Current affairs The UKAS accredited NSI conducts rigorous
audit of fire safety and security providers nationwide, and its third party certification provides kitchen operators with an assurance regarding the quality of service and product installed. NSI is the only third party certification body licensed to verify competence of contractors for the full suite of BAFE fire safety schemes, approving the largest number of UK fire safety companies. All companies approved by NSI hold a
certificate of approval detailing the specific services for which they have obtained approval. Professionally approved fire safety providers now have authority to issue operators of commercial kitchens with NSI/BAFE Certificates of Compliance, which work along the lines of an MOT to provide peace of mind, and evidence that their kitchen fire protection system is fit for purpose at initial installation and is correctly maintained. BAFE and NSI recommend that those who
are responsible should obtain confirmation that their providers are authorised to issue an NSI/BAFE Certificate of Compliance for any installation as evidence of their competence in maintenance and assessment of the ongoing suitability of equipment installed, including when kitchen renovations impact use. Legislative responsibilities demand that competent companies must be appointed to undertake the work.
UK FRSs view mitigating risk by installing and
suitably maintaining a kitchen fire protection system as good practice – such systems protect premises by automatically activating as soon as fire is detected and by preventing the spread of fire to other parts of the building.
Scheme audit process
Independent audits of installers focus on two main elements: their technical competence and the robustness of their management system. Technical competence is assessed by a qualified auditor inspecting recently completed installations and those recently subject to a maintenance visit. The auditor will review the risk assessment used by the installer in assessing the appropriateness of the system specification, as well as the maintenance schedule. Every kitchen works to a specific schedule
and prepares a unique menu. Before specifying a system, the installer will complete a risk assessment taking into consideration the type of cooking involved, the amount of time the kitchen is in use, and the layout of the kitchen and its equipment. These are all important risk factors: for example, cooking in a wok or charcoal burner produces more fat and carries greater risk than boiling saucepans. The frequency and extent of maintenance
and system recharging defined in the planned maintenance regime will be derived from the
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