Workplace Guides

The simple aim of a Fire Risk Assessment is to identify any significant fire risks in the workplace and work activities that could cause harm to people. It should confirm and promote the correct fire safety precautions that are in place, as well as where further action is required to avoid harm to people and property from fire. 

If you own, manage, or operate an organisation, you need to comply with fire safety law. The Regulatory Reform (Fire Safety) Order (RRFSO) 2005 came into force on 1st October 2006 and is the main legislation in England and Wales relating to management of fire safety.

The Regulatory Reform (Fire Safety) Order (RR(FS)O) came into force in England and Wales on 1st October 2006. This also saw the repeal of many previous pieces of legislation, including the Fire Precautions Act 1971 and the need for fire certificates. In Scotland, the duty of fire safety management is imposed on every employer by Section 53(2) (a) of the Fire (Scotland) Act 2005, and in Northern Ireland, this is detailed in the Fire Safety Regulations (Northern Ireland) 2010.

Part 1 of the RR(FS)O identifies general duties, including that of the "responsible person", "general fire practices" and premises which it is applicable to.

Part 2, Articles 8-22B, covers in detail the on-going requirements, including specifically in Article 9 the need to carry out a risk assessment.

The Regulatory Reform (Fire Safety) Order 2005 (RRFSO) imposes extensive duties which can only be effectively achieved by means of a comprehensive fire safety management system. This should include arrangements for planning, organising, control, monitoring and review of your fire systems in place.

Establishing the aim of fire warden training (also sometimes referred to as fire marshal training) is the key to determining the contents of the course. 

Fluorinated greenhouse gases (F gases) can significantly contribute to global warming if released into the atmosphere. Hydrofluorocarbons (HFCs), Perfluorocarbons (PFCs) and Sulphur Hexafluoride (SF6) are all types of F gas. The effect of these gases on our atmosphere, when released, is far greater than Carbon dioxide.

The costs associated with poor food safety are both financial and social, and can affect both employers and employees. You can measure the performance of your catering operation by carrying out an audit of the documentation, practices and procedures which occur during the delivery, storage, preparation, cooking, cooling and serving of hot and cold food.

A food allergy occurs because there is an immune response to specific foods. This response is activated because the immune system mistakes the protein in the food as a threat. Symptoms of an allergic reaction can vary from mild to severe and include swelling of the face, vomiting and itching.