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Echelon – Managing Risk in Commercial Cooking Operations

Course Description

Commercial cooking operations in restaurants, hotels, and other facilities present various risks, particularly the risk of fire. This course provides essential knowledge to identify, assess, and mitigate these hazards.

The majority of the course focuses on fire risk and its mitigation in commercial kitchens. You will learn about NFPA 96, which operations fall under its scope, the workings of chemical fire suppression systems, and the necessary maintenance and ventilation requirements.

Additionally, the course addresses other commercial liabilities and offers strategies to minimize these risks. Finally, we will briefly cover equipment breakdown risks and explore proactive steps to prevent failures.

By the end, you will be equipped to effectively assess and manage risks in commercial cooking environments and will be able to:

  • Identify cooking operations that fall under the scope of NFPA 96.
  • Explain the how chemical fire suppression systems work.
  • Differentiate between dry and wet chemical fire suppression systems.
  • Determine the appropriate type of ventilation control and hood for various cooking operations.
  • Establish the maintenance frequency required for chemical suppression and ventilation systems.
  • Explain the dangers associated with tabletop cooking and the corresponding safety requirements.
  • Identify other commercial general liabilities in cooking operations and restaurants such as liquor liability.
  • Assess the risk of equipment breakdown in commercial cooking operations and list proactive steps to mitigate these risks.

Recommended for Sales and Service Brokers responsible for Commercial Accounts

FREE

Release Date: October 1, 2024
Time: 1 Hour
Accreditation Hours: 1 Technical Hour
Facilitators: Echelon Insurance
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