Takeaway with rooms above.

[TFEM]

I have a friend who has just opened a takeaway.....I've just supplied him with the FFE that he needs and he then asked me for some advice ahead of his FRA.
My main concern, although I'm not qualified to tell him officially, is that the kitchen is not shut off from the staircase to the staff accomodation above. He wants to try and get everything correct before getting the FRA done.
I've arranged to go back and see him to carry out some staff training next week. Could one or two people confirm my concerns please so as I may give him the correct guidance. In addition, is this not something that the local licencing authority should have pointed out or are we now completely in a "find out yourself" situation?
TIA.
John

[nearlythere]

Best to wait until the FRA is completed John. Then he will know exactly what he needs to do, provided the FRA is done properly by some who knows what they are doing.

[TFEM]

Thanks NT....I don't want to tell him to spend £000's but want to tell him what he is likely to have to do so he has a rough idea rather than getting a major shock when the FRA gets done.
I think I have a good understanding of what he needs to do and want to gently give some guidance assisted by the experts on here.
Thanks again.
John

[Phoenix]

Hi John,

Situations like the one you describe are not uncommon (though they really should be in the UK in 2012) and are dependent upon many variables and forum people may come back to you to ask you about the building layout, etc (fair enough), but the bottom line is that the people in the accommodation must have at least one protected route out.  What's a 'protected route'? Well we could have some discussion about that but it's at least full 30 minute enclosure and, for me, preferrably separated by a lobby from the kitchen (ventilated if possible) with heat detection in the kitchen linked to the accommodation.

Stu