cais23

1 of 12 pages

Health and Safety ExecutiveHealth and Safety Executive

Introduction

This information sheet gives catering and hospitalitybusinesses advice on some aspects of safety in theinstallation, use and maintenance of gas-firedequipment used for cooking. It answers somefrequently asked questions and covers issues relatedboth directly and indirectly to the use of gas, whichhave been a recent source of misunderstanding.

It builds on information in both HSE Catering Sheet101 and current guidance issued by The Heating andVentilating Contractors’ Association (HVCA)(Document DW172 Specification for kitchen ventilationsystems) on interlocking of ventilation systems withgas supplies.2

Installation and repair work on gasappliances

Such work will include equipment using natural gas orLPG in hotels, restaurants, fish and chip shops, andmobile catering units.

Everyone who does this type of work must becompetent. Whether contractors or in-house staff dothe work, the company must be CORGI-registeredand operatives must have a valid certificate ofcompetence relevant to the particular type of gas workinvolved.

This is a requirement of the Gas Safety (Installationand Use) Regulations 1998 (GSIUR).3

In premises where GSIUR doesn’t apply, such ascanteens in factories, competence is still essential inthese situations and employers need to ensure thatany staff doing such work have the necessaryqualifications. In practical terms, CORGI registration isthe clearest way of demonstrating competence.

All hospitality and catering employers usingcontractors for gas work should take reasonable stepsto check that contractors have a current relevantcertificate of competence. This can be checked byasking to see an individual’s CORGI identity card,

which lists the competencies held, or contact CORGIon 0870 401 2300. Use of out-of-date certificates isnot unknown.

Maintenance and inspection byemployers and users

Regulation 35 of GSIUR requires employers to ensurethat gas appliances, flues, pipe work and safetydevices are maintained in a safe condition. Theyshould be inspected by a competent person inaccordance with current industry practice. Periodsbetween inspections may vary depending on theequipment and its use and should followmanufacturer’s recommendations, but as a generalrule annual inspections will be a reasonable minimumfrequency.

Landlords and residentialaccommodation

In addition to duties to maintain appliances, flues andpipe work, landlords must have all appliances andflues checked every 12 months by a CORGI-registeredbusiness, and provide tenants with a copy of thereport (landlord’s gas safety record) within 28 days.This applies to residential accommodation (whetherrented or occupied under a licence) including hotels,guest houses, bedsits, communal kitchens, tiedaccommodation, holiday boats, caravans and staffaccommodation, even on industrial or other premisesnot otherwise subject to the Regulations. So this dutymay apply in certain areas of the hospitality industry.

Use of gas and routine tasks onequipment

All catering and hospitality staff who use gasequipment should be trained in its proper use andcommon-sense daily visual inspection for obviousfaults. This will include such things as damaged pipework and connections, inoperative flame supervisiondevices (these shut off the gas supply automatically ifthe flame disappears), missing restraints on equipment

Catering Information Sheet No 23 (rev1)

Gas safety in catering and hospitality

HSE information sheet

needing them for stability, inoperative locks on castorsof mobile equipment and smells of escaping gas. Allstaff should be familiar with necessary procedures insuch situations.

Routine tasks such as connecting and disconnectingplug-in gas connections to appliances when movingfor cleaning, or changing LPG cylinders or hoses, canbe carried out by people who are not CORGI-registered, but they must be competent. It should benoted that the installation of an appliance with a plug-in gas connection should only be carried out by aCORGI-registered person, including the safetyexaminations prescribed in GSIUR.

Ventilation

The majority of catering kitchens use mechanicalventilation systems to create a comfortable workingenvironment that promotes health and safety at workand encourages good practice for hygiene and foodsafety.

These systems are designed to remove the productsfrom the cooking processes and discharge them to asafe external location, normally via a canopy installedover the cooking appliances. Make-up air is suppliedin the form of natural ventilation through air vents,louvres or serving hatches etc. In the majority of newand upgraded installations, ventilation systems alsoprovide mechanical make-up air to the kitchen as wellas extraction. It is important to recognise thatventilation systems serve several purposes apart fromthe removal of combustion products. They:

n introduce sufficient clean, cool air and removeexcess hot air from the cooking area, to enablethe occupants to breathe adequately and providecomfortable conditions;

n prevent incomplete combustion of gas and theconsequent production of harmful carbonmonoxide;

n dilute and remove odours, vapours and steamfrom the cooking process.

BS 6173: 2001 Specification forinstallation of gas-fired cateringappliances for use in all types of cateringestablishments4

This British Standard was extensively revised andpublished in May 2001. A period of three months wasallowed for users to convert to it from the 1990version. So from September 2001 all new installationsshould have been to this Standard. It specifies theinstallation requirements for new and second-hand,gas-fired appliances and places greater emphasis onfood hygiene and ventilation requirements.

Although not a statement of the law, British Standardsset out agreed good practice. The current version ofthe Standard includes the following points.

Flame supervision

When installing second-hand ovens and similarenclosed burner equipment such as steamers, theseshould be provided with flame supervision devices andappropriately upgraded gas controls.

For existing ovens this has been HSE advice since1994, unless it is too expensive compared with therisk, but many employers remain unaware of it andshould consult Catering Information Sheet No 35 formore information. In practice, as employers have nowhad many years to comply, ovens should only beoperating without flame supervision devices inexceptional cases. Generally speaking, all ovensshould have been upgraded or replaced by now.

The Standard also states that all burners on second-hand equipment being installed should be fitted withflame supervision devices where this is reasonablypracticable. This will apply to all other open burners onsecond-hand equipment.

The need to retrofit flame supervision to existingequipment in-use should be determined by the site-specific risk assessment. As new equipment shouldbe supplied with flame supervision, overall industrystandards will improve as older equipment is replaced.

Isolation of gas supplies

Each fixed appliance should have a single manualmeans of isolation for servicing or cleaning purposesand pipes shall be located to leave a space of at least25 mm between the pipe and the wall in order toassist cleaning.

Interlocking of mechanical ventilation system andgas supplies

Changes in the Standard introducing this newrequirement have caused confusion and HSE, industryexperts and CORGI have agreed to interpret and applythese changes in the following manner. The flowchartin Figure 1 summarises the process.

Regulation 27(4), Gas Safety (Installation and Use)Regulations 1998

While most appliances installed in commercial kitchensunder canopy systems are designed to operatewithout a flue (type A), others (such as some types ofconvection ovens and deep fat fryers) would normallyrequire connection to a dedicated flue system (type B).

2 of 12 pagesGas safety in catering and hospitality

Health and Safety Executive

Due to the possible adverse effect on flueperformance, particularly in those kitchens withpowerful mechanical ventilation systems installed,many manufacturers permit the installation of type Bappliances without the use of an individual flue, butunder a canopy. However, the canopy/extractionsystem is performing the same function as a flue soregulation 27(4) of the Gas Safety (Installation and Use)Regulations 1998 (GSIUR) applies. This requires theprovision of an interlock, which will shut off the gassupply to such an appliance in the event of an airmovement failure. So, for type B appliances, both thelaw and the Standard require interlocking.

This regulation has been largely overlooked but hasbeen reinforced by the Standard.

New installations with interlocks between theventilation and gas supply should not be provided withan override function as this conflicts with the safeoperation of the appliances beneath such ventilation.

Effective preventative maintenance and cleaningarrangements will help to prevent appliances regularlybeing removed from use due to failings of theventilation system, caused by poor maintenance or abuild up of cooking residue.

Existing installations

There are large numbers of pre-September 2001installations that do not comply with the new Standardor the law. While it is accepted that the cateringindustry record in terms of reported incidents is goodand the Standard is not retrospective, this should notlead to complacency in considering inadequateventilation and extraction through risk assessment,particularly where type B appliances are used.

Where there is no interlocking of the ventilation systemand gas supply, users need to assess whether a risk islikely to arise and, if so, ensure it is removed.

Where interlocking has been provided which includesan override function, continued use of the overrideshould be determined through thorough riskassessment of the installation and how it is used.

Assessing the risk

Any user of gas who has any concerns about thesafety of their installation should not wait until the nextroutine maintenance visit or breakdown, but seekurgent advice from a competent gas operative andwhere necessary a ventilation expert.

When carrying out minor upgrades or repairs and atroutine maintenance visits, gas operatives (who areduty bound to take action if they discover health and

safety defects) will need to assess the overall conditionof the installation against the current BS 6173: 2001and HVCA document DW172. This process shouldtake into account the procedures, training, systems ofwork and warning notices etc that are being applied,in addition to the condition and use of the existingventilation system.

They may have to apply the appropriate CORGI GasIndustry Unsafe Situations Procedure. These rangefrom immediate condemnation of the appliance tosimple notification that it does not comply with currentstandards. If a gas operative does this, they shouldgive the person responsible for the kitchen informationabout the appropriate standard and the practicabilityof upgrading the installation.

Factors that will increase the risk include:

n evidence that the ventilation system is not used oris unreliable;

n small room volume;n obvious poor design/maintenance of ventilation

system (long, convoluted ducts, broken fans,leaking ductwork, visible escape of cookingfumes/steam etc);

n lack of user awareness of the effect of using gasappliances without adequate ventilation;

n poor general ventilation to dilute any spillage ofproducts;

n extensive use of gas-fired appliances for longperiods;

n ageing system/installation;n operation of type B appliances.

Factors that will reduce risk include:

n good natural ventilation;n satisfactory fume removal through ventilation

ductwork by natural draught alone;n well-maintained ventilation system;n good user awareness of risks and proper,

documented procedures for using additionalventilation;

n minimal use of gas-fired appliances;n modern ventilation system;n large room size;n clear, permanent notices warning that appliances

must not be used without the ventilation system inoperation.

The most likely classification will be a ‘Not to CurrentStandards’ (NCS) notification, along with documentedrecommendations as to what would be needed toupgrade the installation.

If a gas operative believes that there are factors thatmay increase the risk described above, an ‘At Risk’(AR) or ‘Immediately Dangerous’ (ID) classification



should be issued, dependent on the nature of level ofrisk present. Such occurrences are likely to be rare ifproper past maintenance has been undertaken.

Practical application

So what practical points must a gas operativeconsider before making any decision on whether ornot an appliance can be installed or other remedialaction taken?

The first step would be to survey the installation todetermine the effectiveness of the ventilation andextraction available. This may include undertaking anappropriate canopy function test using equipmentwhich directly measures carbon dioxide levels. Withthe ventilation system operational, such a test will helpto confirm whether or not the canopy is able toremove the combustion/cooking products. This shouldbe with all the appliances that are located under thecanopy in operation on full load, to simulate a ‘worst-case’ scenario. Figure 2 provides further detailsregarding an appropriate canopy function test method.Further guidance on the use of electronic portablecombustion gas analysers can be found in BS 7967:2005.6

If the system copes in these circumstances andsuitable procedures and warning notices are in place,then a ‘NCS’ notification would be appropriate. Thegas operative should also recommend what is requiredto bring the installation up to a standard where it willmeet the requirements of the current BS 6173 andDW172, recording this information on appropriatedocumentation.

If it is felt that the above requirements are not beingmet fully, the gas operative should raise theclassification to an appropriate level. For example, ifcarbon dioxide levels are above background ambientlevels and rapidly increasing, indicating a build up offumes and that the canopy ventilation is ineffective, theinstallation should be regarded as ‘ID’. The followingscenarios illustrate how this may work in practice:

Scenario 1

A fryer has to be replaced at short notice in a modern,open kitchen in a burger restaurant. The restauranthas used the same equipment for five years and isprovided with a modern, high-specification ventilationsystem, with good written systems for maintenanceand use.

Operation of fryers without ventilation running results ina build up of heat and cooking fumes which arerapidly dispersed when ventilation is switched on. Allfryers have flame supervision.

Outcome: The gas operative decides that theinstallation is working safely but is considered ‘NCS’due to lack of interlocking. The owner is notified, inwriting, of the existing defects and detailingrecommendations needed to bring the installation upto current specification. He decides to await majorrefurbishment, due in three years’ time, beforeupgrading installation to meet the currentrequirements.

Scenario 2

A first-time routine maintenance visit to a hotel thathas recently changed hands is made and the new,novice owners are seeking advice on the installation.The kitchen is located in the basement of the buildingwith low ceilings and spreads through several oldsmall rooms. There is also a dilapidated ventilationsystem that is so noisy that staff often prefer to leave itswitched off. The fire escape door is regularly left opento improve airflow during busy periods.

All the appliances are old and most have no flamesupervision on any burners. Operation of cookingequipment without ventilation results in obviousescape of steam and cooking fumes, with evidence ofstaining on ceiling. Even with ventilation on, thekitchen remains hot and airless. Condensation formson many surfaces during cooking. A canopy testmonitoring carbon dioxide levels is undertaken and itreveals that the canopy is not working effectively.

Outcome: The gas operative deems the installation as‘ID’ and applies the current CORGI Gas IndustryUnsafe Situations Procedure. Subsequently, the owneragrees to upgrade ventilation by installing a newinterlocked ventilation system and creating furtherventilation openings, so that the build up ofcombustion products is prevented and generalventilation improved. Appliances are also upgraded,where required, to allow the interlock provision toprovide proving of burner and pilot valve closure.

New installations

Because the Standard applies to any installation of anappliance, rather than a new kitchen installation,questions have arisen about the installation ofindividual appliances.

In general, the interlocking requirements set out in BS6173: 2001 should be applied in full whenever either acompletely new kitchen installation is carried out or amechanical ventilation system is installed or replaced.However, a straight replacement of a cookingappliance(s) in an existing equipment line-up would notgenerally be regarded as a new installation.




On the other hand, where a type B appliance (onedesigned for use with a flue) is being installed under aventilation system, interlocking for that appliance willbe required in order to meet GSIUR regulation 27(4).

Interlocking mechanism

Direct airflow measurements have traditionally beenregarded as the most reliable means of monitoring thatventilation ducting is working properly, but in cateringducting, fat and grease build-up can cause these tofail. There are a range of indirect airflow measuringmethods which indicate that the ventilation system isworking effectively. Provided these are suitably locatedand ducting is kept adequately clean, equipmentfailure and ventilation shutdown should be avoided.

Future developments in ventilation systemmaintenance

Properly functioning ventilation systems are becominga more important feature in ensuring kitchen safety. Sothe use of a properly designed and fully specifiedsystem, with a record of its design performancecharacteristics, as required by DW172, will make itconsiderably easier for both owners of kitchens andgas operatives to assess whether fumes are beingadequately removed and fresh air and combustion airare being provided.

Safety standards for new appliances

All new appliances for commercial catering must beCE-marked in accordance with the Gas Appliance(Safety) Regulations 1995. CE-marking indicatesconformity with these Regulations and that a notifiedbody has approved the appliance. Although theRegulations apply principally to domestic appliances,industrial space heaters and commercial cateringequipment are covered.

The principal standard that applies to safety standardsfor gas-fired catering equipment is BS EN 203-1: 2005Specification for gas heated catering equipment.Safety requirements.7

One area that remains a source of confusion is theprovision of flame supervision on hob burners. Manyexisting appliances are not fitted with this, althoughthe Standard came into effect in 1993.

Flame supervision should be provided on newequipment, in compliance with BS EN 203-1. (Itshould be provided on second-hand equipment beinginstalled or existing equipment following the guidancein BS 6173.)

Mobile equipment

Many more appliances are now fitted with castors toallow movement for cleaning as a result of theincreasing demands of food hygiene laws. Carefulinstallation allowing cleaning without moving theappliance may permit fixing of such appliances wherethere are risks of splashing from hot liquids (particularlyoil) during movement and flexible gas connectors maynot be necessary. If appliances containing hot liquidshave to be moved, they must be fitted with lockablecastors that are regularly maintained.

Mobile catering

Vehicles using gas-fired cooking appliances, such asfish and chip vans or travelling barbecues, usually useLPG.

Appliances and any pilot lights should not be lit whilethe vehicle is in motion. This increases the chance ofthe flame going out and some vehicles have explodeddue to this. There are some exceptions to this such asspecialised vehicles for ‘meals on wheels’ which havespecial safeguards installed. The Road Vehicles(Construction and Use) (Amendment) (No 4)Regulations 2003 apply and should be consulted fordetailed guidance.8

Carbon monoxide/dioxide alarms

Some kitchens have carbon monoxide alarmsinstalled. Domestic models are not designed or testedfor use in the generally much harsher commercialworking environment and should not be used. Ifinstalled, carbon monoxide detectors shall give anaudible alarm and be linked with an automatic gasshut-off system. This should be fail-safe and requiremanual intervention to restore the gas supply.

Carbon dioxide alarms are now becoming available foruse in commercial installations. Their use should beconsidered within the site-specific risk assessment ofthe appliance and installation, ensuring an appropriateproactive alarm maintenance regime is introduced inline with the manufacturers’ instructions.

These alarms should only be regarded as asecondary backup. The primary safeguardremains the provision of adequate ventilation toensure complete combustion of gas and removalof combustion products.




LPG-fuelled, portable blowtorches

These are often used for caramelising dishes such ascrème brûlée and have been involved in several firesand explosions in kitchens when accidentally placedon hot surfaces in kitchens. At least one entire kitchenhas been burnt to the ground due to this cause of fire.Such torches should not be placed on or near hotsurfaces or near open flames.

Home-made blowtorches

A number of restaurants use a length of flattenedcopper pipe connected to a flexible hose and mainsgas rather than a hand-held torch for such work andother activities. Only blowtorches of an approvedproprietary design, which have been installed andtested by a CORGI-registered installer, should beused.

When not in use, the blowtorch should bedisconnected from the gas supply and the gas sealedoff. A self-sealing, quick-release fitting installeddownstream of an installation valve may be suitable forthis application.

Ventilation ductwork

Sources of fires in ductwork above open flame gasappliances include flambéing, flame-grilling and stir-frying. Ductwork should be regularly cleaned toprevent build up of grease and fat.

This can be an unpleasant and awkward task andgreat care is needed to ensure a proper job is done asexperience has shown this is often skimped.

The risk of a large build-up of grease within aductwork system can be greatly reduced if anappropriately designed canopy with modern greasefiltration is used.



References

1 Ventilation of kitchens in catering establishmentsCatering Information Sheet CAIS10 HSE Books 2007Web version: www.hse.gov.uk/pubns/cais10.pdf

2 Standard for kitchen ventilation systems DW172Heating and Ventilating Contractors’ Association.Available from HVCA Publications, Old MansionHouse, Eamont Bridge, Penrith, CA10 2BX Tel: 01768860405 e-mail: [email protected]

3 Safety in the installation and use of gas systemsand appliances. Gas Safety (Installation and Use)Regulations 1998. Approved Code of Practice andguidance L56 (Second edition) HSE Books 1998 ISBN 0 7176 1635 5

4 BS 6173: 2001 Specification for installation of gas-fired catering appliances for use in all types of cateringestablishments British Standards Institution

5 Precautions at manually ignited gas-fired cateringequipment Catering Information Sheet CAIS3 HSE Books 1995 Web version:www.hse.gov.uk/pubns/cais3.pdf

6 BS 7967: 2005 Carbon monoxide in dwellings andthe combustion performance of gas-fired appliancesBritish Standards Institution

Part 1 - Guide for identifying and managingsources of fumes, smells, spillage/leakage ofcombustion products and carbon monoxide detectoractivation

Part 2 - Guide for using electronic portablecombustion gas analysers in the measurement ofcarbon monoxide and the determination ofcombustion performance

Part 3 - Guide for responding for measurementsobtained from electronic portable combustion gasanalysers

7 BS EN 203-1: 2005 Specification for gas heatedcatering equipment: Safety requirements BritishStandards Institution

8 The Road Vehicles (Construction and Use)(Amendment) (No 4) Regulations 2003 SI 2003/2695The Stationery Office 2003 ISBN 0 11 048017 1

9 BS 6896: 2005 Specification for installation of gas-fired overhead radiant heaters for industrial andcommercial heating British Standards Institution

10 EH40/2005 Workplace exposure limits: Containingthe list of workplace exposure limits for use with theControl of Substances Hazardous to HealthRegulations 2002 (as amended) EnvironmentalHygiene Guidance Note EH40 HSE Books 2005 ISBN 0 7176 2977 5


Further information

British Standards are available from BSI CustomerServices, 389 Chiswick High Road, London W4 4ALTel: 020 8996 9001 Fax: 020 8996 7001 e-mail: [email protected] Website: www.bsi-global.com

The Stationery Office publications are available fromThe Stationery Office, PO Box 29, Norwich NR3 1GNTel: 0870 600 5522 Fax: 0870 600 5533 e-mail:[email protected] Website: www.tso.co.uk(They are also available from bookshops.)

HSE priced and free publications are available by mailorder from HSE Books, PO Box 1999, Sudbury,Suffolk CO10 2WA Tel: 01787 881165 Fax: 01787 313995 Website: www.hsebooks.co.uk(HSE priced publications are also available frombookshops and free leaflets can be downloaded fromHSE’s website: www.hse.gov.uk.)

For information about health and safety ring HSE’sInfoline Tel: 0845 345 0055 Fax: 0845 408 9566Textphone: 0845 408 9577 e-mail: [email protected] or write to HSE Information Services, Caerphilly Business Park,Caerphilly CF83 3GG.

This document contains notes on good practicewhich are not compulsory but which you may findhelpful in considering what you need to do.

This document is available web only at:www.hse.gov.uk/pubns/cais23.pdf

Contact the Gas Safety Advice Line on: 0800 300 363.

© Crown copyright This publication may be freelyreproduced, except for advertising, endorsement orcommercial purposes. First published 02/07. Pleaseacknowledge the source as HSE.



Maintenance/repair of existingappliance(s) under existing

mechanical ventilation systemwith no interlock provision

Installation ofnew/replacement appliance(s)

under existing mechanicalventilation system

Installation of new extractioncanopy or mechanical

ventilation system(inlet/extract)

Complete new kitcheninstallation (appliances and

ventilation system)

Does mechanical ventilation systemcomply with requirements of BS 6173:

2001 and GSIUR 27(4)?

Ventilation system requires interlocksin compliance with BS 6173: 2001

and GSUIR 27(4)

No

No

Yes

Yes

Type A appliance(CEN CR 1749)

Type B appliance(CEN CR 1749)

Install and commission inaccordance with all relevant

instructions

Advise the person responsible forthe installation that it does not

satisfy the current standards andexplain what they need to do tobring the installation up to the

current specification. It isrecommended that this informationis recorded in accordance with theguidance provided in the CORGIGas Industry Unsafe Situations

Procedure

Provide interlockbetween ventilation

system and gas supplyto the appliance if not

present

Existing kitchens must satisfy all the following criteria:

n Does the existing ventilation system operateeffectively (ie does it remove cooking fumes fromworking environment)?

n Does adequate provision for make-up air and airchanges exist? (Guidance is provided in HVCA DW172)

n Are suitable ‘systems of work’ and writtenprocedures in place and being applied?

n Are suitably worded signs provided in a prominentposition?

n Is the system well maintained and in good condition?

Apply Gas Industry UnsafeSituations Procedure and

treat as ‘ImmediatelyDangerous’ (ID)

Apply Gas Industry UnsafeSituations Procedure and

treat as ‘At Risk’ (AR)

Based on assessment of the riskpresented, the installation does

constitute an immediate danger tolife or property

Based on assessment of the riskspresented, the installation does not

constitute an immediate threat ordanger

Figure 1 Interlocking of mechanical ventilation system and gas supplies

Note: Type A appliances are normally a flueless type. Type B appliances are normally designed to be connected to a flue orbe installed below a device, which will evacuate the products of combustion (mechanical ventilation system)



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12 of 12 pages


Published by the Health and Safety Executive CAIS23(rev1)

Note 1

Some establishments may have a manager responsiblefor health and safety. A discussion with the responsibleperson might include the following questions:

(a) Does the problem only happen when appliances,including mobile/portable appliances, are or have beenin use? Are there any safety warning notices/labelsattached to the installation/appliances?

(b) Do workers feel unwell in the premises and recoverwhen outside or away from the workplace? What aretheir symptoms?

(c) Is there a pattern to the occurrences, eg observedonce, more than once or many times? Does it occurduring particular weather conditions or certainactivities, or from the use of a chemical or substance,or in a particular area?

Note 2

If other fuel burning appliances are present and inoperation, where practical check them for production ofCO and spillage. If these appliances are thought to be thecause of the problem, recommend the responsibleperson to seek expert advice.

For oil appliances, contact the Oil Firing TechnicalAssociation (Tel: 0845 658 5080 Website:www.oftec.co.uk).

For solid fuel appliances, contact the Solid FuelAssociation (Tel: 0845 601 4406 Website:www.solidfuel.co.uk).

Note 3

Other issues you could ask about include any possibledamage, eg heat stress/corrosion, maintenance history,potential for misuse and any operating difficulties.

Note 4

Measure concentrations of CO2 as follows:

(a) Measure the outdoor CO2 levels.

(b) Above each individual appliance at approximately headheight.

(c) At centre of room at approximately head height.

(d) Just inside the canopy of any installed mechanicalextract system.

Concentrations should not exceed 2800 ppm (includingthe outdoor level) at any of the locations listed above (seeBS 6896: 2005 Specification for installation of gas-firedoverhead radiant heaters for industrial and commercialheating).9

Occupational exposure limits (see EH40/2005)10 for CO2are 0.5% (5000 ppm) 8-hour time-weighted average anda short-term exposure limit of 1.5% (15 000 ppm) 15-mintime-weighted average.

Where concentrations exceed 2800 ppm consider theneed to turn off appliances or isolate non-essentialappliances and the possibility of evacuation. Immediatelyventilate the affected area by opening windows and doorsas necessary until CO2 level is reduced below 2800 ppmso that the investigation can continue.

Note 5

Check that electrical power is being supplied to MEV fan,the fan is securely attached to drive motor shaft, fanblades are present and undamaged, air filters are notblocked, and any trip system is working correctly.

This table refers to Figure 2

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