Exam Practice Questions And Correct

FDNY P64 Commercial Cooking Exhaust Systems and Precipitator Clean Technician Exam Practice Questions And Correct Answers (Verified Answers) Plus Rationales 2026 Q&A | Instant Download Pdf

• What is the primary purpose of a commercial cooking exhaust system?
• To provide heat to the kitchen
• To remove smoke, grease, and odors from cooking areas
• To ventilate the dining room
• To supply fresh air to the building
• To remove smoke, grease, and odors from cooking areas

Rationale: The main purpose of commercial cooking exhaust systems

is to remove airborne contaminants such as smoke, grease, and odors to maintain a safe and sanitary kitchen environment.

• How often should a commercial kitchen hood be cleaned according to

NFPA 96 standards? 1 / 4

• Annually
• Monthly, quarterly, or semi-annually depending on cooking volume
• Weekly
• Only when inspections require
• Monthly, quarterly, or semi-annually depending on cooking

volume

Rationale: NFPA 96 requires hood cleaning frequency based on the

type and volume of cooking; high-volume operations require more frequent cleaning.

• What is the main function of a grease precipitator in a commercial

exhaust system?

• To heat the exhaust air
• To capture grease particles before they reach the exhaust duct
• To add moisture to the exhaust
• To increase airflow velocity
• To capture grease particles before they reach the exhaust duct

Rationale: Grease precipitators trap grease from cooking exhaust,

reducing fire hazards in the ductwork.

• Which of the following is a common type of grease precipitator?
• Electrostatic precipitator
• HEPA filter
• Activated carbon filter
• UV-C light filter 2 / 4

• Electrostatic precipitator

Rationale: Electrostatic precipitators are commonly used in

commercial kitchens to remove fine grease particles by charging and collecting them on plates.

• Why is it important to wear personal protective equipment (PPE)

when cleaning a commercial kitchen exhaust system?

• To avoid respiratory hazards, chemical exposure, and burns
• To improve cleaning efficiency
• To comply with building codes
• To reduce noise levels
• To avoid respiratory hazards, chemical exposure, and burns

Rationale: Exhaust systems contain grease, chemical residues, and

dust, which can pose serious health risks without proper PPE.

• What is the first step before starting a hood cleaning procedure?
• Pre-wet the hood
• Shut down all cooking appliances and the exhaust system
• Remove filters
• Apply degreaser
• Shut down all cooking appliances and the exhaust system

Rationale: Ensuring all appliances and the exhaust system are off is

essential to prevent injury and fire risk during cleaning.

• What type of cleaning agent is typically used for commercial exhaust

hood systems? 3 / 4

• Mild soap only
• Alkaline degreaser
• Hydrochloric acid
• Water only
• Alkaline degreaser

Rationale: Alkaline degreasers break down accumulated grease

effectively without damaging the metal surfaces of the hood and duct system.

• Which component of a commercial cooking exhaust system is most

prone to grease accumulation?

• Air intake vent
• Ductwork and hood filters
• Roof exhaust fan blades
• Wall registers
• Ductwork and hood filters

Rationale: Hood filters and ducts are where most grease-laden air

passes, leading to high accumulation and fire hazard if not cleaned regularly.

• What is the primary fire hazard associated with uncleaned commercial

kitchen exhaust systems?

• Electrical shock
• Grease fires
• Carbon monoxide buildup
• / 4