After describing the risks, the kitchen operator should decide whether enough has been done to reduce the threat of fire, considering conformity to valid fire safety requirements. The goal of this function must be constant increasing of standards.
It is vitally important that kitchen operators keep records of the location of the system, risk analyses, inspection and cleaning reports. This makes it possible to assess the frequency and extent of necessary cleaning, especially if new equipment or techniques are adopted. If there is an obligation stemming from legislation to keep personnel training certificates in the register.
If a fire safety risk analysis becomes a standard for insurance companies, preservation of such data can be used to certify to an insurance company that the standards specified in their policy have been followed.