Is it true or false that grease discharge must exceed 5 mg/m3/m3 to be acceptable in commercial cooking operations?

The statement is false because the NFPA 96 standard does not set a specific limit of 5 mg/m3/m3 for acceptable grease discharge in commercial cooking operations. Instead, NFPA 96 emphasizes the importance of minimizing grease accumulation in ventilation systems and recommends proper design, installation, and maintenance to control grease discharge and prevent fire hazards. The focus is on creating a safe operation through effective grease removal and ensuring that systems are regularly cleaned to reduce any potential fire risks associated with grease buildup.

Understanding that there isn't a specified threshold like the one mentioned in the statement helps clarify the intent behind NFPA 96 guidelines. The standard is designed to promote safety through proper ventilation control and fire protection measures rather than stipulating precise numerical targets for grease discharge.