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Fire and Life-Safety Group (FLS)
Cooking Operations Policies and Procedures
This document was prepared to list some but not all of the
requirements based on the latest edition of adopted codes in 2004.
Please ensure that all the requirements of applicable codes at the time
of installation are verified and implemented. Please note that in
order to proceed with any cooking operations on campus, application and
approval by campus authorities is required. Also note that the Fire-
and Life-Safety Group (FLS) comments and requirements are limited to fire-
and life-safety issues. The applicant is required to obtain all
other necessary approvals for preparation and/or sale of food prior to
proceeding. Contact points include but are not limited to:
Campus Police (CUPD), Department of Environmental Health and Safety (EH&S),
Facilities Management Director of Plant Services, and the Building Proctor.
Applicants are responsible for full compliance with the requirements listed
below.
The following was prepared by FLS and is based on the following
code sections: the 2003 edition of the Life Safety Code (NFPA-101),
the 2001 edition of the Standard for Ventilation Control and Fire Protection
of Commercial Cooking Operations (NFPA-96), the 2003 edition of the
Uniform Fire Code (NFPA-1), the 2002 edition of the National Fuel
Gas Code (NFPA-54), the 2002 edition of the Standard for Portable Fire
Extinguishers (NFPA-10), the 2003 edition of the International Fire
Code (IFC), and the recommendations of FLS.
General Requirements for Food Service Operations:
• When using electric devices, contact the
Campus electrician at 303-492-8754 or 303-492-5522 to ensure that the
available outlets are rated for the equipment wattage.
• All devices in connection with the preparation
of food are to be installed and operated to avoid hazard to the safety
of occupants. (NFPA-1, 20.1.4.1.1)
• All devices in connection with the preparation
of food are to be of an approved type and are to be installed in an
approved manner. (NFPA-1, 20.1.4.1.2)
• Cooking equipment is to be approved by a
testing laboratory or by test data acceptable to the authority having
jurisdiction. (NFPA-96, 12.1.1)
• All listed appliances are to be installed
in accordance with the terms of their listings and the manufacturer's
instructions. (NFPA-54, 9.20.1)
• Unlisted outdoor cooking appliances are to
be installed outdoors with clearances to combustible materials of not
less than 36 inches at the sides and back and not less than 48 inches
at the front. In no case is the appliance to be located under
overhead combustible construction. (NFPA-54, 9.20.2)
• Cooking appliances requiring fire protection
are not to be moved, modified, or rearranged without prior re-evaluation
of the fire-extinguishing system by the system installer or servicing
agent, unless otherwise allowed by the design of the fire-extinguishing
system. (NFPA-96, 12.1.2.2)
• Food preparation facilities are to be protected
in accordance with Section 9.2.3 of NFPA-101 and are not required to
have openings protected between food preparation areas and dining areas. (NFPA-101,
12.7.1.3)
• Commercial cooking equipment is to be in
accordance with NFPA-96 unless such installations are approved existing
installations, which are permitted to be continued in service. (NFPA-101,
9.2.3)
• Cooking equipment used in processes producing
smoke or grease-laden vapors is to be equipped with an exhaust system
that complies with all the equipment and performance requirements of
NFPA-96. (NFPA-96, 4.1.1)
• The following equipment is to be kept in
good working condition: (NFPA-96, 4.1.3)
- Cooking equipment
- Hoods
- Ducts (if applicable)
- Fans
- Fire-extinguishing systems
• All airflows are to be maintained. (NFPA-96,
4.1.4)
• Maintenance and repairs are to be performed
on all components with the requirements of NFPA-96, Chapter 14. (NFPA-96,
4.1.5)
• All interior surfaces of the exhaust system
are to be accessible for cleaning and inspection purposes. (NFPA-96,
4.1.8)
• Cooking equipment used in fixed, mobile,
or temporary concessions, such as trucks, buses, trailers, pavilions,
tents, or any form of roofed enclosure, is to comply with NFPA-96 unless
all or part of the installation is exempted by the authority having
jurisdiction. (NFPA-96, 4.1.9)
• Extension cords and flexible cords are not
to be a substitute for permanent wiring. Extension cords are
to be used only with portable devices. (IFC, 605.5)
• Exhaust systems are to operate whenever cooking
equipment is turned on. (NFPA-96, 11.1.1)
• Contact the Campus Fire Alarm Shop at 303-492-0633
or 303-492-5522 and ensure that they inspect the area for detectors
that may be subject to nuisance alarms and obtain their approval prior
to proceeding.
• Only thermostatically controlled heaters
set at no more than 160 degrees Fahrenheit may be used for warming of
previously prepared food.
• Persons other than the cooking- and fire-watching
personnel should not get closer than 3 feet to the food warming/preparations
area.
Portable Cooking Equipment:
• Equipment fueled by small heat sources that
can be readily extinguished by water, such as candles or alcohol-burning
equipment, including solid alcohol, is permitted, provided that precautions,
satisfactory to the authority having jurisdiction, are taken to prevent
ignition of any combustible materials. (NFPA-101, 12.7.1.4 (1))
• Candles are permitted to be used on tables
used for food service where securely supported on substantial noncombustible
bases located to avoid danger of ignition of combustible materials and
only where approved by the authority having jurisdiction. (NFPA-101,
12.7.1.4 (2))
• Candle flames are to be protected. (NFPA-101,
12.7.1.4 (3))
• "Flaming sword" or other equipment
involving open flames and flamed dishes, such as cherries jubilee or
crépe suzette, are permitted, provided that precautions subject
to the approval of the authority having jurisdiction are taken. (NFPA-101,
12.7.1.4 (4))
• Listed and approved LP-Gas commercial food
service appliances are permitted when in accordance with the Liquefied
Petroleum Gas Code, NFPA-58. (NFPA-101, 12.7.1.4 (5))
Outdoor Cooking and Serving:
The fire- and life-safety requirements applicable to any outdoor cooking
are as follows.
• If using electric devices, contact the Campus electrician
at 303-492-8754 or 303-492-4042 to ensure that the available outlets
are rated for the equipment wattage. For Housing facilities,
contact Housing Fire Alarm Shop.
• Extension cords and flexible cords are not
to be a substitute for permanent wiring. Extension cords are
to be used only with portable devices. Extension cords are prohibited
unless the campus electrician approves the type and location. (IFC,
605.5)
• Class K fire extinguishers are to be provided
for hazards where there is a potential for fires involving combustible
cooking media, i.e. vegetable or animal oils and fats. (NFPA-10, 5.7.1)
• Concession stands utilized for cooking are to have a minimum
of 10 feet of clearance on two sides. (NFPA-1, 10.16.8)
• A firewatcher trained in the use of fire extinguishers
should be in the immediate area from 30 minutes before start of cooking
through 30 minutes after the cooking operation is finished.
• Persons other than the cooking- and fire-watching personnel
should not get closer than 3 feet to the food warming/preparation area.
• Cooking equipment and any halogen lights are to be 15
feet or more from any building, combustible material, trees, bushes
and all other vegetation.
• Cooking and serving stations are to be located outside
the path of exit from buildings and normal pedestrian traffic paths.
Requirements for Fire Extinguishing Systems in Cooking
Operations:
• Cooking equipment that produces grease-laden
vapors and that might be a source of ignition of grease in the hood,
grease removal device, or duct is to be protected by fire-extinguishing
systems. (NFPA-96, 10.1.2)
• Fire-extinguishing equipment is to include
both automatic fire-extinguishing systems as primary protection and
portable fire extinguishers as secondary backup. (NFPA-96, 10.2.1)
• Cooking equipment is not to be operated while
its fire-extinguishing system or exhaust system is non-operational or
otherwise impaired. (NFPA-96, 11.1.6)
• Instructions for manually operating the fire-extinguishing
systems are to be posted conspicuously in the kitchen and are to be
reviewed with employees by the management. (NFPA-96, 11.1.4)
• Fire extinguishers are to be installed in
kitchen cooking areas in accordance with NFPA-10, and are to be specifically
listed for such use. (NFPA-96, 10.10.1)
• Extinguishers are to use agents that saponify
upon contact with hot grease such as sodium bicarbonate and potassium
bicarbonate dry chemical and potassium carbonate solutions. (NFPA-96,
10.10.2)
• Class B gas-type portable fire extinguishers
are not permitted in kitchen cooking areas. (NFPA-96, 10.10.3)
• Class K fire extinguishers are to be provided
for hazards where there is a potential for fires involving combustible
cooking media, i.e. vegetable or animal oils and fats. (NFPA-10, 5.7.1)
• For fire extinguisher recharging, testing,
inspection, and maintenance requirements please refer to the following
links:
Recharging
Frequencies
Testing,
Maintenance and Inspection Requirements
• A review of the code sections pertaining
to the actuation of range-hood fire suppression systems can be found
at the following link:
Range-hood Fire Suppression Systems
Requirements for Testing, Inspection, and Maintenance Frequencies
for Fire Extinguishing Systems in Cooking Operations.
• An inspection and servicing of the fire extinguishing
system and listed exhaust hoods containing a constant or actuated water
system are to be made at least every 6 months by properly trained and
qualified persons. This includes the actuating mechanism such as manual
pulls and automatic detectors. (NFPA-96, 11.2.1)
• In addition to these requirements, the specific requirements
of other applicable NFPA standards are to be followed. For example detectors
in the area are subject to the requirements of NFPA-72 and fire sprinklers
in the area are subject to the testing and maintenance requirements
of NFPA-25 or NFPA-1. (NFPA-96, 11.2.3)
Other Issues: Exhaust System Inspections and Cleaning
• Please see section 11.3 of NFPA-96 and ensure compliance
with its requirements. FLS believes that based on Table 11.3 of NFPA-96,
the exhaust systems for cooking systems of the Housing Department are
to be inspected at least quarterly.
• Please ensure compliance with NFPA-96 for exhaust cleaning,
e.g., grease in the exhaust system, requirements.
• Sprinklers and automatic spray nozzles for protecting
commercial-type cooking equipment and ventilating systems are to be
replaced annually. (NFPA-1, 13.3.3.9)
• For requirements for the replacement of “dry chemical”
range-hood fire suppression systems, please refer to the following link:
Replacement of “Dry Chemical” Range-hood Fire Suppression Systems
This review does not contain all of the necessary code requirements for
cooking operations. Please consult the NFPA codes or contact our
office for further requirements. In addition, the specific requirements
of other applicable NFPA standard are to be followed. For example detectors
in the area are subject to the requirements of NFPA-72 and fire sprinklers
in the area are subject to the testing and maintenance requirements of
NFPA-25, NFPA-13 and the IFC. Copies of all NFPA codes are available
at the FLS office.
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