Why a fire safety plan for your Essex restaurant matters

A clear fire safety plan reduces risk, speeds safe evacuation and shows regulators you have met your duties. You must carry out and record a fire risk assessment if you are the responsible person for a business premises, and this forms the backbone of your plan. Failure to act can lead to enforcement, fines or closure. gov.uk

Restaurants have particular risks: cooking equipment, hot oils, LPG use, high customer turnover and combustible fittings. Because of those factors, a restaurant plan needs specific controls for the kitchen, dining areas, staff rooms and delivery storage. The aim is simple: prevent fires and make sure everyone can leave quickly and safely if a fire occurs. hse.gov.uk

Assign responsibilities and name the responsible person

Start by identifying the responsible person for the premises. That person must make sure a suitable fire risk assessment takes place and that the plan is implemented. In many small hospitality businesses the owner takes this role; in larger venues management will allocate duties across a fire safety team.

Record who does what and when. Typical responsibilities include:

Completing and updating the written fire risk assessment — ensure dates and named persons are recorded.

Checking fire alarm and suppression maintenance — schedule and log competent inspections.

Scheduling staff training and drills — record attendance and training content.

Maintaining escape routes and signage — document checks and any remedial work.

Liaising with the local fire and rescue service and with your insurer — keep correspondence and advice on file. london-fire.gov.uk

Clear responsibilities speed decision-making in an emergency and make audits straightforward for enforcement officers.

Carry out a kitchen-focused fire risk assessment (five-step approach)

Follow the established five-step approach: identify hazards, identify people at risk, evaluate and reduce risk, record findings and prepare an emergency plan, and review regularly. Use the government checklist and templates where possible. gov.uk

For a kitchen, give attention to:

Cooking appliances and extraction hoods — check grease build-up and cleaning schedules.

Fuel types — LPG cylinders, gas lines and portable heaters require controlled storage and secure connections.

Electrical equipment — inspect portable appliances, wiring and isolators regularly.

Storage of flammables — cleaning chemicals, disposable packaging and oils must be segregated and documented.

Waste management — schedule regular removal of oily rags and deep-fat fryer waste.

Make findings actionable. For each hazard, list control measures, the person responsible and a target completion date. That creates a living record you can present at inspection.

Select suitable detection, alarm and suppression systems

Detection and alarm systems must suit the layout and size of your restaurant. A linked fire alarm that covers kitchen and public areas is crucial. In cooking areas, avoid standard smoke detectors near fryers; heat detectors or aspirating systems may work better.

Where cooking processes present a high risk, consider automatic suppression over cooking appliances. Systems designed for commercial kitchens can act quickly to control fires before they spread. They require professional installation and maintenance under recognised industry standards.

Total Safe can advise on system design and ongoing servicing; for installation and regular maintenance choose an accredited supplier and ensure systems comply with relevant British Standards and building regulations. For professional support consider contacting Total Safe fire safety services.

Plan and maintain clear emergency routes, signage and evacuation procedures

Escape routes and final exits must remain unobstructed at all times. In a restaurant that means checking service corridors, storerooms and rear delivery doors every shift. Emergency lighting and illuminated exit signs also need regular testing and maintenance.

Write practical evacuation procedures for staff and for customers. These should detail how staff will guide guests (including those with mobility needs), assembly points and headcount procedures, how to shut down high-risk equipment safely, and roles for firefighting trained staff and fire marshals.

Record the arrangements in your plan and make a simple visual escape map for staff training. Local fire and rescue services can advise on evacuation planning but they cannot complete your legal duties for you. gov.uk

Equip your premises with appropriate firefighting appliances

Provide portable firefighting equipment matched to the hazards. For commercial kitchens that usually includes Class F extinguishers for deep-fat fryer and cooking oil fires, CO2 or powder extinguishers for electrical fires, and fire blankets for small pan fires.

Place appliances where staff can access them quickly but do not rely on staff to tackle large or spreading fires. In many cases the safest action for staff is to raise the alarm and evacuate customers. Make sure extinguisher servicing is scheduled with a competent provider and records are retained. Total Safe maintenance and servicing.

Implement focused staff training and regular drills

Training is the most cost-effective risk control. Train all staff in recognising fire hazards in a kitchen environment, how to use extinguishers and fire blankets safely, evacuation procedures and customer guidance, and safe shut-down of kitchen equipment and gas isolation.

Carry out a full evacuation drill at least annually, and run shorter tabletop or zone drills more often. Record all training and drills in your fire safety log; these records show you have met your duty to train staff and will help after any incident. For tailored courses book a Fire Marshal or extinguisher course with Total Safe training and fire marshal courses.

Keep clear records and documentation

A written record of your fire risk assessment is necessary if you employ five or more people, or if the premises fall under the Fire Safety (England) Regulations 2022 requirements. Keep a single-file fire safety folder that includes the written fire risk assessment and action plan, maintenance records for alarms, suppression systems, extinguishers and emergency lighting, training and drill logs, copies of safety data sheets for hazardous substances, and correspondence with your insurer and the local fire authority.

These records demonstrate compliance and help manage ongoing improvements. If you appoint a competent external assessor, keep their reports alongside your internal documentation. gov.uk

Plan for vulnerable people and busy service periods

Restaurants host a range of customers: families with pushchairs, elderly patrons and customers with mobility or sensory impairments. Your fire safety plan must address how you will assist those who need help to evacuate.

Also prepare for peak times and special events. Higher occupancy changes evacuation timings and may require additional fire marshals or temporary route changes. Update your risk assessment whenever you change layout, add temporary seating, or run events. gov.uk

Regular inspection, testing and review cycles

Review the plan at least annually and after any significant event such as a near miss, refurbishment or change of use. Test alarm systems and emergency lighting at the manufacturer-recommended intervals and log outcomes.

Where required by law or licence, follow the Fire Safety (England) Regulations 2022 and local guidance. Your local fire and rescue authority can provide specific advice on inspection expectations, but they will expect you to have a current and recorded risk assessment. london-fire.gov.uk

When to call a competent professional

If you lack the time or expertise to create a compliant plan, instruct a competent fire risk assessor. They will produce a written assessment, pragmatic action plan and a schedule for remedial or maintenance work. Choose providers with recognised accreditations and verifiable references.

Total Safe provides tailored risk assessments, system installation and ongoing maintenance across Essex and the South East. Contact the team to arrange a site visit and a bespoke proposal. Contact Total Safe.

Conclusion and recommended next steps

A fire safety plan for your Essex restaurant protects people, property and your trading licence. Start by naming the responsible person and by completing a kitchen-focused five-step risk assessment. Next, install appropriate detection and suppression, provide the right extinguishers, train staff and keep clear records. Review the plan regularly and update it after layout changes or incidents.

If you would like professional help with your fire risk assessment, system design or training, speak to Total Safe fire safety services for a practical, compliant solution tailored to restaurants. Early action reduces risk and keeps your customers and staff safe.