Given the signs of a resurgence of COVID-19 in the catering industry, the Food and Environmental Hygiene Department's Working Group on Ventilation and Air Purification Equipment in Catering Premises believes that the emergence of bar cluster infections can be influenced by a range of factors, including the size of the crowd, whether masks were worn when leaving the table, whether there were live performances or dancing activities, and whether the ventilation system related to fresh air was functioning properly. The industry and the public have a responsibility to exercise self-discipline; otherwise, enforcement agencies will inevitably have to enforce the law more strictly in the future.
At the same time, further guidelines are provided to the catering industry, requiring them to ensure that their ventilation systems related to fresh air remain properly open and operational during the period their premises are open for business. They must also refer to the guidelines uploaded to the Food and Environmental Hygiene Department's website on May 30, 2022.Routine Action Checklist for Ventilation Systems and Air Purification Equipment.
The following is an excerpt of the relevant guidelines.
Ventilation system
- Provide training to restaurant staff to give them a basic understanding of the design and operation of ventilation systems;
- Trained restaurant staff are responsible for turning on the ventilation system and checking the indicator lights, air vents, etc., to confirm that the system is operating normally;
- Regularly check the system and components for malfunctions and whether they are operating normally, such as reduced airflow, abnormal noises or vibrations, or fault lights. It is best to have trained restaurant staff check the system at least twice a day.
- Hire a qualified contractor to regularly maintain and repair the ventilation system to ensure sufficient fresh air volume and even coverage of all seats;
Air purification equipmentPreparation
- Provide training to restaurant staff so that they have a basic understanding of the switching operation, operating modes and placement requirements of air purification equipment;
- Trained restaurant staff are responsible for turning it on. Following the equipment manufacturer's instructions and the ventilation contractor's recommendations, the air purification equipment should be placed in the appropriate location and turned on to the appropriate operating mode to ensure its proper functioning and achieve the best expected results.
- Regularly check the air purifier and keep it running in the appropriate mode. Adjust the position of the air purifier according to the seating arrangement to ensure it effectively covers the user and promotes air mixing, relieving confined spaces and achieving dilution and purification effects.
- Clean and replace the dust filter regularly. Pay special attention to the fact that the HEPA filter must be replaced regularly according to the manufacturer's recommendations. Otherwise, it should be replaced at least every 3 to 6 months to maintain filtration efficiency.
