TFM03 UPDATED EXAM SCRIPT 2026 QUESTIONS AND
SOLUTIONS RATED A+
✔✔Appliance flue outlet opening of cooking device is where - ✔✔Vapors combustion
gasses or both leave the cooking decice
✔✔The term hood refers to - ✔✔Type 1 hoods
✔✔All ash shall be removed from the chamber - ✔✔At least once a day
✔✔All appliances of firebox of 0.14 volume or less shall have a - ✔✔2=A rated water
type or wet chemical extinguisher
✔✔All deep fat fryers shall be installed with - ✔✔16 in space
✔✔Class b gas type such as co2 and halo bottles - ✔✔Shall not be permitted in the
kitchen cooking area
✔✔Manual actuators shall be between - ✔✔10 to 20 feet from the system
✔✔Fusible links and automatic sprinkler heads shall be - ✔✔Replaced annually
✔✔Sodium Bicarbonate can be placed next to a - ✔✔Vent hood
✔✔Detectors shall be approved of - ✔✔Detecting heat
✔✔Wet chemical containers shall be located - ✔✔10 to 20 feet from hazard
✔✔A listed or approved grease duct system that is four stories or less shall be provided
for - ✔✔Solid cooking exhaust systems
✔✔The actuation device of fire dampers shall be temperature rated - ✔✔375F
✔✔Penetrations and holes resulting from removal of conduit or popping shall be -
✔✔Sealed with listed liquid tight sealing devices
✔✔Listed hood assemblies shall be listed with - ✔✔UL710
✔✔All ducts shall be installed with a minimum of 2% slope on horizontal runs that -
✔✔Run up to 75 ft
✔✔All ducts shall be installed with a minimum of 8% slope on horizontal runs that -
✔✔Are greater than 75 feet
, ✔✔Grease filters shall be - ✔✔Noncumbustible all exhaust air passes through and not
installed at an angle not less than 45 degrees from the horizontal
✔✔Baffle plates travel distance - ✔✔18 in
✔✔Baffle plates shall be not less than - ✔✔6 in from grease removal device
✔✔Drawings shall be kept - ✔✔On the premises
✔✔Responsibility of inspection,testing, maintenance shall be ultimately that of - ✔✔The
owner of the system
✔✔Internal hood joints and seams and appurtances shall be - ✔✔Sealed greasetight
✔✔Examples of cooking equipment that create grease laden vapors include - ✔✔Deep
fatfryers,ranges,griddles,skillets
✔✔An approved weekly recorded inspection - ✔✔Consists of log entries
✔✔All ducts shall not be - ✔✔Interconnected with any other building ventilation system
or exhaust system
✔✔All ducts shall be lead directly to - ✔✔Exterior of building to not increase any fire
hazard
✔✔Drains shall be provided at - ✔✔Low points in the horizontal ducts
✔✔Hoods with fire dampers shall be provided within - ✔✔18 in from the damper
✔✔All seams joint ducts to ducts shall have a - ✔✔Liquidtight continously external
welds
✔✔Clearance from the duct or exhaust fan to the interior surface(combustible) -
✔✔Shall be not less than 18in
✔✔Clearance from the the duct or exhaust fan to the interior surface (non combustible
or limited ) - ✔✔Shall be not less than 6 in
✔✔Termination of exhaust fans - ✔✔Outside the building with a fan or duct
Through the roof or through wall
SOLUTIONS RATED A+
✔✔Appliance flue outlet opening of cooking device is where - ✔✔Vapors combustion
gasses or both leave the cooking decice
✔✔The term hood refers to - ✔✔Type 1 hoods
✔✔All ash shall be removed from the chamber - ✔✔At least once a day
✔✔All appliances of firebox of 0.14 volume or less shall have a - ✔✔2=A rated water
type or wet chemical extinguisher
✔✔All deep fat fryers shall be installed with - ✔✔16 in space
✔✔Class b gas type such as co2 and halo bottles - ✔✔Shall not be permitted in the
kitchen cooking area
✔✔Manual actuators shall be between - ✔✔10 to 20 feet from the system
✔✔Fusible links and automatic sprinkler heads shall be - ✔✔Replaced annually
✔✔Sodium Bicarbonate can be placed next to a - ✔✔Vent hood
✔✔Detectors shall be approved of - ✔✔Detecting heat
✔✔Wet chemical containers shall be located - ✔✔10 to 20 feet from hazard
✔✔A listed or approved grease duct system that is four stories or less shall be provided
for - ✔✔Solid cooking exhaust systems
✔✔The actuation device of fire dampers shall be temperature rated - ✔✔375F
✔✔Penetrations and holes resulting from removal of conduit or popping shall be -
✔✔Sealed with listed liquid tight sealing devices
✔✔Listed hood assemblies shall be listed with - ✔✔UL710
✔✔All ducts shall be installed with a minimum of 2% slope on horizontal runs that -
✔✔Run up to 75 ft
✔✔All ducts shall be installed with a minimum of 8% slope on horizontal runs that -
✔✔Are greater than 75 feet
, ✔✔Grease filters shall be - ✔✔Noncumbustible all exhaust air passes through and not
installed at an angle not less than 45 degrees from the horizontal
✔✔Baffle plates travel distance - ✔✔18 in
✔✔Baffle plates shall be not less than - ✔✔6 in from grease removal device
✔✔Drawings shall be kept - ✔✔On the premises
✔✔Responsibility of inspection,testing, maintenance shall be ultimately that of - ✔✔The
owner of the system
✔✔Internal hood joints and seams and appurtances shall be - ✔✔Sealed greasetight
✔✔Examples of cooking equipment that create grease laden vapors include - ✔✔Deep
fatfryers,ranges,griddles,skillets
✔✔An approved weekly recorded inspection - ✔✔Consists of log entries
✔✔All ducts shall not be - ✔✔Interconnected with any other building ventilation system
or exhaust system
✔✔All ducts shall be lead directly to - ✔✔Exterior of building to not increase any fire
hazard
✔✔Drains shall be provided at - ✔✔Low points in the horizontal ducts
✔✔Hoods with fire dampers shall be provided within - ✔✔18 in from the damper
✔✔All seams joint ducts to ducts shall have a - ✔✔Liquidtight continously external
welds
✔✔Clearance from the duct or exhaust fan to the interior surface(combustible) -
✔✔Shall be not less than 18in
✔✔Clearance from the the duct or exhaust fan to the interior surface (non combustible
or limited ) - ✔✔Shall be not less than 6 in
✔✔Termination of exhaust fans - ✔✔Outside the building with a fan or duct
Through the roof or through wall
