Inspection and servicing of the cooking equipment shall be made at least ________ by properly trained and qualified persons.

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Study for the NFPA 96/17A Class K Test. Prepare with flashcards and multiple choice questions, each question has hints and explanations. Get ready for your exam!

Multiple Choice

Inspection and servicing of the cooking equipment shall be made at least ________ by properly trained and qualified persons.

Explanation:
Annual inspection and servicing by trained and qualified personnel is required. NFPA 96 requires a thorough, professional check of cooking equipment, including the hood, grease removal devices, ductwork, fans, and the automatic fire-extinguishing system, at least once a year to ensure proper operation and to address any buildup or wear. While daily or routine visual checks (like cleanliness of filters) may be performed by staff, a formal inspection and servicing must occur annually by individuals who are knowledgeable about the standards and proper maintenance procedures. The other intervals are not the minimum mandated by the standard, though some jurisdictions or manufacturers may call for more frequent checks for specific components.

Annual inspection and servicing by trained and qualified personnel is required. NFPA 96 requires a thorough, professional check of cooking equipment, including the hood, grease removal devices, ductwork, fans, and the automatic fire-extinguishing system, at least once a year to ensure proper operation and to address any buildup or wear. While daily or routine visual checks (like cleanliness of filters) may be performed by staff, a formal inspection and servicing must occur annually by individuals who are knowledgeable about the standards and proper maintenance procedures. The other intervals are not the minimum mandated by the standard, though some jurisdictions or manufacturers may call for more frequent checks for specific components.

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