Download to read offline
More Related Content
Similar to Compliance awareness seminar
Compliance awareness seminar
- 1. Compliance Awareness Seminar& Workshop “The Science of Compliance”
- 2. Martin Hembling •Started with Swiftclean in February 1998 • Operative • Assistant Supervisor • Supervisor • Passed pilot NVQ on Ventilation cleaning and learnt all Swiftclean services • 2002/3 joined Sales team • UK Sales Manager • Sales Director • Sales & Marketing Director “The Science of Compliance”
- 3. Agenda • Videoof TGI Friday, New York • Swiftclean the company • Swiftclean’s services – Kitchen extract fire safety cleaning – Ventilation system air hygiene cleaning • Case studies • Questions “The Science of Compliance”
- 4. TGI FRIDAY, NEWYORK “The Science of Compliance”
- 5. One of Swiftclean’sprimary services • Kitchen extract fire safety cleaning – Fire risk reduction “The Science of Compliance”
- 6. Accreditations “The Scienceof Compliance”
- 7. Kitchen extract firesafety cleaning • The problem – Grease accumulation in ducts and kitchen grease extractors increase fire risk • Compliance Specialist – Ensure you understand your legal duties to minimise fire risk – To help you comply with legislation and your buildings insurance policy by reducing your exposure to fire risk – TR/19 – B&ES (formerly HVCA) guide to good practice – Service contracts- PPM – Review the grease risk / accumulation rates. • Competency “The Science of Compliance”
- 8. Typical insurance clausesrelating to KE Deep Fat Frying Warranty It is warranted that: All frying and other cooking ranges, equipment, flues and exhaust ducting are securely fixed and free from contact with combustible material. All extraction hoods, canopies, filters and grease traps are cleaned every two weeks. All extraction ducts are cleaned at least every six months. Frying equipment is fitted with a thermostat designed to prevent the temperature of cooking oils and fat from rising above 205 C. Multi purpose fire extinguishers or other materials suitable for extinguishing oil and fat fires are maintained and close to the installation ready for immediate use. The pans to be fitted with metal lids which can be shut down in the event of fire (with larger installations closing to be automatic and the system to be linked to the ventilation system so that this is also shut down in the event of a fire). Kitchen Duct Warranty It is warranted that: Cooking fume extraction canopies and ductwork be cleaned at least every six months by independent contractors and that filters, traps or other grease removal devices there“Tinh eb Sec iecnlecea onfe Cdo mapt lilaenaces”t fortnightly
- 9. Avoiding this “TheScience of Compliance”
- 10. “The Science ofCompliance”
- 11. “…over 80 percent of kitchen extract ducts in the UK are never cleaned and are in a hazardous state “ “70% of fires in commercial kitchens originate in faulty ventilation due to fat & grease build up” “25% of fires that we investigate in commercial kitchens are made dramatically worst because of failures to maintain proper cleanliness” “The Science of Compliance”
- 12. Many fires startin the kitchen and spread via the ductwork • In Harrogate this year we learnt of a fire that started in a restaurant kitchen and spread through the ductwork. • 14 flats “The Science of Compliance”
- 13. Ideal conditions forfire • Heat/ flame source from cooking process • Oxygen source provided by extractor fan to allow fire to continue and spread • Fuel source if grease deposits are allowed to build up in duct system “The Science of Compliance”
- 14. KE may lookclean from the outside “The Science of Compliance”
- 15. “The Science ofCompliance”
- 16. “The Science ofCompliance”
- 17. “The Science ofCompliance”
- 18. “The Science ofCompliance”
- 19. 42 kg greaseremoved from 15 metres of kitchen extract duct (2.8 kg/m) “The Science of Compliance” February 2012
- 20. Legal duties •Control the risk Andy Wayman will be expanding on this in his presentation “The Science of Compliance”
- 21. B&ES TR/19 Guideto Good Practice “The Science of Compliance”
- 22. TR/19 “The Scienceof Compliance”
- 23. Cleaning based ongrease thickness • Wet Film Thickness Test – 200/μm as a mean across the complete system requires cleaning – Any single measurement above 500μm requires urgent local cleaning Table 9 p23 TR/ 19 “The Science of Compliance”
- 24. Green book trainingof staff “The Science of Compliance”
- 25. Green Book TrainingScheme • Swiftclean have over 50 people either trained or going through their training as we speak. “The Science of Compliance”
- 26. “The Science ofCompliance”
- 27. “The Science ofCompliance”
- 28. Beware of partialcleaning “The Science of Compliance”
- 29. After a Swiftcleanfire safety clean “The Science of Compliance”
- 30. Inside duct -post fire “The Science of Compliance”
- 31. Potential consequences ofinsufficient cleaning • May be contravening your own risk assessment and risk management plan • May be contravening fire safety and health & safety regulations • Creation of an unsafe working environment • Fire – Risk of death or injury – Loss of revenue during closure – Cost of re-building or refurbishment – Reputational damage to you and your brand – Cost of increased insurance premiums “The Science of Compliance”
- 32. Andy Wayman •An independent risk assessor “The Science of Compliance”
- 33. Catering Extract Fires • Consequences can be severe if the conditions in extract ductwork permit fire to spread out of control. “The Science of Compliance”
- 34. Regulations & GuidanceDocuments • The Regulatory Reform (Fire Safety) Order – 2005. Created legal requirement for all buildings to have a Fire Risk Assessment undertaken. Introduced role of Responsible Person & onus firmly based on Risk Assessment. • Fire Protection Association: RC44 ‘Recommendations for fire risk assessment of catering extract ventilation’ – 2006. Produced on behalf of insurance industry by BSRIA. • Building & Engineering Services Association (B&ES): TR/19 ‘Internal Cleanliness of Ventilation Systems’ – Second Edition 2013. Section 7: Specific considerations for kitchen extract systems. “The Science of Compliance”
- 35. Essential Elements ofRisk Assessment • Identify Hazards (grease build-up & fire risk) • Remove if Possible (not possible to remove systems) • Replace if Possible (not normally feasible) • Reduce if Possible (System modifications & alternative cooking techniques) • Manage the Residual Risk (most important: adequate inspection, testing & cleaning of systems) “The Science of Compliance”
- 36. Primary Fire (Ignition)Hazards in a Kitchen • Cooking equipment left unattended & not switched off, especially after service • Poor maintenance of equipment & systems • Flames, sparks & hot gases can ignite grease in ducts • Solid fuel cooking; charcoal grills, wood fired pizza ovens etc. • Overheated oils; spontaneous ignition • Burning paper used to ignite Tandoori ovens • Thermostats not working correctly • Fan motor failure / overheating caused by hardened grease • Extract ducts in direct contact with combustible materials. “The Science of Compliance”
- 37. “The Science ofCompliance”
- 38. “The Science ofCompliance” Burger Broiler & Canopy (Massive grease production) Extract duct off canopy with large amount of burnt grease deposits; limited access
- 39. High level salamander grille butting up to mesh filter housing “The Science of Compliance” Fan blades penetrating into very heavy grease deposits within ductwork
- 40. Extract ducts inclose proximity to, or directly in contact with combustible wooden structures (allowing fire to break out) “The Science of Compliance”
- 41. Additional Risk Hazards • Lack of capable & competent person(s) on site • Combustible food debris & grease trapped in filters (mesh) • Grease filters left out during cooking • Lack of knowledge about extract ventilation systems • Faulty or non-tested electrical equipment • Extract system design; complexity & limited accessibility • Obstruction of ductwork and lack of adequate access points • Cleaning contracts may only cover main system components • Competence of cleaning contractor • Inadequate cleaning frequency • No fire suppression system or poorly sited / maintained. “The Science of Compliance”
- 42. “The Science ofCompliance” Grease Filters: Type Risk Mesh* High Baffle Normal Cartridge Normal Water Wash Low Water Mist Low *Only suitable where low quantities of grease are produced – no flame protection
- 43. Poor Design /Limited Access If grease extract ducts or components cannot be accessed properly they cannot be cleaned adequately, if at all. “The Science of Compliance”
- 44. Fire Break Cleaning “The Science of Compliance” Cleaning limited sections of ductwork will not normally stop fire spread
- 45. Uncontrolled Build-Up ofGrease “The Science of Compliance”
- 46. Staff Training –some of the main issues • Understanding how grease atomises & risks of grease deposits in ductwork • Familiarity with ventilation system schematics • Knowing how to isolate the extract fan(s) • Switching off appliances individually & in an emergency • Correct method & frequency for cleaning filters • How to handle/use commercial cleaning chemicals • Knowing about fire detection & extinguisher systems • Instructing staff to report faulty controls, sensors etc. • KNOWLEDGE = OWNERSHIP & CONFIDENCE = REDUCED RISKS “The Science of Compliance”
- 47. Increasing / Ignoringthe Risks “The Science of Compliance”
- 48. Example System Schematic “The Science of Compliance”
- 49. Record Keeping &Post-Clean Reports • Keep records; risk assessments, staff training records, inspection reports & PCRs. • PCR required after every clean & must include; • Wet film thickness test measurements (pre & post clean) • Photographic record (pre & post clean) • Ventilation system(s) schematics • Future recommendations to improve access / cleaning • Ensure records are consistent and accurate • Adequate records are vital in demonstrating to insurance company that measures required in policy have been complied with. “The Science of Compliance”
- 50. Final reminder: anyduct sections laden with grease represent a fuel source for a fire to burn out of control! “The Science of Compliance”
- 51. Questions • Allour speakers will be in the break out area to answer any questions you may have “The Science of Compliance”
- 52. “The Science ofCompliance”