To what minimum level should hoods, grease removal devices, and ducts be cleaned to remove combustible material?

Hoods, grease removal devices, and ducts in commercial cooking operations must be cleaned to a minimum level that ensures the removal of all combustible material. The correct answer indicates a standard that reflects the required cleanliness to prevent fire hazards effectively.

The value .002 signifies a rigorous cleaning standard that necessitates the elimination of grease and other combustible residues that can accumulate and lead to fire risks. In accordance with the NFPA 96, this level indicates that immediate attention should be paid to areas that are prone to gather grease and other flammable materials, emphasizing the importance of fire safety in commercial kitchens.

Understanding this standard is critical for compliance and safety in cooking operations, as it helps prevent the ignition of grease fires, which are a common hazard in commercial kitchens. Regular cleaning to this specified level plays a vital role in maintaining safe operation environments in food service establishments.