Solid Fuel Catering Appliances Internal Guidance Mar 22

 In our role as “competent persons”, we have a duty to make sure, during service or call-out visits, that our customers are informed and compliant.

 

The principal risks from Solid Fuel appliances are

• Fire
• Carbon monoxide

Good practice

1. The appliance is sited in a suitable place, ie where there is free movement of air and that it has a working extraction system.
2. There is evidence of regular thorough examination as required by regulation 9 of COSHH.
3. There is a functioning, audible, commercial-grade, CO alarm, sited in accordance with the manufacturer's instructions and that all employees know what to do if it is activated.
4. The employees are aware of the signs and symptoms of exposure to CO and know how to raise any concerns.
5. A system is in place to ensure that fans are switched on when fuel is lit, and left on until it has stopped smouldering altogether.

We would add the need for inspection of the appliance to verify its structural integrity incl gaskets.

 

NB COSHH inspections: The Solid Fuel Catering Appliances Enforcement Guidance make clear that customers should be undertaking specialist COSHH assessments against Regulation 9: "Where engineering controls are provided to meet the requirements of regulation 7, the employer shall ensure that thorough examination and testing of those controls is carried out – (a) in the case of local exhaust ventilation plant, at least once every 14 months…" They go on to say To many businesses, this will feel like a 'new' duty. If there is no evidence of immediate risk and if CO is otherwise controlled (a CO monitor will help) provide some leeway on the timing of the first examination, but stress the importance of on-going compliance.

 

Two other useful sections:

1. Monitoring
   Advise that a commercial grade CO detector is necessary as part of the control measures. Interlocking is not mandatory, however the duty holder will need to be able to explain how they are going to control inadvertent exposure of persons after the extraction system is switched off. Consideration must be given to anyone remaining in or close to the property after the extraction system is switched off, eg cleaners; neighbouring properties and anyone re-entering the property after it is closed (eg maintenance technicians).
   Options include
2. Emptying coals – A safe method of doing this must be in place and employees should be trained in it. It will be helpful if written procedures are displayed, but this is not mandatory.
3. Leaving extraction on 24/7.
4. Working out how long until coals burn out completely, then using a timer (+ time buffer and periodic checks).
5. It is important to ensure that extraction systems are switched on when the appliance is lit and not left off until cooking begins.
6. Duty holders might have their own suggestions, but ensure they are appropriate (eg simply putting a lid over a tandoori oven is not a suitable control measure).
7. Selection and Storage of Fuel
   Solid fuel should be stored in a dry and ventilated area. Requirements may vary depending on the quantity and type of fuel so you should refer to the manufacturer or supplier's storage instructions for specific advice.