USA: brandsäkerhet

”Lag” är en bindande regel. ”Officiell vägledning” är inte lag, men inspektörer förväntar sig det. ”Chef Hygiene standard” är ett värde som appen kontrollerar mot där ingen regel anger ett nummer.

• Officiell vägledningNFPA 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.
• Officiell vägledningClean 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.
• Officiell vägledningExtinguishers that protect cooking appliances using vegetable or animal oils and fats must be listed for Class K fires (NFPA 10).
• Officiell vägledningInternational 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.