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Commercial kitchen fire risk assessment: How can I assess the fire safety risks specific to my commercial kitchen?

A commercial kitchen fire risk assessment is the essential starting point for anyone who manages, owns, or operates a commercial catering space. In this article you will learn practical steps to identify hazards, assess who is at risk, implement controls, and keep records that demonstrate compliance. I explain how to run a focused assessment for ovens, fryers, extraction systems and storage, plus when to call in a competent provider. Throughout, you will find links to trusted guidance and to services offered by Total Safe to help with practical next steps.

Commercial kitchen fire risk assessment: a step-by-step checklist

Begin by following a clear, repeatable process. This checklist will help you carry out a commercial kitchen fire risk assessment that is proportionate and defensible.

Gather basic facts. Note the layout, opening hours, equipment types, fuels used (gas, electric, solid fuel) and the numbers of staff and customers.

Identify hazards. Look for ignition sources, fuel sources and how they might interact.

Identify people at risk. Consider staff working alone, contractors, night staff and any vulnerable customers or residents above or next to the premises.

Evaluate and record the risks. Judge the likelihood and possible severity of each scenario and record remedial actions.

Implement controls. Prioritise high-risk items such as dirty extraction ducting, unprotected deep fat fryers or poor electrical safety.

Train and communicate. Provide staff training, clear procedures and fire-fighting responsibilities.

Review and update. Revisit the assessment after changes, incidents, or at least annually.

Carrying out that checklist will help you meet the duties set out on the government guidance for workplace fire risk assessments. For official guidance, consult the GOV.UK fire risk assessment guidance.

Identify common hazards in commercial kitchens

A commercial kitchen contains many potential hazards. Spotting them early is critical to a good commercial kitchen fire risk assessment.

Cooking appliances and grease. Deep fat fryers, griddles and open flame ranges are the most common sources of kitchen fires. Grease build-up in hoods and ducts becomes fuel. Ensure filters and ducts are cleaned to an agreed schedule and that the cleaning records are kept.

Extraction and ventilation systems. Ductwork and fans can spread fire and smoke quickly. Look for gaps in fire separation where services pass between floors. A commercial kitchen fire risk assessment should include a check of extraction integrity and of any fire dampers. Total Safe can install and maintain kitchen suppression and fire damper systems; see our Kitchen fire suppression systems.

Electrical and gas systems. Old or overloaded circuits, trailing leads and poorly maintained gas lines are ignition risks. Include periodic Portable Appliance Testing and a five-year electrical installation condition report in your plan.

Storage of flammable materials. Cooking oils, cleaning chemicals and packaging should be stored away from heat sources. The wrong extinguisher placed near a fryer can make a fire worse, so choose equipment that matches the specific risks.

Waste management. Grease-laden waste and rags can ignite spontaneously. Ensure bins are emptied, stored away from ignition sources and that external store rooms do not provide a route for fire to spread to other parts of the building.

Evaluate who is at risk and how

A commercial kitchen fire risk assessment is not just a list of hazards. It must also show who would be affected and how they might be harmed.

Staff roles and training. Identify staff who work alone, night shift workers and temporary staff. Train everyone on safe working practices, hot-oil handling, shutdown procedures and what to do if suppression systems activate. Practical drills help embed good habits.

Customers and visitors. If customers are served from the kitchen area or if dining spaces are adjacent to cooking zones, your assessment must consider escape routes, supervision and clear signage.

Residents and neighbouring premises. Where kitchens sit below flats or next to other businesses, inadequate fire separation can put others at grave risk. Check for unsealed service penetrations and make sure self-closing fire doors are fitted and maintained.

Emergency services access. Assess how easily the fire and rescue service can access the building and whether fire fighting shafts or hydrant points are available. This is also a consideration when designing a commercial kitchen fire risk assessment.

Control measures and technical checks

After identifying hazards and people at risk, the next stage of a commercial kitchen fire risk assessment is to prevent ignition and limit fire spread.

Housekeeping and operational controls. Simple measures make a big difference. Keep floors clean and dry, store combustible materials safely, and ensure staff never leave fryers unattended. Make sure isolation switches for gas and electricity are accessible near exits.

Extraction cleaning and inspection. Grease in ducting is a common cause of catastrophic fires. Specify a cleaning regime based on use frequency and cooking type, and keep certificates from the cleaning contractor. Guidance such as GN86 is often cited by fire and rescue services and can inform your cleaning schedules. For UK best practice and third-party competence when choosing suppliers, consider providers certificated under schemes such as BAFE SP206 for kitchen systems. See BAFE guidance on kitchen fire protection.

Automatic suppression and extinguishers. Automatic kitchen suppression systems reduce risk and often form part of a proportionate control strategy. They must be professionally designed, installed and maintained. In addition, provide the correct portable fire-fighting equipment for cooking oil fires (Class F extinguishers) and ensure staff know when and how to use them safely.

Detection, alarm and ventilation interlocks. Ensure detectors and alarms are designed for kitchen conditions. Heat detectors or specialised kitchen-safe detection are commonly used to avoid false alarms. Link alarm signals to ventilation shutdown and gas isolation where appropriate, following recognised standards such as BS 5839 for alarm systems. For advice on alarm design and standards, the British Standards Institution provides authoritative guidance: BSI guidance on fire detection and alarm systems.

Electrical safety and PAT testing. Keep a record of PAT testing and fixed wiring inspections. Faulty appliances are a common ignition source. Ensure kettles, microwaves and other portable appliances are included in your maintenance programme.

A commercial kitchen fire risk assessment must be documented, kept under review and acted on. The law is clear that the responsible person must carry out and review a suitable and sufficient fire risk assessment.

Written records. If your kitchen employs more than five people or forms part of larger premises, keep a written record. Your record should list hazards, people at risk, control measures and timescales for remedial work. Attach certificates for extraction cleaning, suppression commissioning and electrical reports.

Review and triggers. Review the assessment when you change cooking processes, buy new equipment, change opening hours or after an incident. A formal review at least once a year is good practice, but significant changes demand an immediate reassessment.

Competent help. If you lack the time or expertise, appoint a competent third party to assist. The GOV.UK guidance states you may use an external professional if you are not confident to do the assessment yourself. For a professional FRA or to install and service suppression systems, speak to Total Safe about tailored services: Fire risk assessment services from Total Safe.

Record-keeping, training and drills

Good records and regular training close the loop on a commercial kitchen fire risk assessment.

Training frequency. Train new starters on day one and run refresher training regularly. Include induction for contractors who access the kitchen. Training should cover appliance shut-down, emergency cut-offs, suppressor activation and evacuation routes.

Drills and emergency plans. Run realistic drills at quiet and busy times to test evacuation and suppression response. After each drill, record lessons learned and update the assessment and plan accordingly.

Maintenance logs. Keep a maintenance logbook for suppression systems, kitchen extract cleaning, fire dampers, fire doors and alarms. These logs prove due diligence and may be requested by insurers or enforcing authorities.

When to seek specialist advice or make upgrades

Certain findings from your commercial kitchen fire risk assessment will require immediate professional action.

Repeated or major hazards. If your assessment shows repeated grease ignitions, faulty extraction or inadequate fire separation, stop the unsafe practice and bring in a competent contractor. These are not put-off items.

Suppression, detection and fire compartmentation. Consider installing or upgrading a kitchen suppression system if you cook with deep fat fryers, open flames, or high-volume pans. Also assess fire doors, sealing of service penetrations and installation of fire dampers. For certified installation and ongoing maintenance, use a third-party certificated provider to satisfy best practice and insurer expectations.

Insurance and regulatory checks. Inform your insurer of significant changes to cooking processes or risk controls. Non-disclosure can affect cover. Similarly, review local fire and rescue service advice for additional local requirements. London Fire Brigade and many county brigades provide specific guidance for catering businesses: London Fire Brigade advice for takeaways and restaurants.

Conclusion: make your commercial kitchen fire risk assessment effective

A thorough commercial kitchen fire risk assessment identifies hazards, evaluates who is at risk, and sets out clear, timely controls.

Regular cleaning of extraction systems, correct suppression and extinguisher provision, electrical and gas safety, and good training are the cornerstones of an effective plan. Document findings, review them when changes occur and use competent, certificated providers when specialist installation or maintenance is required. If you would like help with a kitchen-focused fire risk assessment or with installing a kitchen suppression system, contact Total Safe for a site visit and tailored advice.

FAQ

Q: How often should I update my commercial kitchen fire risk assessment?

A: Update it after any significant change to equipment, layout, opening hours or work processes. Otherwise review at least annually and keep written records when you have more than five staff.

Q: Do I need a kitchen fire suppression system?

A: If you use deep fat fryers, open flames or large-volume cooking, an automatic suppression system is strongly recommended and often required by insurers and local guidance. A competent provider can advise on a suitable solution.

Q: Who is responsible for carrying out the assessment?

A: The responsible person for the premises must ensure a suitable and sufficient commercial kitchen fire risk assessment is carried out. You may appoint a competent third party if you lack the expertise.

Q: What is the role of extraction cleaning in risk reduction?

A: Regular extraction cleaning removes grease that can fuel a fast-spreading fire. Cleaning schedules should be based on use intensity and documented with certificates from the cleaning contractor.

Q: Where can I find official guidance on fire risk assessments?

A: The government’s fire risk assessment guidance explains legal duties and practical steps. For kitchen-specific competence and system certification advice, see the BAFE kitchen fire protection guidance and the GOV.UK fire risk assessment guidance.