Gas safety in hospitality covers two different hazards. In kitchens, commercial gas appliances must be installed, serviced and repaired by Gas Safe registered engineers under the Gas Safety (Installation and Use) Regulations 1998, and many kitchens need an interlock system that cuts the gas supply if extraction fails, preventing a dangerous build-up of carbon monoxide. Staff should know where the emergency shut-off valve is and what to do if they smell gas. In cellars, CO2 and mixed gas cylinders used for dispensing beer can leak, and because CO2 is heavier than air it collects in low, enclosed spaces, displacing oxygen and causing breathing problems, unconsciousness or death.
Gas detectors with alarms, good ventilation, secure storage and training are essential. Cylinders should be chained or secured upright, handled carefully and checked for damage. Never enter a cellar when a gas alarm is sounding, and never go in alone to investigate. Risk assessments under health and safety law should cover all of this.
What we ask on the show
- Has your venue ever had a gas alarm go off?
- Does every member of staff know where the gas shut-off is?
- Is cellar safety taken seriously enough in pubs?
- What's the scariest safety moment you've had at work?