Hi Melissa:

 

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

(530)754-7964

(530)304-6728

dmdecker**At_Symbol_Here**ucdavis.edu

 

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.

 

Any ideas?

 

 

Melissa Ballard, MSPH, CIH, CCHO

Industrial Hygienist / Industrial Hygiene Chemist

Michelin North America

1401 Antioch Church Road

IH Lab – Bldg 150 – 1^st Floor

Greenville, SC 29605

Internal: 787-1843

Office: (864) 458-1843

Cell: (864) 784-9883

Fax: (864) 458-0070

email: melissa.ballard**At_Symbol_Here**michelin.com

 

D3 – Michelin Restricted

 

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