NFPA 96 LATEST 2026 EXAM QUESTIONS AND ANSWERS
RATED A+
✔✔8.1.3.2 Utility fan located with the building, must be located in an accessible area of
adequate size to allow for - ✔✔service or removal
✔✔10.1.2 Cooking equipment that produces grease laden vapors that might be a
source of igniting grease - ✔✔shall be protected by a fire extinguishing equipment.
✔✔10.2.3 What is the UL listing # for fire extinguishing systems? - ✔✔UL 300
✔✔10.4.1 Upon activation of a fire suppression system, what happens to the cooking
equipment? - ✔✔Shuts down and gas cuts off
✔✔10.5.1.1 How close does the manual activation station need to be located? -
✔✔Within 10"-20" of the cooking equipment. (42" to 46" off the floor)
✔✔11.4 The system shall be inspected for grease buildup by who? - ✔✔a properly
trained, qualified and certified company or individual acceptable to the AHJ.
✔✔A.11.4 The purpose of the inspection is to determine? - ✔✔If cleaning is necessary
and if the system is fully accessible.
✔✔Table 11.4 - ✔✔Solid Fuel:Monthly
High Volume (24 hr operation)- Quarterly
Moderate: Semi-annually
Low Volume (churches, day camps)- Annually
✔✔A11.6.2 Micron depths need to clean - ✔✔50 microns acceptable, 2000 microns
cleaning time, 3175 microns critical cleaning time.
✔✔11.6.2 What gets cleaned? - ✔✔Hoods, Filters, Fans, Ducts, and other appearences
✔✔11.6.3 Electrical switches that could be activated are: - ✔✔Locked out at the start of
cleaning.
✔✔11.6.5 During the cleaning it is advisable to lock out the fire suppression so it is
inoperable to prevent accidental discharge. - ✔✔False! only if you are trained to do so.
✔✔11.6.6 Flammable solvents should - ✔✔never be used in the cleaning
✔✔11.6.7 Fusible links during the cleaning - ✔✔should not be cleaned with chemicals.
RATED A+
✔✔8.1.3.2 Utility fan located with the building, must be located in an accessible area of
adequate size to allow for - ✔✔service or removal
✔✔10.1.2 Cooking equipment that produces grease laden vapors that might be a
source of igniting grease - ✔✔shall be protected by a fire extinguishing equipment.
✔✔10.2.3 What is the UL listing # for fire extinguishing systems? - ✔✔UL 300
✔✔10.4.1 Upon activation of a fire suppression system, what happens to the cooking
equipment? - ✔✔Shuts down and gas cuts off
✔✔10.5.1.1 How close does the manual activation station need to be located? -
✔✔Within 10"-20" of the cooking equipment. (42" to 46" off the floor)
✔✔11.4 The system shall be inspected for grease buildup by who? - ✔✔a properly
trained, qualified and certified company or individual acceptable to the AHJ.
✔✔A.11.4 The purpose of the inspection is to determine? - ✔✔If cleaning is necessary
and if the system is fully accessible.
✔✔Table 11.4 - ✔✔Solid Fuel:Monthly
High Volume (24 hr operation)- Quarterly
Moderate: Semi-annually
Low Volume (churches, day camps)- Annually
✔✔A11.6.2 Micron depths need to clean - ✔✔50 microns acceptable, 2000 microns
cleaning time, 3175 microns critical cleaning time.
✔✔11.6.2 What gets cleaned? - ✔✔Hoods, Filters, Fans, Ducts, and other appearences
✔✔11.6.3 Electrical switches that could be activated are: - ✔✔Locked out at the start of
cleaning.
✔✔11.6.5 During the cleaning it is advisable to lock out the fire suppression so it is
inoperable to prevent accidental discharge. - ✔✔False! only if you are trained to do so.
✔✔11.6.6 Flammable solvents should - ✔✔never be used in the cleaning
✔✔11.6.7 Fusible links during the cleaning - ✔✔should not be cleaned with chemicals.
