Fire Safety Plans (MAP) for Restaurants
What changes when the building has a working kitchen.
Why a restaurant is different
A kitchen with stoves, fryers or grills is a different source of fire risk than most commercial spaces. Extraction systems and cooking areas tend to be what an inspection focuses on most.
How close the kitchen, dining room and emergency exits are to each other also gets assessed — a small space with many tables near the kitchen raises different questions than a shop of the same size.
When this usually becomes urgent
- Opening a new restaurant, café or food-service space — licensing usually requires a MAP
- A change to the space, like enlarging the kitchen or adding seating
- A failed inspection that flagged issues in the kitchen area or emergency exits
- Renewal of the operating licence
What usually gets assessed
Extinguishers suited to the type of fire a kitchen can produce, detection systems and, in larger kitchens, extraction suppression systems. Signage and clear evacuation routes, especially in higher-occupancy spaces. The exact risk category and specific obligations are set by a técnico autor.
Need to sort this out?
Frequently asked questions
Does a small café without a full kitchen still need a MAP?
In most cases yes, though with simpler requirements than a restaurant with a full kitchen. What's required depends on the risk category, set by a técnico autor.
Is the MAP different if I serve alcohol or have an outdoor terrace?
The operating licence and other matters (noise, use of public space) can change, but the MAP itself depends mainly on the indoor space's use-type and risk category, not on what's served.
This guide is general orientation and doesn't replace legal or technical advice. Your building's exact risk category and obligations are determined by a técnico autor registered with ANEPC.