National Fire Protection Association (NFPA) 96 Practice Exam 2025 – The Comprehensive All-in-One Guide for Ventilation and Fire Protection Mastery!

The statement that seams in a hood must not trap grease is indeed true and aligns with the requirements set forth in the NFPA 96 standard. Hoods in commercial cooking operations are specifically designed to manage heat, smoke, and grease, ensuring that they are safely ventilated out of the kitchen environment.

To prevent the accumulation of grease, which can pose a significant fire hazard, all seams in the hood construction need to be designed in a way that they do not create pockets or areas where grease could collect. This means that the construction must ensure that all surfaces are smooth and properly sealed to facilitate easy cleaning and maintenance. Any trapping of grease could lead to dangerous conditions and would violate safety standards. Regular inspection and maintenance are encouraged to ensure that these seams do not become compromised over time.

In contrast, the options related to the seams being intentionally rough, painted, or not smooth would be inconsistent with the requirements for effective grease management and fire safety. Ensuring that seams are smooth and do not have rough surfaces supports better maintenance practices, less accumulation of grease, and ultimately, enhanced fire safety in commercial cooking environments.