Letter from the State fire marshall-Certified Required

apexpcllc

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Ok well got a letter today (Certified). It states that all hood cleaning companys have to be certified by April 2011. Thru the following schools
PWNA, IKECA, CHDC, and Mr. Phil Ackland. If you choose not to, all Business License will be revoked. So now the lowballers are going going gone.:joyful::joyful::joyful:
 
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Ok well got a letter today (Certified). It states that all hood cleaning companys have to be certified by April 2011. Thru the following schools
PWNA, IKECA, CHDC, and Mr. Phil Ackland. If you choose not to, all Business License will be revoked. So now the lowballers are going going gone.:joyful::joyful::joyful:

Could you forward me a copy? I didn't get one....is this a SC state thing, or a local thing? There is currently no license needed for hood cleaning in SC though. Are they implimenting licensing? Great news for us if its a state thing!!!
 
I wonder if there is some kind of loophole where if a company has been in business for x number of years then they are grandfathered in?

Sometimes there are those kind of loopholes, I hope not in this case, too many hacks out there.
 
Here's one of the letters, this is the first one I received. sSo far I have 3 letters from differnt AHJ's
 

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Looks like April 30, 2011 is the cutoff enforcement date. I would like to see how they are going to enforce this. Im not being pessimistic, but there are an unknown amount of businesses flying under the radar. Is there going to be some kind of enforcement for businesses using un-certified contractors? I hope this goes smoothly and brings the level and quality of work to a higher level. But there will always be certified hack contractors out there giving the industry a black eye.
 
In our local areas the FM makes use send them a report of what resturant we cleaned and if its ok or any problems. Then the FM office keeps track off all the restraunt inspection and cleaning shedules. and sends out lettersto the resturants. You have to have such and such done by ......... or you will be shut down. Then he has a list of acceptable company's you have to use. "like me" they will only accept cleaning reports from the contractors on the list. The FM also verifys our business lic for there area.
 
In our local areas the FM makes use send them a report of what resturant we cleaned and if its ok or any problems. Then the FM office keeps track off all the restraunt inspection and cleaning shedules. and sends out lettersto the resturants. You have to have such and such done by ......... or you will be shut down. Then he has a list of acceptable company's you have to use. "like me" they will only accept cleaning reports from the contractors on the list. The FM also verifys our business lic for there area.

What is the processed used for legitimizing the cleaning company? What license are you required to carry for your cleaning business?
 
There is no requirement yet, except for the FM inspection after you do your clean if its not clean they dont let you do any more work in there area. Dont worry Les the NMB FM always returns calls
 
Certification Coming

With the death of another fire fighter (Chicago) what do you all expect.

More and more fire departments are realizing that these systems are a threat and need to be serviced by serious people who take their job as one of fire prevention.

Organizations like PAT, IKECA, PWNA and others are doing what they can to elevate the cleaning field by requiring some level of competency.

We here at Phil Ackland Inspections will continue to educate the fire departments on the risk in the kitchen.
 
With all this said, I say BRAVO, it is about time that a true and legitimate standard is put into place and enforced universally

So I ask some here, why cant standards analogous to these be implemented into other specialties in the restaurant categories? Do floors not get slippery and people hurt themselves,do dirty areas that food workers touch cross contaminate others, do limited standard make what we are all used to, or are they just what we need to fight off the boogey man from impeding on out civil liberties. I have heard it said that too much regulation is a bad thing, it a ewwww the big bad govt will come in a take over everything. So, please to discuss, what is the difference.
 
With all this said, I say BRAVO, it is about time that a true and legitimate standard is put into place and enforced universally

So I ask some here, why cant standards analogous to these be implemented into other specialties in the restaurant categories? Do floors not get slippery and people hurt themselves,do dirty areas that food workers touch cross contaminate others, do limited standard make what we are all used to, or are they just what we need to fight off the boogey man from impeding on out civil liberties. I have heard it said that too much regulation is a bad thing, it a ewwww the big bad govt will come in a take over everything. So, please to discuss, what is the difference.


It would be interesting to see where you could get reports of how many slip and falls (whether it results in serious accidents, lawsuits or just bruises/cuts) happen in a city or state in restaurants, commercial kitchens and other places that have a large potential for water on the floor often.

This might be used as a good selling tool.
 
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