Commercial Cooking Processes
Be sure to check the following items regarding commercial cooking processes when evaluating the FPP:
Commercial cooking systems should be serviced semi-annually.
- A Class K fire extinguisher should be mounted within 30 feet of commercial food equipment using vegetable or animal oils.
- Commercial cooking systems should be serviced semi-annually.
- Hoods, grease removal devices, fans, ducts and other apparatus should be cleaned to bare metal.
- Cleaning should be recorded, and records should state the extent, time and date of cleaning.
- Records should be maintained on premises.
Knowledge Check Choose the best answer for the question.
8-5. How close should a Class K fire extinguisher be mounted to commercial food equipment using vegetable or animal oils?
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