Managing Risk in Commercial Cooking Operations
Prepare your knowledge to identify, assess and mitigate commercial cooking hazards.
Commercial cooking operations - whether in restaurants, hotels, or institutional facilities - come with unique safety challenges, especially when it comes to fire hazards. This course offers practical guidance to help you identify, assess and reduce these risks effectively.
The core focus is fire prevention and mitigation in commercial kitchens. You'll gain a solid understanding of NFPA 96 standards, how to determine which operations are covered, how chemical fire suppression systems work, and what’s required for proper maintenance and ventilation.
The course also explores broader commercial liability exposures and introduces strategies to manage and reduce these risks. It looks at equipment breakdown risks, including steps you can take to prevent costly failures before they happen
Recommended for: Sales and Service Brokers responsible for Commercial Accounts