Bureau of Indian Standards, the National Standards Body of India is a statutory body functioning under the aegis of Ministry of Consumer Affairs, Food and Public Distribution, Government of India. It operates various schemes like Product Certification (ISI mark), Management Systems Certification, Hall Marking of Gold and Silver Jewellery/Artefacts and Laboratory Services for the benefit of the industry and in turn aiming at consumer protection.
Bureau of Indian Standards, Chennai Branch Office organized the BIS - Manak Manthan Programme on "Fire Safety in Commercial Kitchen - Guidelines" (IS 18271 : 2023)” at Raj Park Hotel 180, TT Krishnamachari Rd, Alwarpet, Chennai Today 25 July 2024.
Smt.G.Bhavani Scientist-F / Director & Head (Chennai Branch Office) welcomed the Chief Guest , Dignitaries and participants and explained the Programme Objectives. She informed that “In tandem with the burgeoning economic activities and increased demand for culinary services, the landscape of commercial kitchens has evolved significantly. From traditional fuel sources like wood and kerosene, modern commercial kitchens now employ a diverse array of options such as LPG, CNG, electric appliances, and oil/deep fat fryers. This shift has not only revolutionized cooking practices but also necessitated stringent measures for fire safety.
Smt.Meenakshi Ganesan, Scientist-G & Head (Southern Regional Laboratory-BIS) in her Special Address informed that the proliferation of commercial kitchens in establishments like hotels, food courts, malls, banquet halls, restaurants, and langars has brought to the forefront a series of challenges related to maintaining a safe working environment. Central to these challenges are the intricate electromechanical systems, including ventilation ducts, chimneys, and exhaust systems, which play a pivotal role in ensuring the ambient safety of these spaces. While these systems are designed to mitigate risks by expelling heat, smoke, and airborne grease, their effectiveness hinges upon meticulous upkeep and adherence to safety standards.
Shri USP Yadav, Scientist-G/Deputy Director General (Southern Region), BIS in his Key Note Address mentioned that despite the pivotal role of fire safety, not all establishments are adequately equipped with preventive measures. This gap in safety provisions prompted the inclusion of specific fire protection guidelines in the National Building Code of India 2016 (NBC 2016), particularly in Annex G under Part 4 'Fire and life safety'. This annex serves as a comprehensive framework aimed at bolstering fire safety protocols tailored for commercial kitchens.
He also added that the guidelines outlined in NBC 2016 Annex G are aligned with global sustainability goals, particularly Sustainable Development Goals (SDGs) 9 and 11. SDG 9 emphasizes industry, innovation, and infrastructure, underscoring the need for safe and reliable infrastructure. Similarly, SDG 11 focuses on sustainable cities and communities, advocating for measures that ensure safety and resilience in urban environments. By adhering to these standards, commercial kitchens not only enhance operational safety but also contribute to the broader agenda of sustainable urban development.
Smt.Meenakshi Vijayakumar , Joint Director , Northern Region , Tamil Nadu Fire and Rescue Services was the Chief Guest of the Programme. In her inaugural address, she appreciated the efforts taken by BIS in organizing series of discussion-programmes titled “Manak Manthan” for the benefit of industry which is scheduled on every month, and is envisaged to launch new standards and share important revisions / amendments and wide circulation drafts to local manufacturers, Industrial and Trade Bodies, Chambers of Commerce, Industry Associations, PSU’s or organizations who use such products, Government departments, Regulatory bodies, Laboratories, Civil society groups and Academia.
Shri B Rajagopal, Scientist-D Explained the participants about BIS and E-BIS.
Later during the Technical discussion, Shri Rajesh Choudhary,Scientist-B,Member Secretary(CED),BIS explained about the Standard. He concluded that while the evolution of commercial kitchens has brought about unparalleled culinary innovation and economic growth, it has also necessitated a robust commitment to fire safety. The integration of NBC 2016 Annex G serves as a testament to India's proactive approach in safeguarding public health and infrastructure integrity, setting a benchmark for other emerging economies to emulate.
Lt.Col(Retd) Kumar Shantanu, Deputy Director General (Administration), BIS[New Delhi] Participated in the Programme.
More than 150 Stakeholders on the subject matter attended the Programme.