How can I enhance fire safety compliance in commercial kitchens to prevent potential hazards?
Fire safety compliance in commercial kitchens is essential to protect staff, customers and property. In this guide you will learn practical, legally sound steps to reduce risk. This article explains what duty holders must do, the most common kitchen hazards, and the systems and procedures that prevent incidents. You will also find clear actions to prioritise, with examples and links to trusted UK guidance and to Total Safe services that can help.
Fire safety compliance in commercial kitchens: start with a thorough fire risk assessment
A competent fire risk assessment is the foundation of good fire safety. It identifies hazards, who might be harmed and what measures are already in place. The responsible person must ensure the assessment is suitable and sufficient and review it whenever conditions change. GOV.UK guidance makes clear that duty holders must carry out a fire risk assessment and take steps to reduce the chance of a fire starting.
What to check during an assessment:
Cooking appliances and fuel supplies
Overflows, grease build-up and extract ducting
Escape routes and means of ventilation
Fire detection, alarms and emergency lighting
Training, supervision and shift changes
Record the findings and assign actions with deadlines. Where specialised systems are present, such as fixed suppression over fryers, your assessor should check design, service records and third-party certification.
Control ventilation, extraction and grease management
Poor extraction and grease build-up are common causes of commercial kitchen fires. Regular cleaning of canopies, filters and ductwork reduces the likelihood of ignition and limits fire spread. In addition, ensuring adequate make-up air to the kitchen prevents incomplete combustion on gas appliances and reduces carbon monoxide risk. HSE guidance on kitchen ventilation and carbon monoxide highlights the importance of correct extraction and maintenance.
Practical steps you can take now:
Set and enforce a documented cleaning schedule for hoods, filters and ducts
Keep records of cleanings and inspections for insurers and enforcement
Specify cleaning frequency by level of use and manufacturer guidance
Ensure ductwork penetrations are sealed to maintain compartmentation
These measures reduce both ignition sources and the chance of fire spreading via external duct runs.
Fit and maintain appropriate fire detection and suppression
Detection and fixed suppression systems are vital in higher‑risk kitchens. Heat detectors, rather than smoke detectors, are often more suitable within cooking areas because they are less likely to false alarm. For deep fat fryers and extensive cooking lines, an automatic fire suppression system designed for commercial kitchens is strongly recommended. BAFE and industry guidance explain the value of third‑party certificated providers for installation and maintenance of these systems.
Key points for equipment:
Select suppression systems certified for commercial catering use
Ensure systems are serviced and inspected by competent engineers
Keep up to date records and replace heat links or fusible links per manufacturer guidance
Provide suitable portable extinguishers (including Class F where required) and a clearly sited fire blanket
Combining fixed suppression with correctly sited portable appliances gives a layered defence.
Design, separation and building measures that limit spread
Architectural measures can slow fire spread and protect escape routes. Fire-resisting construction around ductwork, properly installed fire dampers where ventilation passes through protected areas, and good compartmentation are important. The National Fire Chiefs Council supports risk-assessed retrofitting of protective measures such as sprinklers in higher-risk premises because automatic water suppression significantly reduces fire growth and damage.
Consider these building controls:
Maintain integrity of fire-resisting walls and doors leading from the kitchen
Ensure access for fire service and maintain dry risers if on higher floors
Inspect fire dampers and seals and repair gaps around services promptly
Consult with building control or your fire risk assessor before changing extract routes
These steps reduce the chance of a kitchen fire becoming a building-wide emergency.
Train staff, set procedures and run realistic drills
Training is one of the most effective defences in a busy kitchen. Staff should know how to prevent fires, how to react if one starts, and how to use the correct extinguishers. Training must be recorded, refreshed regularly and tailored to the shift patterns and experience of your team.
Create clear procedures that cover:
Safe cooking practices and temperature controls for fats and oils
Daily checks for extraction performance and emergency isolation switches
Actions to take if a pan or fryer catches fire
Handover checks for closing and opening shifts
Run practical drills quarterly or more often if turnover or risk changes. Testing human response helps reveal weaknesses in procedures and improves confidence.
Maintenance, inspection and record keeping
A robust maintenance regime demonstrates that you have taken reasonably practicable steps to manage risk. Keep written records of inspections, servicing and any remedial work. Documents should include service tags, test certificates and dates for the next service.
Items to record and review:
Fixed suppression servicing and test certificates
Fire alarm and emergency lighting test records
Extractor and duct cleaning invoices and dates
Fire extinguisher maintenance and type locations
Good records are essential for legal compliance, for insurer requirements and if a local fire authority inspects your premises.
Work only with competent contractors and check third‑party accreditation
For specialist work such as suppression installation, duct repairs and electrical or gas services, use competent contractors with relevant third‑party certification. Choosing accredited providers demonstrates reasonably practicable steps to ensure safety and builds confidence with insurers.
Total Safe fire safety services can support premises managers who need accredited, competent suppliers. Before appointing a supplier, request evidence of competence, certification and references from similar work.
Ensure correct extinguishers and emergency equipment are in place
Commercial kitchens need correct classes of portable fire extinguishers and clearly placed fire blankets. Class F extinguishers are designed for cooking oil and fat fires. You should position extinguishers so staff can reach them without putting themselves at risk.
Checklist for firefighting equipment:
Class F near deep fat fryers but not immediately above them
Complementary CO2 or dry powder where electrical or flammable liquid risks exist
A suitable fire blanket for small pan fires and staff training on its correct use
Visible signage and unhindered access routes to equipment
Regular maintenance ensures extinguishers will operate when required.
Engage with local fire and rescue services and insurers
Local fire and rescue services often provide tailored advice and checklists for commercial kitchens. They can clarify enforcement expectations and offer practical prevention guidance. Your insurer may specify additional controls or inspection frequencies; failing to meet these could affect cover after an incident. Use official guidance to align your strategy. GOV.UK and HSE pages summarise legal responsibilities and practical measures for business premises.
Also consider:
Inviting your local fire prevention officers for an advisory visit
Discussing kitchen risk controls with your insurer to confirm cover
Documenting any agreed remedial plan and timescales
Clear communication with external stakeholders improves compliance and reduces surprises.
Continuous improvement: review, learn and adapt
Fire safety is not a one-off task. Review your arrangements after any incident or near miss and update your risk assessment accordingly. Changes such as new equipment, extended hours or higher customer volumes will change risk profiles and should trigger reassessment.
Adopt a schedule:
Annual full review and six-monthly focused reviews on high‑risk items
Post-incident review within 7–14 days
Keep training and drills aligned with operational changes
Taking proactive steps reduces the likelihood of a damaging incident and supports business continuity.
How Total Safe can help
If you need specialist support, Total Safe offers assessments, maintenance and installation services to meet regulatory expectations and industry best practice. Their services include fire risk assessment, fixed suppression system servicing, fire extinguisher maintenance and training for fire marshals and kitchen teams. Learn more about Total Safe. Working with an experienced provider helps ensure your inspections, records and remedial actions are defensible and effective.
Conclusion and recommended next steps
Improving fire safety compliance in commercial kitchens relies on practical risk assessment, effective control of extraction and grease, correctly installed and serviced suppression, robust training and tight record keeping. Start by commissioning or reviewing a competent fire risk assessment. From there, prioritise extraction cleaning, confirm suppression and extinguisher provision, and train staff in realistic scenarios. Finally, use accredited contractors for specialist work and keep clear records for enforcement and insurers.
Immediate actions to take this week:
Check your latest fire risk assessment and note any outstanding actions
Confirm the last extract duct cleaning date and schedule the next clean if overdue
Verify suppression and extinguisher servicing records and book urgent servicing if required
Run a short staff briefing on pan and fryer fire procedures and check extinguishers are accessible
Following these steps will materially reduce the chance of a kitchen fire and support compliance with UK fire safety expectations.
FAQ
Q: What is the first legal step to improve fire safety in a commercial kitchen?
A: Carry out a suitable and sufficient fire risk assessment and act on its recommendations. GOV.UK explains duty holders’ responsibilities and steps to take.
Q: How often should kitchen extract ducting be cleaned?
A: Frequency depends on use. High-use kitchens may need monthly or quarterly cleaning; lower-use kitchens less often. Specify frequency in your cleaning schedule and keep invoices and certificates.
Q: Do I need a fixed suppression system above fryers?
A: For many commercial kitchens, yes. Fixed suppression systems designed for cooking oil fires are recommended for deep fat fryers and intensive cooking lines. Use a certified installer and ensure regular servicing. BAFE guidance provides detail.
Q: Who should I use to maintain suppression systems and extinguishers?
A: Use competent, third-party certificated contractors with documented service records and references. This demonstrates reasonable steps were taken to manage risk.
Q: Where can I find official UK guidance on kitchen ventilation and carbon monoxide risks?
A: The HSE provides sector-specific guidance on ventilation and carbon monoxide in commercial kitchens, which explains risks and control measures.
