Fire safety for restaurants and takeaways: the checks and the law
Who is responsible, the fire risk assessment, the daily to yearly checks, and the special fire risks in commercial kitchens in England, Wales, Scotland and Northern Ireland.
Updated · 5 min read
Key facts
- Since 1 October 2023, every business in England and Wales must write down its full fire risk assessment.
- Test the fire alarm weekly and emergency lights monthly, and have extinguishers serviced every year.
- Fryers need a fire blanket and a wet chemical (Class F) extinguisher. Never use water on burning oil.
- Kitchen extract ducts used 12–16 hours a day should be cleaned every 3 months (TR19).
Kitchens are one of the highest fire risks in any building: hot oil, gas, grease and electrics all in one place. Fire safety law is separate from food hygiene law, and it is checked by the fire and rescue service rather than the food inspector.
The law in each nation
- England and Wales: the Regulatory Reform (Fire Safety) Order 2005.
- Scotland: the Fire (Scotland) Act 2005 and the Fire Safety (Scotland) Regulations 2006.
- Northern Ireland: the Fire and Rescue Services (NI) Order 2006 and the Fire Safety Regulations (NI) 2010.
The person responsible is usually the employer, or whoever controls the premises. Serious failures can lead to an unlimited fine and up to 2 years in prison.
The fire risk assessment
Every business must carry out a fire risk assessment and review it regularly and after big changes. The usual 5 steps:
- Find the fire hazards.
- Identify the people at risk, including anyone living above the premises.
- Evaluate, remove or reduce the risks.
- Record what you found, make a plan and train your staff.
- Review the assessment regularly.
Since 1 October 2023, every business in England and Wales must write down its full fire risk assessment, whatever its size, including the name of the person who did it. In Scotland and Northern Ireland it must be written down if you have 5 or more employees or a licence.
Routine checks
| How often | Check |
|---|---|
| Daily | Exits unlocked and easy to open; escape routes clear |
| Weekly | Fire alarm test from a different call point each week; fire doors close by themselves |
| Monthly | Emergency lighting quick test; look over the extinguishers |
| Every 6 months | Fire alarm service by a competent person; fire door condition |
| Yearly | Emergency lighting full test; extinguisher service; a fire drill; staff refresher training |
Train staff when they start, when risks change (for example new equipment), and regularly after that.
Kitchen risks
- Fryers: keep a fire blanket and a wet chemical (Class F) extinguisher near the cooking area. Never use water on burning oil.
- Extraction and ducts: clean canopies and filters often. Under the TR19 Grease standard, have ducts cleaned by a specialist every 3 months if the kitchen is used 12–16 hours a day, every 6 months for 6–12 hours, and every 12 months for 2–6 hours. Keep the cleaning report for fire officers and your insurer.
- Gas: only Gas Safe registered engineers may work on gas. The HSE calls a yearly inspection a reasonable minimum. New kitchens should have a gas interlock that cuts the gas if the extraction fails.
- Pizza ovens and charcoal grills: fit carbon monoxide alarms and keep extraction running until the fuel is cold.
- Storage: keep bins and cardboard away from the building, keep escape routes clear, and have safe rules for charging delivery e-bikes.
Flats above a restaurant or takeaway
People living above must have a protected escape route that does not go through the kitchen or shop. In England and Wales, if the building has two or more flats, you must share fire safety information with the building’s other responsible people and with residents.
Questions
Does a small takeaway need a written fire risk assessment?
In England and Wales, yes: since 1 October 2023 every business must record its full fire risk assessment in writing. In Scotland and Northern Ireland it must be written down if you have 5 or more employees or a licence, and writing it down is good practice for everyone.
How often should the fire alarm be tested?
Official guidance says weekly, using a different call point each time, with a service by a competent person every 6 months.
How often should kitchen extract ducts be cleaned?
Under the TR19 Grease standard: every 3 months for 12–16 hours of use a day, every 6 months for 6–12 hours, and every 12 months for 2–6 hours.
Sources
- GOV.UK: fire safety duties under section 156 of the Building Safety Act 2022
- GOV.UK: fire safety risk assessment 5-step checklist
- GOV.UK: making your small non-domestic premises safe from fire
- GOV.UK: fire safety equipment, drills and training
- Regulatory Reform (Fire Safety) Order 2005
- Fire Safety (Scotland) Regulations 2006
- Fire Safety Regulations (Northern Ireland) 2010
- GOV.UK: Fire Safety Order enforcement and sanctions
- HSE: gas safety in catering (CAIS23)
- BESA: kitchen extract system cleaning (TR19)
- London Fire Brigade: takeaways, cafés and restaurants
This guide is general information, not legal advice. Always check with your local council's environmental health team.