NFPA 96 Test Questions and Answers |
Latest Version | 2025/2026 | Correct &
Verified
What is the primary purpose of NFPA 96?
✔✔To provide standards for ventilation control and fire protection of commercial cooking
operations.
What is the minimum frequency for cleaning grease ducts in high-volume cooking operations?
✔✔Monthly.
Who is responsible for ensuring that commercial kitchen exhaust systems are inspected and
cleaned?
✔✔The building owner or operator.
What is the main hazard that NFPA 96 seeks to prevent?
✔✔Grease fires in commercial cooking operations.
What type of fire suppression system is typically installed in commercial kitchens?
1
,✔✔Wet chemical system.
What is the purpose of a hood suppression system in a commercial kitchen?
✔✔To extinguish fires in cooking appliances and prevent fire spread through the exhaust system.
How often should hood filters be inspected and cleaned?
✔✔Monthly or more frequently if required by cooking volume.
What is the maximum allowable temperature rise in a commercial kitchen exhaust duct during
normal operation?
✔✔180°F above ambient.
Why must commercial kitchen hoods be UL 300 compliant?
✔✔Because UL 300 hoods meet modern fire suppression and safety standards.
What type of fires are wet chemical systems primarily designed to extinguish?
✔✔Class K fires involving cooking oils and fats.
2
, What does the NFPA 96 standard say about the clearance between combustible materials and the
exhaust hood?
✔✔At least 18 inches.
How often should a full system inspection and maintenance of hood suppression systems be
performed?
✔✔Annually.
What is the purpose of grease filters in a commercial kitchen hood?
✔✔To capture grease particles and reduce fire hazards in the duct.
What should be done if a commercial kitchen hood suppression system discharges?
✔✔Shut off cooking equipment immediately and notify maintenance.
What is the primary material used for duct construction in NFPA 96 compliant systems?
✔✔Stainless steel or other noncombustible materials.
What is the required clearance between a commercial kitchen hood and cooking appliances?
3
Latest Version | 2025/2026 | Correct &
Verified
What is the primary purpose of NFPA 96?
✔✔To provide standards for ventilation control and fire protection of commercial cooking
operations.
What is the minimum frequency for cleaning grease ducts in high-volume cooking operations?
✔✔Monthly.
Who is responsible for ensuring that commercial kitchen exhaust systems are inspected and
cleaned?
✔✔The building owner or operator.
What is the main hazard that NFPA 96 seeks to prevent?
✔✔Grease fires in commercial cooking operations.
What type of fire suppression system is typically installed in commercial kitchens?
1
,✔✔Wet chemical system.
What is the purpose of a hood suppression system in a commercial kitchen?
✔✔To extinguish fires in cooking appliances and prevent fire spread through the exhaust system.
How often should hood filters be inspected and cleaned?
✔✔Monthly or more frequently if required by cooking volume.
What is the maximum allowable temperature rise in a commercial kitchen exhaust duct during
normal operation?
✔✔180°F above ambient.
Why must commercial kitchen hoods be UL 300 compliant?
✔✔Because UL 300 hoods meet modern fire suppression and safety standards.
What type of fires are wet chemical systems primarily designed to extinguish?
✔✔Class K fires involving cooking oils and fats.
2
, What does the NFPA 96 standard say about the clearance between combustible materials and the
exhaust hood?
✔✔At least 18 inches.
How often should a full system inspection and maintenance of hood suppression systems be
performed?
✔✔Annually.
What is the purpose of grease filters in a commercial kitchen hood?
✔✔To capture grease particles and reduce fire hazards in the duct.
What should be done if a commercial kitchen hood suppression system discharges?
✔✔Shut off cooking equipment immediately and notify maintenance.
What is the primary material used for duct construction in NFPA 96 compliant systems?
✔✔Stainless steel or other noncombustible materials.
What is the required clearance between a commercial kitchen hood and cooking appliances?
3
