Optional Information
Name of school: 
Date of inspection:
Career-Technical program/course/room:
Signature of inspector: 

 
Fire Protection for
Cooking Areas
Self-Inspection Checklist

Guidelines: This checklist covers selected regulations from the U.S. Department of Labor, Occupational Safety and Health Administration (OSHA) General Industry standards 29 CFR 1910.160. The regulations cited apply only to private employers and their employees, unless adopted by a State agency and applied to other groups such as public employees. Recommendations from the National Fire Protection Agency (NFPA) standards have also been included. A yes answer to a question indicates that this portion of the inspection complies with the OSHA and U.S. Environmental Protection Agency (EPA) standard, or with a non regulatory recommendation.
  Please Circle
  1. Is cooking equipment that produces smoke or grease-laden

    2. vapors equipped with an exhaust system? [NFPA 96]
 Y   N   N/A   ?? 
  1. Is the exhaust system in operation during all periods of

    2. cooking? [NFPA 1]
 Y   N   N/A   ?? 
  1. Are all interior surfaces of the exhaust system reasonably

    2. accessible for cleaning and inspection? [NFPA 96]
 Y   N   N/A   ?? 
  1. Are kitchen exhaust systems cleaned to bare metal at

    2. frequent intervals to prevent surfaces from becoming
    heavily contaminated with grease or oily sludge?
    [NFPA 96]

    Note: Thorough cleaning of ducts, hoods, and fans shall
    require scraping, brushing, or other positive
    cleaning methods.
 Y   N   N/A   ?? 
  1. Is an approved fixed automatic fire suppression system

    2. installed in all hoods and connecting hood and duct
    systems? Does it provide surface protection for all
    cooking appliances and equipment that may be a source
    of ignition in or under the hood? [NFPA 1 and 96]
 Y   N   N/A   ?? 
  1. Is the fixed automatic fire suppression system inspected

    2. at least annually and whenever the system is inoperative?
    [29 CFR 1910.160(b)(2) and (b)(6)]
 Y   N   N/A   ?? 
  1. Are fixed automatic fire suppression system inspections

    2. made only by properly trained and qualified personnel?
    [29 CFR 1910.160(b)(2) and (b)(6)]
 Y   N   N/A   ?? 
  1. Are all fusible links and fusible link sprinkler heads

    2. replaced annually? [NFPA 1]
 Y   N   N/A   ?? 
  1. Is at least one manual station provided for the discharge

    2. activation of each fixed extinguishing system?
    [29 CFR 1910.160(b)(15)
 Y   N   N/A   ?? 
  1. Does the extinguishing system automatically shut off

    2. all sources of fuels and heat to all equipment requiring
    protection by that extinguishing system? [NFPA 1]
 Y   N   N/A   ?? 
  1. Does the activation of an automatic extinguishing system

    2. activate an audible alarm or visual indicator that shows
    that the system has been activated? [NFPA 96]
 Y   N   N/A   ?? 
  1. Are instructions for manually operating the extinguishing

    2. system posted conspicuously in the kitchen and reviewed
    periodically with the employees? [NFPA 1]
 Y   N   N/A   ?? 
  1. Is operation of cooking equipment prohibited when the

    2. extinguishing system or exhaust system is non operational
    or otherwise impaired? [NFPA 1]
 Y   N   N/A   ?? 
  1. Is at least one portable fire extinguisher available with

    2. a minimum of a 40-B rated sodium bicarbonate or
    potassium bicarbonate dry-chemical extinguisher or
    a K-type fire extinguisher? [NFPA 10]
 Y   N   N/A   ?? 
  1. Is the portable fire extinguisher located not more than

    2. 30 feet from the cooking area? [NFPA 10]
 Y   N   N/A   ?? 

Comments/Corrective action:
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

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National Institute for Occupational Safety and Health