C.M.R. 16, 219, ch. 19 - STANDARD FOR VENTILATION CONTROL AND FIRE PROTECTION OF COMMERCIAL COOKING OPERATIONS
SUMMARY: This rule provides minimum fire safety requirements (preventative and operative) related to the design, installation, operation, inspection, and maintenance of public and private cooking operations.
(including title change from "Vapor Removal from Cooking Equipment" to "Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations")
Notes
December 22, 1977- (filed September 27, 1978)
EFFECTIVE DATE (ELECTRONIC CONVERSION):
May 15, 1996
CORRECTION:
November 11, 1999
REPEALED AND REPLACED:
August 7, 2001- (formerly Chapter 28)
AMENDED:
August 17, 2002- filing 2002-314
April 23, 2006 - filing 2006-156, updated NFPA #96 to 2004 Edition
March 17, 2009 - filing 2009-111, updated NFPA #96 to 2008 Edition
November 24, 2010 - filing 2010-600
STATUTORY AUTHORITY: 25 M.R.S. §2452
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