Fire Risk Assessment Fire Risk Assessment Step 1 of 3 33% Name of Host Tutor First Last Email Address of Property Assessed Street Address Address Line 2 City State / Province / Region ZIP / Postal Code AfghanistanAlbaniaAlgeriaAmerican SamoaAndorraAngolaAnguillaAntarcticaAntigua and BarbudaArgentinaArmeniaArubaAustraliaAustriaAzerbaijanBahamasBahrainBangladeshBarbadosBelarusBelgiumBelizeBeninBermudaBhutanBoliviaBonaire, Sint Eustatius and SabaBosnia and HerzegovinaBotswanaBouvet IslandBrazilBritish Indian Ocean TerritoryBrunei DarussalamBulgariaBurkina FasoBurundiCambodiaCameroonCanadaCape VerdeCayman IslandsCentral African RepublicChadChileChinaChristmas IslandCocos IslandsColombiaComorosCongo, Democratic Republic of theCongo, Republic of theCook IslandsCosta RicaCroatiaCubaCuraçaoCyprusCzech RepublicCôte d'IvoireDenmarkDjiboutiDominicaDominican RepublicEcuadorEgyptEl SalvadorEquatorial GuineaEritreaEstoniaEswatini (Swaziland)EthiopiaFalkland IslandsFaroe IslandsFijiFinlandFranceFrench GuianaFrench PolynesiaFrench Southern TerritoriesGabonGambiaGeorgiaGermanyGhanaGibraltarGreeceGreenlandGrenadaGuadeloupeGuamGuatemalaGuernseyGuineaGuinea-BissauGuyanaHaitiHeard and McDonald IslandsHoly SeeHondurasHong KongHungaryIcelandIndiaIndonesiaIranIraqIrelandIsle of ManIsraelItalyJamaicaJapanJerseyJordanKazakhstanKenyaKiribatiKuwaitKyrgyzstanLao People's Democratic RepublicLatviaLebanonLesothoLiberiaLibyaLiechtensteinLithuaniaLuxembourgMacauMacedoniaMadagascarMalawiMalaysiaMaldivesMaliMaltaMarshall IslandsMartiniqueMauritaniaMauritiusMayotteMexicoMicronesiaMoldovaMonacoMongoliaMontenegroMontserratMoroccoMozambiqueMyanmarNamibiaNauruNepalNetherlandsNew CaledoniaNew ZealandNicaraguaNigerNigeriaNiueNorfolk IslandNorth KoreaNorthern Mariana IslandsNorwayOmanPakistanPalauPalestine, State ofPanamaPapua New GuineaParaguayPeruPhilippinesPitcairnPolandPortugalPuerto RicoQatarRomaniaRussiaRwandaRéunionSaint BarthélemySaint HelenaSaint Kitts and NevisSaint LuciaSaint MartinSaint Pierre and MiquelonSaint Vincent and the GrenadinesSamoaSan MarinoSao Tome and PrincipeSaudi ArabiaSenegalSerbiaSeychellesSierra LeoneSingaporeSint MaartenSlovakiaSloveniaSolomon IslandsSomaliaSouth AfricaSouth GeorgiaSouth KoreaSouth SudanSpainSri LankaSudanSurinameSvalbard and Jan Mayen IslandsSwedenSwitzerlandSyriaTaiwanTajikistanTanzaniaThailandTimor-LesteTogoTokelauTongaTrinidad and TobagoTunisiaTurkeyTurkmenistanTurks and Caicos IslandsTuvaluUS Minor Outlying IslandsUgandaUkraineUnited Arab EmiratesUnited KingdomUnited StatesUruguayUzbekistanVanuatuVenezuelaVietnamVirgin Islands, BritishVirgin Islands, U.S.Wallis and FutunaWestern SaharaYemenZambiaZimbabweÅland Islands Country Date of Assessment DD slash MM slash YYYY Number of FloorsUsage Step 1: Identify fire hazards and fire risksFor a fire to occur, three key components need to be present: 1. Heat - this is an ignition source, such as a flame from a match or spark from defective wiring 2. Fuel - this is something that can burn, such as wooden furniture, paper etc. 3. Oxygen - this is in the air that is all around us It is useful to keep this in mind when carrying out a fire risk assessment. Of course, there will always be various forms of fuels, heat and oxygen present somewhere in a building or unit. However, in certain circumstances, particular combinations will present a greater fire hazard. You can spot fire hazards in most buildings if you systematically list both the sources of ignition and fuel that are there. Apply your own good judgement in deciding whether or not there is a real risk of an unwanted fire. 1. What are the sources of ignition in your premises? Identify what might cause a fire in your property. 2. What fuels are present and where are they? Identify what there is to burn in your property. 3. With the combinations of fuels and ignition sources, is there a risk of an unwanted fire and are there any particular activities that could give rise to an increased risk of fire? Cooking – especially deep-fat frying Are there instructions for the safe use of cooking equipment? Have gas appliances been checked and serviced by a Gas Safe registered engineer? Is equipment (particularly where fitted with extraction hoods and vents) regularly cleaned and free from grease? The National Fire Chiefs Council recommends that deep fat fryers should only be permitted if they are thermostatically controlled. Write information on cooking equipment below.Smoking Smoking is a regular cause of fire and results in more fatalities than any other cause. Is there a strict ‘no smoking’ policy, or is smoking allowed in some bedrooms in serviced accommodation or in bedrooms and public areas of self-catering units? Is this limited to vaping or e-cigarettes? Are sufficient ashtrays available and are they regularly emptied into a safe bin (for example, a metal one)? The National Fire Chiefs Council recommends that smoking is not permitted or is only allowed in well-defined and protected smoking areas. Write information on smoking below.Candles Candles and tea lights are a regular cause of fire and fatalities. The National Fire Chiefs Council recommends that candles, tea lights and ethanol burners are not provided and that there is a policy prohibiting their use. Write information on candles below.Heaters and boilers What sort of heating is there in the property? Are all heaters in good condition? The National Fire Chiefs Council advises that if freestanding heaters are provided, they are low risk (oil-filled radiators, convector, halogen or fan heaters) due to the risk of fire. Is the boiler regularly serviced by a qualified person? Carbon monoxide detectors must be provided where living accommodation contains a gas or solid fuel burning appliance. Write information on heaters and boilers below.Open fires and burners Is a fireguard provided? Is the chimney regularly swept? Are spark arrestors or bird guards provided, where needed (for example, properties with a thatched roof)? Is the hearth adequate to prevent rugs and fabrics touching hot surfaces? Are dry wood, kindling and firelighters provided and stored a safe distance from heat and hot surfaces? Are metal ashbins provided? Are appropriate instructions given and procedures in place? Working carbon monoxide detectors must be provided where living accommodation contains a solid fuel burning fire. Write information on open fires and burners below.Elements of structure Are there any wall or ceiling lining materials, other than wallpapers, that might burn (such as polystyrene ceiling tiles, wood effect or wooden cladding)? If downlighters have been provided in ceilings, do they have inbuilt intumescent protection? Consider thatch roof coverings and increased risk of fire and damage to the building from wood burners, lightning, bonfires and so on. Consider other combustible materials associated with any provided glamping pods, camping materials, tree houses, balconies etc. Write information on elements of structure here.Furniture and furnishings Does it comply with the Furniture and Furnishing (Fire) (Safety) Regulations 1988 (as amended)? For more information see VisitEngland's Pink Book, which sets out legislation relevant to tourist accommodation. Write information on furniture and furnishings here.Domestic waste Is it removed from the property regularly? Is it kept away from sources of ignition? Is it stored away from premises, especially away from windows and exits? Are further measures required, such as locks or metal bins? Write information on domestic waste here.Other items – e.g. petrol for lawnmowers, cleaning materials etc. Are any highly flammable liquids or substances kept on the premises? If so, they must be stored outside in locked metal bins or storage. Guests must either be restricted from using these or instructed on their safe use. Are liquid propane gas barbecues or patio heaters provided? If so, they must only be used outdoors (not on balconies) and instructions for their use must be provided. Are there any linen stores or towel closets near heat sources? Write information on other items here. Step 2 - Identify people at riskThe next step in the fire risk assessment process is to consider the people who might be at risk from a fire in your premises and record this information.Number of guests Consider both the numbers and types of guests you would expect to accommodate. How many guests can your premises safely accommodate? Do you anticipate that children will stay in the property and, if so, how many and where will they be? Do you anticipate accommodating people who require assistance to escape the property (e.g. disabled people, those with a respiratory condition, physical injury or other temporary impairments)? The Gov.uk website provides guidance on providing an adequate means of escape for disabled people. Are any staff on site to oversee or assist in an evacuation? If not, consider any additional measures that may be required for those not familiar with the premises. Write information on number of guests here.Step 3 – Evaluate the risksWith all the aforementioned aspects considered, the levels of risk can be established and simple 'common sense' measures taken to reduce them. However, the law still expects you to plan for a fire occurring, ensure that it is detected and people are warned and then able to escape. For most small buildings the fire precautions should be fairly basic. You should note, however, that buildings built to domestic requirements have different standards to those built for commercial purposes (e.g. emergency lighting, open plan layout, escape windows), so you may need to factor in additional measures if a private dwelling is being used for short-term accommodation lets. The fire detection and alarm system Describe what fire detectors and alarm systems have been provided. Is the fire detection and alarm system in the premises adequate to provide sufficient early warning? Have you considered detection and audibility in high-risk and sleeping rooms? How will deaf people or people with hearing loss respond to a fire alarm? How regularly is your fire detection and alarm system tested and maintained? Write information on the fire detection and alarm system here.Means of escape What sort of building is it? How many levels does the premises have? Is the premises part of a multi-occupied building? Are doors on the escape route always easy to open without the use of a key? Are escape routes always kept clear and available for use? Do the doors opening onto the escape routes provide adequate protection? Does the escape route rely on any open plan areas? If so, can all people still escape safely without placing themselves at risk from fire? How often do you check the escape routes? Write information on the means of escape here.Evacuation procedures Describe the evacuation procedures. Is the location remote and might this leave guests with difficulty in calling the emergency services? Have you recorded the evacuation procedures and ensured guests are aware of them? E.g. have they been provided in the form of a fire action notice or via a welcome folder? Have you considered the range of needs guests may have? Write information on evacuation procedures here.Escape lighting Detail areas covered by emergency escape lighting (if any). For small premises, it might be acceptable to simply provide a rechargeable torch. Do you need to install any additional emergency escape lighting to help those unfamiliar with the premises to escape in an emergency? Where you have provided torches, do you need to provide information to your guests? How regularly do you test your emergency lighting? Are outside areas well lit? Write information on escape lighting here.Firefighting equipment Detail what fire extinguishers and blankets are provided and where they are. Where provided, is all firefighting equipment inspected and maintained regularly? If fire extinguishers are provided, have staff been trained how to use them? Guests should not be expected to use them. However, you may wish to provide a small multi-purpose fire extinguisher, or a fire blanket for the kitchen area. If so, have they been adequately instructed in their use? Write information on firefighting equipment here.