Which NFPA standard outlines safety guidelines for commercial cooking operations?

The National Fire Protection Association (NFPA) standard that outlines safety guidelines specifically for commercial cooking operations is NFPA 96. This standard provides comprehensive requirements regarding the design, installation, operation, inspection, and maintenance of commercial kitchen ventilation systems, cooking equipment, and fire protection systems.

NFPA 96 aims to minimize the fire hazards associated with cooking operations, particularly those risks associated with grease buildup and ignition. It lays out protocols for proper hood systems, including their construction and use, as well as specific considerations for different types of cooking equipment. This standard is essential for ensuring that commercial kitchens operate safely and comply with fire safety regulations.

In contrast, the other NFPA standards listed focus on different areas: NFPA 101 addresses life safety from fire in buildings and is more general regarding occupancy safety; NFPA 86 deals with ovens and furnaces used for commercial cooking, but not exclusively with kitchen fire safety practices; NFPA 220 provides definitions and criteria for the classification of building construction types rather than specific cooking operations. Therefore, NFPA 96 is the most appropriate choice for safety guidelines in commercial cooking operations.