HVAC, Utilities, Sanitation & Safety PDF

Chapter 5 HVAC, UTILITIES, SANITATION & SAFETY Rhenz Frederick Haldos, MM, LPT  TOPIC LEARNING OUTCOMES 1. Describe a good ventilation, and ideal flow of utilities (water, electricity, gas, steam). 2. Understand the importance of PD 856 or the Philippine Code o...

Chapter 5 HVAC, UTILITIES, SANITATION & SAFETY Rhenz Frederick Haldos, MM, LPT  TOPIC LEARNING OUTCOMES 1. Describe a good ventilation, and ideal flow of utilities (water, electricity, gas, steam). 2. Understand the importance of PD 856 or the Philippine Code on Sanitation which covers safety measures and structural requirements to prevent harmful incidents. 3. Classify the required equipment for fire safety. 4. Apply basic principles of ergonomics and facilities planning in an actual business setting. WHAT IS VENTILATION? VENTILATION Ventilation is a system or means of providing fresh and clean air. A room is properly ventilated when fresh air is sufficient for occupants to be comfortable. The air should be maintained at a suitable temperature and humidity. Humidity is the amount of water vapor contained in the air. GOOD VENTILATION IS REQUIRED FOR THE FOLLOWING REASONS: 1. Replace the oxygen that is used in refrigeration and combustion 2. Prevent an unduly high concentration of moisture from respiration and from the steam, smoke and grease produced in kitchens and steam from bathrooms 3. Dispense of excess heat from both people and machines 4. Reduce the concentration of bacteria and viruses in the air 5. Remove any odor that may develop when people are crowded together in a room. Ventilation standards are maintained by stipulating the number of air changes each hour. The following rules of thumb regarding air charges may be used for the guestroom and a large kitchen: Guestroom ½ - 1 air change(s) per hour Kitchen 25 - 40 air changes per hour MAINTENANCE OF FANS 1. Check the excessive noise and vibration. Determine cause and correct as necessary 2. Keep fan blades clean 3. Inspect and lubricate bearings regularly 4. Inspect fans for normal operation UTILITIES WATER MANAGEMENT Manila Water Company and Maynilad Water Service Inc. are two concessionaires that provide water supply and manage the distribution system as well as the sewer facilities in Metro Manila. Water is purchased much the same way consumers purchase electricity. A meter measures the number of cubic meters of water actually consumed by the purchaser. GREASE TRAP A grease trap designed to intercept most greases and solids before they enter a wastewater disposal system. Common wastewater contains small amounts of oils which enter into septic tanks and treatment facilities to form a floating scum layer. Grease Traps, Separators and Interceptors. The purpose of a grease trap is to collect and therefore reduce the amount of fats, oils and greases (FOG's) that enter the main sewers. Grease entering the main sewer system will over time create blockages, foul odours and pest infestation Importance of Grease Trap Cleaning 1. Damages from waste 2. Rotting smell 3. Harder to clean over time ELECTRICITY AND LIGHTING Electricity is transmitted from the power stations into the national grid, which distributes it to different places including lodging and foodservice facilities. To supply the establishment, wires are needed to carry the electric current to and from the electric equipment; that is known as a circuit. Electricity passes through some substances easier than others; the best conductors are metal earth and the human body. Insulators prevent the passage of electricity; the main insulators are porcelain, rubber, air and plastics. Power is measured in watts and is recorded on the meter as units of 1,000 watts. Electricity is charged for by the unit kilowatt- hour. RECOMMENDED LIGHTNING FOR SELECTED AREAS SOURCE: SERVICES AND MAINTEN ANCE FOR HO TELS AN D RESID ENTIAL ESTA BLISHMENT S LIQUIFIED PETROLEUM GAS LPG or bottled gas is derived from the distillation of crude oil in the refining process, in the same manner that other liquid fuels such as kerosene, gasoline and diesel are extracted. LPG is colorless and odorless but an odorizing agent called ethyl mercaptan is introduced to it so that it can be easily detected. It is non-toxic and non- poisonous. Most hotels, restaurants and hospitals use it for cooking, water heating, refrigeration, air conditioning, and incineration. LPG is placed in metal containers for easier and safer transportation and storage. Design construction, and installation of LPG containers, considered as “Unified Pressure Vessels” are governed by standards and codes promulgated by the American Society of Mechanical Engineers, the National Fire Protection Association and the Products and Standards Agency of the Department of Trade and Industry. STEAM Steam is generated by boiling water in a boiler, which is known as a converter. Steam is then piped to the appliance where it will be used. In foodservice, it is used extensively in the cooking area where the equipment fueled by steam are located such as steam- jacketed kettle, steamer, steam tables (to hold hot foods). Steam is also used in the dishwashing area for hot water and in sanitizing tabletop wares. In lodging facilities, hot water is obtained from a central source. A boiler usually gas- fired heats the water which then circulates through the building. OCCUPATIONAL SAFET Y AND HEALTH ACT (OSHA) This is the principal act concerned with protecting the health and safety of employees and members of the public. Every employer has a legal obligation to ensure, as far as is reasonably practicable, the health, safety, and welfare of employees. Safe System of work must be devised and supervision and training given to staff. PRESIDENTIAL DECREE 856 Issued by Former President Marcos Sr The code requires all food establishment to secure sanitary permits from the local health office. It specifies that health certificates will be issued only to persons who have passed the physical and medical examinations and have been administered. Covers the following Sections: o Section 14: Sanitary Permit o Section 15: Health Certificates o Section 16: Quality and Protection of Food SECTION 17: STRUCTURAL REQUIREMENTS Walls The internal surface of walls shall have smooth, even non- absorbent surface capable of being readily cleaned without damage to the surface and constructed of dust materials The internal walls shall be painted in light colors as health authority may prescribe. Ceiling All ceilings or if no ceiling is provided the entire under surface of the roof shall be dust proof and washable. The general standard of illumination provided shall permit effective inspection and cleaning shall be of sufficient intensity appropriate to the purpose for which any room or place is used. Ventilation The ventilation shall be adequate to prevent the air becoming excessively heated, prevent condensation and formation of excess moisture on walls, ceilings and for the removal of objectionable odors, fumes and impurities. Overcrowding There shall be sufficient floor space to enable every person working thereon to carry out his duties efficiently and to permit access for cleaning. Working spaces, aisles or passageways area to which customers have access shall be unobstructed and sufficient to permit movement of employees and customers without contamination of food by clothing or personal contact Change Rooms There shall be provided adequate and suitable lockers or other facilities for the orderly storage of clothing and personal belongings of employees or persons engaged or employed in the premises. Wash Hand Basins Wash hand basins shall be installed in convenient places and as near as practicable to where the person for whose use they are provided are working while handling food for sale or in such locations as may be otherwise prescribed in any particular case Wash Hand Basins Maintenance An adequate supply of soap, clean towels, roller towels presenting a clean surface to each user from a continuous roller towel dispenser or other hand drying services approved by health authorities. REQUIRED EQUIPMENT FOR FIRE SAFETY QUESTIONS?