DO YOU
AUTOMATIC SPRINKLER SYSTEMS ARE
USED MORE THAN ANY OTHER FIXED
FIRE PROTECTION SYSTEM AND OVER
KNOW THAT?
40 MILLION SPRINKLERS ARE FITTED
WORLD-WIDE EACH YEAR.
Sprinkler systems have been in use for well • 60% of fires were controlled by the spray from
over 100 years. Possibly the oldest in Britain no more than 4 sprinklers
was fitted in 1812 at the Theatre Royal, Drury
Lane, where a modern form is in use today.
• Accidental discharge of water due to manu-
facturing defects is 1 in 14,000,000 (per year
Losses from fires in buildings protected with of service).
sprinklers are estimated to be 1/10 of those
in unprotected buildings. In buildings fully • Accidental discharge of water from all causes
protected by sprinklers:
is 1 in 500,000 (per year of service)
Source: FM (USA) and LPC (UK) statistics
• 99% of fires were controlled by sprinklers
alone
Source and more information can be found at
The British Automatic Fire Sprinkler Association
• Accidental discharge of water from all causes
www.bafsa.org.uk
is 1 in 500,000 (per year of service)
“THE DVD WILL
HELP BUSINESSES
IMPLEMENT A
FOOD SAFETY
MANAGEMENT
SYSTEM AND
Caterers and food retailers will have extra help in achieving the right
TRAIN THEIR
standards in food hygiene and giving extra confidence to their customers.
STAFF…
IMPROVING FOOD
The Food Standards Agency, the UK’s food SAFETY AND
regulator, has produced a new DVD for food
MINIMISING RED
businesses that aims to provide an additional route
TAPE BURDENS ON
for accessing up-to-date guidance on safe methods
SMALL CATERING
for food preparation, handling and storage.
AND RETAIL
In order to be accessible to the widest
BUSINESSES”.
range of businesses, the DVD has
DAVID STATHAM, DIRECTOR OF
voiceovers available in 16 different
CONSUMER PROTECTION AND
languages. It also uses video scenes of
ENFORCEMENT AT THE FOOD
realistic situations in small catering
STANDARDS AGENCY
and retail businesses to
demonstrate SFBB in action.
SFBB was developed specifically
for the UK’s smaller food
businesses to help them
comply with new food safety
management procedures. For
copies of the DVD, call 0845 606
0667 or visit
www.food.gov.uk
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95 |
Page 96 |
Page 97 |
Page 98