Fire safety is non-negotiable when operating a food truck. With the combination of open flames, hot oil, and confined spaces, food trucks are at higher risk for fire-related incidents. Ensuring proper fire extinguishers and suppression systems are in place is not just about compliance—it’s about protecting your business, employees, and customers. In this blog, we’ll explore the fire safety requirements every food truck owner and safety inspector should know, from essential fire extinguishers to proper employee training.

Fire Suppression Systems: A Critical First Line of Defense
A fire suppression system is a must-have for food trucks with cooking appliances. These systems automatically detect and extinguish fires, protecting key areas like cooking surfaces, fryers, and hoods. Here’s what to know:
- Compliance: Most jurisdictions require fire suppression systems that meet NFPA 96 standards for commercial cooking.
- Maintenance: A licensed professional should inspect systems semi-annually to ensure they are functioning correctly.
Key Steps in a Semi-Annual Suppression System Inspection
- System Activation Testing:
- The technician tests the system to ensure it activates manually and automatically.
- This involves checking the detection devices, such as heat or flame detectors, to confirm they trigger the suppression system as intended.
- Inspection of Nozzles and Piping:
- All nozzles are checked for clogs, grease buildup, or damage that could hinder the system’s ability to disperse the extinguishing agent effectively.
- Piping is inspected for wear, corrosion, or leaks.
- Verification of Extinguishing Agent Levels:
- The technician ensures the fire suppression system has the correct amount of extinguishing agents, such as wet chemicals for Class K fires.
- If levels are low, the system will be recharged.
- Assessment of the System’s Coverage:
- If you’ve added or moved cooking equipment, the system’s nozzles and coverage zones must be adjusted.
- Proper coverage ensures that all fire-prone areas are protected.
- Inspection of the Manual Pull Station:
- The manual pull station, which allows employees to activate the system, is tested for functionality and accessibility.
- The station must be unobstructed and within easy reach.
- Hood and Ventilation Inspection:
- While primarily focused on fire suppression, inspectors also check the hood and ventilation system for excessive grease buildup, a common fire hazard.
- Seals and Tamper Indicators:
- All system seals, such as nozzle caps, are inspected to confirm they are intact and show no signs of tampering.
- System Tagging and Documentation:
- After the inspection, the technician provides documentation confirming the system is compliant and tags the system with the inspection date.
- This tag is critical for meeting local fire code requirements.
Regular inspections and timely repairs ensure your suppression system is a reliable safeguard against fires. Missing a semi-annual inspection could result in equipment failure during a critical moment or fines from local authorities for non-compliance.
Fire Extinguishers: Placement, Type, and Maintenance
Portable fire extinguishers are essential in every food truck. Follow these guidelines to ensure your fire extinguishers meet safety standards:
- Type: At least one Class K extinguisher is required for fires involving grease or cooking oil. A Class ABC extinguisher should also be on hand for other types of fires, such as electrical or paper.
- Placement: Extinguishers should be easily accessible and mounted near the cooking area but away from potential fire hazards.
- Inspection and Maintenance: Inspect extinguishers monthly and have them professionally serviced annually. Keep a log of inspections and maintenance for compliance purposes.
Compliance with Local Fire Codes
Food truck owners must comply with local fire codes, which vary depending on the city or state. Here are a few tips to stay compliant:
- Obtain the necessary permits for operating and parking your food truck.
- Follow all ventilation and electrical safety standards to reduce fire risks.
- Keep records of inspections and equipment servicing as required by local authorities.
Check with your local fire marshal or inspector for specific regulations in your area. If you’re operating a food truck in the Memphis area, here is a great place to start.
Employee Fire Safety Training
Even with the best equipment, employee preparedness can make all the difference in an emergency. Invest in fire safety training to ensure your team knows how to:
- Use a fire extinguisher correctly (Remember the PASS method: Pull, Aim, Squeeze, Sweep).
- Recognize fire hazards and prevent incidents before they happen.
- Execute an evacuation plan quickly and safely.
Regular training not only enhances safety but also ensures compliance with OSHA and local fire codes.
Call to Action: Let Us Help You Stay Safe
Fire safety is a responsibility you can’t afford to overlook. At Mid-South Safety Services, we specialize in providing fire protection solutions for food trucks, from fire extinguisher inspections to fire suppression system installations. Contact us today to ensure your food truck is fully protected and compliant with fire safety regulations.