Ga. Comp. R. & Regs. R. 120-3-18-.06 - Standards for Concession and Dining Areas
(1) Concession areas, including dining areas,
shall comply with NFPA 101 Life Safety Code and NFPA 96 Standard for
Ventilation Control and Fire Protection of Commercial Cooking Operations as
adopted in Rules and Regulations of The Safety Fire Commissioner Chapter
120-3-3.
(2) Whenever an existing
kitchen hood or exhaust system is altered or replaced it shall be altered or
replaced in full compliance with all applicable sections of NFPA 96 Standard
for Ventilation Control and Fire Protection of Commercial Cooking Operations as
adopted in Rules and Regulations of The Safety Fire Commissioner Chapter
120-3-3.
(3) Prior to a license
being issued, fire-extinguishing equipment for the protection of grease removal
devices, hood exhaust plenums, and exhaust duct systems shall be provided be
the owner or operator.
(4) Cooking
equipment that produces grease-laden vapors and that might be a source of
ignition of grease in the hood, grease removal device, or duct shall be
protected by fire extinguishing equipment.
(5) Upon activation of any fire-extinguishing
system for a cooking operation, all sources of fuel and electrical power that
produce heat to all equipment requiring protection by that system shall
automatically shut off.
(6) Upon
activation of an automatic fire-extinguishing system, an audible alarm or
visual indicator shall be provided by the owner or operator to show that the
system has activated.
(7) Where a
fire alarm signaling system is serving the occupancy where the extinguishing
system is located, the activation of the automatic fire-extinguishing system
shall activate the fire alarm signaling system.
(8) At least one Class K fire extinguisher
shall be provided by the owner or operator and installed as required by NFPA 96
and NFPA 10.
Notes
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