Do Restaurants Need a Fire Risk Assessment?

Running a restaurant involves managing significant fire risks, from high-temperature cooking equipment to the daily turnover of the public. Under UK law, fire safety is not optional. If you are responsible for a business premises, you must take steps to reduce the risk of fire and ensure people can escape safely if a fire occurs.

This article explains the legal requirements for restaurants, cafes, and takeaways in the UK, and how to comply with the law.

The Legal Requirement for UK Restaurants

The primary legislation governing fire safety in non-domestic premises in England and Wales is the Regulatory Reform (Fire Safety) Order 2005 (RRO). Under this Order, the Responsible Person—usually the employer, owner, or occupier—has a legal duty to ensure the safety of employees and members of the public.

Article 9 of the RRO explicitly states that the Responsible Person must make a suitable and sufficient assessment of the risks to which relevant persons are exposed. This is known as a Fire Risk Assessment. It must be reviewed regularly and updated if there is a significant change to the premises or the nature of the work carried out.

In Scotland, the Fire (Scotland) Act 2005 and related regulations apply, while Northern Ireland follows the Fire Safety Regulations (Northern Ireland) 2010. While the specific statutes differ by nation, the requirement to assess and manage fire risk applies across the entire UK.

High-Risk Areas in a Kitchen

Commercial kitchens present specific hazards that must be addressed in your assessment. The build-up of grease and fat in extraction systems is a major concern. If not cleaned regularly, this residue can ignite and spread fire rapidly through ductwork.

The assessment should evaluate:

• Cooking appliances, including deep fat fryers and grills.
• Extraction canopies and ductwork (referencing BS 9999 for fire safety in the design, management, and use of buildings can provide guidance on ventilation control).
• Gas supply lines and electrical installations.
• Storage of flammable liquids, such as cooking oils or cleaning chemicals.

The Health and Safety at Work etc. Act 1974 (HSWA) and the Management of Health and Safety at Work Regulations 1999 (MHSWR) also place duties on employers to ensure the health, safety, and welfare of employees. This includes ensuring that work equipment is maintained in a safe condition, which overlaps significantly with fire safety in kitchen environments.

Managing Means of Escape

Restaurants often have unique challenges regarding escape routes. During busy service times, escape routes must remain clear and immediately usable. The layout of tables and chairs must not obstruct exits.

Your Fire Risk Assessment must consider:

• Travel distances: The maximum distance occupants should travel to reach a place of safety.
• Exits: The number, width, and location of fire exits. These should open easily in the direction of escape.
• Signage and Lighting: Fire exit signs and emergency escape lighting must be adequate to guide staff and customers to safety, particularly if the main lighting fails. Guidance on escape route lighting can be found in BS 5266-1.

For smaller premises, a single escape route may be sufficient if the travel distance is short and the risk is low. However, larger or more complex restaurants will require alternative routes.

Fire Detection and Warning Systems

Early detection is vital. A restaurant must have an appropriate fire detection system. For many small premises, manual call points (break glass points) and sounders may be sufficient. However, due to the high risk of fire in kitchens, an automatic fire detection system is often recommended, particularly if the kitchen is not visible from the dining area or staff areas.

Heat detectors are generally preferred in kitchens to avoid false alarms from cooking fumes, whereas smoke detectors are more suitable in dining areas and storage rooms. The specific type and coverage should be determined by a competent assessor.

Fire Fighting Equipment

Under the RRO, appropriate fire-fighting equipment must be provided and maintained. For restaurants, this typically includes:

• Wet Chemical extinguishers: Specifically designed for Class F fires involving cooking oils and fats (essential for deep fat fryers).
• Carbon Dioxide (CO2) extinguishers: Suitable for electrical fires (e.g., near toasters, microwaves, or fuse boxes).
• Fire blankets: Useful for smothering small pan fires.

All equipment must be serviced annually by a competent person to ensure it will function correctly in an emergency.

Staff Training and Drills

The Responsible Person must ensure that employees are provided with adequate safety training. This should be done at the time of their induction and repeated periodically. Training should cover the actions to take upon discovering a fire, hearing the alarm, and the operation of fire-fighting equipment if they are expected to use it.

Fire drills should be conducted at least once a year (or more frequently for high-risk premises) to test the effectiveness of the escape plan. Records of training and drills should be kept as part of your fire safety logbook.

Professional Compliance

While a Responsible Person can conduct a Fire Risk Assessment themselves, they must be "competent" to do so. This means having sufficient training, knowledge, and experience. Given the complexity of restaurant layouts and the severity of kitchen fires, many business owners choose to hire a third-party specialist to ensure compliance.

HawkSwift Ltd provides professional fire risk assessments for restaurants across the UK. Our NEBOSH-qualified assessors conduct thorough on-site surveys in line with PAS 79 methodology. We provide clear, actionable reports within 48 hours, helping you understand your hazards and prioritise remedial actions. Assessments start from £199 + VAT.

To ensure your restaurant meets its legal obligations and keeps your customers safe, book a fire risk assessment with our team today.

*This article is for general guidance only and does not constitute formal legal advice. For specific legal queries regarding your premises, consult a qualified professional.*