As a hospitality business owner, you have your hands full with staff, supplies, reservations, suppliers… But there is something else that is important: fire safety. A fire can not only destroy your premises, but also the trust of your customers and employees. That is why Belgium has strict rules regarding fire safety in the hospitality industry.
Why fire safety in the hospitality industry is different
Restaurants, pubs, function rooms, and nightclubs have a higher risk of fire due to the following factors:
- Hot kitchens and deep fryers
- Electrical appliances that are used intensively
- Flammable liquids (alcohol)
That is why the regulations for catering establishments are stricter than for ordinary commercial establishments.
Fire safety certificate
Most catering establishments in Belgium require a fire safety certificate. This is issued after an inspection by the local fire brigade.
During this inspection, attention is paid to:
- Correct fire extinguishing equipment
- Emergency exits
- Installation of smoke detectors or fire detection systems
- Signalling and emergency lighting
- Maximum occupancy
A fire safety certificate is mandatory. If your catering business does not have one, you risk fines or even closure of your business.
Certificate after cleaning the extractor hood: essential for every catering business
Every catering establishment is required to have a valid certificate after cleaning the extractor hood. This certificate is crucial, especially in the event of a fire.
During a damage inspection, the insurance inspector will request this document to verify whether the extractor hood has been maintained correctly and in accordance with the applicable standards. If this certificate is missing, there is a high probability that the insurance company will refuse to pay compensation.
Unfortunately, many restaurateurs have already felt the effects of this, sometimes even resulting in bankruptcy.
Emergency exits
One of the most common observations during inspections is a blocked emergency exit. In the hospitality industry, this can easily happen due to stacks of trays in the kitchen, rubbish bags left in the corridor or staff looking for temporary storage for goods during busy periods.
The rule is simple: emergency exits must always be clear, visible and quick to open. In larger establishments, a panic lock is mandatory.
The kitchen: the biggest risk area
Fires occur most frequently in catering kitchens. Therefore, the following measures are mandatory:
- CO2 extinguishers and grease fire extinguishers
- Fire blankets
- Regular cleaning of the extractor hood (grease accumulation = extremely flammable)
- Safe deep-frying equipment with thermostatic protection
- Approved gas installations
A simple mistake, such as throwing water on a pan with burning fat, can cause a huge flash fire. So train your staff well.
Electricity
Many fires in restaurants, chip shops, pubs and other eating establishments are caused by outdated electrical installations, damaged cables or overloading.
Ensure that:
- Your installation has been inspected in accordance with the AREI
- Extension cables must not be overloaded.
- Devices in good condition are
Fire detection
Not every hospitality business has the same obligations when it comes to fire detection. For example, restaurants and cafés are generally required to install smoke or heat detectors in strategic locations. Nightclubs and large venues are often required to install automatic fire detection systems with a fire control panel.
Any doubts? Ask your local fire brigade for advice. They ultimately determine the requirements.
Staff
You can follow all fire safety rules, but if your staff do not know what to do, you will not get anywhere. Therefore, provide a short training course in basic firefighting and a clear evacuation procedure. Also make agreements: who does what?
Maximum capacity
The fire brigade determines how many people are allowed in your catering establishment at any one time. This depends on the size of the space, the number of exits, the width of the escape routes and the fire compartmentalisation. The maximum capacity must be clearly displayed.
Fire-resistant material
Every catering establishment should have at least:
- CO2 extinguishers
- Foam or powder extinguishers
- Grease extinguishers for the kitchen
- Fire blanket
- First aid kit
- Emergency lighting
- Pictograms for emergency exits
Important: have fire extinguishers checked annually. Expired extinguishers are useless during a fire.
Fire safety in catering kitchens starts with deep cleaning
A safe kitchen does not start with a fire extinguisher, but with hygiene and cleaning your equipment. Grease build-up in extractor hoods, extraction ducts, filters and kitchen appliances is one of the main causes of kitchen fires. And one of the easiest risks to prevent.
Do not wait for the fire brigade or insurer to raise the issue. Opt for professional deep cleaning by Eventi Group and ensure that your kitchen complies with all Belgian fire safety standards.
Schedule a deep clean today. Protect your team, your customers, and your business. An investment that can make a difference tomorrow.
