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TR19 Certificate and Fire Regulations

TR19 Certificate and Fire Regulations

TR19 Certificate and how it relates to Fire Regulations and Insurance

A good cleaning and maintenance regime for canopies and grease extract systems reduces the risk of fire, ensures compliance with Fire Safety Legislation and Building Insurance Policies, as well as reducing the risk of Food Safety Incidents and improves the efficiency of the equipment.

OvenKing ensure all work is carried out to B&ES TR19 standards and provide certification to our clients to prove compliance with legal and insurance requirements.

The Regulatory Reform (Fire Safety) Order 2005 (RRFSO) brought about major changes to Fire Safety Regulations, it was principally designed to increase fire risk assessments and improve fire prevention by minimising risks. A large change with these regulations are that the company/individual now has a legal duty to nominate a ‘responsible person’ or persons, who exercise control over all, or part of the premises. The responsible person must conduct fire hazard assessments and take any action to reduce or eliminate them. These responsibilities also apply to a contractor who is in charge of part of the premises in order to provide a service i.e. a contract caterer.  They must ensure a fire risk assessment is carried out for the catering facility, and this assessment must include the kitchens’ grease extract ventilation system.

Failure to do so and to protect building users from the danger of fire will result in the prosecution of the company or organisation, and its responsible person.

Fire authorities are no longer responsible for issuing fire certificates, companies, and individuals, are now responsible and accountable for ensuring legal compliance.
There have been many high profile cases of this occurring including Heathrow Airport, South Mimms Services, Witney Town Centre, Royal Albion Hotel and the Hard Rock Café. Approximately 6,000 non-domestic fires each year are attributed to starting in kitchens, which represents 16 fires per day or 25% of all non-domestic fires.

Within these systems, flammable grease deposits from the cooking operation will accumulate on the ductwork surfaces posing a significant fire hazard. These flammable grease deposits are easily ignited, and can spread fire rapidly and unpredictably.