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CRR 449/2002
Air quality measurements in commercial kitchens

At a recent Health & Safety in Hospitality Liaison committee meeting, a paper on the use of carbon monoxide alarms was considered and a number of potential issues were highlighted. There are very limited data available regarding the operation of carbon monoxide alarms under extreme environmental conditions and whether domestic carbon monoxide alarms are capable of withstanding the extreme environmental conditions likely to be expected in commercial kitchens.
The main objective of this work was to carry out air quality surveys in nine commercial kitchens and provide continuous monitoring of pollutants such as carbon monoxide and nitrogen dioxide as well as other relevant environmental parameters such as relative humidity and temperature levels attained. The continuous monitoring of the pollutants not only provided an assessment of any peak levels but also an indication of personal exposure to low level background pollutant levels which have also been proven to have adverse health effects.

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Updated 2010-03-19