Particular Issues for Fish and Chip Shops

Particular Issues for Fish and Chip Shops

Fire is a particular hazard in Fish & Chip shops due to the use of Deep Fat Frying Ranges, which use hot oil or fat. Extraction systems take away the heat and smells from the equipment but can get dirty and provide an ideal environment in which a fire can start. Frying Ranges and extraction systems must be serviced annually; this is usually a requirement of the shop's Insurance policy. It is also important to keep the range and extraction system clean at all times in between the annual inspections.

Any gas leaks must be reported and all staff should know how to turn off the gas main in case of a fire.

Scraps and waste oil should be kept in sealed containers to prevent air getting to them as this could cause them to ignite if they are hot enough.