ra

Important scope note

This should not be presented as the customer's full legal fire risk assessment. It is a hood and associated extract-system handover / task-specific risk assessment template. The end user or responsible person must complete a site-specific review and maintain controls, cleaning, interlocks, fire protection, and access arrangements for the complete kitchen.

1. Site and order details

Customer / business name

Site / branch / kitchen name

Site address

Assessment / handover date

Supplier / assessor name

Customer representative

Quote / order reference

Hood / canopy model

Serial / job number

2. System description

Hood type

Cooking fuel

Expected grease load

Hood length (mm)

Hood depth (mm)

Underside height (mm)

Design extract (m³/s or m³/hr)

Filters / separation fitted

Cooking appliances served

Duct route / discharge summary

Special notes / exclusions / supplier scope limits

3. Risk matrix summary

Scoring is automatic. Likelihood × severity = risk score. Before score assumes the hazard exists. After score reflects controls actually in place.

High residual risks

0

Medium residual risks

2

Low residual risks

8

Outstanding actions

0

4. Hazard assessment

Edit the default controls to suit the actual site. Add missing actions where the control is not yet fully in place.

#	Hazard	Persons at risk	Main harm	Expected / required controls	Who controls it	Before risk	After risk
1	Grease build-up in hood, plenum, filters or connected ductwork	Kitchen staff, cleaners, contractors, occupants, neighbours	Fire spread, smoke damage, loss of extraction performance, business interruption	Hood and filters cleaned routinely. Ductwork deep-cleaning arranged by accredited specialist to a risk-based frequency. Cleaning records retained. Grease deposits monitored. Restricted access points identified and rectified where possible.	Customer / Responsible Person	Likelihood Severity High (20)	Likelihood Severity Medium (6)
2	Cooking appliances operated without extract running	Kitchen staff, occupants	Heat, fumes, combustion products, odour escape, higher fire risk	Appliances interlocked so cooking cannot operate without effective extract system operation. User instructed not to bypass controls. Faults reported immediately.	Customer + Electrical / Controls Contractor	Likelihood Severity High (16)	Likelihood Severity Low (4)
3	Inadequate fire suppression / emergency isolation arrangements	Kitchen staff, occupants, responding personnel	Escalation of cooking fire, reignition, major property damage	Appropriate fire blanket and extinguishers provided. Where required by design / insurer / fire strategy, suppression system installed, serviced, and linked to power or gas isolation. Manual actuation and isolation points clearly identified.	Customer / Fire Contractor	Likelihood Severity High (15)	Likelihood Severity Low (3)
4	Unsafe access for filter removal, inspection or duct cleaning	Kitchen staff, cleaners, maintenance contractors	Falls, cuts, poor cleaning, hidden grease accumulation	Safe access provision reviewed. Filters removable without unsafe stretching. Duct access panels provided where needed. Work at height controlled using suitable equipment and trained contractors.	Customer / Installer / Cleaning Contractor	Likelihood Severity High (12)	Likelihood Severity Low (4)
5	Poor canopy position, height, overhang or appliance mismatch	Kitchen staff, nearby occupants	Poor capture, heat and fume escape, grease spread, reduced hygiene	Hood size, location, appliance duty and mounting height checked. Any deviations from design or scope recorded. Changes to appliances require reassessment.	Supplier + Customer	Likelihood Severity High (12)	Likelihood Severity Low (4)
6	Combustible or unsuitable construction / poor hygiene detailing	Kitchen staff, cleaners, food business	Fire loading, injury, contamination, bacterial growth, difficult cleaning	Hood of non-combustible construction, easy to clean, with no unsafe protrusions. Visible condition checked at handover. Damage or unauthorised modifications prohibited.	Supplier then Customer	Likelihood Severity Medium (8)	Likelihood Severity Low (2)
7	Fan, electrical, lighting or control fault	Kitchen staff, maintenance personnel	Shock, fire, loss of extraction, unplanned downtime	Electrical installation by competent persons. Isolation available. Preventive maintenance in place. Faulty equipment removed from service promptly.	Customer / Electrical Contractor	Likelihood Severity High (12)	Likelihood Severity Low (4)
8	Staff not trained in operation, cleaning or emergency response	Kitchen staff, supervisors, cleaners	Improper use, missed defects, fire escalation, unsafe cleaning	Handover briefing completed. Routine cleaning method explained. Emergency shut-off and fire response explained. New staff included in training.	Customer / Manager	Likelihood Severity High (16)	Likelihood Severity Low (4)
9	Changes to menu, appliance load or operating hours without reassessment	Kitchen staff, occupants, business	System overload, poor capture, more grease build-up, compliance drift	Site to review hood and extract suitability whenever appliances, duty, fuel type, or operating hours change. Supplier / competent designer to be consulted before alteration.	Customer / Responsible Person	Likelihood Severity High (12)	Likelihood Severity Low (4)
10	Duct route, discharge or fire compartmentation not adequately reviewed	Occupants, neighbours, contractors, responders	Fire spread, nuisance, odour issues, compliance problems	Connected duct route, discharge point, fire stopping, and any penetration details reviewed by competent parties. Supplier exclusions or unknowns recorded clearly.	Customer / Principal Contractor / Designer	Likelihood Severity High (15)	Likelihood Severity Medium (6)

5. Site checks and handover review

Installation and access

Hood fixed securely and level Safe access for filter removal and cleaning Clearance from cooking line reviewed Duct access panels / cleaning access reviewed

Controls and fire safety

Fan / appliance interlock confirmed Emergency isolation identified Fire suppression present or confirmed not in supplier scope Fire blanket / suitable extinguisher in place

Commissioning and operation

Airflow / operation demonstrated Noise / vibration reviewed Hood lights working or noted as excluded User shown how to remove and clean filters

Agreed routine hood/filter cleaning frequency

Agreed service / inspection frequency

Documents handed over

Site check notes / defects / limitations

6. Responsible person declaration

Confirmation text

7. Sign-off

Supplier representative name

Role

Date

Customer representative name

Role

Date

RA

Kitchen Hood Risk Assessment & Handover

Important scope note

1. Site and order details

2. System description

3. Risk matrix summary

4. Hazard assessment

5. Site checks and handover review

Installation and access

Controls and fire safety

Commissioning and operation

6. Responsible person declaration

7. Sign-off

Contacts

Units 8 - 10, Safe Harbour Ind. Est., Moor Lane,
Birmingham, B6 7AE
Sales: 0330 325 0377
Whatsapp: 07572 335 473

SMS: 07828 580 377
Tech: 0330 325 0477
Email: info@ecanopy.co.uk

Information

Service

RA

Kitchen Hood Risk Assessment & Handover

Important scope note

1. Site and order details

2. System description

3. Risk matrix summary

4. Hazard assessment

5. Site checks and handover review

Installation and access

Controls and fire safety

Commissioning and operation

6. Responsible person declaration

7. Sign-off

Units 8 - 10, Safe Harbour Ind. Est., Moor Lane, Birmingham, B6 7AESales: 0330 325 0377Whatsapp: 07572 335 473

SMS: 07828 580 377Tech: 0330 325 0477Email: info@ecanopy.co.uk

Units 8 - 10, Safe Harbour Ind. Est., Moor Lane,
Birmingham, B6 7AE
Sales: 0330 325 0377
Whatsapp: 07572 335 473

SMS: 07828 580 377
Tech: 0330 325 0477
Email: info@ecanopy.co.uk