Property exposures are substantial from electrical wiring, cooking equipment, and refrigeration units. The wiring must be current and up to code. If there is cooking on premises, the cooking and heating equipment may overload. Refrigeration equipment may overheat, or ammonia may explode. All equipment, especially refrigeration units, should be well maintained and in good condition. All grills and deep fat fryers must have automatic fire extinguishing protection, hoods and filters. There should be fuel shut offs and adequate hand-held fire extinguishers. The kitchen must be kept clean and grease free to prevent the spread of fire. The storage and disposal of boxes, packaging, and wrappings can add significantly to the fuel load of fire if not handled properly. If there are any on-premises incinerating devices to burn or dispose of combustible waste, the age, condition, maintenance, and controls are key.
Spoilage exposure is very high. A small fire or a power outage of even moderate duration can cause all fresh and frozen goods to be condemned as unfit for consumption or sale. Alarms and warning devices should be in place to alert the operation to loss of power. Backup power, such as a generator, should be available. Theft is also a concern. Appropriate security measures should be in place, such as keeping more expensive meats behind glass and inaccessible to customers, and having security mirrors prominently displayed throughout the store. Premises alarms should report to a central stations or police department after hours.