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The “Fire Protection Systems & Forensics” course is designed to help adjusters enhance their knowledge, understanding, and professional competence of fire loss investigation and insurance principles involving fire protection systems. The module is presented by Adam D. Farnham, PE, CSP, IAAI-CFI of Unified Investigations & Sciences, Inc.

This course begins with an overview of fire detection and alarm systems, including their essential functions and requirements. The course then navigates through the forensic use of alarm systems to determine the root cause of a fire event. Next, the course dives into a detailed review of sprinkler systems, followed by sprinkler system forensics. The course then highlights chemical-based fire suppression systems, including the different types and uses. The course later culminates with a discussion of commercial kitchen fire suppression systems and nuances.

After completing the course, the attendee will be able to recognize the function of initiating devices; describe various detector types and features; comprehend detector and alarm requirements, including building and fire codes and other industry standards; grasp premises monitoring systems, including monitoring points and alarm controllers; develop an accurate and comprehensive timeline of fire events using data gathered from various systems and sources; understand smoke detector concepts, including components, forensics, and standards; identify sprinkler systems, including system types, sprinkler heads, design features, and common failure modes; comprehend sprinkler system operation; describe strategies for sprinkler system investigation; recognize chemical suppression system types; understand clean agent systems, including design features and the Physiologically Based Pharmacokinetic Model for safe usage; identify carbon dioxide systems, including design features, storage options, safe usage, and storage amount computations; recognize foam/water systems, including design features and system usage; define commercial kitchen suppression system requirements; understand commercial kitchen system design, including the role of manufacturer guidelines; describe commercial kitchen system inspection, testing, and maintenance protocol, including NFPA standards and timing requirements; comprehend commercial kitchen system operation; identify common commercial kitchen system failure modes.

The course is primarily designed for insurance professionals working in the area of property adjusting.

What CE Credit is available?

Note: To qualify for credit, you must submit completion (including a passed final exam if required) within five days of completing the last quiz. No partial credits will be awarded.

State:
Adjuster General CE Hours:
Adjuster Ethics CE Hours:
Attorney General CLE Hours:
State's Course ID:
NH 2.0 482644
TX (classroom equivalent) 2.0 110383
NC 2.0 207972
FL * ( Provider Number: 364169 ) 2.0 Adjuster Optional 1166435
IL 2.0 480087
WY 2.0 28534
OK 2.0 6000014713

* This course has been approved by the Florida Department of Financial Services for insurance continuing education credit.

Course Content

Lesson Content

1) Course & Presenter Introduction
2) Initiating Devices
3) Detector Types
4) Detector & Alarm Requirements
a) Building & Fire Codes
b) Alarm Monitoring & Signal Types
c) Fire System Power Supplies
d) Alarm Annunciation & Transmission
5) Recap

Lesson Content

1) Premises Monitoring Systems
a) Monitoring Points
b) Alarm Controller
2) Timeline of Events
3) Smoke Detectors
a) Acoustic Soot Agglomeration
b) Alarm Sound & Detector Body
c) Aspiration Smoke Detection System
4) Recap

Lesson Content

1) Sprinkler Systems
2) Sprinkler System Types
3) Sprinkler Head Types
4) Sprinkler System Design
5) Sprinkler System Failure Modes
6) Recap

Lesson Content

1) Sprinkler System Operation
2) Timeline of Events
3) Sprinkler System Investigation
a) Key Areas to Review
b) Critical Questions to Consider
c) Investigation Goals
4) Recap

Lesson Content

1) Chemical Suppression System Types
2) Clean Agent Systems
a) Design Features
b) Minimum Safe Design Concentrations
c) Physiologically Based Pharmacokinetic (PBPK) Model
d) System Usage
3) Carbon Dioxide Systems
a) Design Features
b) Storage Options
c) System Usage
d) Storage Amount Computations
4) Foam/Water Systems
a) Design Features
b) System Usage
5) Recap

Lesson Content

1) Commercial Kitchen System Requirements
2) Commercial Kitchen System Design
a) Manufacturer Guidelines
b) Design Types
c) System Goals
d) System Monitoring
3) System Inspection, Testing, Maintenance
a) NFPA Standards
b) Acceptance Testing
c) Monthly Inspection & Maintenance
d) Semiannual Inspection & Maintenance
e) 12-Year Inspection & Maintenance
4) Commercial Kitchen System Operation
5) Commercial Kitchen System Failure Modes
6) Conclusion
7) Recap

Submit within 5 days to get CE Credit or Certificate of Completion.