NM CID MS-14 Practice Questions - New Mexico CID MS-14 Dry Chemical Fire Protection Examination Exam

In addition to a fixed wet-chemical system, a commercial kitchen cooking line shall have:

No portable extinguishers, so employees rely only on the hood system A Class K portable extinguisher within the NFPA 10 travel distance Only a water hose reel Only a Halon 1301 wheeled unit

Correct Answer:

A Class K portable extinguisher within the NFPA 10 travel distance

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