Stan Sauve said:
I am a Certified Kitchen Exhaust Inspector
No, you are not. I did not certify you.
Stan Sauve said:
The new Fire Code will be introduced in 2006. In it it states ALL Comercial Kitchen Cleaners must become certified. What I am doing is working with the cleaners so they are certified before the introduction of the code.
Ummm, nooooo! You can not do that! Only I can certify ANYONE to clean hoods.
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My point is that WHO!!??? can certify? What is defined as "CERTIFIED"? And again, I must emphases that an SINGLE ENTITY is NOT "certified" to certify someone. That is NOT how the world works.
Imagine if someone off the streets "certified" doctors.
Imagine if someone off the streets "certified" school teachers.
Who certifies the fire suppression system techs? You know, the guys that go out and actually work on and install these puppies? Is it Joe Blow who says "I'm the teacher" or is it the company who designed the unit?
For example.... Put Beco links on an Ansul system and see if Ansul will pay for an insurance claim. Not going to happen.
That is an example of the MANUFACTURE stating WHAT IS and WHAT ISN'T proper, not the local AHJ or some guy off the street.
My main point is that the manufacture needs to set the standards for their hoods and then pass that information onto cleaners. For example, the type of chemical that is approved, recommended water temp., simple reminders that grease collects in "this" or "that" particular area on this particular hood, etc.. etc...
The bad thing is that cleaning is an art, and art is hard to teach. There are the basics, and then there is the "get in and get your hands dirty".
I am not apposed to being certified. I just hope it is done correctly and not off the cuff and then have them come back and say "Opps, we did that wrong, let's do it THIS way now..."
I just don't want to be a guinea pig for a licensing board. I am way too busy to be a "beta tester".