Which class of fire extinguisher is NOT commonly used in foodservice operations?

In foodservice operations, the most common types of fires encountered are those involving ordinary combustibles, flammable liquids, and electrical equipment. Each class of fire extinguisher is designed to combat different types of fires based on the material involved.

Class A extinguishers are effective against fires caused by ordinary combustibles such as wood, paper, and cloth, which are prevalent in kitchens. Class B extinguishers are used for flammable liquids like grease, gasoline, and oil, which are common risks in foodservice settings. Class C extinguishers deal with electrical fires commonly found in kitchens due to appliances and wiring.

Class D extinguishers, however, are not typically used in foodservice operations as they are specifically designed for fires involving combustible metals, such as magnesium, sodium, or potassium. These types of materials are not encountered in a standard kitchen environment. Therefore, the absence of the need for Class D extinguishers in foodservice aligns with their unique purpose focused on handling specific metal fires rather than the more common combustibles and flammable liquids found in culinary settings.