Category Archives: Food/Kitchen/Farm/Agriculture

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International Fire Code

2024 International Fire Code | Free Access

Crosswalk: NFPA Fire Code and ICC International Fire Code

2024 GROUP A PROPOSED CHANGES TO THE I-CODES based on Committee Action Hearings October 2024

2024 GROUP A PROPOSED CHANGES TO THE I-CODES

2024/2025/2026 ICC CODE DEVELOPMENT SCHEDULE

ICC BCAC | Comments to be presented at October Hearings

Noteworthy Proposals:

IFC 1010.27 Locking arrangements, PDF page 252

IFC 1020.2 Corridor Fire Resistance Ratings. PDF page 356

IFC 915 More Carbon Monoxide Detection Systems, PDF page 1156

IBC 917 Mass notification for Group E occupancies, PDF page 1176

IFC 5701 More Process Hazard Analysis, PDF page 1571

The transcript (Complete Monograph) of Committee Actions should be available by September 5th.

Committee Action Hearings on Proposed Changes: October 23-31 Long Beach, California

“A Square with Imaginary Buildings” | Hendrik van Steenwijck (1614)

LIVE: I-Code Group B Public Comment Hearings

Higher Education Laboratories

“Waking Effectiveness of Alarms for Adults Who Are Hard of Hearing” 2007  Victoria University, Australia

Health Facilities: Navigating IBC and NFPA differences

Posted February 14, 2023

Free access to the latest edition of the IFC is linked below:

2021 International Fire Code

Following the ICC Group A revision cycle public consultation on the 2024 International Fire Code will begin.  The ICC will announce the development schedule sometime in 2022.

We limit our resources simply tracking the proposals that run through Group E (Educational) and Group I (Institutional) occupancies in the Group A suite with closer attention to the state they are adopted whole cloth or with local exceptions.  In many cases, IFC adoption by state and local authorities is delayed by one or more previous code revisions.  This delay in adoption may be necessary in order for jurisdictions to evaluate the impact of changes upon the region under their authority.

Public safety budgets historically support the local and state fire marshal and his or her staff.   The revenue stream of many trade associations originates from membership, conference attendance, training and certification enterprises that service the public sector stakeholder.   Manufacturer sponsorship of trade association conferences is noteworthy.

Unless there is an idea, or proposed regulation that has run off the rails (either in terms of rigor or cost increase) — we place fire safety in the middle of our ranking of priorities.  With gathering pace, we find many fires safety goals being met with electrotechnologies where we place our highest priority.

Click on image for more information. The map is updated by expert agencies frequently so we recommend a web search for an update.

Significant code changes rarely happen within a 3-year cycle so it is wise to follow ideas as they travel through the agendas of technical committees through several cycles as administered by the Fire Code Action Committee.

The ICC posts the transcripts of public proposals, technical committee responses to public proposals, public response to the technical committee response and the final balloting in a fair and reasonable fashion as can be seen in the transcripts linked below:

2021 International Fire Code Proposed Changes

2021 International Fire Code Public Comment Agenda 

A search on the terms “classroom” or “school” in any of the documents above offers granular insight into the trend of current thinking.   We find fire extinguishers placement a perennial concern across several standards suites.   You will note the careful consideration of proposals for use of the mass notification systems, now integrated into fire alarm systems and their deployment in active shooter situations.

The transcripts reveal detailed understanding and subtlety.

“The Country School” | Winslow Homer

There are many issues affecting the safety and sustainability of the education facility industry.  We add value to the industry because of our cross-cutting perspective on the hundreds of “silos”created by the competition (and sometimes cooperation) among accredited, consortia and open-source standards developers.  We have the door open every day at 11 AM Eastern time to enlighten understanding of them all.  We also host a breakout teleconference every month to drill into the specifics of standards action on fire safety for the real assets of school districts, colleges and universities.  See our CALENDAR for the next online meeting.

Finally, we persist in encouraging education industry facility managers (especially those with operations and maintenance data) to participate in the ICC code development process.  You may do so by CLICKING HERE.

The ICC Group B Code Meetings will be hosted soon and open to the public:   

International Code Council 2022 Group B Public Comment Agenda (September 14-21 Kentucky International Convention Center)

The Group B tranche is largely focused on energy, structural, residential and existing building concepts but all of the titles cross-reference the IFC in some way so it is wise to follow how the concepts re-arrange and cross-reference themselves with each cycle.

 

Issue: [16-169]

Category: Architectural, Facility Asset Management, Space Planning

Colleagues: Mike Anthony,  Casey Grant, Joshua Evolve, Marcelo Hirschler

More

2021/2022 ICC CODE DEVELOPMENT SCHEDULE

FINAL ACTION RESULTS ON THE 2018 PROPOSED CHANGES TO THE INTERNATIONAL CODES – GROUP A

2018 GROUP A PROPOSED CHANGES TO THE I-CODES COLUMBUS COMMITTEE ACTION HEARINGS

2018 GROUP A PUBLIC COMMENT AGENDA | INTERNATIONAL BUILDING CODE

2018 GROUP A PUBLIC COMMENT AGENDA | INTERNATIONAL FIRE CODE

2018 REPORT OF THE COMMITTEE ACTION HEARINGS ON THE 2018 EDITIONS OF THE GROUP A INTERNATIONAL CODES

 

 

Farmer’s Dinner Theatre

Cooperative Extension Service

“Kentucky Landscape” 1832 James Pierce Barton

This project was created a few years ago in Kentucky to bring awareness to farm safety  through a dinner theatre is continuing to gain momentum in rural communities. The focus now is more on farm mental health and wellness. 

https://youtu.be/ztDxdsWW4q0?si=qaQ6OTpKSSP2mMY3

Standards Kentucky

Morrill Land Grant Act

This program has been adopted or implemented by extension services and related organizations in several other states. This initiative uses short plays performed during a community dinner to educate farmers and their families on health, safety, mental health, and farm-related issues in an engaging, non-traditional way:

  • Nebraska — Cooperative Extension services have hosted events as part of the program’s expansion.
  • North Carolina — The program is active through local extension efforts.
  • Tennessee — Events have been held, often in collaboration with extension agents.
  • Virginia — Particularly notable in the Shenandoah Valley, where Virginia Cooperative Extension offices (e.g., in Rockingham County) partnered with local groups like Valley Urgent Care and Future Farmers of America (FFA) chapters to organize Farm Safety Dinner Theaters, adapting the UK model for community-based participatory approaches.

The program is designed to be replicable nationwide. The University of Kentucky provides an online Farmers Dinner Theater Toolkit for any cooperative extension service, community group, or organization to stage their own events, customizing scripts to local needs. This has enabled wider adoption beyond the original sites. These efforts focus on helping farmers by addressing critical topics like injury prevention, hearing loss, skin cancer, stress, and suicide awareness in a social, farmer-friendly setting that encourages discussion and behavior change.

Ivan’s Chili

Annual Report 2023-2024

2027: Dal plans new residence to meet growing student housing needs

Dalhousie University Facilities Management

CSA Group

Baked Potato Strips

Recipe Guide

Maine Major Capital School Construction Programs | Maine Farm Safety Programs

Maine Extension Homemakers Newsletter, January-February-March 2025


Radio Machias WUUM 91.1 MHz FM

Maine



https://standardsmichigan.com/category/kitchen/

Kitchens 300

United States Air Force Military Academy

Commercial kitchens in school cafeterias and college dormitories are designed to meet strict health and safety standards, accommodate high-volume food production, and provide nutritious meals to students in an efficient and organized manner.  Some common features:

  • Industrial-grade cooking equipment: This may include commercial ovens, grills, ranges, fryers, steamers, and other specialized cooking equipment designed for high-volume cooking.
  • Food preparation areas: These may include spacious prep tables, cutting boards, sinks, and other food preparation stations for washing, chopping, and assembling ingredients.
  • Walk-in refrigerators and freezers: These are used for storing large quantities of perishable food items at appropriate temperatures to maintain freshness and safety.
  • Food storage facilities: These may include shelves, racks, and cabinets for storing dry goods, canned goods, and other non-perishable food items.
  • Dishwashing area: This may include commercial dishwashers capable of handling a large number of dishes and utensils efficiently.
  • Serving stations: These may include counters, warming stations, and other facilities for serving food to students.
  • Ventilation and exhaust systems: These are essential for maintaining a clean and safe kitchen environment by properly removing smoke, steam, and odors generated during cooking.
  • Safety features: These may include fire suppression systems, emergency exits, and other safety measures to ensure compliance with local health and safety regulations.

Owing to the complexity of the domain, starting 2023 we will break down the standards for education community safety and sustainability into two separate colloquia:

Kitchens 100 will deal primarily safety — fire, shock hazard, sanitation, floors, etc.

Kitchens 300 will deal with sustainability criteria in large commercial kitchens common in school cafeterias, dormitories, sports venues and hospitals.

Williams P. Clements Jr. University Hospital

Owing to the complexity of the domain, starting 2023 we will break down the standards for education community safety and sustainability into two separate colloquia:

Kitchens 100 will deal primarily safety — fire, shock hazard, sanitation, floors, etc.

Kitchens 300 will deal with sustainability criteria in large commercial kitchens common in school cafeterias, dormitories, sports venues and hospitals.

Relevant catalogs:

3-A Sanitary Standards

American Gas Association

AGA Response to The Atlantic Article about Natural Gas Cooking

ASHRAE International

Ventilation for Commercial Cooking Operations

ASTM International

Institute of Electrical and Electronic Engineers

Noteworthy Research:

Design Application of Smart Kitchen for Aging Based on Interactive Behavior Analysis

A Futuristic Kitchen Assistant – Powered by Artificial Intelligence and Robotics

Environmental analyses of waste cooking oil recycling and complete use practices in Bogor, Indonesia

IAPMO International

Prefabricated Gravity Grease Interceptors

International Code Council

International Building Code Sections 303 Commercial Kitchens

National Fire Protection Association

National Electrical Code

Standard for the Installation of Air-Conditioning and Ventilating Systems

NSF International

The Association for Packaging and Processing Technologies

We will also review federal and state-level regulatory action.   Open to everyone.  Use the login credentials at the upper right of our home page.

Related:

Kitchen Flooring Standards

Food 500

 

Kitchen Exhaust

 

God walks among the pots and pans.

— Saint Teresa of Ávila c.1582

 

One of the concentrated risk aggregations in any school district, college, university and technical school, athletic venues and university-affiliated healthcare systems, rests in the food preparation units.  On a typical large research university there are hundreds of kitchens in dormitories, student unions, athletic venues, hospitals and — to a surprising degree — kitchen facilities are showing up in classroom buildings.  Kitchens that used to be located on the periphery of campus and run by private industry are now moving into instructional spaces and operated by private food service vendors. 

Food preparation facilities present safety challenges that are on the same scale as district energy plants, athletic concession units, media production facilities and hospital operating rooms.   There are 20 accredited standards setting organizations administering leading practice discovery in this space.  Some of them concerned with fire safety; others concerned with energy conservation in kitchens, still others concerned with sanitation.    The International Kitchen Exhaust Cleaning Association is one of the first names in this space and maintains an accessible standards development home page; linked below:

IKCEA Standards

The IKECA catalog of titles establish a standard of care for cleaning activity that fills gaps in related ASHRAE, ASME, ICC and NFPA titles.  For example:

IKECA I10 Standard for the Methodology for Inspection of Commercial Kitchen Exhaust Systems

IKECA C10 Standard for the Methodology for Cleaning Commercial Kitchen Exhaust Systems

Hazards posed by un-maintained exhaust systems are covered in the NFPA Report: Structure Fires in Eating and Drinking Establishments

Princeton University Teaching Kitchen

We encourage subject matter experts in food enterprises in the education industry to communicate directly with John Dixon at IKCEA (jdixon@fernley.com) or Elizabeth Franks, (215) 320-3876, information@ikeca.org, International Kitchen Exhaust Cleaning Association, 100 North 20th Street, Suite 400, Philadelphia, PA 19103.   

We are happy to get specific about how the IKECA suite contributes to lower education community cost during our Food  teleconferences.  See our CALENDAR for the next online meeting; open to everyone.

Issue: [18-24]

Category: Facility Asset Management

Colleagues:  Larry Spielvogel, Richard Robben

LEARN MORE:

Dormitories, Fraternities, Sororities and Barracks

Keele University “Look When You Cook”

Commercial Kitchen Ventilation

Traps, Interceptors and Separators

Workspace / IKCEA

 

Commercial Kitchens

2025 GROUP B PROPOSED CHANGES TO THE I-CODES: Complete Monograph (2630 pages)

Quick View of Results

36 kitchen related proposals were reviewed during our precious sesssion

2024 GROUP A PROPOSED CHANGES TO THE I-CODES: Complete Monograph (2658 pages)

Commercial kitchens offer several benefits, such as efficient food preparation and large-scale production, allowing businesses to meet high demand. They provide professional-grade equipment and ample space, enabling chefs to explore culinary creativity. Commercial kitchens also promote hygiene and food safety standards, with dedicated cleaning protocols and inspections. However, hazards can arise from the high-temperature cooking equipment, sharp tools, and potentially hazardous substances. There is also a risk of burns, slips, and falls, emphasizing the importance of proper training and safety measures. Adequate ventilation and fire safety systems are vital to prevent accidents and maintain a healthy working environment.

The International Code Council is re-configuring its code development process in nearly every dimension. While that situation stabilizes let us review the back-and-forth on this topic during the previous revision cycle (linked below):

2021 International Building Code Section 306 Factory Group F Moderate Hazard

2021 International Fire Code Section 606 Commercial Cooking Equipment and Systems

The International Code Council has recently re-configured its code development calendar:

2024/2025/2026 ICC CODE DEVELOPMENT SCHEDULE

Public hearings on the proposed changes happen in Orlando, April 7-16.

This is a summary of the actions taken on the 2024 Comments on Proposed Changes to the ICC International Codes at the October 23-28, 2024 Committee Action Hearings #2 held at the Long Beach Convention Center, Long Beach, California.  Balloting of local building code officials is now underway.

 

Commercial kitchen electrical power wiring requirements are covered extensively in Article 210 through Article 215 of the National Electrical Code.  Standards action in this domain is referred to IEEE Education & Healthcare Facility Committee.

ASHRAE International: Calculating Airflow Rates, Cooking Loads in Commercial Kitchens

Related

International Mechanical Code: Chapter 10 Boilers, Water Heaters and Pressure Vessels

AGA Response to The Atlantic Article about Natural Gas Cooking

Thomas Edison State University: Undergraduate Certificate in Gas Distribution

International Fire Code

Ventilation for Commercial Cooking Operations

Kitchen cooking ranks high as the causes of fire hazard in the built environment. ASHRAE 154 provides design criteria for the performance of commercial cooking ventilation systems.  Education communities have hundreds of food preparation enterprises in school districts, residence halls, hospitals and athletic venues. It is not intended to circumvent any safety, health or environmental requirement; however we find a fair amount of drama regarding the competing requirements of fire safety and sustainability among subject matter experts.  The stabilized version is dated 2022.

“Dutch Kitchen” / Artist Unknown

A noteworthy title in the ASHRAE standards catalog is ASHRAE 154 Ventilation for Commercial Cooking Operations.  Food preparation enterprises in school districts, residence halls, hospitals and athletic venues and central features in education communities.   Access to the 2022 edition is linked below:

FREE ACCESS ASHRAE 154

The purpose of ASHRAE 154 is to provide design criteria for the performance of commercial cooking ventilation systems.  It covers kitchen hoods, exhaust systems and replacement air systems,   It is not intended to circumvent any safety, health or environmental requirement; however we find a fair amount of drama between partisans of air movement controls and energy conservation interests.  Fire safety and the sustainability advocates are well funded voices.

There are no open consultations at the moment; but you may track release of any at the link below:

Public Review Draft Standards / Online Comment Database

Titles in the ASHRAE catalog move swiftly; many of them consultations lasting less than 45 days.

Interior environmental air safety is a concern that cuts across many professional disciplines.  Accordingly, we maintain this title on the standing agendas of several colloquia — Mechanical Engineering, Energy and Housing.  Starting 2022 we will break out this the subject of a separate, dedicated colloquium   See our CALENDAR for the next online meeting; open to everyone.

Issue: [14-92]

Category: Mechanical, Electrical, Energy, Facility Asset Management

Colleagues:  David Conrad, Richard Robben, Larry Spielvogel

Kitchen cooking ranks high as the causes of fire hazard in the built environment. ASHRAE 154 provides design criteria for the performance of commercial cooking ventilation systems.  Education communities have hundreds of food preparation enterprises in school districts, residence halls, hospitals and athletic venues. It is not intended to circumvent any safety, health or environmental requirement; however we find a fair amount of drama regarding the competing requirements of fire safety and sustainability among subject matter experts.  The stabilized version is dated 2022.

Midnight Breakfast

Financial Position 2024: $6.784B (Page 21) • Capital Projects • General Revenue Bonds


Alabama

Kitchens 100

Home Economics

Today at the usual hour we review the standards, codes, regulations and best practice literature for the safety and sustainability of facilities for teaching skills needed for supporting families.

Inglenook

Salutariness | Fashion

Commercial Kitchens

Life Safety Code

Electrical Safety

Energy Standard for *Sites* and Buildings

Current Issues and Recent Research

What the University of Michigan has done to reduce the life cycle cost of the real assets of educational settlements in the USA

What is Happening to the Family, and Why?

 

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