The risks we see most
- Fire safety, especially where guests sleep on the premises, in busy kitchens, and in older buildings with complex layouts
- Slips, trips and falls in kitchens, cellars, stairs and outdoor areas
- Burns, scalds and cuts in food preparation
- Hazardous substances (COSHH): cleaning chemicals, beer line cleaner and gas cylinders
- Manual handling: kegs, deliveries and furniture
- Young and seasonal workers, who need extra induction and supervision
- Violence, aggression and lone working, particularly at closing time
- Legionella in guest showers and little-used rooms
The rules that apply
The Regulatory Reform (Fire Safety) Order 2005 requires a fire risk assessment for your premises, and the risk is higher where people sleep on site, as in hotels, B&Bs and pubs with rooms. Workplace health and safety in hospitality is usually enforced by your local council's environmental health team. If you hold a premises licence, public safety is also one of the four licensing objectives under the Licensing Act 2003.
New openings, fit-outs and historic buildings
Getting fire safety right from the start of a fit-out is far easier than fixing it after opening. Our clients include a brand-new bar fitted out from an empty unit and a historic pub brought back into use, where the aim was to improve fire safety while keeping the character of the building.
How we help
- Fire risk assessments for pubs, bars, restaurants, hotels and B&Bs
- Risk assessments for kitchens, cellars, COSHH and manual handling
- Training, including fire marshal, manual handling and inductions for new starters
- Legionella risk assessments for guest accommodation
- Ongoing support for groups and growing operators