Inspecting Commercial Kitchens Course for Commercial Property Inspectors
Section 1: About This Course
Student Verification
Course Information
Course Materials
Section 2: Perspectives and Considerations
Inspection Scope
2 Topics
Background
ComSOP Section 6.5.13 Cooking Area
Operational Factors
8 Topics
Seven Perspectives
Ventilation
Human Health
Fire Protection
Energy Use and Operational Costs
Relationships Between Systems
Design and Redesign
Codes and Responsibilities
Considerations for Inspectors
4 Topics
|
1 Exam
Specialty Consultants
Insurance
Checklists
Reports
Quiz #1: Perspectives and Considerations
Section 3: Approaching Commercial Kitchens
Greet the Contact
Consider the Kitchen Schedule
Define the Space
Identify the Room’s Finishes
5 Topics
Ceiling Finishes
Wall Protection
Floor Protection
Storage Areas
Finish Schedule
Identify PME Locations
Locate Life Safety and Fire Protection
Locate the Egress
1 Exam
Quiz #2: Approaching Commercial Kitchens
Section 4: Exhaust Systems
Types of Exhaust Hoods
Type I Hoods
3 Topics
About Type I Hoods
Components of a Type I Hood
Type I Hood Inspection Checklist
Type II Hoods
3 Topics
About Type II Hoods
Components of a Type II Hood
Type II Hood Inspection Checklist
Cleaning
Grease Buildup
Water Wash Systems
Hood Inspection Summary
1 Exam
Quiz #3: Types of Exhaust Hoods
1 of 2
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Human Health
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