Japan: fire safety

“Law” is a binding rule. “Official guidance” is not law, but inspectors expect it. “Chef Hygiene default” is a value the app checks against where no rule gives a number.

• LawWhere 30 or more people (staff and guests) can be in the building, a fire prevention manager (防火管理者) is appointed (Class A course from 300 m², else Class B) and the fire department told, and fire-fighting and evacuation drills are held at least twice a year, the fire department told beforehand (Fire Service Act Order Art 1-2 and 3; Regulation Art 3).
• LawA restaurant that uses fire (gas, stoves) has fire extinguishers, whatever its size, unless the building is under 150 m² and every appliance that uses fire has a safety device (such as an oil overheat cut-off or an automatic extinguisher) (Fire Service Act Order Art 10).
• LawFire equipment such as extinguishers and the fire alarm is inspected at intervals the Fire and Disaster Management Agency sets, never more than 1 year apart, and for a restaurant's building the results are reported to the fire department once a year (Fire Service Act Regulation Art 31-6).
• Chef Hygiene defaultService dates for alarms, extinguishers, emergency lights and electrics: we did not read the agency's intervals, so Chef Hygiene suggests dates you can change.
• Official guidanceEmergency: 119 for fire and ambulance, 110 for the police.