Legal analysis: There are no provisions in the law, but there are local provisions, such as: Article 32 of the Beijing Fire Protection Regulations, food production and processing, catering service enterprises and unit canteens shall clean smoke collection and exhaust facilities such as smoke collection hoods and smoke exhaust pipes in accordance with the relevant norms of this Municipality.

Legal basis: Beijing Municipal People's Government's Regulations on Safety in Production of Beijing Catering Business Units

Article 25 The smoke collection hood and flue entrance in the operation room of catering business units shall be cleaned daily within 1 meters. The fume exhaust pipeline in the Chinese food operation room shall be cleaned at least 1 times every 61 days, and the cleaning shall be recorded.

article 26 dangerous goods used and stored by catering business units shall be stored separately and managed by special personnel.

Article 27 A catering business unit shall not provide consumers with liquefied petroleum gas cylinders with a calibrated weight of more than 5 kg as a dining fire source; Service personnel should use liquefied petroleum gas cylinders safely.

if liquefied petroleum gas is used in the operation room, the net distance between the cooker and the gas cylinder shall not be less than 1.5m, and the length of the hose connecting the cooker and the gas cylinder shall not exceed 2m. Hoses should be checked frequently and replaced regularly.

article 28 if the calibrated total weight of liquefied petroleum gas cylinders used and reserved by catering business units exceeds 111kg or the total number of cylinders exceeds 31, a cylinder room shall be set up in accordance with relevant regulations.

catering business units in high-rise buildings are not allowed to use bottled liquefied petroleum gas.

Article 29 A catering business unit whose business area is set underground shall abide by the following provisions:

(1) It shall not be set below 2 floors underground;

(2) Do not use liquefied petroleum gas or store dangerous goods;

(3) If the length of the evacuation passage exceeds 41 meters or 21 meters and there is no natural ventilation, mechanical smoke exhaust facilities shall be installed.

thirtieth catering business units shall formulate emergency rescue plans for production safety accidents. The emergency rescue plan shall include the emergency rescue organization, dangerous targets, start-up procedures and emergency measures. The emergency rescue plan shall be rehearsed at least 1 times every six months and recorded.

Article 31 The relevant person-in-charge of the catering business unit shall master all the contents of the emergency rescue plan; Other personnel should be able to skillfully use fire-fighting equipment, understand the location of safety exits and evacuation routes and the emergency rescue responsibilities of their posts.

Article 32 A catering business unit shall set up an emergency broadcast that can cover all business areas and can be broadcast in both Chinese and English.

article 33 after a production safety accident occurs, a catering business unit shall promptly start an emergency rescue plan, take effective measures to organize personnel evacuation, prevent the accident from expanding, and timely and truthfully report to the public security, production safety supervision and management, commerce and other relevant departments in accordance with the relevant provisions of the state and this municipality.