goes next to the fryer, and how often is it serviced?
The Home Office guide says a fire blanket and a Class F extinguisher should be provided where there is a risk from fat fryers or similar equipment. The same guide asks for a monthly visual check of extinguishers and an annual inspection and test by a competent contractor. A provider's own page, Fire Protection Online, says an extinguisher service is required once a year.
- How often does the kitchen extract have to be cleaned?
The Order sets no figure. London Fire Brigade says ducting should be cleaned regularly. A BESA blog states TR19 minimum frequencies by hours of use: every 3 months for 12 to 16 hours a day, every 6 months for 6 to 12 hours, and every 12 months for 2 to 6 hours. Check the interval with the cleaning contractor and the insurer.
- Who is responsible if I rent the unit or share a building?
GOV.UK lists employers, owners, landlords, occupiers and anyone with control of the premises. In shared premises there is likely more than one responsible person, and for common areas it is the landlord, freeholder or managing agent. Since 2023, article 22 requires reasonable steps to find out whether anyone else shares the premises, and co-operation with them.