admin

Enhance fire safety in my restaurant kitchen: practical steps to prevent common fire hazards

Introduction

Enhance fire safety in your restaurant kitchen by following clear, practical and legally compliant steps. In this guide you will learn how to identify the most common hazards, maintain critical systems, train staff and create simple routines that reduce risk and support business continuity. Acting quickly on the highest risks can protect people, property and the continuity of your business.

As the responsible person for a restaurant, you must manage and reduce fire risk under the Regulatory Reform (Fire Safety) Order 2005. A suitable and sufficient fire risk assessment is the starting point for all other actions. It should identify who is at risk, what could cause a fire and the measures needed to remove or control those risks. See legislation.gov.uk for full legal detail.

Begin by reviewing your existing fire risk assessment and action plan. If your assessment is out of date, book a competent assessor. Total Safe can provide professional Fire Risk Assessments and tailored advice to ensure you meet regulatory expectations and industry best practice. totalsafeuk.com

Identify and control the key hazards: cooking oils, gas and electrical appliances

Cooking oils and fats are the single biggest hazard in commercial kitchens. They ignite quickly and burn at high temperature. To control this risk, use thermostats on fryers, keep oil at safe fill levels and never leave frying equipment unattended during busy service. Store bulk oil away from heat sources, ideally in a cool external store. Guidance is available from gov.uk.

Gas appliances present another significant risk. Ensure gas installations are maintained by Gas Safe registered engineers and fit shut-off valves easily accessible to staff. Electrical hazards also matter. Have the whole kitchen electrical system inspected regularly and include portable appliance testing in your maintenance plan. Good maintenance reduces the chance of ignition from faulty equipment and wiring.

Enhance fire safety in my restaurant kitchen: extraction, suppression and fire detection

A well-maintained extraction system reduces grease build-up, the primary fuel for kitchen fires. Clean hood filters daily and arrange professional duct cleaning at frequencies that match your cooking volume. High-volume sites typically need monthly or bi-monthly deep cleans; lower-volume kitchens can use longer intervals but must still keep clear records of each clean. totalsafeuk.com

Where deep-fat frying or heavy cooking occurs, an automatic wet chemical suppression system is industry standard. These systems are designed to activate over hobs and fryers, isolate fuel supplies and discharge an agent to control grease fires before they spread. Ensure any system is designed, installed and maintained by competent, certificated engineers under recognised schemes such as bafe.org.uk. Certificates of compliance from accredited providers will also help with insurer requirements.

Detectors matter, but smoke alarms can give false alarms in kitchens. Instead, use heat detectors or specialist kitchen detection designed to avoid nuisance triggers while still providing early warning. Place isolation switches for gas and power near exits so staff can rapidly isolate supplies in an emergency. gov.uk

Housekeeping, storage and removing hidden fuel sources

Good housekeeping is one of the most effective and lowest-cost ways to reduce fire risk. Keep flammable materials such as cardboard, packaging and cleaning chemicals well away from cooking and hot surfaces. Regularly empty bins and store combustible waste securely outside the building when possible. Establish simple daily and weekly checklists so staff make these actions routine. gov.uk

Also pay attention to small, hidden hazards. Oil-splashed ceilings and walls, poorly fitted door seals around extractors and build-ups behind fryers can all feed a fire. Inspect behind and under equipment during weekly checks and include these areas in any professional cleaning appointment. totalsafeuk.com

Portable firefighting equipment and emergency tools

Equip kitchens with the right types of firefighting equipment. A Class F (wet chemical) extinguisher and a suitable fire blanket must be available for hot oil and fat fires, and a CO2 extinguisher should be present for electrical fires. Clearly sign and position this equipment so staff can get to it quickly. Train named staff how and when to use each device safely; misuse can increase harm. gov.uk

Maintain extinguishers and blankets through a recognised service provider. Records of maintenance and checks may be requested by the enforcing authority or insurers, so keep them organised and readily available. For tailored maintenance, totalsafeuk.com

Staff training, emergency procedures and drills

Human behaviour influences outcomes in every emergency. Train all kitchen staff in basic fire awareness, the use of extinguishers and the correct way to shut down equipment. Provide refresher training when you introduce new appliances or when staff change roles. Use short, regular drills to practice evacuation and to test practical responses, such as isolating gas and activating suppression systems. gov.uk

Appoint competent fire marshals for each shift and give them clear responsibilities. They should know where emergency shut-offs are, how to alert the fire and rescue service and how to account for staff and customers at the assembly point. Good training builds confidence and reduces panic during an incident.

Practice simple, realistic scenarios during quieter hours so staff gain muscle memory for critical actions.

Contractor competence, certification and record keeping

When you hire contractors for extraction cleaning or suppression systems, ask for evidence of competence and third-party certification. The bafe.org.uk scheme and NSI accreditation are examples of robust third-party frameworks for kitchen suppression work. Use approved companies to reduce the chance of poor workmanship and to obtain formal certificates on completion.

Keep clear records for maintenance, cleaning, training and fire risk assessments. A well-kept log isn’t just good practice; it demonstrates that you actively manage fire risk. Store records centrally and review them during monthly safety meetings. totalsafeuk.com

Practical 30-day action plan to reduce immediate risk

First week: Walk the kitchen with your fire risk assessment in hand. Note immediate hazards and clear combustibles from hot zones. Label emergency shut-offs and ensure they work. gov.uk

Second week: Arrange urgent maintenance — PAT testing, gas safety checks and extinguisher servicing if any items are due. Replace or repair any damaged extraction filters. Train staff on correct shutdown procedures. totalsafeuk.com

Third week: Book professional duct cleaning and a suppression system service with a certificated provider. Update your fire risk assessment to record completed works and outstanding actions. bafe.org.uk

Fourth week: Run a short evacuation drill and refresh staff training. Ensure all records are stored and shared with managers and that responsibilities are clear for ongoing weekly checks. gov.uk

Why professional support is often the fastest route to compliance

Commercial kitchen fire safety mixes technical measures with day-to-day staff activity. For many operators, engaging a provider who understands both the legal duties and the technical systems saves time and reduces risk. A competent consultant or contractor can provide a documented plan, perform specialist cleaning and maintenance, and deliver formal certificates that insurers recognise. totalsafeuk.com

Conclusion and recommended next steps

To enhance fire safety in your restaurant kitchen focus first on a robust fire risk assessment, then act on the highest risks: grease, failed extraction, fuel storage and human error. Maintain extraction and suppression systems through certificated contractors, equip the kitchen with correct extinguishers and blankets, and train staff regularly. Keep clear records and use a practical 30-day plan to make quick improvements. If you need help, contact Total Safe for a consultation or to book a targeted kitchen safety audit. gov.uk

FAQ

Q: How often should kitchen extract ducts be professionally cleaned?

A: Frequency depends on cooking volume. High-volume kitchens often need monthly cleaning; moderate kitchens may need quarterly cleaning. Always keep written evidence of each professional clean. totalsafeuk.com

Q: Do I need an automatic suppression system in a restaurant kitchen?

A: If you use fryers or have heavy cooking, an automatic wet chemical suppression system is strongly recommended and is commonly required by insurers and industry standards. Use certificated installers and request a Certificate of Compliance. bafe.org.uk

Q: Which extinguishers should I keep in the kitchen?

A: A Class F (wet chemical) extinguisher and a fire blanket for oil/fat fires, and a CO2 extinguisher for electrical fires, are the usual minimum. Match equipment to identified risks and train staff on correct use. gov.uk

Q: What records should I keep to show compliance?

A: Keep fire risk assessments, maintenance and service records for extraction and suppression systems, extinguisher service reports, staff training logs and cleaning schedules. Store them together and review them regularly. gov.uk

Q: Who enforces fire safety law for restaurants?

A: Local fire and rescue authorities enforce the Fire Safety Order in England and Wales. They will expect to see a suitable and sufficient fire risk assessment and evidence of the actions taken to control risks. See legislation.gov.uk