Health and Safety
Executive / Commission
Contract Research Reports
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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