United States: fire safety

“Law” is a binding rule. “Official guidance” is not law, but inspectors expect it. “Chef Hygiene default” is a value the app checks against where no rule gives a number.

• Official guidanceNFPA 96 hood inspections depend on the cooking: monthly for solid fuel (wood or charcoal), quarterly for high volume, every 6 months for moderate volume, and yearly for low volume. Many states and cities adopt NFPA 96 in their fire code.
• Official guidanceClean the hood system whenever an inspection finds grease build-up. Keep a certificate on site that shows the date, the company and any areas not cleaned.
• Official guidanceExtinguishers that protect cooking appliances using vegetable or animal oils and fats must be listed for Class K fires (NFPA 10).
• Official guidanceInternational Fire Code: commercial cooking that makes grease-laden vapors needs an automatic fire-extinguishing system (UL 300). Its manual pull station sits on the way out, 10 to 20 feet from the hood.
• Chef Hygiene defaultChef Hygiene checks that the hood’s fire suppression system is inspected every 6 months.