Estonia: seguridad contra incendios

“Ley” es una norma vinculante. “Orientación oficial” no es ley, pero los inspectores la esperan. “Chef Hygiene predeterminado” es un valor que la aplicación comprueba cuando ninguna norma especifica un número.

• LeyExtinguishers 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).
• LeyA 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).
• LeyStaff 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).
• Orientación oficialA periodic electrical audit is required for business premises. Chef Hygiene suggests every 10 years (5 years if built before 2000), based on TTJA guidance.
• Orientación oficialGas: 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.