National Fire Protection Association (NFPA) 96 Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations Practice Exam

The standard that governs kitchen fire protection systems such as Ansul and Amerex systems is NFPA 17. This standard specifically addresses the design, installation, and maintenance of wet chemical fire extinguishing systems, which are commonly used in commercial kitchens to suppress fires that involve cooking oils and fats, also known as Class K fires.

By adhering to NFPA 17, practitioners ensure that these fire protection systems are effective and comply with standardized procedures, ultimately enhancing safety in commercial cooking environments. This standard outlines critical aspects, including the requirements for the applications of the systems, the types of agents to be used, and the maintenance protocols to keep the systems operational and compliant with safety regulations.

While NFPA 96 focuses on ventilation control and fire protection in commercial cooking operations, and NFPA 10 pertains to portable fire extinguishers, NFPA 17 is the relevant standard that specifically details the design and implementation of fixed fire suppression systems like those provided by Ansul and Amerex. This clarity is essential for ensuring that cooking environments are equipped with the proper fire suppression measures.