The 1971 edition of IS 6074 presents a comprehensive code of practice detailing the operational and hygienic standards required for hotels, restaurants, and other food service venues. It offers directives on licensing, architectural considerations, sanitation systems, water supply, food safety, fire precautions, and workforce health, targeting regulators, designers, and operators in this sector.
Overview
The 1971 edition of IS 6074 presents a comprehensive code of practice detailing the operational and hygienic standards required for hotels, restaurants, and other food service venues. It offers directives on licensing, architectural considerations, sanitation systems, water supply, food safety, fire precautions, and workforce health, targeting regulators, designers, and operators in this sector.
Audience
Contents
Structure
IS 6074 defines the specifications for drainage and sanitation fitments employed in buildings, ensuring their suitability and performance in compliance with functional building requirements. This standard aligns Indian practices with global norms for relevance and local use. Key references include definitions, fitment criteria outlined in tables specifying dimensions, materials, and performance such as leak-proof joints, load bearing capacity, and corrosion resistance.
This section clarifies essential definitions related to drainage, ventilation, lighting, and water supply to maintain consistency. It specifies ventilation rates measured as air changes per hour for different spaces like living rooms, dining areas, kitchens, and toilets. Lighting levels in lux are prescribed for various areas including entrances, reception, dining rooms, lounges, bedrooms, kitchens, and corridors. Fitments for drainage and sanitation must adhere to specific tables detailing their standards.
Applicants seeking a license must submit the designated form along with a detailed layout plan showing premises location, access routes, and proximity to public sanitary facilities. Licensees are obligated to strictly comply with the license conditions and must prominently display the license and any related terms on-site for inspection by designated authorities.
Non-air-conditioned buildings must meet minimum ventilation rates tailored to space types, such as 3 air changes per hour for living areas and 12 for large kitchens, to ensure occupant comfort and health. Water supply provisions must follow IS 1256-1967 standards, and air-conditioned structures require adherence to mechanical ventilation norms. Building bylaws dictate minimum safety, ventilation, and water supply standards.
Recommended illumination levels are outlined for different functional areas to meet aesthetic and operational needs, ranging from 70 lux in corridors to over 300 lux in reception and writing rooms. Ventilation standards define necessary air exchange rates to maintain indoor air quality. Sanitary fixture requirements specify minimum numbers of water closets, urinals, wash basins, and sinks relative to occupancy, ensuring adequate sanitation and hygiene.
License applications must include detailed layout plans and be submitted to the competent local authority responsible for approvals and enforcement. Measurements and numerical data should follow rounding conventions as outlined in IS 1256-1967 to ensure consistency. Compliance with local regulations is essential beyond the scope of this standard.
Ceilings must be smooth, non-porous, leak-proof, and free from cracks to prevent pest infestation and facilitate cleaning. Doors and windows should comply with ventilation requirements to maintain prescribed air changes per hour. Illumination levels must be maintained as per area function, with supplementary lighting recommended in kitchens and near mirrors.
Water consumption standards specify daily liters per bed or seat, differentiating between air-conditioned and non-air-conditioned premises, with additional allowance for laundry services. Storage tanks should be constructed from galvanized iron or equivalent materials, equipped with tight-fitting lids and drainage screw caps, installed on elevated platforms, and subject to regular cleaning and inspection to maintain water quality.
Sanitary fitments such as water closets, ablution taps, urinals, wash basins, baths, slop sinks, and kitchen sinks must be provided in quantities proportional to occupants or seats, differentiated for residential, public, and staff use. Fixtures must be impervious, corrosion-resistant, and designed to facilitate hygiene, with features like coved internal corners and pitched drainboards. Exhaust fans in kitchens require grease filters to maintain sanitary conditions.
The kitchen area must allocate at least 0.5 square meters per diner, including service counters for snack bars and soda fountains but excluding mobile catering setups. Exhaust fans should be fitted with grease traps. Flooring must be smooth, impervious, and easy to clean. Provision of appropriate sanitary fixtures in kitchens is essential, and dishwashing setups should allow washing, rinsing, and sterilizing at designated temperatures to ensure food safety.
Perishable foods require storage at specified temperature ranges, such as 0 to 1.5°C for meats and -2 to -0.5°C for fish and seafood, with segregation to prevent cross-contamination. Manual contact with food items should be minimized, especially for sliced butter and cracked ice. General hygiene practices are emphasized to maintain food safety throughout handling and storage.
Food handlers must undergo initial and periodic medical examinations covering chest X-rays, stool, urine, and blood tests to screen for communicable diseases. Personal hygiene practices include maintaining short, clean nails and routine handwashing with soap. Vaccinations against typhoid and paratyphoid A are mandatory upon hiring and every five years thereafter, with records maintained and additional inoculations during epidemics.
Dining halls should provide a minimum of 1 square meter per diner, excluding service counters but including furniture such as tables and chairs made from non-absorbent materials unless protected by table linens. Kitchens must maintain at least 0.5 square meters per diner. Changing rooms with separate washing and toilet facilities, along with lockers for staff belongings, are recommended to support worker welfare.
Fire safety objectives focus on minimizing risks to life and limiting fire spread within the building. Basement areas require the highest fire resistance, with structural columns meeting at least Grade 3 fire resistance. Structural elements are classified by grades indicating minimum fire resistance hours and associated fire loads. Elevators must comply with IS 1860:1968 standards for fire safety. Appropriate fire-fighting equipment must be provided and maintained.
Sanitary fixtures must be provided in adequate numbers according to occupancy, with male-to-female ratios considered. Ventilation rates and exhaust fan specifications ensure air quality and grease removal. Regular inspection and maintenance of drainage and sanitation fitments are necessary to uphold hygiene standards and operational efficiency.
Frequently Asked
IS 6074 (1971) establishes minimum sanitation and drainage criteria for hotels and restaurants, including sufficient toilets and urinals segregated by gender and staff usage, natural lighting and ventilation in sanitary facilities, availability of handwashing stations supplied with potable water, and the use of smooth, non-absorbent materials for floors and walls. Drainage systems must ensure efficient wastewater flow with proper slopes typically ranging from 1:100 to 1:200, incorporate traps and grease separators to prevent clogging and odor issues, and comply with local municipal drainage regulations.
Kitchens should provide a minimum floor space of 0.5 square meters per diner, including service areas such as snack bars and soda fountains. Exhaust fans must be equipped with grease filters to capture grease particles and maintain air quality. Flooring surfaces need to be smooth, impervious, and easy to clean. The design must incorporate adequate sanitary fixtures like water closets, wash basins, and sinks proportional to the number of occupants, facilitating effective drainage and hygiene. Overall, kitchens should promote ease of cleaning and prevent food contamination.
IS 6074 demands rigorous fire safety practices focusing on minimizing risks to life and preventing fire spread within the premises. Gas installations for cooking and heating must adhere to local byelaws. Food displays require protective barriers such as glass or partitions to prevent contamination and reduce fire hazards. First-aid firefighting equipment must be provided in accordance with approved standards. Structural elements, especially basement areas and supporting columns, must meet specified fire resistance grades, and lifts should comply with IS 1860:1968 regarding fire safety.
Food service workers must undergo a comprehensive medical examination on appointment and annually thereafter, including chest X-rays to detect tuberculosis, stool tests for parasites and bacterial pathogens such as Salmonella and Vibrio cholerae, urine analysis, and blood tests screening for venereal diseases. Vaccinations against typhoid and paratyphoid A are mandatory at hiring and every five years, with additional inoculations during outbreaks. Employees are required to maintain personal hygiene with clean fingernails and handwashing, and report any symptoms indicative of communicable diseases.
IS 6074 enforces contamination control by mandating that all food and beverages be protected from environmental contaminants such as dust, flies, vermin, and overhead leaks. Unwrapped items on display must be shielded by glass or partitions to prevent direct public contact and cross-contamination. Self-service counters are designed to intercept customers’ breath to reduce contamination risk. Manual handling of sliced butter, cracked ice, and other food items is restricted, and utensils must be handled to avoid contact with inner surfaces, thereby maintaining hygienic service conditions.
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