Code of Practice - Fire Risk Minimisation Guidance for the Food Industry

Fire has been and continues to be one of the major issues facing the food processing and storage and distribution industries in the UK. Fire risk exposures in the industry can be created by the presence of high hazard processes and are not helped by the widespread use of combustible construction materials. Typically, premises are not sprinkler protected. In addition, a large number of premises are located in remote areas with limited cover provided by the local fire brigade.

This document aims is to produce a Code of Practice that is acceptable to insurers. and to establish a generic property loss control standard that companies can aspire to in the expectation that damage to the assets and earnings of their businesses will, at best, be prevented or, at worst, be minimised. The approach is to encourage ongoing gradual improvement that is economically viable.

Available to download in the Members Library for Silver / Gold members.