Grease The Insurance Problem
What The Law Says
There are various regulations which must be complied with but the main ones are:
- Fire Safety (Scotland) Regulations 2006 & Fire (Scotland) Act 2005
- Regulatory Reform (Fire Safety) Order 2005 ( England & Wales) – The Regulation and Act state that employers, landlords, tenants and or contractors carrying out repair work all have fire safety responsibilities for the premises and will be required to co-operate with each other and coordinate their fire safety measures. A fire safety risk assessment must be conducted, recorded and reviewed regularly and updated as and when required. The purpose of the fire safety risk assessment is to identify and assess fire and mitigate the effects of a fire on the premises and to ensure safety. These assessments can be inspected without notification or warning from the local Fire and Rescue Service. This came into force as from the 1st October 2006 and applies to all non-domestic premises in Scotland.
- The Health & Safety at Work Act 1974 and associated legislation – states that all employees have a safe place and systems at work. This covers all cooking equipment within the kitchen and premise. Risk assessments are a legal requirement within the Act.
- The Provision & Use of Work Equipment Regulations 1998 – state that there is a duty to maintain plant and equipment within the workplace and that it is safe for employees and all other users.
What the Building and Engineering Services Association Say
Although not a set in a legislative context, the B&ES guide to good practice (TR/19) gives guidance on the frequency of the cleaning regime required: this will obviously depend on the level of usage of the cooking equipment. TR/19 can be viewed on the internet and is the standard insurers expect but among the recommendations are the installation of cleaning hatches on the ducting and these recommended cleaning frequencies.
Frequency of Cleaning:
Heavy use 12 – 16 hours per day 3 monthly
Moderate use 6 – 12 hours per day 6 monthly
Light use 2 – 6 hours per day 12 monthly
All insurers have Kitchen Cleaning conditions. Failure to comply is a serious matter with important consequences.
What The Insurance Companies Say – The Kitchen Cleaning Conditions
All insurers will insist on regular cleaning broadly similar to this condition:
- All extraction hoods, canopies, filters and grease traps are cleaned once per week (and a record kept for inspection by the insurers)
- The entire length of all flues and extraction ducting, including extraction motors and fans are cleaned at least every six months
What The Business Insurance Bureau Say
There are few small fires in commercial kitchens: – usually, a kitchen fire is extremely disruptive to your ability to trade for some time ahead. However, complications over compliance with your insurance policy may turn disruption to disaster. Moreover, the prospect of spreading fire to third party property adjoining or above which is not covered is truly frightening.
Such conditions are often buried in the small print and the policy holder is often unaware of the condition or it’s importance. The simple failure to read the policy can be as big a disaster as the fire.
The Importance of Reading, Understanding and Cleaning
Insurance Kitchen conditions are often buried in the ‘small print’ and their importance is often not understood by the policy holder.
The simple failure to read, understand and clean compliantly can be as big a disaster as the fire. However innocent the failure, even a simple misunderstanding, can see the business ruined by the insurance policy.
The really important point is that once the fire has occurred, it is too late to remedy the insurance policy – that has to be the compliant – Now!
We have a true passion for reducing risk and ensuring the success of every business we work with, we pride our self on it, so please, pick up the phone today.