Increasing Commercial Cooking Fire Protection Through Hands-On Employee Training

Keeping a restaurant compliant with National Fire Protection Association regulations and guidelines is a never-ending task. Recent changes to NFPA 96, the standard for ventilation control and fire protection of commercial cooking operations, require more of restaurant owners when it comes to training staff on the operation of fire suppression systems and fire extinguishers.

Under the new guidelines, all new hires need to be trained once onboarded, and all existing staff has to have continuing education on the importance of fire safety in commercial cooking once per year. All training should be document in written form, and easily accessible for review by the fire marshal. As you're designing an updated employee training course, don’t forget to ask yourself these questions:

How can you create an emergency action plan, and easily educate your employees on its importance?An emergency action plan is a vital resource to any type of business, but is particularly imperative for those…