Fire Suppression & Safety Plan

Fire suppression and prevention plan covering commercial kitchen hood suppression systems, propane tank safety, fire extinguisher placement, and emergency procedures for food truck operations.

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What this document covers

Food trucks combine multiple fire hazards in a confined mobile space: open-flame cooking, deep fryers with hot oil, propane gas systems, electrical generators, and grease accumulation — all within feet of each other. NFPA 96 requires commercial cooking operations to have automatic fire suppression systems (typically wet chemical hood systems), and NFPA 58 governs propane storage and handling. Your fire safety plan documents the suppression system specifications, propane safety procedures, fire extinguisher placement and maintenance, hood and duct cleaning schedules, and emergency evacuation procedures. Most jurisdictions require annual fire marshal inspection and suppression system certification before issuing or renewing a mobile food vendor permit.

Key sections included

Automatic fire suppression system specifications (NFPA 96)
Propane tank storage, handling, and leak detection (NFPA 58)
Fire extinguisher types, placement, and inspection schedule
Hood and duct cleaning schedule (grease removal)
Generator fire safety and fuel storage
Emergency shutoff procedures (gas, electric, fuel)
Employee fire safety training
Fire marshal inspection preparation checklist

Frequently asked questions

Do I need an automatic fire suppression system in my food truck?

Yes, in virtually all jurisdictions. NFPA 96 requires automatic fire suppression for commercial cooking operations producing grease-laden vapors. Most fire marshals require an Ansul or similar wet chemical hood system. Installation typically costs $3,000–$6,000.

How often must my fire suppression system be inspected?

Semi-annual inspection and certification by a licensed fire protection company is standard. Many jurisdictions require this as a condition of permit renewal. Monthly visual inspections by the operator are also required.

Can I use a residential fire extinguisher?

No. Food trucks need a Class K fire extinguisher (specifically rated for cooking oils and grease) near the cooking area, plus a Class ABC extinguisher near the service window and generator. Residential extinguishers are not rated for commercial cooking fires.

Document details

Legal basis: NFPA 96 (Ventilation Control and Fire Protection of Commercial Cooking Operations); NFPA 17A (Wet Chemical Extinguishing Systems); NFPA 58 (Liquefied Petroleum Gas Code); local fire marshal regulations
Enforced by: Local fire marshal; state fire marshal office; NFPA (standards body)
Penalty for absence: Permit denial or revocation by fire marshal. Fines of $500–$5,000 per violation depending on jurisdiction. Insurance claim denial if fire occurs without compliant suppression system. Criminal liability if fire causes injury without required safety measures.
Category: Fire Safety

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