Hello RFMA Members,
We had a great webinar recently, moderated by Josh Pringle of CO2Meter, Inc., discussing the new regulations for carbon dioxide (CO2) monitoring in the restaurants. This is a deadly gas that naturally occurs in carbonation, fermentation, geologically, and respiration. It's colorless, odorless, and tasteless. Josh's presentation noted three (3) relatively recent International and National Fire and Fire Protection codes that are now requiring buildings to install CO2 continuous monitoring and/or ventilation. The 2018 International Fire Code, Section 5307 states that any facility with 100 lbs. or more of CO2 have continuous monitoring or continuous ventilation in the space with an initial alarm set for 5000 ppm (parts per million). The National Board Inspection Code 2105, Part 1 Supplement calls for continuous monitoring with interior and exterior alarms starting at 5000 ppm and a second alarm at 30,000 ppm. At this point, California and 29 additional states have incorporated the new codes but the inspections are not consistent throughout each state as it is up to the each area's AHJ (Authority Having Jurisdiction). Enclosed rooms, closets, and draft beer coolers will require monitoring.
This new codes require proactive action. This is a dangerous gas that can kill. One incident in a restaurant potentially could destroy your Brand. It's time to budget for the equipment to protect your employees and customers. Don't wait on local inspectors to provide violation notices. Yes, this will require a capital plan and investment but would pale in comparison to what the costs could be if an incident occurred. Some of you are already ahead of this but the rest need to begin the process asap. If you have any questions, feel free to contact me direct at (972) 805-0905, x-3 or at firstname.lastname@example.org.
Dover and out.
Jeff Dover, CRFP
Facilities Resource Manager | Restaurant Facility Management Association
972-805-0905 ext. 3