The 5 Question Kitchen Safety Fire Protection Quiz

Posted on by Greg Palya

kitchen fire safety quiz for restaurant owners

 

Think you know everything about kitchen fire safety? Whether you’ve been in the restaurant business your entire life, or you’ve just bought your first building and you’re curious about kitchen fire protection, this short, five question quiz is perfect.

The main goal of the quiz is for you to learn at least one new aspect of kitchen fire safety that you didn’t know before.

I will give you the questions first, and then in the next section,  I will give you the answers as well as an explanation as to why that’s the answer.

Welcome to the Kitchen Safety Fire Protection Quiz!

Please write your answers down on a separate sheet of paper so you can check your answers at the end of the post.

 

#1 – Mimicking a worst-case scenario, if a kitchen fire safety product passes this legislature’s strict test, the product will be considered ______.

a) Prime

b) UL 300 listed

c) NFPA recommended

d) OSHA approved

 

#2 – Which is not part of a certified kitchen fire safety semi-annual inspection?

a) Replacing fusible links

b) Blowing air to clean suppression lines

c) Testing pH of the suppressing chemical

d) Replacing nozzle covers

e) Testing the manual pull station

 

#3 – True or False?

Using 100% wool filters to capture kitchen grease before it enters a hood system is a cost-effective and more safer alternative to typical hood cleaning?

 

#4 – In order to pass a NFPA kitchen fire protection inspection, the grease inside your hood system must be cleaned_____.

a) Until there’s a maximum of 0.002″ of grease left

b) Until there’s a maximum of 1/8″ of grease left

c) Until there’s a maximum of 1/4″ of grease left

d) Until there’s a maximum of 1/2″ of grease left

 

#5 – At approximately what temperature would a fusible link melt to set off a fire suppression system above a fryer?

a) 350 degrees F

b) 400 degrees F

c) 450 degrees F

d) 500 degrees F

 

Answers and Explanations

 

#1 – Mimicking a worst-case scenario, if a kitchen fire safety product passes this legislature’s strict test, the product will be considered ______.

The correct answer is b, UL 300 listed.

The UL 300 Standard (Fire Testing of Fire Extinguishing Systems for Protection of Commercial Cooking Equipment) is a fire test method that applies to pre-engineered extinguishing system units intended for the protection of commercial cooking areas. Those that pass the UL 300 standard test, become UL 300 listed.

 

#2 – Which is not part of a certified kitchen fire safety semi-annual inspection?

The correct answer is c, testing pH of the suppressing chemical.

As part of ABCO Fire Protection’s semi-annual certified inspection, we perform all the tasks except test the pH of the suppression chemical, which is supplied to us from a branded manufacturer of the suppression system (Ansul, Kidde, Pyro-Chem, etc.).

 

#3 – True or False – Using 100% wool filters to capture kitchen grease before it enters a hood system is a cost-effective and more safer alternative to typical hood cleaning?

The correct answer is True.

According to pricing tests comparing typical hood cleaning vs using replaceable, 100% wool Shepherd Filters, the first year is financially close, but it’s usually cheaper to use Shepherd Filters. After year one, there is no doubt that Shepherd Filters is cheaper. Results do vary by level of grease development, more grease = more of a financial difference Shepherd Filters make. The only way to find out for your setup is to get a free quote.

Talking about safety, Shepherd Filters are flame-retardant and intercept 98% of grease before it ever enters your hood system. When you continually dispose 98% of kitchen grease (the fuel for kitchen fires), compared to standard baffle filters only blocking 18-20%, the improvement in safety is unmatched.

 

#4 – In order to pass a NFPA kitchen fire protection inspection, the grease inside your hood system must be cleaned_____.

The correct answer is a, Until there’s a maximum of 0.002″ of grease left.

New for NFPA 96: 11.6.1.1.1 – Hoods, grease removal devices, fans, ducts, and other appurtenances shall be cleaned to remove combustible contaminants to a minimum of 50 um (micrometer) or 0.002 inches.

NOTE: for free access to the 2017 edition of NFPA 96, use the link above (you must make a profile).

 

#5 –  At approximately what temperature would a fusible link melt to set off a fire suppression system above a fryer?

The correct answer is d, 500 degrees F.

According to Rob Arnold, kitchen fire safety installation manager at ABCO Fire Protection, a fusible link above a fryer will typically melt at 500 degrees F.

 

Conclusion

 

Thank you for taking the kitchen safety fire protection quiz! We hope you did great, but most importantly, we hope you learned at least one new fact about kitchen safety that can help you at your restaurant.

If you are an all-around fire protection pro, make sure to come back to our blog next week and check out our five question quiz about fire protection about your fire extinguishers!

Thanks for your participation and have an awesome day!


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