In England and Wales the Regulatory Reform (Fire Safety) Order 2005 places duties on a responsible person, usually the employer or whoever controls the premises, to carry out a suitable fire risk assessment and put proportionate measures in place, with equivalent legislation in Scotland and Northern Ireland. Hospitality has particular risks: deep fat fryers, grills, gas, flammable spirits, clutter in storerooms and grease building up in extraction ducts, which needs professional cleaning on a schedule. Kitchens need the right equipment, including fire blankets and wet chemical extinguishers suitable for cooking oil fires, because water on burning fat is catastrophic.
Escape routes must be kept clear and unlocked during opening, with emergency lighting, signage, a tested alarm system and regular fire drills, and staff must know the evacuation plan, including how to help guests with disabilities. Fire and rescue authorities inspect and can issue enforcement or prohibition notices. Candles, table flambé, sparklers and flaming cocktails all belong in the risk assessment.
What we ask on the show
- When did you last run a full fire drill during opening hours?
- How often is your extraction ductwork cleaned?
- What theatrical fire on the menu worries you most?
- How do you train staff to evacuate guests calmly?