FE Hazard Identification & Risk Assessment 3

Question 1

A cooking area in a restaurant uses deep fryers with large volumes of vegetable oil. Which hazard class specifically addresses this risk?

Accepted Answer

Class K

Answer

Class K refers specifically to cooking oil and fat fires in commercial cooking appliances, recognized under NFPA 10.

Question 2

When performing a hazard survey, what factor most directly determines the minimum extinguisher rating required for a Class A hazard?

Accepted Answer

The floor area and hazard occupancy level

Answer

NFPA 10 uses the floor area combined with the hazard occupancy level (light, ordinary, extra) to determine minimum extinguisher rating for Class A.

Question 3

A facility has a light hazard occupancy. Under NFPA 10, what is the maximum floor area one Class A extinguisher can protect?

Accepted Answer

3,750 square feet

Answer

For light hazard occupancies, a single Class A extinguisher can cover up to 3,750 square feet per NFPA 10 tables.

Question 4

Which condition would most likely cause a technician to upgrade an area's hazard classification from ordinary to extra hazard during an assessment?

Accepted Answer

Large quantities of flammable liquids stored on open shelving

Answer

Large quantities of flammable liquids stored openly significantly increase fire load and spread potential, warranting extra hazard classification.

Question 5

A hazard assessment reveals sodium metal stored in an industrial lab. What unique challenge does this present for extinguisher selection?

Accepted Answer

Water and CO2 react violently with sodium, so a Class D dry powder agent must be used

Answer

Sodium reacts violently with water and CO2, making Class D dry powder agents the only safe choice for this hazard.

(FE) Certified Portable Fire Extinguisher Technician Practice Test