NIHI C-112 Commercial Kitchen Inspections

Learning Objectives

By the end of this module, learners will be able to:

• Understand the systems integration and life-safety importance of commercial kitchens.
• Identify and evaluate mechanical, fire suppression, gas, and sanitation systems specific to kitchen environments.
• Recognize high-risk configurations and code violations related to ventilation, equipment, and fire hazards.
• Conduct informed inspections of kitchen areas, walk-in coolers, dishwashing zones, and ventilation systems for compliance with NFPA 96, health codes, and IBC guidelines.

Document and communicate observed hazards and deficiencies across systems that affect kitchen safety and hygiene.