When studying the parameters of the microclimate and illumination of industrial premises of public catering enterprises, there are features in the standardization of maximum permissible values, which are indicated in the summary table below in accordance with the requirements of technical regulatory legal acts in force in the Republic of Belarus.Study of the microclimate parameters of public catering establishments
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Industrial premises |
Cold period | Warm period | Environment thermal load index, °C | Illumination, lk. | ||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Air temperature, °С | Surface temperature, °C | Relative humidity, % | Air speed, m/s | Air temperature, °С | Surface temperature, °C | Relative humidity, % | Air speed, m/s | |||
| Dining rooms, buffets | 17,0 – 23,0 | 16,0 – 24,0 | 15-75 | 0,1-0,4 | 18,0 – 27,0 | 17,0 – 28,0 | 15-75 | 0,1-0,4 | 20,5 – 25,1 | 200 |
| Bars | 17,0 – 23,0 | 16,0 – 24,0 | 15-75 | 0,1-0,4 | 18,0 – 27,0 | 17,0 – 28,0 | 15-75 | 0,1-0,4 | 20,5 – 25,1 | 300 |
| Handouts | 17,0 – 23,0 | 16,0 – 24,0 | 15-75 | 0,1-0,4 | 18,0 – 27,0 | 17,0 – 28,0 | 15-75 | 0,1-0,4 | 20,5 – 25,1 | 300 |
| Tableware, linen, dressing rooms | 19,0 – 24,0 | 18,0 – 25,0 | 15-75 | 0,1-0,2 | 20,0 – 28,0 | 19,0 – 28,0 | 15-75 | 0,1-0,3 | 21,5 – 25,8 | 200 |
| Workshops: meat, poultry, vegetable | 15,0 – 22,0 | 14,0 – 23,0 | 15-75 | 0,2-0,3 | 16,0 – 27,0 | 15,0 – 28,0 | 15-75 | 0,2-0,5 | 19,5 – 23,9 | 200 |
| Workshops: pre-cooking, cold fish, greens processing | 17,0 – 23,0 | 16,0 – 24,0 | 15-75 | 0,1-0,4 | 18,0 – 27,0 | 17,0 – 28,0 | 15-75 | 0,1-0,4 | 20,5 – 25,1 | 200 |
| Hot workshop | 15,0 – 22,0 | 14,0 – 23,0 | 15-75 | 0,2-0,3 | 16,0 – 27,0 | 15,0 – 28,0 | 15-75 | 0,2-0,5 | 19,5 – 23,9 | 200 |
| Confectionery baking room | 15,0 – 22,0 | 14,0 – 23,0 | 15-75 | 0,2-0,3 | 16,0 – 27,0 | 15,0 – 28,0 | 15-75 | 0,2-0,5 | 19,5 – 23,9 | 300 |
| Tableware washing room | 17,0 – 23,0 | 16,0 – 24,0 | 15-75 | 0,1-0,4 | 18,0 – 27,0 | 17,0 – 28,0 | 15-75 | 0,1-0,4 | 20,5 – 25,1 | 200 |
| Kitchenware and containers washing room | 15,0 – 22,0 | 14,0 – 23,0 | 15-75 | 0,2-0,3 | 16,0 – 27,0 | 15,0 – 28,0 | 15-75 | 0,2-0,5 | 19,5 – 23,9 | 200 |
| Administrative premises | 19,0 – 24,0 | 18,0 – 25,0 | 15-75 | 0,1-0,2 | 20,0 – 28,0 | 19,0 – 28,0 | 15-75 | 0,1-0,3 | 21,5 – 25,8 | 300 |
| Pantries of vegetables, pickles, semi-finished products, equipment, containers | 17,0 – 23,0 | 16,0 – 24,0 | 15-75 | 0,1-0,4 | 18,0 – 27,0 | 17,0 – 28,0 | 15-75 | 0,1-0,4 | 20,5 – 25,1 | 200 |
For comprehensive monitoring of the compliance of environmental parameters at workplaces with the requirements of technical regulatory legal acts, it is necessary and sufficient to measure the temperature of the air and working surfaces, relative humidity, air speed, heat load index of the environment, illumination and sound pressure levels of noise of technological equipment. It is recommended to measure these parameters during the cold and warm periods of the year, since the maximum permissible values of microclimate parameters for these periods are different. The cold period of the year is the period of the year characterized by an average daily outdoor temperature of 8°C or lower. The warm period of the year is the period of the year characterized by the average daily outside air temperature above 8°C.
You can order a study of the parameters of the microclimate and illumination of industrial premises of public catering establishments from the Forensic expert kollegium at the address: Minsk, Zhukovskaga St., 11A, 4th floor
or by phone +375 (17) 317 04 71; +375 (17) 317 04 72; +375 (17) 317 04 73; +375 (17) 317 04 74; +375 (17) 317 04 76; +375 (29) 198 60 11; +375 (44) 588 60 11
© K.Dadzkou
