NFPA 96 Ventilation Control and Fire
Protection of Commercial Cooking
Operations Exam With Actual
Questions & Verified Answers,Plus
Rationales/Expert Verified For
Guaranteed Pass /2026 /Latest
Update/Instant Download Pdf
1. What is the minimum clearance required between a
commercial cooking appliance and combustible construction?
A. 6 inches
B. 12 inches
C. 18 inches
D. 24 inches
B. 12 inches
NFPA 96 requires a minimum of 12 inches clearance between
appliances and combustible materials unless listed protective
measures are used.
2. How often must Type I hoods be cleaned in a high-volume
cooking operation?
A. Monthly
B. Quarterly
C. Semi-annually
D. Annually
,A. Monthly
Hoods over high-volume cooking areas require monthly cleaning to
prevent grease accumulation that could ignite.
3. What type of hood is primarily designed for grease-laden
vapors?
A. Type I Hood
B. Type II Hood
C. Canopy Hood
D. Recirculating Hood
A. Type I Hood
Type I hoods are specifically intended to capture grease and smoke
from cooking appliances, while Type II hoods handle heat and
moisture.
4. What is the minimum exhaust airflow rate for a Type I hood?
A. 50 cfm per linear foot
B. 100 cfm per linear foot
C. 150 cfm per linear foot
D. 200 cfm per linear foot
B. 100 cfm per linear foot
NFPA 96 specifies a minimum exhaust airflow of 100 cubic feet per
minute per linear foot of hood for effective grease-laden vapor
removal.
5. Which of the following is required above a deep-fat fryer?
A. Type II Hood
B. Automatic fire-extinguishing system
C. Wet chemical suppression system
D. Both B and C
,D. Both B and C
Deep-fat fryers must have an automatic wet chemical extinguishing
system installed under a Type I hood for fire protection.
6. How often should the grease extractors in hoods be inspected?
A. Weekly
B. Monthly
C. Quarterly
D. Annually
B. Monthly
Grease extractors must be inspected monthly to ensure they are
functioning properly and not contributing to a fire hazard.
7. What is the minimum thickness for sheet metal used in Type I
hood construction?
A. 18 gauge
B. 20 gauge
C. 22 gauge
D. 24 gauge
A. 18 gauge
NFPA 96 requires Type I hoods to be constructed of 18-gauge or
thicker steel to withstand heat and provide durability.
8. When is a fire-extinguishing system required to be inspected?
A. Daily
B. Weekly
C. Monthly
D. Semi-annually
C. Monthly
Monthly inspections are required to ensure the system is ready to
, operate in an emergency, including checking agent and nozzle
condition.
9. Which fire suppression agent is commonly used in commercial
kitchen systems?
A. Dry chemical
B. Wet chemical
C. Carbon dioxide
D. Foam
B. Wet chemical
Wet chemical agents are specifically designed for high-temperature
cooking oil fires and are standard in commercial kitchen systems.
10. What NFPA standard governs the installation of fire-
extinguishing systems in commercial cooking operations?
A. NFPA 10
B. NFPA 17
C. NFPA 96
D. NFPA 72
C. NFPA 96
NFPA 96 provides requirements for ventilation control and fire
protection of commercial cooking operations, including
extinguishing systems.
11. The duct leading from a Type I hood must be constructed
of:
A. Combustible materials
B. Sheet metal
C. Glass fiber
D. Plastic
Protection of Commercial Cooking
Operations Exam With Actual
Questions & Verified Answers,Plus
Rationales/Expert Verified For
Guaranteed Pass /2026 /Latest
Update/Instant Download Pdf
1. What is the minimum clearance required between a
commercial cooking appliance and combustible construction?
A. 6 inches
B. 12 inches
C. 18 inches
D. 24 inches
B. 12 inches
NFPA 96 requires a minimum of 12 inches clearance between
appliances and combustible materials unless listed protective
measures are used.
2. How often must Type I hoods be cleaned in a high-volume
cooking operation?
A. Monthly
B. Quarterly
C. Semi-annually
D. Annually
,A. Monthly
Hoods over high-volume cooking areas require monthly cleaning to
prevent grease accumulation that could ignite.
3. What type of hood is primarily designed for grease-laden
vapors?
A. Type I Hood
B. Type II Hood
C. Canopy Hood
D. Recirculating Hood
A. Type I Hood
Type I hoods are specifically intended to capture grease and smoke
from cooking appliances, while Type II hoods handle heat and
moisture.
4. What is the minimum exhaust airflow rate for a Type I hood?
A. 50 cfm per linear foot
B. 100 cfm per linear foot
C. 150 cfm per linear foot
D. 200 cfm per linear foot
B. 100 cfm per linear foot
NFPA 96 specifies a minimum exhaust airflow of 100 cubic feet per
minute per linear foot of hood for effective grease-laden vapor
removal.
5. Which of the following is required above a deep-fat fryer?
A. Type II Hood
B. Automatic fire-extinguishing system
C. Wet chemical suppression system
D. Both B and C
,D. Both B and C
Deep-fat fryers must have an automatic wet chemical extinguishing
system installed under a Type I hood for fire protection.
6. How often should the grease extractors in hoods be inspected?
A. Weekly
B. Monthly
C. Quarterly
D. Annually
B. Monthly
Grease extractors must be inspected monthly to ensure they are
functioning properly and not contributing to a fire hazard.
7. What is the minimum thickness for sheet metal used in Type I
hood construction?
A. 18 gauge
B. 20 gauge
C. 22 gauge
D. 24 gauge
A. 18 gauge
NFPA 96 requires Type I hoods to be constructed of 18-gauge or
thicker steel to withstand heat and provide durability.
8. When is a fire-extinguishing system required to be inspected?
A. Daily
B. Weekly
C. Monthly
D. Semi-annually
C. Monthly
Monthly inspections are required to ensure the system is ready to
, operate in an emergency, including checking agent and nozzle
condition.
9. Which fire suppression agent is commonly used in commercial
kitchen systems?
A. Dry chemical
B. Wet chemical
C. Carbon dioxide
D. Foam
B. Wet chemical
Wet chemical agents are specifically designed for high-temperature
cooking oil fires and are standard in commercial kitchen systems.
10. What NFPA standard governs the installation of fire-
extinguishing systems in commercial cooking operations?
A. NFPA 10
B. NFPA 17
C. NFPA 96
D. NFPA 72
C. NFPA 96
NFPA 96 provides requirements for ventilation control and fire
protection of commercial cooking operations, including
extinguishing systems.
11. The duct leading from a Type I hood must be constructed
of:
A. Combustible materials
B. Sheet metal
C. Glass fiber
D. Plastic
