The recent fire at the Cameron House Hotel on Loch Lomond has illustrated the importance of fire safety within the hospitality sector. Tragically, two men lost their lives.
Media attention has re-focused minds on the dangers of fires and fire safety. Kitchen and fire safety in hospitality knowledge and the installation of the correct fire safety tools throughout premises, not only in the kitchen, can make the difference between life and death.
Companies including Food Alert offer fire and kitchen safety training and hospitality safety audits which conform to current legislation. Business owners may not feel inclined to invest in additional or refresher training for their team but the ramifications of a fire such as the Cameron House Hotel’s shows the need for efficiency at key moments. A small investment today may prove vital in the future.
Equipment and extraction systems
All hotels and restaurants must have suitable fire safety equipment. The kitchen is one of the most hazardous areas and health and safety standards must be maintained.
The Regulatory Reform (Fire Safety) Order 2005 states that on premises hazards must be identified and action taken to remove fire hazards or reduce risks. Extraction systems must be included in fire risk assessments.
Extraction systems minimise the risks of fire and fumes. Sufficient ventilation and ducting is required for extraction systems. They should be maintained and cleaned regularly; many fires which originate in the kitchen are caused by inadequate maintenance and cleaning.
In commercial kitchens, grease and dirt can accumulate on the surfaces of extractor fans and ventilation ducts with surprising speed, this presents environmental health hazards with a major fire risk. Failure to carry out effective cleaning and maintenance could result in a breach of health and safety legislation and could invalidate your insurance policy.
Regarding fire safety in hospitality, Peter Christopher-Ohrt, Managing Director Technical Services, Food Alert Ltd, said: “Fire is one of the biggest safety and business risks that faces the hospitality industry. The most common cause of insurance company fire claims involves deep fat fryers and the kitchen extract duct.”
Peter urges businesses to, “Make sure your fire risk assessments are undertaken by a competent person and all recommendations have been actioned. You must also ensure that deep fat fryers are serviced and working correctly; and that the kitchen fume extract duct is cleaned at least twice a year…Staff need to be well-trained in fire safety and practice fire evacuations must be carried out regularly.”
Food Alert provides clients with comprehensive hospitality safety audits and kitchen safety training which allows businesses to meet the legal requirements of the Fire Safety Order 2005.
Level 2 Award in Fire Safety Principles – Awarded by Highfield Awarding Body for Compliance.
Course overview:
- Fire hazards and risks associated with fire.
- How fire risk is controlled in the workplace.
- The principles and practice of fire safety management at work.
- The nominated fire warden’s role.
- Course content can be tailored to business/candidate needs.
- Assessment is via an examination.
To learn more about kitchen safety training or hospitality safety audits, please contact the specialists at Food Alert.