The GPA expects it's members to always clean to NFPA #96 standards. Specifically, it expects
it's members to clean each part of the exhaust system to bare metal. Remember, it is your
company on the line stating the kitchen exhaust system has been cleaned and maintained
according to the NFPA #96 standards. Your method of cleaning and documentation should be
done in such a manner that it could hold up in a court of law.
In addition to the NFPA Fire Code #96, the GPA expects its members to follow the below
guidelines:
1. All plenums areas are to be scraped (thick excess grease removed), degreased, then
washed with high-pressure/low-pressure water.
2. All vertical ducts are to be scraped (thick excess grease removed), degreased, and finally
washed with high-pressure / low-pressure water.
3. All lateral ducts are to be scraped (thick excess grease removed), degreased, and finally
washed with high-pressure / low-pressure water.
4. All hood interior cleaning should be standard as part of the routine service. Filter cleaning is
not included as part of the routine service.
5. All fans, fan blades, fan housings will be thoroughly cleaned (thick excess grease removed),
degreased, and finally washed with high-pressure / low-pressure water.
6. Notify restaurant management if access panels are required to clean to NFPA #96
standards. Written documentation should be kept in KEC files.
7. Any inaccessible areas or any additional work needed ( i.e. hinges, grease containment,
mechanical work, etc.) will be documented with a deficiency report filled out by the KEC. A full
report will be made and estimates or referrals will be provided to the restaurant management
and kept in KEC files.
8. All kitchen equipment should covered appropriately and protected during KEC. Clean up our
own mess and leave the kitchen and roof in good or better condition upon completion of KEC.
9. Your regular service frequency (which is determined by NFPA #96 Guidelines for Fire Safety)
should be strictly adhered to. Initial inspection and estimate for service with recommended
service frequencies. Following the initial few cleanings you may need to adjust service
frequency to fit the needs.
10. Digital photos will be taken of all work done as part of the KEC internal quality control.
These photos should be stored by the KEC and available upon request.
it's members to clean each part of the exhaust system to bare metal. Remember, it is your
company on the line stating the kitchen exhaust system has been cleaned and maintained
according to the NFPA #96 standards. Your method of cleaning and documentation should be
done in such a manner that it could hold up in a court of law.
In addition to the NFPA Fire Code #96, the GPA expects its members to follow the below
guidelines:
1. All plenums areas are to be scraped (thick excess grease removed), degreased, then
washed with high-pressure/low-pressure water.
2. All vertical ducts are to be scraped (thick excess grease removed), degreased, and finally
washed with high-pressure / low-pressure water.
3. All lateral ducts are to be scraped (thick excess grease removed), degreased, and finally
washed with high-pressure / low-pressure water.
4. All hood interior cleaning should be standard as part of the routine service. Filter cleaning is
not included as part of the routine service.
5. All fans, fan blades, fan housings will be thoroughly cleaned (thick excess grease removed),
degreased, and finally washed with high-pressure / low-pressure water.
6. Notify restaurant management if access panels are required to clean to NFPA #96
standards. Written documentation should be kept in KEC files.
7. Any inaccessible areas or any additional work needed ( i.e. hinges, grease containment,
mechanical work, etc.) will be documented with a deficiency report filled out by the KEC. A full
report will be made and estimates or referrals will be provided to the restaurant management
and kept in KEC files.
8. All kitchen equipment should covered appropriately and protected during KEC. Clean up our
own mess and leave the kitchen and roof in good or better condition upon completion of KEC.
9. Your regular service frequency (which is determined by NFPA #96 Guidelines for Fire Safety)
should be strictly adhered to. Initial inspection and estimate for service with recommended
service frequencies. Following the initial few cleanings you may need to adjust service
frequency to fit the needs.
10. Digital photos will be taken of all work done as part of the KEC internal quality control.
These photos should be stored by the KEC and available upon request.
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
GPA Minimum Standards of Cleaning:
The Grease Police Photo Requirements
All Grease Police members are required to take photos of every kitchen exhaust system they
clean, and keep them on file for any review that may be needed. Click the link below to see the
document outlining the Grease Police photo requirements.
Grease Police Photo Requirements
All Grease Police members are required to take photos of every kitchen exhaust system they
clean, and keep them on file for any review that may be needed. Click the link below to see the
document outlining the Grease Police photo requirements.
Grease Police Photo Requirements
