What is the standard for ventilation control and fire protection of commercial cooking operations?

The standard for ventilation control and fire protection of commercial cooking operations is NFPA 96. This standard specifically addresses the requirements for the design, installation, and maintenance of ventilation systems in commercial kitchens, including the protection of cooking equipment, and is essential for minimizing fire hazards associated with cooking operations. NFPA 96 sets guidelines for the performance of hood and duct systems, fire suppression systems, and cleaning protocols to ensure safety in environments where cooking takes place.

The other standards listed pertain to different aspects of fire safety or electrical systems. For instance, NFPA 10 relates to portable fire extinguishers, NFPA 17 governs the installation of wet chemical fire extinguishing systems, and NFPA 70 concerns the National Electrical Code. While all these standards contribute to fire safety, NFPA 96 specifically focuses on the unique risks present in the commercial cooking setting, making it the correct reference for this question.