إستونيا: السلامة من الحرائق

“القانون” قاعدة ملزمة. “التوجيهات الرسمية” ليست قانونًا، لكن المفتشين يتوقعونها. “القيمة الافتراضية Chef Hygiene” هي قيمة يتحقق منها التطبيق عندما لا تحدد أي قاعدة رقمًا.

• قانونExtinguishers are checked and serviced by the maker’s interval. Without one, check yearly in a kitchen (damp, heat swings) and every 2 years in a dry, steady place. Keep the papers (Fire Safety Act §§ 31–32; extinguisher regulation § 10).
• قانونA fire alarm is serviced each quarter plus a yearly service, with a logbook and a daily look at the panel (fire-alarm regulation §§ 25–27).
• قانونStaff get fire training before they start or change job. A fire action plan and a yearly drill are required only where a fire report is required, for restaurants with over 150 usual users or over 1,000 m² (Fire Safety Act § 6).
• التوجيهات الرسميةA periodic electrical audit is required for business premises. Chef Hygiene suggests every 10 years (5 years if built before 2000), based on TTJA guidance.
• التوجيهات الرسميةGas: a check by a qualified gas worker every 4 years (TTJA guidance, Nov 2024). Chef Hygiene suggests this; the exact rule for restaurants is not confirmed.