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
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.
Some of these research reports are very large. For information about expected download times please see our FAQs pages.