[fire safety](https://www.hawkswift.co.uk/blog/competent-person-duties-under-article-18-of-the-rro-2005) for Takeaways: Grease and Extraction Risks

Takeaways and fast-food premises face some of the highest fire risks of any commercial property. The combination of high-temperature cooking, deep-fat fryers, open flames, and grease-laden air creates an environment where a fire can start and spread rapidly. Under the Regulatory Reform (Fire Safety) Order 2005 (RRO), the person responsible for the premises—usually the owner or manager—must identify and manage these hazards.

A fire risk assessment is the legal starting point for this process. It ensures that specific hazards like grease accumulation and poorly maintained extraction systems are identified before they cause a fire.

Legal Duties for Fast-Food Operators

fire safety in UK takeaways is governed by the RRO 2005, the Health and Safety at Work etc. Act 1974 (HSWA), and the Management of Health and Safety at Work Regulations 1999 (MHSWR).

Under Article 9 of the RRO, the responsible person must conduct a suitable and sufficient assessment of the risks on the premises. For a fast-food business, this means looking closely at the kitchen. The HSWA 1974 and MHSWR 1999 also require employers to provide and maintain safe plant and equipment, and to systematically assess risks to the health and safety of employees.

Guidance documents like PAS 79 (Fire risk assessment – Guidance and a recommended methodology) provide a recognised framework for carrying out these assessments, ensuring that all fire hazards—including those specific to commercial catering—are properly documented and addressed.

Why Grease and Extraction Systems Are High-Risk

Commercial kitchens rely on extraction canopies, filters, and ductwork to remove heat, smoke, and airborne grease. Over time, grease builds up inside these ducts. This residue is highly flammable. If a flashover occurs in a frying pan, the flames can be sucked up into the extraction hood. If the ductwork is coated in grease, the fire can travel rapidly through the system and spread to other parts of the building.

Ductwork often passes through ceiling voids and structural walls. A fire burning inside a grease-lined duct can easily breach compartmentation and spread to upper floors or neighbouring properties. Because these ducts are hidden, the fire can spread undetected until it is too late to contain.

Common Extraction Hazards in Takeaways

During a fire risk assessment, several common issues are frequently identified in takeaway kitchens:

• Infrequent cleaning: Ductwork and canopy filters that are not cleaned regularly accumulate thick layers of flammable grease.
• Inaccessible ductwork: Sections of ductwork that cannot be accessed for cleaning pose a significant hidden risk.
• Missing or damaged filters: Baffle filters that are removed for cleaning and not replaced allow grease to enter the ductwork directly.
• Lack of clearance: Extract ducts passing too close to combustible materials without adequate fire-rated insulation.
• Poor maintenance records: No documented evidence of regular deep cleaning, making it difficult to prove compliance-compliance)-compliance) to enforcing authorities.

Cleaning Standards and Maintenance

The Health and Safety Executive (HSE) and fire safety guidance recommend that commercial kitchen extraction systems are cleaned regularly to prevent grease accumulation. The frequency of cleaning depends on the volume and type of cooking. For high-volume fast-food establishments using deep-fat fryers, thorough cleaning of the extraction system is typically required every three to six months.

Cleaning must extend beyond the visible canopy. It must include the internal surfaces of the ductwork. The TR19 Grease standard, published by the Building Engineering Services Association (BESA), is the widely recognised standard for the cleanliness of kitchen extraction systems. Following this standard ensures that grease is removed from the entire system, not just the easily accessible areas.

responsible persons should keep certificates and cleaning reports on site. Fire safety inspectors will routinely ask for this documentation as proof that the extraction system is being maintained safely.

Fire Suppression and Detection

Given the high risk of grease fires, takeaways must have appropriate fire detection and suppression equipment. Standard water sprinklers are not suitable for deep-fat fryer fires, as water can cause burning oil to splatter and spread the fire.

Instead, takeaways should utilise:

• Wet chemical fire extinguishers: Specifically designed for Class F fires involving cooking oils and fats. These must be sited near the kitchen exit so they can be accessed safely.
• Fire blankets: Useful for smothering small pan fires.
• Commercial kitchen suppression systems: Fixed systems installed in the canopy that discharge wet chemicals directly over the cooking appliances and into the ductwork when a fire is detected.

Detection systems must be appropriate for a kitchen environment. Standard smoke detectors in a commercial kitchen will cause false alarms. Heat detectors are generally more appropriate for the main cooking areas, while smoke detectors should be installed in adjoining rooms and escape routes.

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Equipment and maintenance are only effective if staff know how to use them. Under Article 21 of the RRO, the responsible person must ensure that employees receive adequate safety training. In a fast-food environment, this training should cover the specific risks of hot oil, the correct use of wet chemical extinguishers, and the procedure for isolating gas and power during an emergency.

Evacuation routes must be kept clear at all times. In busy takeaways, it is common for delivery boxes and packaging to obstruct rear exits. The fire risk assessment must identify the escape routes and ensure that strict housekeeping practices are enforced to keep these routes clear.

How HawkSwift Can Help

Managing the fire safety of a takeaway requires specialist knowledge of commercial catering risks. At HawkSwift Ltd, our NEBOSH-qualified assessors understand the specific hazards posed by grease and extraction systems. We provide detailed fire risk assessments from £199 + VAT, with comprehensive 48-hour reports that outline your hazards and provide clear, actionable recommendations.

To ensure your takeaway is compliant and your staff are protected, book a fire risk assessment with our team today.

*Please note: This article provides general guidance on fire safety practices and is not formal legal advice.*