Description
Participants will learn how mobile & temporary cooking operations are defined, when codes apply, and how requirements have evolved, including NFPA 96 Chapter 17. The course covers key hazards such as grease-laden vapors, solid fuel cooking, propane systems, and generator use, along with required fire protection systems, extinguishers, and safety controls. Attendees will review setup requirements including clearances, fire department access, and equipment placement, as well as operational practices like inspections, maintenance, and worker training. Common field violations are highlighted to support compliance and risk reduction. By the end, participants will be able to apply code requirements, identify hazards, and support safe, compliant operations.
Attendees will:
- Define mobile & temporary cooking operations and identify when NFPA codes apply
• Identify key fire hazards associated with food trucks, including grease, fuel systems, generators & solid fuel cooking
• Apply NFPA 96 Chapter 17 requirements for setup, clearances, and fire department access
• Select and verify required fire protection systems, including suppression systems and portable fire extinguishers
• Explain safety requirements for propane systems, generators, and fuel handling practices
• Recognize common violations and apply inspection best practices to support compliance and risk reduction
ICC # 51453, CEUs: 0.15, Contact hours: 1.5
