Know Your Codes

By Amelia Levin, Sr. Associate Editor -- Foodservice Equipment & Supplies, 8/27/2008 2:09:00 PM

A lot goes into designing well-functioning kitchens — draw the space, specify the equipment, etc. But when it comes to new construction projects, some say there’s one, single-most important thing to know or at least be familiar with before the building begins. Local codes.

Codes, be they health codes, or even parking codes, play an integral role in the kitchen designers’ and/or consultants’ world. That’s because if they’re not followed before building begins, oftentimes, local officials will send designers back to the drawing board to redo all their hard work to correct any violations.

Codes and laws vary from state to state, but also beyond that. “Even if there is a national code, it’s not practiced or applied the same way in all jurisdictions; they’re all subject to interpretation by the people who enforce them,” says John Egnor, principal of consulting firm JEM Associates. Egnor also is a licensed plumber in the state of New Jersey. “When we work in Atlantic City, we know what the health department is going to want and how they interpret the code. If we enter a new jurisdiction where we haven’t worked before, we usually recommend that the operator meet with the health department.”

Being prepared is what it’s all about, Egnor says. “Issues the operator deals with may not be design issues at the start of the project, but they become design issues when the operator is not around to explain the situation to the designer. That’s why I like to bring the operator to the meeting with the health department. The operator hears what the codes are from the health inspector, and I hear it as a designer, and the three of us can talk about things and find out where potential problems might be. We all come away from the meeting knowing where we stand, and we can work together more efficiently and cost-effectively.”

At the same time, you don’t need to be a code expert, Egnor says. In fact, there are code consultants that for a fee, will decipher all the codes and recommend certain steps to take during construction. 

But, Egnor says, kitchen designers and consultants should read the codes and be at least familiar or comfortable with the guidelines. And, if there’s uncertainty during the build-out, that is also a good time to research codes. “As a foodservice designer and/or a consultant, you are in the business of designing a space where someone lives and works in,” he says. “You should understand all the possible codes that apply to that space, and have a working knowledge of them. Some of us don’t take responsibility and other times, you get stuck covering the responsibility of something that’s not your fault because you’ve decided you stand for the project. You need to do not just your job but everyone else’s.”

By that Egnor means, understanding codes will help consultants have a better understanding, and more open communication with architects and engineers. In the case that an architect may have one idea about a project, if the consultant is well-read on codes, he or she will be able to inform them of any potential violations. 

Health Codes
When looking at the way health codes interact with kitchen design, Egnor brings up tuna salad as an example. “If you make tuna salad, you need to start with mayonnaise that’s below 41 degrees, otherwise you need to put it away in the fridge as soon as possible to get everything down to temperature quickly,” he says. If the prep table is far from the walk-in, or there are other obstructions, this can pose a problem. One solution, therefore, is to refrigerate the cans of tuna before they’re opened and mixed with mayonnaise, in order to stave off the potential problems. 

“Nine times out of 10 with the health inspector you’re guilty before proven innocent,” Egnor says. As a result, designers and consultants need to think through these small, but important details during the design phase. 

“So many little things creep up in how health inspectors view new installations,” Egnor adds. Another example Egnor gives deals with walk-in coolers. During one project in Atlantic City, the health code required that all walk-in coolers have a solid, continuous floor extending to the main floor of the kitchen with no seamed floor panels. “So, we had to spec that floor, and that cost between $3,000 and $5,000 more.” It would have cost the operator more, however, to purchase the cooler the operator initially wanted and have to replace it later.

Construction Codes
Countless codes relate to construction. Particularly important to most any design is egress: getting people out of the building if there’s an evacuation during an emergency. This is the architect’s primary job, however, certain details need to be understood. 

For instance, in some jurisdictions exit ways have certain requirements, such as wider than 44 inches. And, Egnor says, “When you put in a door, handicap code requires you to have 12 inches between the frame on the left and the wall on the pull side of the door. On the push side, you need 18 inches.” 

If these rules are not followed, the architect will inspect the door originally installed, and say it’s installed incorrectly. Then the designer will have to reorder a door and install a new one. To prevent these costly and timely mistakes, “You have to know all the things the architects know with respect to code that affects your space.”

Electrical /Mechanical
Egnor, a licensed plumber in the state of New Jersey, may be more familiar with plumbing ordinances as a result, but it still behooves designers and consultants to get familiar with the codes themselves.

For example, Egnor says a common mistake that occurs in kitchens has to do with dishwashers and booster heaters, because different aspects of installation are the responsibility of different people. Plumbers are responsible for installing the pipe that connects the water line to the dishwasher unit. But it’s the electrician’s job to connect the dishwasher to the booster heater. It’s the consultant’s job, therefore, to make sure these two jobs get done correctly and within code.

With so much information on codes, it’s hard to figure out where to start. Below is a list of online resources to get you started. Also, don’t forget about parking regulations and other zoning codes. Check your city and state government web sites for this information. 

Food
FDA Food Code 

Buildings
International Code Council 

Building Codes by State 

American Architectural Manufacturers Association

Drinking Water
American Water Works Association 

Plumbing
International Association of Plumbing and Mechanical Officials

International Code Council 

Electrical
American Society of Mechanical Engineers

Gas
Gas Appliance Manufacturers Association 

American Gas Association

Fire Safety
National Fire Protection Association

ADA Compliance
United States Access Board 

American Disability Act 

Comprehensive Lists
Construction Web Links 

Code Check