Food preparation areas in new educational facilities must adhere to which standard?

Food preparation areas in new educational facilities must adhere to NFPA 96, which specifically focuses on the suppression of fire hazards arising from cooking operations. This standard outlines the requirements for the design, installation, operation, and maintenance of commercial kitchen ventilation systems, including exhaust hoods and associated equipment.

NFPA 96 promotes fire safety by establishing guidelines for the prevention of grease buildup in ventilation systems, which can significantly reduce the risk of kitchen fires. Given that educational facilities often include food service operations, complying with NFPA 96 ensures that these environments maintain a safe cooking area for staff and students, addressing potential fire risks directly associated with food preparation activities.

The other standards mentioned pertain to different areas of fire safety: NFPA 70 addresses electrical systems and installations, NFPA 101 focuses on life safety from fire in buildings, and NFPA 13 covers the installation of sprinkler systems. While these standards are essential for an overall fire safety strategy, NFPA 96 is the most relevant for food preparation areas specifically.