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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.
This guidance is in four main sections:
● the minimisation of fire risk - core requirements;
● the minimisation of fire risk - specific processes, equipment and materials;
● the minimisation of fire risk – fire protection and detection equipment; and
● emergency response and contingency planning.
The Food Industry Panels Group (FIPG) and Association of Insurance and Risk Managers in Industry and Commerce (AIRMIC) have worked with the Risk Control group of InFiReS at the Fire Protection Association (FPA) to produce this guidance.
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