FSM


Feature


Avoiding Health Risks And Reputation Damage In Stadium Kitchen Operations


By Jamie Woodhall, UK Technical and Innovations Manager at Rentokil Specialist Hygiene.


Commercial kitchens are hives of activity. Fast-paced and high-pressure, these environments demand quality food on tight schedules. In such settings, health and safety risks can be unintentionally overlooked. When left unaddressed, these risks can escalate into scenarios from serious fire incidents to failed food safety inspections.


The London Fire Brigade1 has linked several recent fires2


across the capital directly to commercial kitchen operations. Government figures show 1,917 fires3


occurred in food and


drink premises in England 2023/24. For affected businesses, the financial consequences are significant, with the average cost of a major fire incident estimated at £657,0004


.


Alongside fire risks, food safety remains a persistent concern. Data published between 2019/20 and 2023/24 reports an annual average of 2,1335


food safety incidents across the UK. These


include allergen contamination, physical hazards such as foreign objects, and chemical residues, which underline the importance of specialist deep cleaning and robust hygiene protocols.


Regular deep cleaning, planned maintenance, and consistent staff training not only reduce the likelihood of fires and food safety incidents occurring but also protect staff, customers, and business reputation.


Mitigating Fire Risk From Grease Build Up In Ventilation Systems


Even well-managed kitchens can be vulnerable to preventable fires. One of the most common causes is grease accumulation in ventilation systems, with 70%6 originating from this source.


of all commercial kitchen fires


During cooking, vapours from oils and fats carry microscopic grease particles


into extraction systems. Over time, these


particles condense and form thick, highly flammable layers on hoods, ducts, and fans. Even a small spark can ignite these deposits, allowing fires to spread rapidly.


To minimise this risk, professional maintenance should be scheduled on a bespoke basis aligned with service demand, and at least every six months. This should include thorough degreasing of ductwork using mechanical or chemical methods, cleaning fan blades, and inspecting mesh or baffle filters that trap grease.


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