Important New Commercial Cooking Regulations
New License Required: Any person engaged in the cleaning and inspection of commercial cooking operations as of January 1, 2010 must hold a Certificate of Competency issued by the State Fire Marshal.
The regulation requires a frequency of inspection, as established by NFPA 96 and Table 11.4.
Based on the results of the inspection, a determination is made by the inspector if the system needs to be cleaned**
Schedule of Inspection for Grease Buildup
|Type or Volume of Cooking
|Systems serving solid fuel cooking operations
|Systems serving high-volume cooking operations such as 24-hour cooking, charbroiling, or wok cooking
|Systems Serving moderate-volume cooking operations
|Systems Serving low-volume cooking operations such as churches, day camps, seasonal businesses or senior centers
Labels are to be fixed to commercial cooking equipment, in accordance with NFPA 96 section 11.6.13 and further, the content, size, design and placement shall be prescribed by the State Fire Marshal.
The regulation requires the head of the fire department to issue a cease and desist order at any facility that has not had an inspection within the past twelve months, in accordance with Table 11.4.
Click Here To Access The Office of The State Fire Marshal For Additional Information
**The Cambridge Fire Prevention Office is receiving numerous reports of commercial cooking systems that are not in compliance with the new regulation. The issue is with existing systems that do not comply with the requirement to have an access panel every 10 feet or on each floor level, and applies to systems that have both interior and exterior exhaust shafts.
As directed by the Office of the State Fire Marshal, these systems are not grandfathered and will be tagged as non-compliant by the inspector. If your system is tagged as non-compliant due to a lack of access panels you will have six months from the date of the notification of non-compliance to bring the system into compliance. In addition, until the system is brought into compliance, it is required to be inspected and cleaned according to the schedule listed above.