Restaurants / Catering (incl. Central Kitchens)
Open flame, gas, grease, and peak crowds overlap, requiring both back-of-house controls and front-of-house evacuation readiness.
Typical risks
- Inconsistent grease duct cleaning and records
- Weak daily gas checks and emergency shutoff handling
- Temporary blockage of egress routes during peak hours
Recommended service focus
- Dual controls for ignition and gas in kitchens
- Grease exhaust maintenance with sampling checks
- Peak-hour zoning and role-based response drills