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CECS Flash Cards
| Question | Answer |
|---|---|
| At what angle must filters be installed in non-listed assemblies? | Not less than 45 degrees from horizontal; mesh design is not allowed. |
| What is the minimum distance between a deep fat fryer and adjacent surface flames? | At least 16 inches. |
| What do recirculating systems control? | Smoke and/or grease-laden vapors within the building envelope. |
| How often must recirculating systems be inspected and tested? | Every 6 months by qualified service personnel. |
| How often must the hood plenum and blower section be cleaned in recirculating systems? | Every 3 months. |
| What documentation must be available for recirculating system maintenance? | A signed and dated log at the location/premises. |
| What type of appliances are allowed in recirculating systems? | Only electric or gas-fueled cooking appliances. |
| What must each filter compartment in recirculating systems have? | Interlock controls. |
| What is the purpose of Air Pollution Control Devices? | To clean air and reduce/remove airborne impurities. |
| How often must ESP cells in recirculating hoods be cleaned? | Weekly. |
| What materials are acceptable for duct construction? | Steel and stainless steel. |
| What is the benefit of sloped horizontal ducts? | Prevents residue collection and eliminates need for drains. |
| What should be considered for horizontal ducts over 75 ft? | Access and drains at low points. |
| What is the minimum edge distance for access openings in non-listed horizontal ductwork? | 1.5 inches from all edges or welded seams. |
| What load must horizontal duct systems ≥24 inches support? | Weight of ductwork plus 800 lbs. |
| What materials are acceptable for hood construction? | Carbon steel and stainless steel. |
| How must listed hood assemblies be installed? | Per listing terms and manufacturer’s instructions. |
| What must be included when supply air plenums penetrate the hood shell? | A fire damper in the supply plenum. |
| What must downdraft exhaust systems include? | A grease reservoir. |
| What interlocks are required for downdraft ventilation systems? | Cooking fuel activation only if exhaust and supply fans are on. |
| What materials must be used above downdraft cooking surfaces? | Noncombustible or limited-combustion materials. |
| How must wall-mounted exhaust hoods be installed? | Tightly against the back wall to prevent grease vapor escape. |
| What type of duct is allowed for eyebrow-type hoods over ovens? | Duct from oven flue(s) connected to hood canopy upstream of exhaust plenum. |
| How must the oven flue duct be connected to the hood canopy? | With a continuous weld or duct-to-duct connection. |
| What must exhaust fans be equipped with? | Safe access and work surface for inspection and cleaning. |
| What must fans that trap grease include? | A visible and accessible grease receptacle. |
| What are rooftop termination clearance requirements? | 10 ft from buildings/intakes |
| What type of motor placement is required for in-line fans? | Motor outside the airstream |
| How must in-line fans be attached to ductwork? | With secure bolts. |
| What is the max capacity for upblast fan grease receptacles? | 1 gallon. |
| What must hinged upblast fans include? | Weatherproof cable |
| What access must upblast fans provide for blade cleaning? | 3"x5" opening or 4" circular diameter. |
| What must be installed if existing upblast fans lack access? | Approved hinge mechanism or access panel. |
| Where must access be located for wall-mounted exhaust fans? | Within 36 inches of appurtenance. |
| What material must utility fans be made of? | 16 gauge carbon steel. |
| What is an access panel? | A closure device for openings into ducts/equipment. |
| What material must access panels match? | Same material and thickness as the duct. |
| What rating must access panel gaskets/sealants meet? | 1500°F and grease-tight. |
| What materials must fasteners for access panels be made of? | Carbon steel or stainless steel. |
| What sign must be placed on access panels? | ACCESS PANEL - DO NOT OBSTRUCT. |
| Where must duct access be for in-line fans? | Within 36 inches of the fan. |
| Where must duct access be for hoods with dampers? | Within 18 inches of the damper. |
| What is the spacing requirement for cleaning openings if standard size isn’t possible? | Every 12 ft. |
| Where should duct openings be placed? | At sides or top |
| What size opening must horizontal ducts have for personnel entry? | At least 20"x20". |
| Where is the exhaust fan located in ESP-type PCUs? | Immediately downstream of the filters. |
| What do standard filtration PCUs typically include? | A filter bank. |
| What is the first step in cleaning multiple-pass disposable filter PCUs? | Inspect operation controls. |
| How do ESP units filter air? | By charging airborne particles via electrostatic cells. |
| What reduces ESP efficiency? | Grease coating on collecting cells. |
| How often must ESP cells in recirculating systems be cleaned? | At least once per week. |
| What is potassium permanganate used for? | Odor control. |
| How often must UV light kitchen exhaust systems be inspected? | Every 3 months. |
| What must not happen to fire suppression systems during cleaning? | They must not be rendered inoperable. |
| How often must fusible links and metal alloy sprinkler heads be replaced? | At least semi-annually. |
| Who must clean contaminated exhaust systems? | Properly trained |
| What document outlines inspection frequency by facility type? | NFPA 96. |
| How often should systems serving solid fuel cooking operations be inspected? | Monthly. |
| How often should high-volume cooking operations be inspected? | Quarterly. |
| What defines high-volume cooking operations? | 24-hour establishments |
| How often should moderate-volume cooking operations be inspected? | Semiannually. |
| How often should low-volume cooking operations be inspected? | Annually. |
| What are examples of low-volume cooking operations? | Churches |
| How often should recirculating systems be inspected and tested? | Semiannually. |
| How often must fire-extinguishing systems and listed exhaust hoods be maintained? | At least every 6 months. |
| How often must solid fuel appliance combustion chambers be scraped clean? | Weekly. |
| What must flues or chimneys be inspected for weekly? | Residue buildup |
| Who must inspect the entire exhaust system for grease buildup? | Properly trained |
| What test must be performed on grease ducts before concealment? | Light leak test. |
| What grease depth in ductwork indicates the need for cleaning? | 2000 microns. |
| At what grease depth must kitchen exhaust fans be cleaned? | 3 |
| What is the maximum grease comb measurement post-cleaning? | 50 microns. |
| What must be provided after cleaning or inspection? | A written report specifying inaccessible or uncleaned areas. |
| What details must service reports include? | Work performed |
| What must cleaning reports record? | Date of cleaning |
| What info must be displayed on or near access panels? | Service company name |
| What must be submitted to the AHJ when required? | Drawings and specifications of the exhaust system installation. |
| What must be kept on premises for building cooking operations? | Drawings |
| Where must documentation be kept for mobile cooking operations? | In the mobile unit and available upon request. |
| What must be accessible for cleaning and inspection? | All interior surfaces of the exhaust system. |
| What must be restored if damaged during ductwork? | Insulation or enclosure to its intended listing. |
| Are mesh filters allowed in non-listed hood applications? | No |
| What clearance is required for Type I hood exhaust equipment to combustibles? | No less than 18 inches. |
| How must multiple hoods served by individual fans be identified? | By hood location. |
| Are multiple ducts allowed in a single interior enclosure? | Only if acceptable to the Authority Having Jurisdiction. |
| What must fans be equipped with for inspection and cleaning? | Fans must be equipped with safe access and a work surface to allow for proper inspection and cleaning. |
| What is the purpose of wastewater controls in kitchen exhaust hood cleaning? | To manage chemical-laden wastewater and ensure environmental compliance. |
| How is solid matter filtered from wastewater during cleaning? | By using containment systems to prevent solids from entering the grease trap. |
| Why is managing wastewater pH important? | To prevent environmental harm caused by cleaning chemicals. |
| What is wastewater neutralization? | Using neutralizing agents or dilution to bring pH within acceptable limits before disposal. |
| Why is pH testing of wastewater necessary? | To ensure it meets local regulatory standards before disposal. |
| What are pH adjustment techniques? | Adding acids or bases to balance pH within permissible range. |
| How can rooftop runoff of cleaning chemicals be prevented? | By implementing runoff prevention measures. |
| How is the roof membrane protected from grease exposure? | By installing a grease containment system around each exhaust fan. |
| What does regulatory compliance involve in wastewater control? | Staying updated with environmental regulations and guidelines. |
| Why should certified professionals be hired for cleaning tasks? | They are knowledgeable about chemical handling and environmental safety. |
| What is the maximum capacity for grease receptacles on exhaust fans? | 1 gallon. |
| What must utility fans do with trapped grease? | Drain it into a readily accessible and visible grease receptacle. |
| What must be done when cleaning rooftop upblast fans? | Capture wash water to prevent it from flowing to the roof drain. |
| What does proper disposal of wastewater involve? | Adhering to local regulations and using authorized facilities or licensed services. |
| Why is stormwater drain dumping illegal? | Because storm drains flow untreated to fresh bodies of water. |
| What must be done before pouring hood cleaning wastewater into a mop sink? | It must be treated. |
| Why is legal compliance important in wastewater disposal? | To avoid fines and legal repercussions. |
| How should solid grease around roof-mounted exhaust fans be removed? | Manually or with wet vacuums |
| How should scraped solid grease be disposed of? | Combine with solid waste and place in a trash receptacle. |
| What is solid cooking fuel as defined by NFPA 96? | Consumable |
| When is it non-compliant to share hood/duct systems with solid fuel equipment? | When solid fuel equipment is not gas-operated and used only for flavoring |
| How close can solid fuel be to appliances that could ignite it? | No closer than 3 feet. |
| Why is combustion chamber design important in commercial cooking? | It affects efficiency |
| What does efficient combustion chamber design achieve? | Minimizes waste and maximizes heat transfer. |
| Why is ventilation important in combustion chambers? | Ensures complete combustion and consistent temperatures. |
| What does proper heat distribution in a combustion chamber ensure? | Uniform cooking and fewer hot spots. |
| Why is insulation critical in combustion chambers? | Contains heat |
| What materials are suitable for combustion chambers? | Stainless steel or fire-resistant ceramics. |
| What safety features should be included in combustion chambers? | Automatic shut-off |
| Why is cleanliness and maintenance important in combustion chambers? | Ensures longevity and optimal performance. |
| What must combustion chamber design comply with? | Local regulations and safety/environmental standards. |
| How often must solid fuel combustion chambers be scraped clean? | Once per week. |
| What is the minimum distance for solid fuel cooking filters above the surface? | 4 feet. |
| Are wall terminations allowed for solid fuel exhaust systems? | No |
| What must solid fuel systems include to prevent airborne sparks? | Spark arrestors. |
| Why is managing flammable byproducts critical in mobile cooking? | To prevent grease fires and ensure safety. |
| What fire suppression systems are recommended for mobile cooking? | Portable extinguishers or automatic systems tailored for mobile setups. |
| Why is proper ventilation important in mobile cooking? | Prevents grease-laden air buildup and fire hazards. |
| What training should mobile cooking staff receive? | Fire safety protocols and proper grease fire response. |
| Why is regular cleaning important in mobile cooking? | Minimizes grease buildup and fire risk. |
| What equipment should be used in mobile cooking? | Equipment designed for mobile use |
| What should an emergency response plan include? | Evacuation steps |
| What regulations must mobile cooking operations comply with? | Local fire safety codes and standards. |
| What readiness steps should be taken for mobile cooking safety? | Keep fire equipment accessible and inspect before use. |
| Why monitor mobile cooking operations? | To detect grease buildup |
| How often must solid fuel kitchen exhaust systems be inspected? | Every 30 days. |
| When should inspection frequency be increased? | Based on cooking intensity and grease/particulate production. |
| How often must flues and chimneys be inspected and cleaned? | Weekly |
| What must employers have regarding PPE hazards? | Written hazard identification and evaluation |
| What must a PPE program include? | Selection |
| What training must employers provide for PPE? | How to properly use PPE. |
| When is eye protection required? | When exposed to hazards like chemicals |
| Is eye protection required for people with prescription lenses? | Yes |
| When is respiratory protection required? | When exposed to dust |
| What are types of respiratory protection? | APRs |
| What is required before using a respirator? | Fit-testing |
| What must users do before using a respirator? | Inspect it. |
| What is lockout? | Locking an energy-isolating device to prevent operation until removed. |
| What is an example of equipment to lock/tag out? | Kitchen exhaust fans. |
| Who must apply and remove their own lock during lockout? | Each person working on the equipment. |
| What is tagout? | Tagging equipment to warn against operation; not a physical restraint. |
| When must tagout be used? | When lockout is not possible. |
| What are requirements for lockout/tagout devices? | Durable |
| Who applies locks and tags? | Only authorized employees per the energy control program. |
| What steps must authorized employees follow when applying locks/tags? | Notify |
| Who can remove lockout/tagout devices? | Only the authorized employee who installed them. |
| What if the authorized employee is unavailable? | Follow program guidance to assign a designee and inform the original installer. |
| What steps must be followed when removing locks/tags? | Inspect area |
| When should ladders be inspected? | Before first use and each shift they’re used. |
| What should ladder inspection include? | Rungs |
| What are common fall protection systems? | Guardrails |
| What are two types of chemical hazards? | Physical (e.g. |
| What must employers do regarding hazardous chemicals? | Identify/inventory them and obtain SDS and labels. |
| What must a HazCom program include? | Hazard classification |
| How must chemicals be identified? | By containers and pipes |
| What must a written chemical safety program include? | Chemical list |
| What must chemical container labels include? | Product name |
| What must SDS describe? | Physical/health hazards |
| What info must SDS provide? | Characteristics |
| Where must SDS be accessible? | In the employee’s work area. |
| What if no SDS is received? | Employer must contact supplier and keep a record. |
| When must employees be trained on HazCom? | Before exposure |
| What must HazCom training include? | Program overview |
| What is an Access Panel? | A closure device used to cover an opening into a duct |
| What does AHJ stand for? | Authorities Having Jurisdiction—responsible for enforcing codes or approving equipment and procedures. |
| What are Air Pollution Control Devices? | Equipment used to clean air by reducing or removing impurities. |
| What is an Appliance Flue Outlet? | The opening where vapors and combustion gases leave an appliance (e.g. |
| What is an Appurtenance? | An accessory or subordinate part that enhances the function of a primary device. |
| What does Certified mean? | Recognition of acceptable competency |
| What does Clearly Identified mean? | Recognizable without causing uncertainty or indecisiveness. |
| What defines a Confined Space? | An area with limited entry/exit not meant for continuous occupancy; entry occurs when body breaks duct plane. |
| What is a Damper? | A valve or plate that controls the volume or flow of gases. |
| What does Easily Accessible mean? | Within comfortable reach |
| What is a Fan Scroll? | The housing of a utility or in-line fan. |
| What is Fire Extinguishing Equipment? | Systems and extinguishers listed for protecting grease removal devices |
| What is a Fusible Link? | A fixed temperature device that activates fire suppression systems and dampers. |
| What is a Grease Filter? | A listed |
| What are Grease Removal Devices? | Systems that collect airborne grease particles and reduce combustible matter in exiting air. |
| What are Hazardous Waste Operations? | Operations involving substances that may harm employee health; training is required before exposure. |
| What does Identifiable mean? | Recognizable without uncertainty about location or operation. |
| What are key Ladder Safety practices? | Inspect ladders regularly |
| What does Listed mean? | Included in a published list by an organization acceptable to the AHJ (e.g. |
| What is Lockout/Tagout? | Safety procedure where each worker applies/removes their own lock; tags must include name/contact info. |
| What does Noncompliant mean? | Not meeting NFPA 96 and AHJ requirements. |
| What is PPE? | Personal Protection Equipment including eye |
| What are PPE requirements for eye and respiratory protection? | Safety glasses over prescription lenses |
| What does Qualified mean? | A person competent and trained in a field |
| What are Recirculating Systems? | Systems that control smoke/grease vapors without exhausting to the outside. |
| What is a Safety Data Sheet (SDS)? | A document employers must provide within 24 hours of request for any chemical used. |
| What does Shall mean? | A mandatory requirement. |
| What does Should mean? | A recommendation |
| What is Solid Fuel? | Solid |
| What are Solvents? | Chemicals that dissolve solids |
| What is a Spark Arrester? | A device that minimizes airborne sparks and embers entering plenums |
| What does Trained mean? | Proficient through instruction and practice |
| What is a Water-Wash System? | A system that uses water spray to clean grease from hood plenums and ductwork intermittently or continuously. |
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