Ventilation System To Control Noise Of The Food Premises

I said to you earlier, "How to control odour" by installing a ventilation systems within the food premises.

 Then, you knew requirements for new ventilation systems installed to manage with odours.Let's discuss about "How to control of noises" from catering premises. It aims to ensure that proposed developments have adequate ventilation systems that will not lead to complaints from neighboring homes about cooking noise from equipment such as fans, motors,..etc.

The neighboring has powers to take action against restaurants, takeaways and other food and drink premises if they cause a nuisance. However, it is much better for the relevant details to be included into planning applications to ensure that such problems are not likely to occur.

Requirements to control noise

Ventilation equipment must be designed and installed to avoid noise or vibration nuisance to neighbors. There are several methods that a satisfactory extract system will use to control noise.

The fan and motor should be positioned within the building's structure to minimize outdoor noise. The fan and motor unit should be fixed on anti vibration mounts and be joined to duct work using bendable combinations to prevent the transmission of vibrations either to the structure or along the ducting. The fan and motor unit should not be fitted on to walls or ceilings next door housing premises.

 

Noise from the ventilation and extraction systems should be kept as low as possible and should not be easy to hear within nearby housing properties when the fan and motor unit are in operation. As a rough channel, if you cannot hear the fan or motor noise just outside the housing property, the noise should not be easy to hear within it either.

The extract ducting should be rigid in construction and installed with anti-vibration mountings. Large section ducts may need healthy or stiffeners to prevent rhythm. Noise attenuators may be required if the fan is noisy.

How To Create A Ventilation System To Control Odour Of The Food Premises

You know, Ventilation systems are must for food premises to maintain good conditions of the plant. But, if you are a newcomer to this field, you should be developed on huge confidence of your every systems ,which are using within the premises.

That is why, I gave this kind of information for you. Read more carefully to understand those. It aims to ensure that planned developments have adequate ventilation systems that will not lead to complaints from neighboring properties about cooking smells or noise from equipment  such as fan motors. So, It will be better for the relevant details to be incorporated into planning applications to ensure that such problems are unlikely to occur.

I have explained the key elements of a good extraction  and ventilation system in all types of premises where hot food is prepared. If you are planning new catering premises and you have an designer or engineer,  you may hope ask them to read this article so that the necessary details can be built into your plant.There should be controlled odours and noises by using this ventilation system. I am talking about "How to control odours" in here. Other will give later as, "How to control noises".

Requirements To Control Odour

The ventilation system must deal with cooking odours, fumes and steam produced by cooking of foods and be designed to prevent or minimize any nuisance caused to neighbors.There are several essentials. That unfavorable air extract system will consist of bellows.

A canopy, which should widen away from the cooking equipment area by at least 22.5 cm, must be provided to collect the cooking fumes and straight them into the duct work. Metal canopies are best constructed of stainless steel. Grease filters should be incorporated into the cooker hood and should be easily removable for regular cleaning before they become clogged.

The ducting should be as straight and short as possible to ensure that fumes are discharged as effectively as possible. Care should be taken when designing the route of ducting to avoid closeness to residential or office windows on neighboring properties, which could give rise to complaint. The duct material is usually galvanized steel. It should have a smooth internal surface and its route out of the building should avoid sharp bends. Circular ducting is ideal, as it maximize the flow rate.

There will be a fan positioned within the duct work to pull cooking fumes from the cooker hood to the top of release. To support good diffusion of cooking fumes, the size of the fan motor must be adequate to ensure proper ventilation.

Final release should be vertically upwards and should end at least 1m above the roof space. If there are buildings close by which are likely to have an effect on the diffusion and strength of odour, the outlet should end at least 1m above the roof space of that building. Ground level or low level releases should generally be avoided.

However, where high level fume dispersion is not suitable, a suitably enhanced system of ventilation is required. The release should be without hindrance by outlet.

Carbon filters are also required and are essential when cooking fried foods and foods with strong odours. Carbon filters should be fitted in the duct work after the grease filters and before the fan and should be easily accessed for cleaning. The carbon filter should consist of pre filters, as these ensure that no grease enters the carbon filters.

Access to all parts of the system is essential to let routine cleaning of the system and maintenance of the filters.

Before Launching Your Newly Built Food Premises - Part II

Food Safety Training is must for all. Awareness of both food service employees and managers is probably the most effective method of obtaining fulfillment with the system. 

Training enables people to do their jobs well. It improves staff efficiency, gives them a sense of satisfaction and promotes professionalism.

While currently not mandatory, food service workers and managers are strongly encouraged to attend an approved safe food handling course. The health unit provides several options for staff to receive their food handler certification. This certification is accepted by health units. The food handler training program is provided by the relevant communities.

You can read more : Before Launching Your Newly Built Food Premises - Part I

Building Plan /Floor Plan

A plan must be attached  to scale of your facilities. This includes food preparation, utensil cleaning and sanitizing, storage, service areas, washrooms, locker areas, ..etc.

Layout Of Facility

Produce a diagram of all rooms.  As i said earlier articles, plan a good flow pattern for handling foods from receiving through to the selling of foods. Ensure adequate cold room  and storage facility to handle the volume of foods expected. Ensure adequate separation between dirty or clean materials  and raw or cooked foods.
Living quarters must be completely separate from any room where food is prepared, packed or stored. Provide conveniently located separate hand wash sinks in food preparation areas.

Equipment Plan

Show location of all equipments & machines within the food premises. You should be installed listed all equipments & machines at the beginning. Arrange and install equipments to provide easy access for cleaning also. 

There are many general requirements,I have discussed earlier articles. But, here I gave small summary with few of them to check whether you are completely acquired or missed.

• Separate hand wash basin with a liquid soap dispenser and paper towel dispenser.
• Double utensil washing sink with a drain rack.
• Vegetable preparation sink may be required .
• Adequate cold storage refrigeration and freezer space.
• Accurate thermometers for all refrigeration and freezer equipment.
• Food probe thermometer for checking internal food temperatures.
• Adequate hot holding equipment.
• Adequate dry food storage space and bulk food containers, shelving 6" off floor or on the pallets.
• Adequate sanitizer and sanitizer test strip papers.
• Adequate lighting in all food handling/preparation/storage areas.
• Floors, walls ceilings covered with a smooth, non absorbent, washable surface.
• Separate area for floor waste water, slop sink and cleaning chemicals .
• Washroom shall be equipped with liquid soap dispensers and paper towel dispensers.
• Adequately sized exhaust sunshade emitted to outside air.
• Storage space for staff belongings.
• Integrated pest management system in place.
• Windows and doors screened if you wish to leave them open for ventilation.

Before Launching Your Newly Built Food Premises - Part I

Staff need to understand the background and principles of their organization, the different forms this organization can take, and their own roles within it. At the beginning of your process, company owner should be obtained the approval for the plan by the public health inspector, who gives legal authority to build food company. This process is vary according to the country.

You know the clear definition  of the food premises is a premises where food or milk is manufactured, processed, prepared, stored, handled, displayed, distributed, transported, sold or offered for  sale, but does not include a private residence.

So, a success operation reduces both food wastes and the risk of harmful promotion. It also attracts customers. Before you open your food premises you should be paid attention for all of its safety outcomes. Public health inspectors are available to assist you. You can get their service to check whether, it is ok or not.
There are food safety & management experience peoples or consultants, who provide information and advice to you and your staff during inspections of your facilities & plant. They provide food handler training seminars also. Inspections and training programs are in place to help prevent problems from occurring within your food premises. You and they have a same goal to supply safe, quality food to public.

The layout of your plant is important for good sanitation. Poorly arranged equipment may create health hazards and affect the economic feasibility of your operation. Good planning should allow for the smooth and systematic flow of work from receiving to serving/selling and the return of expired products to the returning area.

The design, construction and installation of food service equipment are important to the sanitary operation of a food premise.

An important issue to consider in the planning stage is the size of your kitchen to ensure it is large enough to put up the number and types of products you intend to manufacture and the number of staff required to work in the area. It is also important to consider the number of machines required and the most appropriate location for each machine in order to allow for the store in the proper location.

Some food equipment suppliers and architects will advise and lend a hand you in preparing plans and developing layouts. Public health inspectors can also provide assistance.

At the relevant step you should prepare the food premises' site plan with floor areas. Some countries, it should compulsory for the approval from the public health inspectors. It should contain ;

• Source of water

Municipal supply or a private water supply (if your water supply is a well, show the location of the well on your plan.)

• Sewage disposal

Municipal sewer system or private onsite sewage disposal.(if the sewage disposal system is already in place, show the location )

• Garbage storage

Garbage storage area, grease storage receptacle and recyclables.

• Water supply

An adequate supply of hot and cold water under pressure. (must be potable water)

• Landscaping

Plan parking areas and driveways.

You can read rest parts in here : Before Launching Your Newly Built Food Premises - Part II

Management Of The Food Premises Put Into Action

Management and supervision also should be there. Food premises has different kind of multitask processes. There are many different set of departments consists in food premises. They are like a human body. Each and every departments are fit together to give successful out put such as human body organs. I will explain that later one by one. You should be faced for all of those challenges.  Establishment of management in here is one of early planning steps. You should be setup management premises or office in front areas of your land. Because, food premises must be separated from that kind of operations due to prevent contamination and unauthorized individuals entering. That is why, I'm saying again and again to pay your own attention for the starting points with your practical experiences.

I know your dream is building a food premises. That is why, I tried to give some informative articles to you with important tips & tricks. I have given those as follow;

1. Designing of food premises & Land selection
2. Food Premises Layout Preparation From Your Drafts
3. Construction Of Food Premises To Standard Requirements
4. Internal Structures & Fittings Of Food Premises
5. Mobile Or Temporary Premises  Of The Food Premises
6. Implementation Of Machines &Equipments In Food Premises
7. Facilities Of The Food Premises Supply Into Requirements
8. Maintenance And Sanitation Of The Food Premises
9. Management And Administration Put Into Action
10. Supervisory Bodies Put Into Service
11. Launch Your Dream Into Practice