Fire Safety in Commercial Premises (Public Establishment)

Hygiene & Regulation 6 min read 14 novembre 2025

The majority of restaurants are Category 5 ERPs (< 200 people).

Fire extinguishers: 1 6L water spray fire extinguisher for 200m2 + 1 CO2 fire extinguisher (for electrical fires) near the electrical panel + 1 fire blanket in the kitchen.

Annual verification required by an authorized technician.

Fire alarm: Type 4 (siren or manual whistle) is often sufficient for small establishments.

Emergency exits: Must be cleared, marked (green sign), and open outwards (or motorized sliding door with unlocking). Never chain a fire exit during service!

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