Análisis de riesgo de incendio en Restaurante “Chucería Conejo” de la Ciudad de Quevedo

Fire safety in restaurants is a critical issue due to the inherent risks of food service operations, which include the presence of heat sources and flammable materials. The research aimed to analyse fire risks at the Chucería Conejo restaurant in Quevedo, Ecuador, in order to identify structural, operational, and training deficiencies that increase the likelihood of a fire. A quantitative approach was used, with a non-experimental, descriptive and correlational design. The sample consisted of direct observation of the facilities, surveys of operational staff and documentary analysis of the establishment's internal protocols. The results revealed critical deficiencies in the infrastructure, such as grease accumulation in the extractor hoods, improvised electrical installations, and improper fuel storage. In addition, low staff training in fire safety was detected, limiting their ability to act appropriately in an emergency. It was also found that the restaurant lacks an updated emergency plan and maintenance records for safety systems. In conclusion, it is urgent to improve the restaurant's infrastructure, implement an effective emergency plan, provide ongoing training for staff, and ensure regular maintenance of safety equipment. These measures will significantly contribute to reducing risks and improving safety at the establishment.