Fire Precautions / Extinguishers law for mobile caterers and catering businesses

Fire Risk Assessments are compulsory under the Regulatory Reform (Fire Safety) Order 2005 and Fire (Scotland) Regulations 2006 for all companies that employ more than 5 staff (overall throughout all their locations,) and must be in a written format. This should be carried out by a competent person.

If less than 5 employees, although it is still required, it is not necessary to record it in writing. Following the theme of good practice, and in the event of the person who does have the knowledge not being available when the information is requested by an authorised authority, it is advisable to make a record in simple form, which could consist of one or two pages.

If less than 5 employees it is good practice to carry out a fire risk assessment on the units that are being operated.
 

Where oil / fat frying or a griddle is used:

• Fire Blanket (this may change in the near future)
• 6ltr Wet Chemical Extinguisher or Dry Powder (wet chemical is best as dry powder makes a huge mess)

Where waste bins are provided/used:

• 6ltr Water Fire extinguisher

Where BBQ’s are used:

• 6ltr Water Fire extinguisher

Additional for Motorised Units:

An additional dry powder extinguisher should be available for engine fires within the cab if it is separated from the cooking area.

Staff should be trained in the use of extinguishers and their purpose.

Extinguishers and fire blankets should be maintained regularly and be serviced annually with a label attached to each item showing the inspection date and the engineer’s details.

Maintenance

Extinguishers and fire blankets should be maintained regularly and be serviced annually by a competent person in accordance with BS 5306. 

Training

Staff should be trained in the use of extinguishers and their purpose, training records should form part of the operational process.

Where generators and/or electrical equipment are used:

• 2ltr CO2 Fire extinguisher, however this may need to be increased to take into account the number and types of equipment being used.