The fast food insurance market is growing considerably, and with it the number of fish and chip shop insurance policy holders. Its no secret a portion of tasty fish and chips remain the nations number one dish, and given the current economic climate, a cheaper alternative to a pricey restaurant meal.
There are many unique risks associated with running a Fish and Chip shop, but owners are getting smarter in their aim to reduce them. Keeping risks down is more attractive to insurers, and for policy holders, a way of reducing their insurance costs.
Although Fish and Chip shop insurance companies are not deterred by these risks, it is in their interest to help their clients minimize them. Reputable insurers will provide advice on things like safety, so owners can make the necessary changes to lower their exposure to risk.
Even before you are offered your Fish and Chip insurance quote, insurers require detailed information on some key areas of your business. How you manage these, will determine your level of risk, the way your policy is put together, and how much it will cost.
To help you understand more about these risks, our article covers the main types and what you can do to minimize them.
The main risks and what you can do to lower them
The condition of your fryer some insurers will inspect the safety condition of your fryer, because this is inevitably the largest area of risk. The fryer is a major fire hazard if it is not maintained, so cleaning it properly and regularly is imperative. A build up of oil presents a real risk, and if oily clothes are left in the vicinity, a spark could ignite them. Minimizing this risk is simple, and insurance companies will help you. Find a local fryer cleaning specialist, and have your equipment serviced and cleaned at least twice a year or to the manufacturers recommendation.
The temperature of your fryer ensuring your fryer is set at the right temperature is essential to its upkeep, and the safety of anyone who comes into contact with it. If it is set too high, then the risk of it breaking down, causing injury to you or your staff, or even setting on fire are much greater. Reduce these risks, by buying one with an in-built temperature gauge to monitor the temperature, and enlist the help of a specialist to service it regularly.
Clean up properly Cooking with hot oil and fat increases the risk of accidents in the workplace. Cleaning up spills immediately and properly is important for the safety of your staff and your customers. Getting into a habit of mopping down greasy or slippery floors, and giving your entire work area a thorough clean at the end of each day is a good way of ensuring you are safe.
For further information on these risks, we recommend you contact a leading Fish and Chip shop insurer who will talk through these in more detail and recommend a suitable insurance policy.