In order to further improve the fire safety of catering establishments and unit canteens, the Beijing Municipal Government has taken a number of measures to comprehensively carry out the fire safety inspection of catering establishments, to ensure that all the work is put into practice.

Enhance the management level and eliminate hidden dangers in time. Refine the fire safety system, fire safety operating procedures, the implementation of the daily fire inspection, fire facilities daily maintenance system, in-depth implementation of the unit fire safety standardized management. Strengthen the inspection. Supervision of catering establishments, unit canteens at least every two hours for a fire inspection, before the start of business and after the end of a comprehensive inspection, fill out the inspection records in a timely manner, to eliminate potential safety hazards.

Strictly smoke pipe cleaning. Supervision of catering establishments, unit cafeterias to improve the frequency of cleaning of the oil smoke pipe, catering establishments within 1 meter of the entrance to the hood and flue, should be cleaned daily, the exhaust pipe every 60 days at least 1 cleaning. Strict gas and electricity management. City management, quality inspection, business, safety supervision, gas, electricity and other departments to further strengthen the catering place gas storage, use and other aspects as well as electricity safety supervision and management, the implementation of facilities and equipment inspection, safe use of technical guidance and publicity and training and other responsibilities to strengthen the source control.

Ensure that fire safety facilities are intact and effective. Supervision of catering establishments, unit canteens in the cooking operation room near the stove configuration of fire extinguishers, fire blankets, regular maintenance, to keep intact and effective. For a building area of more than 1000 square meters of restaurants or canteens, to set up automatic fire extinguishing devices in the cooking room hood and cooking parts, set up in the gas or fuel pipeline with automatic fire extinguishing devices linked to the automatic cut-off device. Strengthen the management during construction.

Catering establishments, unit canteens in the business period is prohibited during the construction of fire, non-business construction requires the use of open flames, we must supervise the construction unit and the use of units to remove the fire area of flammable, combustible, configure fire fighting equipment, and arrange for special guardianship. By the construction site fire prevention responsible person review and approval, after receiving a fire license, before the designated location, time of operation, to ensure that the construction and use of the range of fire safety.