Fire Safety at Outdoor Events

Fire risk assessment

You must carry out a fire risk assessment for every event. For outdoor events, this should consider:

• Sources of ignition — cooking equipment, generators, candles, electrical equipment, smoking areas.
• Sources of fuel — gazebo fabrics, stock, packaging materials, LPG cylinders, nearby vegetation.
• People at risk — the public, stallholders, staff, volunteers, and anyone with reduced mobility.
• Emergency routes and exits — can people leave the site quickly and safely?
• Fire detection and warning — how will you raise the alarm?

Your risk assessment should be written down and shared with your team. It does not need to be complicated — a few pages covering the key risks and what you are doing about them is usually sufficient.

LPG (gas) safety

Gas cooking is common at outdoor events and is one of the biggest fire risks. Key requirements:

• All LPG appliances must be fit for commercial use — domestic camping stoves are not appropriate for commercial food preparation.
• Gas cylinders must be stored upright, secured so they cannot fall, and kept away from sources of ignition.
• Connections must use proper commercial-grade fittings and hoses (not domestic fittings).
• Stallholders using LPG should have a current Gas Safe certificate or be able to demonstrate competence.
• Keep a fire extinguisher suitable for gas fires within easy reach of every food stall using LPG.

Fire equipment

Your fire risk assessment will determine exactly what you need, but as a minimum for a typical craft fair:

• At least one fire extinguisher per food stall using heat or flame (appropriate type — CO2 for electrical, dry powder for gas/multi-purpose).
• A fire blanket at every cooking station.
• Clear, unobstructed emergency routes and exits.
• A means of raising the alarm (whistle, air horn, or PA system).
• A designated assembly point.

Make sure all fire equipment is serviced and in date. Check it on the morning of the event.

Gazebos and structures

Standard pop-up gazebos are made from highly flammable materials unless they have been treated with fire-retardant coatings. Consider:

• Requiring stallholders to use fire-retardant gazebos, or providing evidence of fire-retardant treatment.
• Maintaining adequate spacing between stalls (at least 3 metres is a common recommendation, but check your local fire authority guidance).
• Keeping exit routes between rows of stalls clear at all times.
• Securing gazebos properly — a gazebo that blows into a cooking area is a serious fire risk.

On the day

• Brief all stallholders on fire safety procedures, emergency exits, and assembly points.
• Walk the site before opening to check for hazards.
• Ensure fire exits and routes are clearly marked and never blocked.
• Have a named person responsible for fire safety coordination.
• Keep your fire risk assessment on site and available for inspection.
• Know how to call the fire service and ensure you can describe your exact location.