Bluebird Way, East Riding

OUR APPROACH & DELIVERABLES:

A kitchen odour risk assessment in accordance with EMAQ+ guidance, setting out odour control and mitigation measures appropriate to the kitchen extraction and ventilation systems.

The assessment took account of the proposed extraction and odour control systems in place to treat odours from the commercial cooking operations undertaken at the proposed restaurant. This included a risk assessment of the following elements influencing the source odour potential, pathway effectiveness, and receptor sensitivity:

• Dispersion (type and effectiveness);
• Proximity to receptors (sensitivity and distance);
• Size of kitchen (number of covers)
• Cooking Type and Grease loading.

The assessment took account of the scores for each of these aspects in the matrix provided by EMAQ+, and subsequently appropriate odour control and odour mitigation measures were suggested to reduce the risk of adverse odour impacts and nuisance at nearby sensitive receptors.

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