FDNY W64
FDNY W64 SUPERVISION OF COMMERCIAL COOKING
EXHAUST SYSTEM CLEANING TECHNICIAN PRACTICE
EXAM QUESTIONS AND CORRECT ANSWERS (VERIFIED
ANSWERS) PLUS RATIONALES 2026 Q&A
https://www.stuvia.com/user/MBOFFIN
, 1. The primary purpose of the commercial cooking exhaust
system is to:
A.Provide air conditioning
B. Remove grease-laden vapors and smoke
C. Supply oxygen to burners
D. Cool the kitchen area
Rationale: Exhaust systems remove grease-laden vapors,
smoke, and contaminants to prevent fire hazards and
maintain air quality.
2. The W-64 Certificate of Fitness holder is responsible for:
A.Cooking food
B. Cleaning and maintaining exhaust systems in commercial
kitchens
C. Inspecting fire extinguishers only
D. Installing new exhaust systems
https://www.stuvia.com/user/MBOFFIN
, Rationale: The W-64 technician is certified to clean and
maintain commercial cooking exhaust systems per FDNY
requirements.
3. Cleaning of commercial cooking exhaust systems must be
performed:
A.Once every year
B. Once every six months regardless of use
C. As often as necessary to prevent accumulation of grease
D. Only after an FDNY inspection
Rationale: Cleaning frequency depends on usage and
grease buildup to prevent fire hazards.
4. Who regulates the W-64 Certificate of Fitness?
A.NYC Department of Buildings
B. NYC Health Department
C. FDNY (Fire Department of New York)
D. OSHA
Rationale: FDNY issues and enforces all Certificate of Fitness
licenses, including W-64.
5. What NFPA standard governs commercial kitchen
exhaust system cleaning?
A.NFPA 96
B. NFPA 96
C. NFPA 54
D. NFPA 10
https://www.stuvia.com/user/MBOFFIN
, Rationale: NFPA 96 sets the standards for ventilation control
and fire protection in commercial cooking operations.
6. The term “grease-laden vapors” refers to:
A.Steam from water
B. Vapors produced during cooking that contain
flammable grease particles
C. Carbon dioxide
D. Refrigerant gases
Rationale: Cooking generates vapors containing grease,
which can ignite and cause fires if accumulated.
7. Hood filters must be:
A.Plastic-coated
B. Listed, removable, and made of steel or aluminum
C. Painted for protection
D. Fixed permanently
Rationale: Filters should be listed, noncombustible,
removable, and easily cleaned.
8. What type of fire suppression system is typically found in
commercial kitchen hoods?
A.CO2 system
B. Wet chemical system
C. Dry chemical system
D. Water spray system
https://www.stuvia.com/user/MBOFFIN
FDNY W64 SUPERVISION OF COMMERCIAL COOKING
EXHAUST SYSTEM CLEANING TECHNICIAN PRACTICE
EXAM QUESTIONS AND CORRECT ANSWERS (VERIFIED
ANSWERS) PLUS RATIONALES 2026 Q&A
https://www.stuvia.com/user/MBOFFIN
, 1. The primary purpose of the commercial cooking exhaust
system is to:
A.Provide air conditioning
B. Remove grease-laden vapors and smoke
C. Supply oxygen to burners
D. Cool the kitchen area
Rationale: Exhaust systems remove grease-laden vapors,
smoke, and contaminants to prevent fire hazards and
maintain air quality.
2. The W-64 Certificate of Fitness holder is responsible for:
A.Cooking food
B. Cleaning and maintaining exhaust systems in commercial
kitchens
C. Inspecting fire extinguishers only
D. Installing new exhaust systems
https://www.stuvia.com/user/MBOFFIN
, Rationale: The W-64 technician is certified to clean and
maintain commercial cooking exhaust systems per FDNY
requirements.
3. Cleaning of commercial cooking exhaust systems must be
performed:
A.Once every year
B. Once every six months regardless of use
C. As often as necessary to prevent accumulation of grease
D. Only after an FDNY inspection
Rationale: Cleaning frequency depends on usage and
grease buildup to prevent fire hazards.
4. Who regulates the W-64 Certificate of Fitness?
A.NYC Department of Buildings
B. NYC Health Department
C. FDNY (Fire Department of New York)
D. OSHA
Rationale: FDNY issues and enforces all Certificate of Fitness
licenses, including W-64.
5. What NFPA standard governs commercial kitchen
exhaust system cleaning?
A.NFPA 96
B. NFPA 96
C. NFPA 54
D. NFPA 10
https://www.stuvia.com/user/MBOFFIN
, Rationale: NFPA 96 sets the standards for ventilation control
and fire protection in commercial cooking operations.
6. The term “grease-laden vapors” refers to:
A.Steam from water
B. Vapors produced during cooking that contain
flammable grease particles
C. Carbon dioxide
D. Refrigerant gases
Rationale: Cooking generates vapors containing grease,
which can ignite and cause fires if accumulated.
7. Hood filters must be:
A.Plastic-coated
B. Listed, removable, and made of steel or aluminum
C. Painted for protection
D. Fixed permanently
Rationale: Filters should be listed, noncombustible,
removable, and easily cleaned.
8. What type of fire suppression system is typically found in
commercial kitchen hoods?
A.CO2 system
B. Wet chemical system
C. Dry chemical system
D. Water spray system
https://www.stuvia.com/user/MBOFFIN
