Cecily Melia, Senior Account Executive for SATIB Insurance Brokers, says the water crisis in the Western Cape carries risks for tourism businesses.  

One of these is that hotels and hospitality offerings will be more vulnerable to fire risks.

Melia says the reality of the situation can be addressed through sound and continued planning; reducing the possibility of ignition; more effective response plans and provision of additional mobile fire suppression equipment, such as fire extinguishers and larger extinguishing units.

The objective of the brief advisory, which can be found below, is to assist business owners to reduce the threat of fire risks on site through following a checklist of simple and proactive procedures.

According to Melia, the focus should be on empowering staff through regular fire drills to ensure all understand their role and responsibility in an emergency.

“The initial response to any fire threat is to attempt to extinguish it immediately using fire extinguishers. It is therefore imperative that regular maintenance checks and inspections of fire detection systems and fire extinguishers are carried out regularly. Additional fire extinguishers should be located in higher-risk areas, such as fuel storage areas, gas installations and cooking facilities. Areas of higher risk require specific response measures (evacuation and firefighting protocols),” says Melia.

“Reducing ignition sources is critical during this time and all high-risk work should not take place unless necessary (e.g. welding) and/or be well controlled. If these activities must take place, a hot work permit system (to implement control measures) must be in place where additional precautions must be taken to ensure any fire threat is eliminated.”

Melia says the following should be in place:

• Additional fire blankets should be placed in all kitchens (mounted next to stoves).

• Emergency LPG shut-off valves should be easily accessible to close the gas supply if required.

• Extractors must be cleaned by kitchen staff weekly, and the full duct must be serviced every three months.

• Additional fire extinguishers, mounted and easily accessible, must be placed in all kitchens.

• Larger extinguishers (50kg) that are mounted on a trolley provide a good alternative to a fire hose. At least one should be acquired and stored centrally (near high-risk areas).

• Attention should be paid to the wiring and Distribution Boards (DBs) throughout the property. DBs must be secured, closed and clear of flammable materials at all times.

• A maintenance schedule should be in place to inspect all DBs and electrical points (at least bi-monthly). This includes a generator inspection on a weekly basis.

• All loose wiring and plug points must be repaired. When a fault is observed it must be reported by staff and fixed immediately by management. 

• Power should not be provided to any areas that are not currently in use.

• Regular inspections of all laundry areas must take place. Ensure that daily cleaning of tumble dryer lint and exhaust systems is carried out.

• The laundry should always be attended by housekeeping staff and the equipment should not be used in the late afternoon and into the evenings.