Fire safety is critical for food truck owners. The National Fire Protection Association (NFPA) provides over 300 standards, but only a handful directly impact mobile food operations.
Know which standards apply to your truck — it can help you stay compliant, pass inspections, and avoid costly shutdowns or equipment damage.
For food truck operators, three NFPA standards matter most:
These standards translate directly into inspection requirements, insurance compliance, and daily operational safety.
Fire protection in a food truck isn't complicated—but it does require attention to specific details. NFPA standards give you clear guidelines on what systems you need, how to maintain them, and how often to inspect them.
Here’s an overview of the standards for mobile food operations.
NFPA 10 guides the selection and maintenance of hand-held fire extinguishers for immediate response to limited fires. In a food truck, this means keeping the right type of extinguisher accessible and ensuring it's inspection-ready at all times.
Different types of fire require different suppression:
Fire extinguishers should be visually inspected monthly for physical damage and charge levels. Check that the pressure gauge is in the green zone, the pin and tamper seal are intact, and there's no visible damage to the hose or nozzle. Your inspector will look for current inspection tags during health and fire safety inspections.
Periodic hydrostatic testing is also required, depending on the extinguisher type. For Class K extinguishers, this typically means testing every five years. Keep records of all inspections and maintenance; inspectors may ask to see them.
NFPA 17A specifically covers wet chemical suppression systems—the automatic fire suppression installed in your hood system above fryers, grills, and other cooking equipment. This is the system that deploys when temperatures get dangerously high, releasing a potassium-based agent that:
What NFPA 17A requires:
If your suppression system isn't up to code, inspectors can shut you down. Insurance may deny claims if maintenance records aren't current. And in a grease fire, a malfunctioning system means the fire spreads, potentially destroying your truck and putting people at risk.
Between professional inspections, visually check:
NFPA 96 is the comprehensive standard governing kitchen ventilation systems—which, in a food truck, means your hood, ductwork, exhaust fan, and the suppression system integrated within it. This standard ensures that grease, smoke, and heat are properly removed from your cooking area, reducing fire risk and maintaining air quality.
What NFPA 96 requires:
Grease buildup in your ventilation system is one of the leading causes of food truck fires. If grease ignites in the ductwork, it can spread rapidly and be difficult to extinguish. Regular cleaning prevents this risk and keeps your truck in compliance during inspections.
Between professional cleanings:
When fire marshals, health inspectors, or event coordinators review your food truck, they're checking whether your setup meets NFPA guidelines. Here's what they're looking for:
Hood and Suppression System (NFPA 96 and 17A):
Fire Extinguishers (NFPA 10):
Fuel Storage and Ventilation (NFPA 96):
Documentation:
If any of these items are out of compliance, inspectors can issue citations or fines, require immediate corrections before you can operate, revoke permits for events or locations, or flag your truck for follow-up inspections.
Staying ahead of inspections means keeping your systems maintained and your records organized.
While NFPA standards are comprehensive, they can feel complex, especially when you're managing frequently updated regulations. Each food truck has unique requirements, making professional guidance essential. If you’re looking for assistance in servicing your mobile kitchen, our experts at Brothers Fire & Security can help.