NFPA 96, Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, provides broad-based preventive and operative fire safety requirements for the design, installation, operation, inspection, and maintenance of commercial kitchens.

The standard covers requirements for all types of cooking equipment, fans, stove exhaust hoods, grease removal devices, cooking exhaust systems, fire-suppression systems, and clearance to combustibles. Provisions apply to both public and private kitchens as well as commercial cooking operations involving residential cooking equipment.

The 2024 edition includes to following:

• Expanded chapter on mobile and temporary cooking operations.  Including requirements related to liquefied petroleum gas, based on new mobile food facilities chapter in NFPA 58: Liquefied Petroleum Gas Code.
• Expanded and clarified requirements regarding the responsibility of inspection, testing, maintenance and cleanliness of commercial cooking operations.
• Requirements for use, inspection, testing and maintenance of labels have been modified.