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NFPA takes several steps to ensure food truck safety, including availability of comprehensive, updated fact sheet

Blog Post created by rbielen Employee on Mar 31, 2017

food truck safety tip sheet

 

As the popularity of food trucks continues, so do concerns around the potential for fires and related hazards. NFPA has taken several steps in response to these issues, including the development of an updated food truck fact sheet, which maps out specific areas of the truck with corresponding tips and information on proper usage and maintenance.

 

As for NFPA’s codes and standards, NFPA 1, Fire Code®, NFPA 58, Liquefied Petroleum Gas Code, NFPA 96, Ventilation Control and Fire Protection for Commercial Cooking Operations, and NFPA 1192, Standard for Recreational Vehicles, all contain requirements that contribute to addressing the fire safety hazards associated with mobile cooking operations, but there are other safety concerns that are not currently addressed in these existing documents.

 

Consequently, the International Fire Marshals Association (IFMA) created a task group, which developed 16 pages of content covering permits, portable fire extinguishers, separation, communication, training, generators, wood burning and LP-gas to submit as a new chapter in NFPA 1 and NFPA 96. (To view this document, visit www.nfpa.org/foodtrucksafety.) The NFPA 1 Technical Committee, which worked to incorporate the language IFMA submitted into the Fire Code, met last October for its Second Draft Meeting.  NFPA 1 will be discussed and the Certified Amending Motions will be voted on by the membership at the 2017 NFPA Conference and Exposition in Boston, MA, this June.

 

Meanwhile, the Technical Committee responsible for NFPA 96 developed a task group to incorporate the existing requirements within NFPA 96 as they applied to temporary cooking operations. The addition of mobile and temporary cooking operations is now Annex B of the 2017 edition of NFPA 96. (NFPA 96 provides the minimum fire safety requirements - preventative and operative - related to the design, installation, operation, inspection and maintenance of all public and private cooking operations.) Revisions included requirements for clearance, exhaust hoods, exhaust duct systems, fire-extinguishing equipment, training for employees, solid fuel cooking, egress, communication protocol, as well as fire department access and procedures for inspection, testing and maintenance of cooking equipment.

 

Many of these requirements and recommendations are reflected the new fact sheet, which can be downloaded for free.

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