Estonya: yangın güvenliği

“Kanun”, bağlayıcı bir kuraldır. “Resmi kılavuz” kanun değildir, ancak denetçiler bunu bekler. “Chef Hygiene varsayılan”, hiçbir kuralın sayı vermediği durumlarda uygulamanın kontrol ettiği bir değerdir.

• KanunExtinguishers 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).
• KanunA 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).
• KanunStaff 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).
• Resmi kılavuzA periodic electrical audit is required for business premises. Chef Hygiene suggests every 10 years (5 years if built before 2000), based on TTJA guidance.
• Resmi kılavuzGas: 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.