Bandaríkin: brunavarnir

„Lög“ eru bindandi regla. „Opinberar leiðbeiningar“ eru ekki lög, en eftirlitsmenn búast við þeim. „Chef Hygiene sjálfgefið gildi“ er gildi sem appið ber saman við þar sem engin regla gefur upp tölu.

• Opinberar leiðbeiningarNFPA 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.
• Opinberar leiðbeiningarClean 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.
• Opinberar leiðbeiningarExtinguishers that protect cooking appliances using vegetable or animal oils and fats must be listed for Class K fires (NFPA 10).
• Opinberar leiðbeiningarInternational 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 sjálfgefiðChef Hygiene checks that the hood’s fire suppression system is inspected every 6 months.