 MODULE 8.5 FPP EVALUATION
Commercial Cooking Processes
- 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 appurtenances 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.
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