Interactive Guide to Food Technology Room Gas Safety
A Risk Assessment & Method Statement for Annual Inspections
Select Your Role to Personalise Your Guide
Your Key Responsibilities
This section outlines the primary duties your role is accountable for in ensuring the gas safety inspection is conducted safely and compliantly.
Step-by-Step Process Guide
This timeline shows the key phases of the inspection. Click each phase to see the specific actions required for your role.
Key Safety Checks in a Food Tech Room
Beyond a standard gas check, Food Technology rooms have specific safety requirements for domestic-style cookers used in an educational setting. The annual inspection must verify these critical safety features.
🔗Cooker Stability
Freestanding cookers must be secured with a stability bracket or chain to prevent them from tipping over, especially if a pupil were to stand on the open oven door. This is a critical safety check.
🔥Flame Supervision Devices (FSDs)
All gas hobs and ovens must be fitted with FSDs. This device automatically shuts off the gas if the flame goes out, preventing a build-up of unburnt gas. The engineer will test the function of every FSD.
💨Ventilation & CO
While less intensive than a commercial kitchen, adequate ventilation (e.g., extractor hoods, windows) is vital. The engineer will check for signs of poor combustion and may test the air for carbon monoxide (CO).
Interactive Risk Explorer
Explore the potential hazards associated with this work. The chart provides a visual summary; click on the bars or the filter buttons below to drill down into the detailed control measures for each category.
| Hazard | Potential Consequences | Primary Control Measures |
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Emergency Procedures
In the event of an emergency, these are the immediate actions required for your role. Familiarise yourself with these procedures before work begins.