Commercial kitchen fire risk assessment targets extraction systems first because 70% of kitchen fires start there. An unsatisfactory finding can shut down your operation within 24 hours.
Key Takeaways:
- Fire risk assessments check 12 specific extraction system points including grease accumulation, access panel condition, and maintenance documentation
- Unsatisfactory findings trigger mandatory remedial action within 28 days or face prohibition notices that close your kitchen
- PAS 79 assessment scope covers extraction from hood to discharge point but excludes deep cleaning verification
What Does a Commercial Kitchen Fire Risk Assessment Cover?
A commercial kitchen fire risk assessment is a formal examination of fire hazards required under the Regulatory Reform (Fire Safety) Order 2005. This means every commercial kitchen must undergo annual inspection to identify fire risks and ensure prevention measures work.
The Responsible Person under RRO 2005 must arrange these assessments. In most kitchens, this falls to the owner, manager, or designated safety officer. You cannot delegate this legal duty to someone else, though you can hire qualified assessors to conduct the work.
Fire risk assessments examine five key areas: ignition sources, fuel sources, people at risk, escape routes, and fire detection systems. For commercial kitchens, extraction systems get special attention because they contain the highest concentration of fire risks. Grease accumulation creates fuel, cooking equipment provides ignition, and poor maintenance blocks escape routes.
The assessment differs from routine fire safety checks. General fire safety covers extinguishers, alarms, and exit signs. Kitchen extraction assessment digs into ductwork condition, grease deposits, and system maintenance records. Assessors spend 60% of kitchen inspection time on extraction components.
RRO 2005 requires assessment review every 12 months minimum. High-risk kitchens need more frequent reviews. Any significant changes to cooking equipment or extraction systems trigger immediate reassessment.
Do I Need a Fire Risk Assessment for My Kitchen Extraction System?
Yes. The Regulatory Reform (Fire Safety) Order 2005 mandates fire risk assessments for all commercial premises. This includes restaurants, takeaways, pubs, hotels, schools, care homes, and any facility with commercial cooking equipment.
The Responsible Person must arrange assessments. If you own the business, you’re the Responsible Person. If you manage someone else’s kitchen, you become the Responsible Person for that premises. You cannot opt out or transfer this duty to contractors.
Assessments become mandatory as soon as you start commercial cooking. New premises need assessment before opening. Existing kitchens need annual reviews. Change of ownership triggers new assessment requirements within 90 days.
Non-compliance carries serious penalties. Fire authorities can issue prohibition notices that immediately close your kitchen. These notices remain in place until all identified risks receive proper remediation. Prosecution for RRO 2005 breaches includes unlimited fines and up to two years imprisonment for serious cases.
Prohibition notices can be issued within 24 hours of inspection for serious extraction fire risks. Fire officers have powers to close kitchens immediately if they find dangerous grease accumulation, blocked access panels, or non-functioning fire dampers. No appeal process delays closure.
What Extraction System Points Do Fire Risk Assessors Check?
Fire assessors inspect extraction systems from cooking surface to external discharge. They examine 12 standard inspection points covering structural integrity, grease management, and maintenance access.
| Inspection Point | What Assessors Check |
|---|---|
| Hood canopy | Grease deposits, damaged panels, missing filters |
| Extraction filters | Condition, cleaning frequency, proper installation |
| Internal ductwork | Access panel security, visible grease buildup |
| Fire dampers | Operation testing, closure mechanism function |
| External discharge | Grease deposits, structural damage, fire spread risk |
| Fan units | Grease accumulation, electrical safety, maintenance access |
| Access panels | Security, frequency of opening, maintenance logs |
| Cleaning documentation | TR19 certificates, contractor registration, frequency records |
| Electrical connections | Grease contamination, proper earthing, switch access |
| Gas interlocks | Fire damper connection, automatic shutdown testing |
| Structural supports | Load capacity, corrosion damage, mounting security |
| Emergency controls | Switch accessibility, staff training, testing records |
Assessors pay particular attention to grease accumulation patterns. Heavy deposits in filters suggest poor cleaning frequency. Grease dripping from ductwork indicates internal cleaning failures. Missing or damaged access panels prevent proper maintenance verification.
Common failure points include blocked fire dampers, corroded ductwork supports, and inadequate cleaning documentation. Systems without recent TR19 certificates receive automatic unsatisfactory ratings. Missing maintenance logs trigger immediate remedial action requirements.
How Does PAS 79 Assessment Scope Apply to Kitchen Extraction?
PAS 79 defines the methodology for fire risk assessments in commercial premises. It establishes what assessors can examine, how they document findings, and what evidence supports their conclusions.
For kitchen extraction systems, PAS 79 covers visual inspection of all accessible components. Assessors examine hood canopies, visible ductwork sections, external discharge points, and fan units. They review cleaning certificates, maintenance logs, and contractor qualifications.
PAS 79 limitations matter for kitchen owners. Assessors cannot open sealed ductwork to inspect internal surfaces. They rely on external evidence like grease staining, contractor certificates, and access panel condition to judge internal cleanliness. Visual inspection cannot verify whether internal ductwork meets TR19 grease removal standards.
The standard requires assessors to note these limitations in their reports. An extraction system may pass visual inspection while harboring dangerous grease deposits in inaccessible areas. This gap explains why insurers demand separate TR19 certificates alongside fire risk assessments.
PAS 79 covers visual inspection of extraction systems but cannot verify internal ductwork grease levels without access. Smart kitchen owners arrange deep cleaning before assessments to ensure both visual and internal conditions meet safety standards.
What Happens When Your Extraction System Gets an Unsatisfactory Finding?
Unsatisfactory findings trigger a formal remedial action process with strict deadlines. Fire authorities monitor compliance and can escalate enforcement if you fail to address identified risks.
Receive formal notice within 7 days. Fire authorities must provide written details of all unsatisfactory findings, required actions, and completion deadlines. This notice has legal force and creates binding obligations.
Complete remedial action within 28 days. The standard timeframe covers most extraction system issues including cleaning, repairs, and documentation updates. Complex structural work may receive extended deadlines.
Provide evidence of completion. You must demonstrate that all identified risks have received proper attention. This includes contractor certificates, photographic evidence, and updated maintenance procedures.
Undergo follow-up inspection. Fire authorities verify remedial action completion before closing the case. Incomplete work triggers escalated enforcement action including prohibition notices.
Face prohibition if deadlines pass. Failure to complete remedial action within 28 days results in immediate prohibition notices. These close your kitchen until all work receives satisfactory completion.
Insurance implications follow documented fire risks. Policies typically exclude claims related to known hazards that received inadequate attention. An unsatisfactory fire risk assessment that goes unremediated can invalidate your coverage for extraction-related incidents.
How Can Grease Fire Ignition Risk Shut Down Your Kitchen?
Grease accumulation creates immediate fire ignition risks that trigger emergency closure powers. Fire officers can issue prohibition notices within hours of discovering dangerous grease deposits.
Auto-ignition temperature of 280°C makes kitchen grease extremely dangerous. Normal cooking temperatures reach 200°C, leaving minimal safety margin when grease accumulates in extraction systems. Hot cooking vapors passing through grease-laden ductwork can trigger spontaneous combustion.
Fire spreads rapidly through dirty extraction systems. Grease deposits act as fuel that feeds flames throughout the ductwork network. A small cooking fire becomes a major structural hazard when it reaches grease-contaminated extraction components.
Blocked access panels prevent emergency response. Fire services cannot control extraction fires when maintenance panels are sealed, locked, or obstructed. Inaccessible systems receive immediate prohibition notices regardless of other safety measures.
Missing fire dampers allow uncontrolled fire spread. These devices should automatically seal ductwork when fires start, preventing flames from reaching other building areas. Non-functioning dampers create life safety risks that fire officers cannot ignore.
Inadequate cleaning documentation suggests hidden risks. Without recent TR19 certificates, fire officers assume dangerous grease levels exist throughout the system. They issue prohibition notices based on this presumption until proper cleaning receives verification.
Prohibition notices remain in place until professional cleaning, system repairs, and documentation updates receive completion. Most kitchen closures last 5-14 days while contractors address all identified grease risks.
Frequently Asked Questions
How often do commercial kitchens need fire risk assessments?
The RRO 2005 requires annual fire risk assessment reviews at minimum. High-risk kitchens or those with previous unsatisfactory findings may need more frequent assessments. Any significant changes to extraction systems also trigger mandatory reassessment.
Can fire officers close my kitchen immediately after a risk assessment?
Yes, fire officers can issue prohibition notices within 24 hours if they identify serious fire risks in extraction systems. This prevents kitchen use until remedial action addresses all identified risks satisfactorily.
What documentation must I keep from kitchen fire risk assessments?
You must retain the full risk assessment report, any remedial action records, and evidence of completed improvements. Fire officers can demand this documentation during inspections and insurers require it for valid coverage.
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