fire safety plan for food delivery services: How can I create an effective fire safety plan for food delivery services?
Understand your responsibilities and start with a focused risk assessment
Why this matters: if you run a commercial kitchen, manage delivery hubs or coordinate third‑party couriers, the Regulatory Reform (Fire Safety) Order 2005 gives you duties to identify and reduce fire risk. In short, someone must be the responsible person and keep an up‑to‑date fire risk assessment and emergency plan. Refer to gov.uk for practical responsibilities and legal detail.
Begin by treating delivery activity as part of your overall premises risk. A fire safety plan for food delivery services must be built on a documented fire risk assessment that considers cooking processes, storage, waste, extraction systems and vehicle charging or fuel. The assessment should identify who could be harmed, how and what you will do to reduce the risk. See guidance on fire risk assessments at gov.uk.
First, gather basic facts. Note the hours of operation, the number of delivery riders, where hot food is prepared, where riders pick up orders and where vehicles or bikes are parked or charged. Then map ignition sources (hobs, fryers, grills, hot plates, electrical chargers) and fuels (cooking oil, gas cylinders, cleaning chemicals, cardboard waste). Use the five‑step approach: identify hazards, identify people at risk, evaluate and remove or reduce risks, record findings and prepare an emergency plan, then review regularly. Guidance is available from gov.uk.
Tip: if your kitchen is busy or uses deep fat frying and solid fuels, consider a specialist fire risk assessor. Total Safe can provide professional assessments and action plans to close gaps quickly. Fire Risk Assessment services from Total Safe
Control kitchen hazards: extraction, suppression and housekeeping
Most hospitality fires originate in the kitchen, so control measures here are essential. A robust fire safety plan for food delivery services must include proper canopy extraction design, scheduled cleaning of filters and ductwork, and an appropriate fixed fire suppression system above cooking appliances. Regular maintenance prevents grease accumulation, which can rapidly spread fire through ducts. See Total Safe guidance on kitchen suppression at totalsafeuk.com.
Actions to include
Install and maintain suppression: Install and maintain a fixed wet‑chemical suppression system for deep fat frying and heavy frying operations.
Hood and duct cleaning: Schedule professional hood and duct cleaning to an interval appropriate to use; increase frequency for high‑volume kitchens.
Filter housekeeping: Ensure filters are cleaned daily by staff and replaced or professionally cleaned on a documented schedule.
Keep areas clear and isolate appliances: Keep the area around cooking appliances clear of combustibles and provide automatic isolation or clear shutdown procedures for appliances after service.
For practical support on kitchen suppression and training, see Fire safety services from Total Safe and related guidance at totalsafeuk.com.
Address vehicle and courier risks
Delivery vehicles and e‑bikes introduce distinct fire risks that must be covered. Batteries, fuel cylinders, and portable chargers can ignite if damaged, poorly stored, or charged incorrectly. The plan must include rules for safe charging, secure parking and a designated storage area for fuel or spare batteries.
Key controls
Charging restrictions: Prohibit charging of personal batteries inside high‑risk storage areas overnight unless specifically risk‑assessed.
Secure parking: Provide clear instructions for secure parking away from escape routes and combustible waste.
Arrival checks: Keep a log of vehicles/chargers on site and a basic inspection checklist for riders to complete on arrival.
Appropriate extinguishers: Provide suitable fire extinguishers for vehicle/battery fires and ensure staff and riders know the correct extinguisher type (for example, avoid trying to extinguish a lithium‑ion battery fire with water).
Record these controls in your fire safety plan and link them to responsibilities so they are regularly checked.
Emergency procedures, alarm systems and means of escape
Your fire safety plan for food delivery services must state how people will be warned and evacuated. This includes staff, riders collecting orders and any visitors on site. Identify primary and secondary escape routes, assembly points and a clear method for accounting for everyone present. Test these arrangements regularly.
Consider detection and alarm strategy. If your kitchen is in a larger building, ensure smoke control and door‑closing arrangements do not conflict with the building’s alarm and escape strategy. Also, coordinate with the building’s responsible person if you share space. The HSE advises that fire detection and warning are selected based on the risk identified in the assessment. See guidance at hse.gov.uk.
Practice a simple, repeatable evacuation for riders who may collect orders quickly and then leave. Keep an induction sheet for riders that explains the alarm tones, escape routes and what to do if they are outside when an alarm sounds. Use a sign‑in sheet or a digital check to confirm who was on site during drills.
Training, competence and rider induction
Training is not optional. A fire safety plan for food delivery services should set out who receives which training and how often. Provide kitchen staff with prevention and suppression training, and give riders a short induction that covers hazards, incident reporting and basic evacuation steps.
Make training practical and short: Run short briefings before busy service periods and ensure at least one trained fire marshal is on duty during deliveries. Total Safe offers bespoke fire marshal and extinguisher training tailored to hospitality environments which can help embed safer working practices. See Kitchen fire safety and suppression guidance from Total Safe.
Firefighting equipment and where to place it
Choose and locate equipment based on your assessment. Wet chemical extinguishers are appropriate for cooking oil fires, while CO2 or powder extinguishers suit electrical fires. Place extinguishers where staff can reach them but not so close to the hazard that they are unusable if a fire starts. Record inspection and maintenance dates and keep service certificates with your fire log. See totalsafeuk.com for service options.
Additionally, ensure extinguishers are tagged and serviced by competent technicians. The plan should include a maintenance schedule and a named person responsible for arranging tests and replacements.
Waste, deliveries and safe storage
Good housekeeping prevents many fires. A fire safety plan for food delivery services must define where packaging, cardboard and cooking waste are stored and how often it is removed. Avoid storing bulk waste near the kitchen, extraction ducts or charging areas.
Sealed waste policy: Implement a sealed waste policy for oily rags and used oil containers. Store gas cylinders in ventilated, secure cages outside and mark the area in the plan. Suppliers and couriers should be given clear instructions for delivery times and where to leave goods so that escape routes remain clear.
Record keeping, review and working with enforcement bodies
Keep a fire log book that records risk assessments, training, maintenance, drills and incidents. Under the Fire Safety Order you must keep written records of significant findings where five or more people work or visit. Review the plan whenever you change processes, increase volume or alter layout. GOV.UK and HSE provide practical checklists to help meet these legal duties. See gov.uk and hse.gov.uk.
Where specialist controls are required — for example, bespoke suppression for heavy frying or battery charging rooms — document the evidence that supports your decisions and involve competent contractors. If you need expert help to implement recommendations, engage a competent fire safety provider. Total Safe fire safety services offer audit, installation and maintenance support.
Testing the plan: drills, exercises and continuous improvement
A plan is only useful if it is practiced. Run at least two evacuation drills a year and talk through a few realistic scenarios with riders and staff, such as a fryer fire, a faulty charger or a fire that starts in stored waste. After each drill, log lessons learned and update the plan. Use short post‑drill questionnaires to capture rider feedback and any areas of confusion.
Also test specific systems: suppression system discharge tests (by competent engineers), hood and duct inspections, and portable extinguisher servicing. These tests should be part of your scheduled checks and the fire log.
Example checklist for a fire safety plan for food delivery services
Use this checklist to build your plan. It is a starter list and should be adapted to local circumstances.
Completed assessment: Completed written fire risk assessment relevant to kitchen and delivery activities.
Named responsible person: Named responsible person and nominated deputy.
Suppression and servicing: Fixed suppression installed where required and serviced regularly.
Cleaning schedule: Hood and duct cleaning schedule in place and evidenced.
Charging policy: Safe charging policy and secure storage for batteries/fuel with inspection log.
Extinguisher maintenance: Correct extinguishers in place and serviced.
Rider induction: Induction for riders and short pre‑shift briefings.
Evacuation arrangements: Evacuation routes, assembly points and accounting process.
Training records: Training records for fire marshals and staff.
Fire log: Fire log with maintenance, test and drill records.
Many local fire and rescue services and national bodies offer sector guidance; use these resources to check your plan against recognised good practice. See nfcc.org.uk.
Conclusion: practical next steps
A successful fire safety plan for food delivery services is practical, documented and regularly reviewed. Start with a focused fire risk assessment that covers kitchen and delivery operations. Then put in place extraction and suppression controls, clear charging and storage rules, rider induction, and a test regime for drills and maintenance. Work with competent partners to audit and implement technical fixes, and keep records that show you are meeting your legal duties. If you would like expert help to develop or test your plan, Total Safe can provide risk assessments, training and installation support to make sure your operation stays safe and compliant. Arrange a fire risk assessment with Total Safe.
FAQ
Q: Who is the responsible person for a fire safety plan covering delivery activity?
A: The responsible person is usually the employer, owner, landlord or occupier with control of the premises; they must ensure a suitable fire risk assessment and plan are in place. See gov.uk for detail.
Q: How often should I clean kitchen hoods and ducts for a delivery kitchen?
A: Cleaning frequency depends on cooking volume and type; busy commercial kitchens should follow a documented schedule and increase cleaning where heavy frying or constant cooking occurs. Professional cleaning records should be kept. Guidance and examples are available at totalsafeuk.com.
Q: Can delivery riders charge e‑bike batteries on site?
A: Only if a site‑specific risk assessment has approved safe charging arrangements; otherwise provide off‑site charging or supervised charging areas with suitable fire separation and detection. Include charging rules in your plan and log checks. See hse.gov.uk for workplace charging guidance.
Q: What type of extinguisher is best for cooking oil fires?
A: Wet chemical extinguishers are the recommended choice for deep fat fryer or cooking oil fires; staff should be trained to use them safely. Service and supply options can be found at totalsafeuk.com.
Q: Where can I find official guidance on workplace fire safety?
A: Refer to the GOV.UK guidance on workplace fire safety and the HSE introduction to fire safety for practical checklists and legislative details. See gov.uk and hse.gov.uk.
