SECTIONS 114149-114149.3 - California Statutes

HEALTH AND SAFETY CODE

SECTION 114149-114149.3

114149. (a) All areas of a food facility shall have sufficient
ventilation to facilitate proper food storage and to provide a
reasonable condition of comfort for each employee, consistent with
the job performed by the employee.
(b) Toilet rooms shall be vented to the outside air by means of an
openable, screened window, an air shaft, or a light-switch-activated
exhaust fan, consistent with the requirements of local building
codes.

114149.1. (a) Mechanical exhaust ventilation equipment shall be
provided over all cooking equipment as required to effectively remove
cooking odors, smoke, steam, grease, heat, and vapors. All
mechanical exhaust ventilation equipment shall be installed and
maintained in accordance with the California Mechanical Code, except
that for units subject to Part 2 (commencing with Section 18000) of
Division 13, an alternative code adopted pursuant to Section 18028
shall govern the construction standards.
(b) Restricted food service facilities shall be exempt from
subdivision (a), but shall still provide ventilation to remove gases,
odors, steam, heat, grease, vapors and smoke from the food facility.
In the event that the enforcement officer determines that the
ventilation must be mechanical in nature, the ventilation shall be
accomplished by methods approved by the enforcement agency.
(c) This section shall not apply to cooking equipment when the
equipment has been submitted to the local enforcement agency for
evaluation, and the local enforcement agency has found that the
equipment does not produce toxic gases, smoke, grease, vapors, or
heat when operated under conditions recommended by the manufacturer.
The local enforcement agency may recognize a testing organization to
perform any necessary evaluations.
(d) Makeup air shall be provided at the rate of that exhausted.

114149.2. (a) Every hood shall be installed to provide for thorough
cleaning of all interior and exterior surfaces, including, but not
limited to, the hood, filters, piping, lights, troughs, hangers,
flanges, and exhaust ducts.
(b) Exhaust ventilation hood systems in food preparation and
warewashing areas, including components such as hoods, fans, guards,
and ducting, shall be designed to prevent grease or condensation from
draining or dripping onto food, equipment, utensils, linens, and
single-use articles.
(c) Filters or other grease extracting equipment shall be designed
to be readily removable for cleaning and replacement if not designed
to be cleaned in place.
(d) Every joint and seam shall be substantially tight. No solder
shall be used, except for sealing a joint or seam.
(e) When grease gutters are provided they shall drain to a
collecting receptacle fabricated, designed, and installed to be
readily accessible for cleaning.
(f) Exhaust hood ducting shall meet the following requirements:
(1) All seams in the duct shall be completely tight to prevent the
accumulation of grease.
(2) The ducts shall have sufficient clean-outs to make the ducts
readily accessible for cleaning.
(3) All ducts in the exhaust system shall be properly sloped.
(4) Intake and exhaust air ducts shall be cleaned and filters
changed so they are not a source of contamination by dust, dirt, and
other materials.

114149.3. Heating, ventilating, and air conditioning systems shall
be designed and installed so that make-up air intake and exhaust
vents do not cause contamination of food, food-contact surfaces,
equipment, or utensils and do not create air currents that cause
difficulty in maintaining the required temperatures of potentially
hazardous foods.