I’d be concerned not just about exhaust from the lab building being drawn into the cafeteria but food exhaust being drawn into your lab building. I think there may be height requirements for food exhaust, too.
A wind tunnel study would be a good idea. RWDI is a company we’ve worked with. They have a variety of practice and it may be worth it to talk with them. I have no economic interest in RWDI.
Debbie M. Decker, CCHO, ACS Fellow
Past Chair, Division of Chemical Health and Safety
University of California, Davis
Birkett's hypothesis: "Any chemical reaction
that proceeds smoothly under normal conditions,
can proceed violently in the presence of an idiot."
I would appreciate your help again with a lab design issue. My fabulous engineering colleagues want to locate a new lab next to a cafeteria, sharing a wall. I do not like this idea. The cafeteria is a full kitchen cafeteria where it will have its own exhaust system right next to the chemical laboratory. Their solution is to have the kitchen exhaust stacks “short” and the chemical lab exhaust stacks “high” to try & eliminate the occurrence of any chemical exhaust being drawn into the kitchen intake. I have objected to this but they want a “regulation” that says they can’t do this. My professional judgment isn’t enough.
Melissa Ballard, MSPH, CIH, CCHO
Industrial Hygienist / Industrial Hygiene Chemist
Michelin North America
1401 Antioch Church Road
IH Lab – Bldg 150 – 1st Floor
Greenville, SC 29605
Office: (864) 458-1843
Cell: (864) 784-9883
Fax: (864) 458-0070
D3 – Michelin Restricted
--- This e-mail is from DCHAS-L, the e-mail list of the ACS Division of Chemical Health and Safety. For more information about the list, contact the Divisional secretary at secretary**At_Symbol_Here**dchas.org
Previous post | Top of Page | Next post