USA: brandsikkerhed

“Lov” er en bindende regel. “Officiel vejledning” er ikke lov, men inspektører forventer det. “Chef Hygiene standard” er en værdi, som appen kontrollerer i forhold til, hvor ingen regel angiver et tal.

• Officiel vejledningNFPA 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.
• Officiel vejledningClean 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.
• Officiel vejledningExtinguishers that protect cooking appliances using vegetable or animal oils and fats must be listed for Class K fires (NFPA 10).
• Officiel vejledningInternational 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 standardChef Hygiene checks that the hood’s fire suppression system is inspected every 6 months.