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Written by: Huang Yongyu
2021-04-12 11:25
The last update date: 2021-04-12 11:25
The government gazetted last month, requiring food and beverage establishments to increase the volume of fresh air between seats in restaurants to 6 air changes per hour before April 30.
The Working Group of the Food and Environmental Hygiene Department announced today (12th) guidelines, including the calculation formula of air exchange rate, feasible methods to increase air exchange rate, and air purification equipment that meets the specified specifications as alternatives.
The guidelines also mentioned that if the restaurant operator fails to upload the certificate to the FEHD by the end of April as scheduled, he can submit an extension application to the FEHD, which must be completed within the specified time limit after approval.
The guidelines are divided into multiple parts, including basic principles, calculation equations for air exchange rates, feasible methods to increase air exchange rates, rationale for alternatives to air purification equipment that meet specified specifications, and how to define standards that meet specified specifications.
In order to increase the air exchange rate, the guidelines suggest cleaning the filter screen and adjusting the wind speed of the fan; if the improvement proposal is not feasible, the operator can install qualified air purification equipment.
Food and beverage premises must increase the volume of fresh air between seats in restaurants to 6 air changes per hour before April 30.
(Data Picture/Photo by Yu Junliang)
The guidelines also mentioned that restaurant operators must upload a signed certificate to the designated location on the FEHD website on or before April 30 to confirm that the premises has reached 6 or more air changes per hour And/or air purification equipment that meets the specified specifications has been installed. If the certificate cannot be uploaded as scheduled, an extension application can be submitted to the Department, which must be completed within the specified time limit after approval.
The chairman of the working group, Yuan Bailiang, believes that the guidelines will help the person in charge of the catering premises and the ventilation equipment contractor to choose a functional and cost-effective solution that suits their situation, so as to smoothly fulfill the relevant regulations and protect the health of employees, customers and the public , And strengthen the public's confidence in patronizing food and beverage premises.
▼From April 1st, arrangements for epidemic prevention measures and discussions on travel bubbles ▼
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