Issue link: https://www.e-digitaleditions.com/i/42495
Sorting Through continued service to their membership. With this type of information resource available, the foodservice industry would realize significant improvements in reducing project schedules and change orders, restocking charges and eliminating confrontations with local code enforcement officials. The net positive effect could be tremendous! Fighting for What is Fair and Right The irony is that the people with the most to gain are reluctant to challenge unfair codes—for fear of "fighting city hall." Architects, contractors, installers, and vendors don't want a reputation in their communities for being trouble makers. They may win a reprieve in one small area, only to have the challenged official take a hard stance on the next project or issue. Clearly "fighting city hall" needs to come from outside the jurisdiction, an industry group, foundation, etc. Two examples of issues that affect almost any project that I believe warrant national action for our industry is the latest NSF food shield requirements and ADA inter- pretation of clearances required inside a kitchen. The problems and issues with the new NSF require- ments and their impact on customer use and access are legendary. It affects anyone designing, selling, or installing a self-service food application. I have spoken with a num- ber of local sanitarians and health officials and they concur that the new standard creates more issues than they solve. A widely accepted fact is that there has never been a death or serious illness attributed to a food bar with or without breath protection. Food bars have had issues with temperature, potential sabotage, including food poisoning, but not a cough or sneeze. Even with the most onerous sneeze guard requirements in place, there is no protection from someone in a wheel chair, a child, or someone over 6 feet 6 inches. The new code assumes that a child would never sneeze or cough on food, only a 5-foot-6-inch adult would do such a thing. But it gets better. Now with the low profile of the food shield, it is virtually impossible to extend more than 12 inch- es under the guard to reach the food. Traditional foods bars, with half or third pans, put the rear pan over 12 inches away from the front and require the use of a tong or spoon to reach it. Where does the tong or spoon that has been handled by dozens of patrons come to rest? It's placed on top of the food in the front pan. Combine the new requirements with con- cerns for handicap access and you have created a huge con- flict; you have built a box around the food that all but stops anyone with a disability from accessing it. Lastly, many salad bars are front-loaded for service and access, so the same barrier now makes it much harder for a staff member to check food temperatures, replenish a dish (vs. dump new food on top of old). The solution of making the sneeze guard hinged or adjustable to provide more clear- ance has become a "gotta " as health departments demand the adjustable guards be locked in place or not even allowed. Another nuisance is ADA (Handicap) regulations, !"#!$%&'!"()!*+,,, ,,,-./*.'&.0"123$" -45!$&!.'!"#&.'!"6789 1956 2008 (A&$-',)?(*2$B&+,&*$-'$ ?&B&@(-0'3$-''0%+(-0'$ C$D)+B-(2$1&%&*+E&$?&*%-@& !"#$%!&$'!( )&$*%+ !"#$%&'()*+$,*-%&$.$/00,1)*23$4'$""5 " 6778! 68##9!$.$:"58;!786667$<+= ///>?&*%-@&-,&+?>@04 30 FEDA News & Views which impact equipment placement, clearances, hood heights, etc. inside kitchens. One of the most onerous is the requirement that exhaust hoods be hung at 6 feet 8 inches to facilitate a tall blind person walking through a kitchen. An extra 2 feet 4 inches may not seem like a big deal, but when you are trying to squeeze a 24-inch deep hood into a retail space or basement that never had a kitchen, a few inches can make or break the ability to make ventilation work in the space. I could give you many more examples of issues like this with no logic or real benefit for the cost incurred to the owner and builder. Something needs to be done to clear up confusion about what codes are relevant and how to deal with the myriad levels of issues impacting equipment place- ment and installation. It's a growing nightmare for both your business and your customers and it's getting worse, not bet- ter. We all need to join in the fight and challenge our national associations to target codes that are unfair to our industry. In these challenging times, we can't wait any longer. u About the Author: Foster Frable Jr. is the president of Consulting and Design Firm Clevenger Frable LaVallee, Inc., in White Plains, N.Y. To reach him call 914-997-9660.