Restaurants, cafes and takeaways run hot kitchens, busy dining areas and a lot of water use, often with small teams and tight margins. That combination makes fire safety and water safety easy to push down the to-do list. This guide sets out the main fire and Legionella points for food business owners and managers in Ireland, and what a risk assessment will look at.
Your legal duties as a food business owner
Under the Fire Services Acts 1981 and 2003 (section 18(2)), a person in control of premises must take reasonable measures to guard against the outbreak of fire and to make sure people can escape safely. The Safety, Health and Welfare at Work Act 2005 also requires employers to identify hazards and manage risks to employees and others, including water systems where Legionella bacteria could grow. A written fire risk assessment and a Legionella risk assessment help you show that both are being managed.
Fire safety points in a restaurant, cafe or takeaway
- Cooking equipment and grease. Fryers, grills, ovens and extraction canopies are the most common ignition and fuel sources. Regular cleaning of canopies, filters and ducting reduces the build-up of grease.
- Gas and electrical supply. Gas appliances, hoses and shut-off points, and the electrical load from kitchen equipment, should be serviced and checked by competent people, with records kept.
- Escape routes. Keep exits, back doors and corridors clear of stock, bins and deliveries. Staff should know the way out from the kitchen as well as the dining area.
- Flats and rooms above. Many food premises have residential or other uses overhead. Fire detection, separation and escape for those areas need to be considered together.
- Alarms, emergency lighting and extinguishers. The right extinguisher types, such as for cooking oils and electrical equipment, should be in the right places, and everything should be serviced at suitable intervals.
- Staff training. Short, regular briefings on what to do if a pan or fryer catches fire, and on evacuation, make a real difference, especially with part-time or seasonal staff.
For more detail on specific areas, see our guide on fire risk assessments for restaurants and pubs.
Legionella and water safety in a food business
Legionella bacteria can grow in water systems where water is stagnant or kept at the wrong temperatures, and can be spread through fine spray or mist. In a food business, points worth considering include:
- Staff toilets, wash-hand basins and showers that are used only occasionally.
- Pre-rinse spray guns and flexible hoses in the kitchen and wash-up area.
- Hot water cylinders and cold water storage tanks.
- Ice machines, coffee machines and drinks dispensers connected to the water supply.
- Outlets in closed or little-used parts of the building, such as an unused upstairs room or storage area.
- Outdoor taps, hoses and pressure washers used for cleaning yards and bin areas.
A Legionella risk assessment identifies these points and sets out simple controls, such as regular flushing of little-used outlets, temperature checks and a review schedule. Our guide on flushing little-used outlets explains the basics.
Records worth keeping
Insurers, landlords and inspectors may ask to see proof that safety is being managed. A simple file with your fire risk assessment and action list, gas and electrical checks, canopy cleaning records, alarm and extinguisher service records, your Legionella risk assessment and flushing or temperature logs will answer most questions. See also what your insurer may ask for, and our full list of guides.
Frequently asked questions
Does a small takeaway need a fire risk assessment?
Yes. The duties apply to premises of every size. The assessment should match the size and risk of your premises, but a written record is expected.
Do we need a Legionella risk assessment if we only have a few taps?
If your premises has a water system, the risk should be considered. For a small premises the controls are often simple, but they should be assessed and recorded.
How often should the assessments be reviewed?
Review them whenever something significant changes, such as a new kitchen layout, new cooking equipment, a change of use or a change in how many people use the premises, and at regular intervals set by your assessor.
How Safer Solutions can help
We carry out fire risk assessments, Legionella risk assessments, Legionella sampling and water tank cleaning for businesses across Ireland, including restaurants, cafes and takeaways. You receive a clear written report with practical actions. For a free quote, contact us on 086 275 9728 or at info@safersolutions.ie.