That includes any hazards which could lead to a fire. For example, a catering business might keep several large cooking gas containers on site. These could potentially be the source of, or contribute to, a destructive fire.
By recording and assessing hazards, the aim of the assessment is to prompt actions to reduce the chance of a fire occurring.
In our catering example, this means keeping all flammable materials like oven hands away from open flames. And storing all those gas containers far away from the kitchen, except when they’re in use.
Finally, it looks at how people could get out safely of a building which was burning. This part of the assessment checks if fire doors are operating as they should, and makes sure exit routes aren’t blocked and can be opened easily in an emergency.
Your business should assign responsibility for the risk assessment to a senior member of staff who can be relied on.
This might be the owner of the business, or an HR manager, for example.
They should be suitably trained to carry out the assessment. They should keep good records of any hazards they find and the actions taken to reduce the hazard.
The premises should be regularly inspected to test all fire systems, and alarms need to be tested on a regular basis too. The person given responsibility for the assessments should also carry out fire drills every few months to make sure everyone knows what to do.
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