Bibliographic info:
Air Information Review, Vol 24, n° 3, June 2003, p 7

In the UK, the pressure to improve fire prevention in catering establishments has for some years come largely from the insurance industry. Kitchen operators needed to better manage their extract ventilation systems. All cooking equipment forms a potential source of ignition. BSRIA has then compiled a document presenting a method for fire risk assessment of catering extract ventilation.
This document should be easily understood by the majority of kitchen operators and may, in time, evolve into an insurance industry standard for such premises.The risk assessment method presented is intended to be conducted in five separate stages : identifying ignition risks, the assessment of risks, evaluation of risks, keep records, and finally review and revise the assessment after a period of time.