Risk Control Recommendations for fire safety in commercial kitchens

RC16B First published 1996 Version 03 Risk Control Recommendations for fire safety in commercial kitchens administered by

IMPORTANT NOTICE This document has been developed through the RISCAuthority and published by the Fire Protection Association (FPA). RISCAuthority membership comprises a group of UK insurers that actively support a number of expert working groups developing and promulgating best practice for the protection of people, property, business and the environment from loss due to fire and other risks. The technical expertise for this document has been provided by the Technical Directorate of the FPA, external consultants, and experts from the insurance industry who together form the various RISCAuthority Working Groups. Although produced with insurer input it does not (and is not intended to) represent a pan-insurer perspective. Individual insurance companies will have their own requirements which may be different from or not reflected in the content of this document. The FPA has made extensive efforts to check the accuracy of the information and advice contained in this document and it is believed to be accurate at the time of printing. However, the FPA makes no guarantee, representation or warranty (express or implied) as to the accuracy or completeness of any information or advice contained in this document. All advice and recommendations are presented in good faith on the basis of information, knowledge and technology as at the date of publication of this document. Without prejudice to the generality of the foregoing, the FPA makes no guarantee, representation or warranty (express or implied) that this document considers all systems, equipment and procedures or state-of-the-art technologies current at the date of this document. Use of, or reliance upon, this document, or any part of its content, is voluntary and is at the user s own risk. Anyone considering using or implementing any recommendation or advice within this document should rely on his or her own personal judgement or, as appropriate, seek the advice of a competent professional and rely on that professional s advice. Nothing in this document replaces or excludes (nor is intended to replace or exclude), entirely or in part, mandatory and/or legal requirements howsoever arising (including without prejudice to the generality of the foregoing any such requirements for maintaining health and safety in the workplace). Except to the extent that it is unlawful to exclude any liability, the FPA accepts no liability whatsoever for any direct, indirect or consequential loss or damage arising in any way from the publication of this document or any part of it, or any use of, or reliance placed on, the content of this document or any part of it. CONTENTS Scope 3 Definitions 3 Introduction 3 Recommendations 4 1. Compliance with fire safety legislation 4 2. Business continuity 4 3. Fire safety management 4 4. Compartmentation 5 5. Installation and use 5 6. Extractor systems 6 7. Maintenance 7 8. Fire protection 7 9. Checklist 10 References 17 2

SCOPE These recommendations apply to the installation, operation and maintenance of cooking appliances and related equipment in catering kitchens with an emphasis on the hazards when using deep fat fryers. The advice does not extend to frying ranges used in fish and chip shops which are subject to a separate document, RC16A: Fire safety for fish and chip frying ranges (ref. 1). Hazards from cooking and associated processes, such as the packaging of food and washing up operations in commercial kitchens, arise in a wide variety of occupancies, including hotels, restaurants, canteens, fast food premises, hospitals and some residential homes. The recommendations set out in this document are not intended to apply to cooking equipment in food processing factories, to solid fuel or oil-fired appliances, or to areas of premises where cooking only involves the preparation of light snacks and beverages. Cooking equipment installed or used in vehicles or in the open air is also outside the scope of this guidance. Throughout this guidance the use of the words fat and oil are used interchangeably to indicate the frying medium. SYNOPSIS These recommendations provide advice regarding fire safety in commercial kitchens. A key part of the document relates to the installation and cleaning of extraction systems as experience has shown that a fire in an extraction duct can have serious property protection and business continuity implications. A rigorous fire safety management regime should also be in place which incorporates suitable training for staff. The need for active fire suppression for cooking ranges, particularly in buildings of combustible construction or ineffective compartmentation to the kitchen is emphasised. DEFINITIONS Bratt pan: A large rectangular tilting pan, heated by gas or electricity which may be used for shallow or deep frying, boiling, braising or stewing. Duct: A circular or rectangular metal enclosure which connects the extract canopy, hood or grille with the outside of the building. Extract plenum: The space in the canopy normally after the grease filters but before the duct. Fat: A mixture of combustible organic compounds, containing about 50% saturated fat, that is solid or soft at room temperatures, and often originating from animal origins. Hood: A metal box containing filters, intended to collect contaminated air from above a cooking appliance. IP55: Ingress protection as defined in BS EN 60529: Specification for degrees of protection provided by enclosures (IP code) (ref. 2) to a level that provides limited ingress against dust (the first digit) and protection against low pressure jets of water (the second digit). Oil: A combustible organic substance, generally of vegetable origins, that contains about 10% saturated fat and is liquid at room temperature. Type F: A class of fire extinguisher containing a wet chemical agent that is designed to fight fires in cooking appliances involving cooking fats and oils. Unattended: Without a competent person remaining continuously in full view of the equipment or in a position where they can take immediate action to control or extinguish a fire in it. INTRODUCTION Caterers use an increasingly wide range of equipment to produce food from different cultures. Despite the variety of cooking processes involved, the main fire hazard arising from food preparation remains the use of heated fats and the risk of overheating the fat due to operator error or the failure of a thermostat in the equipment. This can be a particular problem if the kitchen is left unattended, even for a short period. There are only small differences between the maximum safe cooking temperature of cooking fat or oil (about 205 C), the temperature at which flammable vapours are given off (about 230 C) and that at which spontaneous ignition occurs (between 310 C and 360 C). The fire-related properties of fats change during use; one indication of this is the darkening of the colour resulting from oxidation. Monitoring the discoloration can be carried out using proprietary charts, available from the manufacturers or suppliers of the product. In practice, if the fat is heated to too hot a temperature or is not changed sufficiently often it can impair the quality and flavour of the cooking. Other causes of fire include the spillage of fat or the over-filling of fryers when changing or replenishing supplies; hobs, bratt pans and other cooking equipment which might be a source of ignition when the appliance is hot. If deposits of grease are allowed to accumulate in fume extract ducting, the introduction of an ignition source may cause the deposits to ignite and the resulting flames could spread rapidly throughout the complete ducting system. The fire may rapidly spread to other parts of the building and the resulting damage to the ductwork and the structure of the premises could be serious enough to necessitate lengthy and costly remedial work resulting in considerable interruption to business operations. Cooking oil and fat fires develop rapidly and produce considerable quantities of heat and smoke. In confined cooking areas this makes fire fighting using hand appliances difficult and dangerous, even if the operators have suitable types of extinguishers and have received appropriate training and instruction in their use. Modern developments have seen the introduction of new technology into the kitchen. In these novel extract systems, canopies have high efficiency baffle filters which provide the first stage of grease removal, and also acts as a physical barrier to restrict the spread of flames. The extracted air then passes through an ultra violet (UV) reaction chamber, located well away from eyesight, and protected with safety interlocks. In this area, intense UV light breaks down the remaining organic material using a combination of photolysis and ozonolysis, leaving a final discharge of cleaned air with a trace of ozone, which is quickly dissipated in the atmosphere. 3

In common with conventional installations, UV systems still need regular maintenance, although in this case it is to remove residues of fine ash, rather than grease, from the system. Since the withdrawal of BS 6350 in 2004 there is no British Standard regulating the design and construction of commercial scale deep fat fryers, nevertheless, in the absence of a standard, it cannot be over emphasised that thorough cleaning and regular servicing of all equipment is essential. These recommendations should be read in conjunction with RC44: Recommendations for fire risk assessment of catering extract ventilation (ref. 3), which are not reproduced in this publication. RECOMMENDATIONS 1. Compliance with fire safety legislation 1.1 A suitable and sufficient fire risk assessment should be undertaken for all premises to which the Regulatory Reform (Fire Safety) Order 2005 (or equivalent legislation in Scotland and Northern Ireland) (refs 4-8) applies. The assessment should cover all areas occupied by members of the public and staff and include the cooking process. 1.2 The risk assessment should also consider the potential for an arson attack from sources within or outside the business. Where necessary, suitable preventive or protective actions should be identified and implemented to protect both the main premises together with any outbuildings used, for example, to store vegetables and oil. 1.3 The response by fire and rescue services to 999/112 calls and signals routed via fire alarm monitoring organisations varies widely throughout the UK, and differs from day to night time. Fire safety managers should refer to the relevant fire and rescue service websites to make themselves aware of the levels of response in the areas in which their premises are located and consider this information when undertaking and reviewing fire risk assessments. 1.4 As part of the fire risk assessments undertaken to comply with fire safety legislation, a specific assessment of the extract ventilation should be undertaken based on the guidance provided in RC44 (ref. 3). 1.5 Where LPG cylinders or hazardous substances are stored, an assessment will also need to be undertaken in accordance with the Dangerous Substances and Explosive Atmospheres Regulations 2002 (DSEAR) (ref. 9). 2. Business continuity Even a small fire can have a disproportionate effect on a business if it occurs in a critical area. Large commercial kitchens present many hazards and must be carefully managed to ensure the efficient functioning of the business. 2.1 All businesses should take steps to ensure the continued smooth running of their organisation by making a suitable emergency plan. Guidance for this is set out in Business Resilience: A Guide to protecting Your Business and its People (ref. 10). The emergency plan should address the implications of a fire, flood or other perceived disaster on all facets of the business model. It should indicate the lines of communication that should be followed and the contact details for specialist assistance, providers of alternative accommodation and suppliers of equipment, such as deep fat frying ranges. 2.2 Consideration may be given to applying commercially available computer programmes, such as the ROBUST software (Resilient Business Software Toolkit) that is available free of charge (ref. 11), or other appropriate product, to develop and check the adequacy of the plan. 3. Fire safety management 3.1 Cooking appliances should be installed, operated and maintained in accordance with the manufacturer s instructions. 3.2 Operators should be thoroughly instructed as to the hazards associated with the correct use of the deep fat fryers, grilles, hobs, ovens, bratt pans and similar equipment and the emergency procedures relating to these. 3.3 Cooking equipment should not be unattended whilst the heat source is operating. 3.4 The installation, servicing and users instructions should be kept safely for future reference, together with service records. 3.5 Operators should be made familiar with the location of the main isolator or shut off valves and the operation and correct method of use of portable fire extinguishing appliances and any fixed fire extinguishing system. They should also be instructed in the actions to take in the event of a fire or an escape of burning gas. 3.6 Operators should be thoroughly instructed as to the hazards associated with fighting cooking oil and fat fires. 3.7 A notice showing the actions to be taken in the event of fire should be prominently displayed in the cooking area. In particular, the notice should indicate the location of the emergency isolators and require the prompt shut-down of heat supplies and extraction systems. 3.8 To prevent a fire occurring as a result of spontaneous heating, any wipes that have been used to mop up spillages of cooking oil should be removed from the premises after each working period and be stored in a metal container with a metal lid. This container should ideally be sited at least 10m from the building, or as far away as reasonably practicable, to await safe disposal. 3.9 Waste oil that is being recycled should be stored in a closed metal (or heat-resistant plastic) container. Wherever practicable, this should again be located a minimum of 10m from the building. 3.10 Where possible, drums and large containers of cooking oil not kept in bunded stores should be stored on pallets that incorporate sumps to retain any leakage. The sumps should be inspected periodically and emptied and cleaned following any leak. Further information is provided in RC20: Recommendations for fire safety in the storage and use of highly flammable and flammable liquids: Part 2: storage in drums, cans and containers other than external fixed tanks (ref. 12). 3.11 Spare butane cartridges for flambé lamps and chefs blowlamps should be stored securely, such as in a locked metal cabinet, and kept outside of the kitchen. 4

3.12 To avoid the build up of a large fire load, bulk supplies of foodstuffs should be stored in designated locations outside of the kitchen and well clear of the cooking ranges. Similarly, combustible waste materials, such as packaging, should be removed frequently to avoid accumulation and possibility of rapid fire spread in the event of a fire in the kitchen. 4. Compartmentation 4.1 Cooking should be undertaken using appliances located in compartments separated from other parts of the premises by elements of structure providing at least 30-minutes fire resistance. Kitchens should have non-combustible walls, floors and ceilings. Doorsets leading to other parts of the premises should also provide at least 30-minutes fire resistance; doors should be fitted with self-closing mechanisms. 4.2 Any gaps around services entering or leaving the kitchen should be filled with proprietary penetration seal/service opening fire protection systems so as to provide at least the same level of fire resistance as the element of construction in which it is located. 4.3 Where necessary, any combustible surfaces should be replaced, overlaid or lined with non-combustible material before installation of the cooking equipment. This material should at least be of Euro Class B as set out in BS EN 13501-1 (ref. 13) or provide a Class 0 surface as defined in BS 476-7 (ref. 14). 4.4 Any opening between the kitchen and dining areas forming a servery should be protected by a shutter with a fire resistance of the same standard as that of the kitchen enclosure. The shutter should be designed to lower automatically in the event of a fire and be closed outside working hours to prevent unauthorised access to cooking equipment. 4.5 Care must be taken not to position trays of cutlery or similar items beneath the shutter and thus compromise its effectiveness in the event of a fire. 4.6 Where it is not possible to install a fire rated shutter, consideration should be given to designing the area such that the kitchen and dining area form a single fire compartment having a fire resistance of at least 30 minutes 4.7 Where these minimum standards for compartmentation cannot be achieved, additional emphasis should be placed on the installation of automatic fire suppression conforming to LPS 1223 (see paragraph 8.1). 5. Installation and use 5.1 Portable and fixed electrical appliances should be selected on the basis of their being suitable for use or installation in a commercial, rather than a domestic kitchen. 5.2 Where appropriate, equipment intended to be used or installed in washing areas should provide a degree of ingress protection to at least an IP55 standard as defined in BS EN 60529 (ref. 2). 5.3 The installation of cooking equipment should be fully in accordance with the manufacturer s instructions. 5.4 The installation of electrical wiring in the premises should be in accordance with the requirements of the current edition of BS 7671: Requirements for electrical installations (the IET Wiring Regulations) (ref. 15). 5.5 The connection of the equipment to the power or gas supply should be carried out either by the manufacturer or by a competent contractor who, in the case of electrical equipment, is on the roll of the National Inspection Council for Electrical Installation Contracting (NICEIC) or a member of the Electrical Contractors Association (ECA) (or, in Scotland the Scottish Electrical Contractors Association SECA). In the case of gas equipment, installation should be undertaken by a registered Gas Safe engineer. 5.6 Portable electrical equipment should be inspected and tested at least in accordance with HS(G) 107 (ref. 16) and/or the IET Code of Practice for In-Service Testing of Electrical Equipment (ref. 17). A risk assessment should determine the actual programme of inspection and testing. 5.7 Where cooking or heating is by liquefied petroleum gas (LPG), the recommendations relating to the use of liquefied petroleum gas (ref. 18) should be complied with and cylinders should be stored outside the premises and in accordance with RC8: Recommendations for the storage, use and handling of common industrial gases in cylinders including LPG (ref. 19). 5.8 Gas pipes and electrical equipment should be sited so that they are not susceptible to the effects of heat, water vapour, grease or mechanical damage. 5.9 As the normal temperature for cooking with deep fat fryers is in the range 170 C to 180 C, they should be fitted with thermostats set to prevent the temperature of the fat rising above 205 C, or the manufacturer s maximum recommended temperature if this is less than 205 C. The possibility, in some designs, of the temperature overshooting the set point should not be ignored. 5.10 Fryers should additionally be equipped with a separate high temperature limit control, of a non-self-resetting type, to shut off the energy source should the temperature of the fat exceed 230 C. This high temperature limit device shall not operate the same gas supply valve as any automatic temperature control. 5.11 While it is possible to retro-fit thermostats to existing frying ranges, the manufacturers of the equipment should be consulted if this is contemplated. This is because retro-fitting requires considerable expertise if the thermostats are to operate effectively. 5.12 Gas appliances should be equipped with flame failure devices to cut off the fuel supply in the event of flame failure. 5.13 Devices should be fitted that prevent gas being supplied to burners when the extract system is not in operation. Similarly, the controls of electrically heated ranges should be interlocked so that it is only possible to switch the heating elements on when the extraction system is operating to remove flammable vapours. 5.14 Deep fat fryers should be equipped with lids or shutters above the cooking pans capable of immediate and safe closure in the event of fire. 5.15 Means should be provided for the remote emergency shutdown of power, fuel supply and the extraction system to all cooking equipment. This emergency shutdown device should be clearly labelled, easily accessible and located on an escape route. The emergency shutdown device may be 5

linked to the automatic fire detection and alarm installation so as to shut off the source of heat automatically in the event of the fire alarm actuating. 5.16 In addition, in the case of gas fuelled ranges, the gas supply should be interlocked to ensure that the gas supply is shut down in the event of failure of the extraction system. 5.17 The cooking oil level in the pan(s) should be maintained within the manufacturer s recommended minimum and maximum levels for safe operation. The minimum level should be such that under no circumstances is the temperature sensing device or the electrical heating element exposed during operation. 5.18 Filter equipped extraction systems should not be operated with the filters removed. 5.19 The power or fuel supply should be shut-off outside working hours; where LPG equipment is installed the gas should be turned off at the cylinder(s), which should be located outside the building. 5.20 In the case of deep fat fryers and bratt pans, caution should be exercised when changing or replenishing the pan(s) with fat to avoid spillage or overfilling, especially whilst the appliance is hot. 5.21 An adequate area should be provided in the immediate vicinity of equipment to allow for the safe evacuation of staff in the event of fire. The area should be kept clear of obstructions. 5.22 Suitable means of access and clearance should be maintained around equipment for cleaning and maintenance purposes. 5.23 Adequate space should be provided to allow easy access to gas and electrical supplies. 5.24 Any appliance where oil or fat is used for cooking should not be located immediately beneath water pipes. Sprinklers should not be installed where the discharge may come into contact with hot cooking oil. 6. Extraction system 6.1 Mechanical extract ventilation should be provided for all cooking equipment producing heat, fumes and products of combustion. Where heating is by gas, the heat and fume extraction ducting should be separate from the ducting used to extract combustion products from the burners. 6.2 Extraction should be via an overhead filter and canopy arrangement with a ducting system that discharges to the open in such a manner that grease will not be deposited on the building or adjoining properties. 6.3 Lighting arrangements under canopies need to be selected for their suitability in the presence of heat and grease. 6.4 Ducts, canopies, extract plenum and hoods should be constructed of (and be supported by) galvanised or stainless steel of a substantial gauge, having all seams and joints liquid-tight, with smooth surfaces to facilitate cleaning. Spiral ducting is only suitable for the extraction of combustion products and not for the extraction of fat fumes and steam as its construction can allow fat to leak from the joints that run its entire length. Ducts should not be constructed from aluminium because of the low melting point of this material. 6.5 Extract ducting should be as short as practicable and the design should comply with any local byelaws. The duct should preferably pass directly to the open and should not pass through, or be contained within, floor or ceiling voids, or roof spaces where exposed combustible materials are present. Ducts should not pass through fire compartment walls. 6.6 Bends or dips in the design of the ductwork where residues might collect are to be avoided and the whole of the ducting should be accessible for cleaning. At each change in direction of the duct an opening with a greasetight cover should be provided for inspection and cleaning. Further information is provided in RC44 (ref. 3). Figure 1: Controls for extraction canopies. 6

External extract fan Roof Cooker hood/canopy Cooker Figure 2: Typical detail showing cooker extraction system Discharge For details of roof penetration, see Figure 3 Extract fan Duct access doors Duct access door Duct access door Extract duct suspended from steel supports Ductwork running over suspended ceiling grid duct separated from all combustible material Suspended ceiling Weather protected opening Roof Reproduced by courtesy of Hawkins & Associates Ltd Reproduced by courtesy of Hawkins & Associates Ltd Fire-rated roof ceiling assembly Extract duct Fire-rated continuous enclosure Sealed around the duct at this point because of fire-rated roof ceiling assembly Duct separated from combustible roofing materials Hood or canopy Figure 3: Typical section detail showing roof penetration for a cooker extraction system 6.7 In those cases where it is not possible to install the ducting as indicated in paragraphs 6.5 and 6.6, it should be enclosed in a service shaft of non-combustible construction having a fire resistance of at least 30 minutes and with access points to facilitate cleaning of the extract ductwork throughout its length. 6.8 Where ducts pass through any combustible material, it should be cut away for a distance of at least 150mm from the duct and the space filled with non-combustible insulation. Ducts, hoods and canopies should have a clearance of at least 150mm from combustible material, including combustible partitions and floors and, where necessary, the space should be filled with non-combustible insulation. 6.9 Brick chimneys or flues should not be used to conduct grease fumes away from cooking equipment unless they are lined with an impervious, non-combustible material. It should be borne in mind, however, that the whole of the ducting (including lined chimneys or flues) should be accessible for cleaning. 7

6.10 Filters, traps or other forms of grease removal devices should be provided. These should include a residue trap at the base of any vertical riser or be incorporated into the extract unit. They should not be sited where they may be exposed to direct flame impingement or hot flue gases, or be nearer than 500mm to the heat source unless suitably protected, for example by a steel baffle plate. 6.11 Sufficient air circulation should be provided around aircooled motors powering fans used for extraction. 6.12 Kitchen ventilation systems should be installed in accordance with the requirements of the Building and Engineering Association s (B&ES) guidance, DW172 (ref. 20). 7. Maintenance 7.1 Cleaning of the surfaces of all cooking equipment hoods and canopies, ductwork, fans, burners and fixed fire extinguishing equipment should be carried out at frequent intervals as determined by risk assessment (see RC44, ref. 3) to prevent contamination by grease or oil. Grease tends to accumulate at specific points and particular attention should be given to cleaning concealed areas formed by corners and lips. 7.2 Daily checks should be made to ensure that the nozzle caps on the spray heads of the fixed fire suppression system are in place to prevent oil and fat from building up and compromising the effective action of the installation. 7.3 Frequent cleaning of filters or other grease removal devices is particularly important and should be carried out in accordance with the advice set out in RC44 (ref. 3). 7.4 Special attention should be given to the selection of filters to be installed, especially those immediately above griddles, bratt pans, deep fat fryers or other equipment that can produce large amounts of grease or fat in the exhaust gases. In these situations stainless steel baffle filters are more efficient in removing grease from the air and can be washed in hot soapy water, either by hand or mechanically. Stainless steel cartridge filters may also be used; these should be cleaned in commercial dishwashers. A range of automatic washing filter products is now also available commercially. 7.5 Care must be taken to ensure that suitable filters are present above appliances when relocating equipment in kitchens where this function is available. 7.6 The cleaning of filters does not remove the need for periodic inspections of the inside of ductwork and the extraction motor to check for build-up of grease deposits. This should be undertaken by specialist contractors on a risk assessed basis in compliance with the requirements of RC44 (ref. 3). This may require the cutting of openings in the ductwork if none have been provided (see section 6.6). Such cutting of openings should only be carried out by a suitable method after an appropriate risk assessment. Figure 4: Bratt pan 8. Fire protection 8.1 It is recommended that a suitable fixed fire suppression installation be provided, with both manual and automatic operation, covering the fryers, grilles, hobs, bratt pans, overhead canopy and ducting system. The operation of the fixed fire suppression should automatically shut down the heat supply and extraction system. Such an installation shall have been tested and approved to an appropriate standard, such as LPS 1223 (ref. 21), by an independent, UKAS accredited, third-party certification body. 8.2 A suitable number of appropriate portable fire extinguishers should be available and immediately accessible in the case of a fire. Such portable extinguishers should be approved and certified by an independent, third party certification body and be installed in accordance with BS 5306-8: Fire extinguishing installations and equipment on premises. Selection and installation of portable fire extinguishers. Code of practice (ref. 22) and inspected and maintained in compliance with BS 5306-3: Fire extinguishing installations and equipment on premises. Commissioning and maintenance of portable fire extinguishers. Code of practice (ref. 23). 8.3 Where a deep fat fryer is present at least one of the extinguishers provided in the cooking area should be of Type F as defined in BS EN 3-7: 2004 + A1: 2007: Portable fire extinguishers. Characteristics, performance requirements and test methods (ref. 24), with a fire rating calculated as being suitable to fight a fire involving the volume of oil in the largest pan. 8.4 All staff should be made aware that an outbreak of fire involving burning gas should not be extinguished until such time as the gas supply has been shut off. All heat sources should be isolated before tackling a fire. 8.5 Where a fire blanket is provided, staff should be trained in its use. 8.6 All fire fighting equipment should be easily and safely accessible. 7.7 Flammable solvents or other combustible based cleaning aids should not be used. 8

Heathrow fire inquiry points to fat fryer There was severe disruption at one of the world s busiest airports, Heathrow near London, after a fire broke out in one of the four main terminal buildings. The next day safety experts were still investigating the cause of the incident, which started at a fast food restaurant in Terminal 1. Terminal One, which handles nearly half of the domestic and international passengers passing through Heathrow, was closed for about ten hours following the fire. At the scene of the fire, forensic specialists established that the blaze started in a fast food restaurant and spread to the roof via the extract ductwork. It took 60 fire fighters almost five hours to put it out. The fire was confined to 200 metres of ducting, a large area of the roof and about 20 per cent of the roof plant room were damaged, there was considerable smoke damage at lower levels. Fortunately, although 180,000 people pass through the terminal each day, there were only a hundred people, mostly overnight staff, in the terminal at the time. One expert said that if the fire had occurred at peak time, the results could have been quite catastrophic. More than 300 flights were cancelled following the blaze, about half of the total day s incoming and outgoing schedule. As a precautionary measure, airport officials also closed Terminals Two and Three for about an hour in case the fire spread. Airport authorities were waiting for the findings of the investigation to see what lessons need to be learned. They have estimated the cost of renewing the damaged areas will run into hundreds of thousands of pounds. Fire in a historic hotel A fire in a ground floor kitchen involving deep fat fryers spread to the first floor ballroom of a historic hotel in Devon. The fire and rescue service responded to the fire at the Royal Seven Stars Hotel in Totnes just before 10.00pm. Upon arrival at the scene, the incident commander immediately requested additional resources and fire crews from Totnes, Paignton, Torquay and Crownhill were called upon. Staff and 35 guests evacuated the building and no one was injured. At 11.12pm, crews confirmed the fire had spread to the cavity walls and fire fighters were working hard to expose the burning area so that the fire could be extinguished. The fire was brought under control shortly after 3.00am by fire crews using eight breathing apparatus, three hose reel jets, one aerial ladder platform and two main jets. The fire followed a chimney fire at the hotel some seven months earlier. The hotel before the fire Gas Safety If there is a smell of gas on the premises: Evacuate members of the public from the premises Shut down frying and other gas fuelled appliances promptly and safely Turn the gas supply off at the main stopcock Put out all naked flames Open doors and windows to ventilate the building Evacuate all members of staff In the case of a leak of mains gas call the 24 hour National Gas Emergency Number: 0800 111999 Do not search for gas leaks with naked flames Do not smoke where there is a smell of gas Do not operate electric switches. If the leak is from the supply pipes the service provider will advise regarding their repair; if it is from the appliance the service agent or a Gas Safe registered engineer will have to be called. In the case of a gas cylinder that continues to leak after the valve has been shut the supplier should be contacted for advice. Electrical safety If damage is visible to electrical equipment in the kitchen, or the plug or flex associated with the item, it should be switched off and unplugged (in the case of portable equipment). The damage should be reported to someone in authority and the appliance not be used again until suitable remedial action has been taken. 9

9. Checklist 9.1 Compliance with fire safety legislation (section 1) 9.1.1 Has a suitable and sufficient fire risk assessment been undertaken for all premises to which the Regulatory Reform (Fire Safety) Order 2005 (or equivalent legislation in Scotland and Northern Ireland) applies, the assessment covering all areas occupied by members of the public and staff and including the cooking process? (1.1) 9.1.2 Does the risk assessment also consider the potential for an arson attack from sources within or outside the business? (1.2) 9.1.3 Has the fire safety manager referred to the relevant fire and rescue service websites to be aware of the levels of response in the areas in which their premises are located and has this information been considered when undertaking and reviewing fire risk assessments? (1.3) 9.1.4 As part of the fire risk assessments undertaken to comply with fire safety legislation, has a specific assessment of the extract ventilation been undertaken based on the guidance provided in RC44? (1.4) 9.1.5 Where LPG cylinders or hazardous substances are stored, has an assessment also been undertaken in accordance with the Dangerous Substances and Explosive Atmospheres Regulations 2002 (DSEAR)? (1.5) 9.2 Business continuity (section 2) 9.2.1 Have steps been taken to ensure the continued smooth running of the organisation by making a suitable emergency plan? (2.1) 9.2.2 Does the emergency plan address the implications of a fire, flood or other perceived disaster on all facets of the business model and indicate the lines of communication that should be followed and the contact details for specialist assistance? (2.1) 9.2.3 Has consideration been given to applying commercially available computer programmes to develop and check the adequacy of the plan? (2.2) 9.3 Fire safety management (section 3) 9.3.1 Are the cooking appliances installed, operated and maintained in accordance with the manufacturer s instructions? (3.1) 9.3.2 Have operators been thoroughly instructed as to the hazards associated with the correct use of the deep fat fryers, grilles, hobs, ovens, bratt pans and similar equipment and the emergency procedures relating to these? (3.2) Yes No N/A Action required Due date Sign on completion 10

9.3.3 Is cooking equipment always attended whilst the heat source is operating? (3.3) 9.3.4 Are the installation, servicing and users instructions kept safely for future reference, together with service records? (3.4) 9.3.5 Are operators made familiar with the location of the main isolator or shut off valves and the operation and correct method of use of portable fire extinguishing appliances and any fixed fire extinguishing system? Are they also instructed in the actions to take in the event of a fire or an escape of burning gas? (3.5) 9.3.6 Are operators thoroughly instructed as to the hazards associated with fighting cooking oil and fat fires? (3.6) 9.3.7 Is a notice showing the actions to be taken in the event of fire prominently displayed in the cooking area? (3.7) 9.3.8 To prevent a fire occurring as a result of spontaneous heating, are wipes that have been used to mop up spillages of cooking oil removed from the premises after each working period and stored in a metal container with a metal lid? (3.8) 9.3.9 Is waste oil that is being recycled stored in a closed metal (or heat-resistant plastic) container? (3.9) 9.3.10 Where possible, are drums and large containers of cooking oil not kept in bunded stores stored on pallets which incorporate sumps to retain any leakage? (3.10) 9.3.11 Are spare butane cartridges for flambé lamps and chefs blowlamps stored securely, such as in a locked metal cabinet, and kept outside of the kitchen? (3.11) 9.3.12 To avoid the build up of a large fire load, are bulk supplies of foodstuffs stored in designated locations outside of the kitchen and well clear of the cooking ranges? (3.12) 9.3.13 Are combustible waste materials, such as packaging, removed frequently to avoid accumulation and possibility of rapid fire spread in the event of a fire in the kitchen? (3.12) 9.4 Compartmentation (section 4) 9.4.1 Is cooking undertaken using appliances located in compartments separated from other parts of the premises by elements of structure (including walls, floors, ceilings and doorsets) providing at least 30-minutes fire resistance, and with the doors fitted with self closing devices? (4.1) Yes No N/A Action required Due date Sign on completion 11

9.4.2 Are all gaps around services entering or leaving the kitchen filled with proprietary penetration seal/service opening fire protection systems so as to provide at least the same level of fire resistance as the element of construction in which it is located? (4.2) 9.4.3 Where necessary, have any combustible surfaces been replaced, overlaid or lined with non-combustible material before installation of the cooking equipment to provide a surface that meets at least Euro Class B as set out in BS EN 13501-1 or a Class 0 surface as defined in BS 476-7? (4.3) 9.4.4 Are all openings between the kitchen and dining areas forming a servery protected by a shutter with a fire resistance of the same standard as that of the kitchen enclosure, with the shutter designed to lower automatically in the event of a fire and be closed outside working hours to prevent unauthorised access to cooking equipment? (4.4) 9.4.5 Is care taken not to position trays of cutlery or similar items beneath the shutter and thus compromise its effectiveness in the event of a fire? (4.5) 9.4.6 Where it is not possible to install a fire rated shutter, consideration should be given to designing the area such that the kitchen and dining area form a single fire compartment having a fire resistance of at least 30 minutes? (4.6) 9.4.7 Where the minimum standards for compartmentation cannot be achieved, is additional emphasis placed on the installation of automatic fire suppression conforming to LPS 1223? (4.7) 9.5 Installation and use (section 5) 9.5.1 Are portable and fixed electrical appliances selected on the basis of their being suitable for use or installation in a commercial, rather than a domestic kitchen? (5.1) 9.5.2 Does equipment intended to be used or installed in washing areas provide a degree of ingress protection to at least an IP55 standard as defined in BS EN 60529? (5.2) 9.5.3 Is the installation of cooking equipment fully in accordance with the manufacturer s instructions? (5.3) 9.5.4 Is the installation of electrical wiring in the premises in accordance with the requirements of the current edition of BS 7671 (the IET Wiring Regulations)? (5.4) 9.5.5 Has the connection of the equipment to the power or gas supply been carried out either by the manufacturer or by a competent contractor who, in the case of electrical equipment, is on the roll of the National Inspection Council for Electrical Installation Contracting (NICEIC) or a member of the Electrical Contractors Association (ECA) (or, in Scotland the Scottish Electrical Contractors Association SECA)? (5.5) Yes No N/A Action required Due date Sign on completion 12

9.5.6 In the case of gas equipment, has the installation been undertaken by a registered Gas Safe engineer? (5.5) 9.5.7 Are the items of portable electrical equipment inspected and tested at least in accordance with HS(G) 107 and/or the IET Code of Practice for In-Service Testing of Electrical Equipment with a risk assessment determining the actual programme of inspection and testing? (5.6) 9.5.8 Where cooking or heating is by liquefied petroleum gas (LPG), are the recommendations relating to the use of liquefied petroleum gas complied with and cylinders stored outside the premises in accordance with RC8? (5.7) 9.5.9 Are gas pipes and electrical equipment sited so that they are not susceptible to the effects of heat, water vapour, grease or mechanical damage? (5.8) 9.5.10 As the normal temperature for cooking with deep fat fryers is in the range 170 C to 180 C, are fryers fitted with thermostats set to prevent the temperature of the fat rising above 205 C, or the manufacturer s maximum recommended temperature if this is less than 205 C? (5.9) 9.5.11 Are fryers additionally equipped with a separate high temperature limit control, of a non-self-resetting type, to shut off the energy source should the temperature of the fat exceed 230 C? (5.10) 9.5.12 Have the manufacturers been consulted if consideration is being given to retro-fit thermostats to existing frying ranges? (5.11) 9.5.13 Are gas appliances equipped with flame failure devices to cut off the fuel supply in the event of flame failure? (5.12) 9.5.14 Are devices fitted that prevent gas being supplied to burners when the extract system is not in operation? (5.13) 9.5.15 Are deep fat fryers equipped with lids or shutters above the cooking pans capable of immediate and safe closure in the event of fire? (5.14) 9.5.16 Are means provided for the remote emergency shutdown of power, fuel supply and the extraction system to all cooking equipment, with the shutdown device being clearly labelled, easily accessible and located on an escape route? (5.15) 9.5.17 Is the emergency shutdown device linked to the automatic fire detection and alarm installation so as to shut off the source of heat automatically in the event of the fire alarm actuating? (5.15) 9.5.18 In the case of gas fuelled ranges, is the gas supply interlocked to ensure that the gas supply is shut down in the event of failure of the extraction system? (5.16) Yes No N/A Action required Due date Sign on completion 13

9.5.19 Is the cooking oil level in the pan(s) maintained within the manufacturer s recommended minimum and maximum levels for safe operation? (5.17) 9.5.20 Are measures in place to prevent filter equipped extraction systems being operated with the filters removed? (5.18) 9.5.21 Is the power or fuel supply shut-off outside working hours? (5.19) 9.5.22 In the case of deep fat fryers and bratt pans, is caution exercised when changing or replenishing the pan(s) with fat to avoid spillage or overfilling, especially whilst the appliance is hot? (5.20) 9.5.23 Is an adequate area provided in the immediate vicinity of equipment to allow for the safe evacuation of staff in the event of fire, and is the area kept clear of obstructions? (5.21) 9.5.24 Are suitable means of access and clearance maintained around equipment for cleaning and maintenance purposes? (5.22) 9.5.25 Is adequate space provided to allow easy access to gas and electrical supplies? (5.23) 9.5.26 Are appliances where oil or fat is used for cooking located away from overhead water pipes? (5.24) 9.6 Extraction systems (section 6) 9.6.1 Is mechanical extract ventilation provided for all cooking equipment producing heat, fumes and products of combustion? (Where heating is by gas, is the heat and fume extraction ducting separate from the ducting used to extract combustion products from the burners?) (6.1) 9.6.2 Is extraction via an overhead filter and canopy arrangement with a ducting system that discharges to the open in such a manner that grease will not be deposited on the building or adjoining properties? (6.2) 9.6.3 Are lighting arrangements under canopies selected for their suitability in the presence of heat and grease? (6.3) 9.6.4 Are ducts, canopies, extract plenum and hoods constructed of (and supported by) galvanised or stainless steel of a substantial gauge, having all seams and joints liquid-tight, with smooth surfaces to facilitate cleaning? (6.4) 9.6.5 Is extract ducting as short as practicable with the design complying with any local byelaws? (6.5) Yes No N/A Action required Due date Sign on completion 14

9.6.6 Are bends or dips in the design of the ductwork where residues might collect avoided and is the whole of the ducting accessible for cleaning? (6.6) 9.6.7 In those cases where it is not possible to install the ducting as indicated in paragraphs 6.5 and 6.6, is it enclosed in a service shaft of non-combustible construction having a fire resistance of at least 30 minutes and with access points to facilitate cleaning of the extract ductwork throughout its length? (6.7) 9.6.8 Where ducts pass through any combustible material, is it cut away for a distance of at least 150mm from the duct and the space filled with non-combustible insulation? (6.8) 9.6.9 Where brick chimneys or flues have to be used to conduct grease fumes away from cooking equipment are they lined with an impervious, non-combustible material and do they have access available for cleaning? (6.9) 9.6.10 Are filters, traps or other forms of grease removal devices provided and do they include a residue trap at the base of any vertical riser or be incorporated into the extract unit? (6.10) 9.6.11 Is sufficient air circulation provided around air-cooled motors powering fans used for extraction? (6.11) 9.6.12 Are kitchen ventilation systems installed in accordance with the requirements of the Building and Engineering Association s (B&ES) guidance, DW172? (6.12) 9.7 Maintenance (section 7) 9.7.1 Is cleaning of the surfaces of all cooking equipment hoods and canopies, ductwork, fans, burners and fixed fire extinguishing equipment carried out at frequent intervals as determined by risk assessment to prevent contamination by grease or oil? (7.1) 9.7.2 Are daily checks made to ensure that the nozzle caps on the spray heads of the fixed fire suppression system are in place to prevent oil and fat from building up and compromising the effective action of the installation? (7.2) 9.7.3 Is frequent cleaning of filters or other grease removal devices carried out in accordance with the advice set out in RC44? (7.3) 9.7.4 Has special attention been given to the selection of filters to be installed, especially those immediately above griddles, bratt pans, deep fat fryers or other equipment that can produce large amounts of grease or fat in the exhaust gases? (7.4) 9.7.5 Is care taken to ensure that suitable filters are present above appliances when relocating equipment in kitchens where this function is available? (7.5) Yes No N/A Action required Due date Sign on completion 15

9.7.6 Are periodic inspections of the inside of ductwork and the extraction motor made to check for build-up of grease deposits made by specialist contractors on a risk assessed basis in compliance with the requirements of RC44? (7.6) 9.7.7 Is the use of flammable solvents or other combustible based cleaning aids avoided? (7.7) 9.8 Fire protection (section 8) 9.8.1 Is a suitable fixed fire suppression installation provided, with both manual and automatic operation, covering the fryers, grilles, hobs, bratt pans, overhead canopy and ducting sy stem? (8.1) 9.8.2 Is there a suitable number of appropriate portable fire extinguishers available and immediately accessible in the case of a fire? (8.2) 9.8.3 Where a deep fat fryer is present, is at least one of the extinguishers provided in the cooking area of Type F, and rated for use on a fire involving the largest pan of cooking oil likely to be present in the kitchen? (8.3) 9.8.4 Are staff aware that an outbreak of fire involving burning gas should not be extinguished until such time as the gas supply has been shut off? (8.4) 9.8.5 Where a fire blanket is provided, have staff been trained in its use? (8.5) 9.8.6 Is all fire fighting equipment easily and safely accessible? (8.6) Yes No N/A Action required Due date Sign on completion 16