Code of Practice for Functional Requirements of hotels, restaurants and other food service establishments Daylighting of Factory Buildings

IS 6074: Scope Overview

• Scope Definition: IS 6074 covers specifications for fitments used in drainage and sanitation systems in buildings, ensuring compatibility and performance.
• Functional Requirements: Aligns with the Functional Requirements in Buildings (Sectional Committee BDC 12), focusing on fitments that meet sanitation and drainage needs.
• International Coordination: The standard harmonizes Indian practices with international standards for global relevance and local applicability.

Key References in IS 6074

Tables 4 & 5 (Summary)

• Table 4: Specifications for various types of drainage fitments (dimensions, materials, tolerances).
• Table 5: Performance criteria (load capacity, water tightness, durability).

Important Notes

• Fitments must ensure leak-proof joints, adequate flow capacity, and resistance to corrosion.
• Materials typically include PVC, cast iron, and HDPE depending on application.

flowchart TD
    A[IS 6074 Scope] --> B[Drainage Fitments]
    B --> C[Material Specifications]
    B --> D[Dimensional Standards]
    B --> E[Performance Criteria]
    E --> F[Leak-proof]
    E --> G[Load Capacity]
    E --> H[Durability]

For detailed dimensions and performance values, refer directly to Tables 4 & 5 in IS 6074.

IS 6074: Key Definitions & Specifications

1. Definitions (Clause 2.0)

• The standard applies specific definitions for terms related to drainage, sanitation, ventilation, lighting, and water supply to maintain uniformity.

2. Ventilation Requirements (Clause 12.1, Table 2)

3. Lighting Specifications (Clause 11.1, Table 1)

4. Fitments for Drainage & Sanitation (Clause 14.1.1)

• Must conform to Tables 4 and 5 (not provided here).

Summary:

• Ventilation: Minimum ACH varies by room type to ensure air quality.
• Lighting: Lux levels specified for functional and aesthetic needs.
• Fitments: Must comply with specific tables ensuring sanitary standards.

flowchart TD
    A[IS 6074 Standard] --> B[Definitions (Clause 2.0)]
    A --> C[Ventilation (Clause 12.1)]
    A --> D[Lighting (Clause 11.1)]
    A --> E[Fitments (Clause 14.1.1)]
    C --> F[Table 2: Air Changes per Hour]
    D --> G[Table 1: Illumination

IS 6074: Licensing and Obligations of Licensee — Key Points

1. Application for License (Clause 3.1)

• Intending licensee must apply using the prescribed form (see Appendix A).
• Application must include a layout plan showing:
  • Location of premises
  • Approach routes
  • Distance from public sewerage, lavatories, urinals nearby

2. Compliance Limits (Clause 3.1.3)

• Licensee must not exceed or violate the particulars mentioned in Appendix A for which the license is granted.

3. Display and Inspection (Clause 3.1.5)

• License form and any related conditions must be displayed visibly at the licensed premises.
• Must be produced for inspection by authorities on demand.

4. Definition (Clause 2.3)

• Licensee: A person or entity licensed to operate the establishment.

Summary Table: Licensee Obligations

Note: Always refer to Appendix A of IS 6074 for the exact application format and detailed particulars.

IS 6074: Building Requirements - Key Specifications

1. Ventilation Requirements (Clause 12.1)

For Non-Airconditioned Buildings, minimum air changes per hour (ACH) are:

These values ensure adequate natural ventilation for health and comfort.

2. Water Supply

• Refer to IS 1256-1967 for detailed water supply provisions in building byelaws.

Additional Notes:

• For Air-conditioned buildings, mechanical ventilation standards must be followed as per Table 2 (not fully detailed here).
• Building bye-laws (BDC 25) cover minimum provisions for safety, ventilation, and water supply.

flowchart TD
    A[Building Requirements] --> B[Ventilation]
    B --> C[Non-Airconditioned]
    C --> D[Living rooms: 3 ACH]
    C --> E[Dining & lounge: 2-3 ACH]
    C --> F[Big kitchen: 12 ACH]
    C --> G[Small kitchen: 6 ACH]
    C --> H[Toilets: 6 ACH]
    A --> I[Water Supply]
    I --> J[IS 1256-1967 Compliance]

Summary: Ensure minimum ventilation per space type and comply with IS 1256 for water supply.

IS 6074: Location and Environmental Hygiene - Key Specifications

1. Illumination (Clause 11.1, Table 1)

Recommended illumination levels (Lux) for various areas:

2. Ventilation (Clause 12.1, Table 2)

Minimum air changes per hour (ACH) for non-air-conditioned buildings:

3. Water Supply & Sanitation (Clause 14.1.1, Table 4)

Minimum drainage and sanitation fitments:

• Water-closets: 1 per 8 persons (residential), 1 per 100 persons (public)
• Ablution taps: 1 per water closet
• Urinals: 1 per 50 males (public)
• Wash basins: 1 per 10 persons (residential), 1 per water closet (public)
• Baths: 1 per 10 persons (residential)
• Slop sinks: 1 per 30 bedrooms (minimum 1 per floor)
• Kitchen sinks: 1 in each kitchen

Notes:

• Supplementary lighting recommended over kitchen equipment and mirrors.
• Exhaust fans in kitchens should have grease filters.
• Hygiene and functional requirements prioritize user safety and comfort

IS 6074: Compliance with Local Byelaws - Key Points

1. Application for License (Clause 3.1):

   • Intending licensee must apply on the prescribed form (see Appendix A).
   • Application must include a layout plan showing:
     • Location of the site
     • Approach routes
     • Distance from public sewerage systems, lavatories, urinals nearby

2. Authority Having Jurisdiction (Clause 2.4):

   • Local body or authorized committee/official acts as the Competent Authority for grant and enforcement.

3. Rounding Off Numerical Values:

   • Follow rules as per IS 1256-1967 (Code of Building Byelaws) for consistent rounding in measurements.

Practical Checklist for Compliance

Summary Diagram

flowchart TD
    A[Intending Licensee] --> B[Prepare Application Form]
    B --> C[Include Layout Plan]
    C --> D[Submit to Competent Authority]
    D --> E[Review & Grant License]

Note: Always verify local byelaws for additional specific requirements beyond IS 6074.

IS 6074 Key Specifications for Walls, Ceilings, Doors, and Windows

1. Ceilings (Clause 9.1)

• Must be clean, leak-proof, smooth, and non-absorbent.
• Free from cracks and crevices to prevent vermin.
• Surface should facilitate easy cleaning.

2. Doors and Windows (Clause 10 & 12)

• Functional requirements as per BDC 12.
• Ventilation Standards for Non-Airconditioned Buildings (Table 2, Clause 12.1):

3. Illumination Requirements (Clause 11.1, Table 1)

Summary Diagram: Ventilation & Illumination Relation

flowchart LR
    A[Rooms] --> B[Ventilation Requirements]
    A --> C[Illumination Requirements]
    B -->|Living Room| D[3 ACH]
    B -->|Kitchen| E[6-12 ACH]
    C -->|Reception| F[300 Lux]
    C -->|Kitchen| G[200+ Lux]

Note:

• ACH = Air Changes per Hour
• Lux = Illumination level
• Local supplementary lighting recommended in kitchens and mirrors.

For detailed structural design of walls, refer to IS 456 and IS 1905 for masonry. IS 6074 focuses on functional and environmental requirements.

IS 6074: Water Supply & Storage - Key Points

1. Water Supply Requirements (Clause 13.1.1, Table 3)

• Note: For hotels with laundry, add 120 L/bed/day extra.

2. Water Storage Specifications (Clause 13.2)

• Use galvanized iron or suitable material tanks.
• Tanks must have:
  • Tight-fitting lids
  • Screw caps at the bottom for drainage
• Tanks should be on elevated platforms for maintenance.
• Regular inspection and cleaning required.

Summary Diagram

flowchart TD
    A[Water Supply] --> B[Hotels: 180/275 L per bed]
    A --> C[Restaurants: 70/97 L per seat]
    B --> D[+120 L/bed if laundry]
    E[Water Storage] --> F[Galvanized Iron Tanks]
    F --> G[Tight lids & bottom screw caps]
    F --> H[Elevated platform]
    F --> I[Regular cleaning & inspection]

This ensures adequate water quantity and hygienic storage per IS 6074 standards.

IS 6074: Drainage and Sanitation Fitments - Key Specifications

1. Fitment Requirements (Clause 14.1.1, Tables 4 & 5)

2. Additional Notes

• Water closets may be European style.
• Assume 2/3 males, 1/3 females for calculations.
• Exhaust fans in kitchens must have grease filters (Clause 15.3).
• Drain boards/trays must be impervious and corrosion-resistant (Clause 18.2).

3. Hand Dishwashing Sink (Fig. 1 & 2)

• Water Temperatures:
  • Wash water with detergent: 43º-49ºC
  • Rinse water: Warm
  • Sterilize water: 77ºC for 2 minutes
• Design:
  • Integral drainboards pitched min 1:100 toward sinks
  • 15 mm coved internal corners (no sharp solder fillets)
  • Removable strainer basket and swivel neck faucets

flowchart LR
    A[Number of Persons/Seats] --> B{Type

IS 6074 Key Points on Kitchen Design & Equipment

1. Kitchen Space (Clause 15.1)

• Minimum floor area: 0.5 m² per diner.
• Snack bars and soda fountains' service area counted as kitchen space.
• Mobile catering excluded.

2. Exhaust Fans (Clause 15.3)

• Must have grease filters to collect grease.

3. Sanitation Fitments (Tables from Clauses 14.1.1 & 15.3)

4. Kitchen Sink & Dishwashing (Clause 18.2 & Figures)

• Impervious, corrosion-resistant surfaces.
• Sink bowls with 15 mm coved internal corners (no solder fillets).
• Drainboards pitched 1 in 100 towards sinks.
• Water temps for washing:
  • Wash: 43-49°C with detergent
  • Rinse: Warm water
  • Sterilize: 77°C for 2 minutes

5. Hand Dishwashing Setup (Fig.1 & 2)

• Includes wash, rinse, sterilize bowls.
• Swivel neck faucets with holes.
• Adjustable feet and tubular bracing.

flowchart TD
    A[Kitchen Design] --> B[Space: 0.5 m²/diner]
    A --> C[Exhaust Fans with Grease Filters]
    A --> D[Sanitation Fitments]
    D -->

IS 6074: Food Handling and Storage – Key Specifications

1. Storage Temperatures for Perishable Food (Clause 19.1, Table 6)

• Note: Potatoes require no refrigeration but must be stored away from light.
• Fish and seafood must be stored in separate compartments to avoid contamination.

2. Food Handling Hygiene (Clause 24.3)

• Avoid manual contact with food or drink as far as possible.
• Serving sliced butter and cracked ice must not involve direct finger contact.

3. General Hygiene (Clause 25)

• Basic hygiene principles apply to all food service establishments.
• Structural aspects are not covered; focus is on functional requirements.

Summary Diagram: Food Storage Temperature Zones

graph LR
    A[Meat, Poultry] -->|0 to 1.5°C| B[Cold Storage]
    C[Fish & Seafood] -->|-2 to -0.5°C| D[Freezer Compartment]
    E[Dairy & Eggs] -->|0.5 to 2.5°C| B
    F[Fruits & Vegetables] -->|2 to 4.5°C| B
    G[Ice-creams] -->|-14.5 to -12°C| D

Ensure strict temperature control and hygienic handling to minimize contamination risks in food service establishments.

IS 6074: Employee Health and Hygiene Key Points

• Medical Examination (Clause 26.1):

  • Initial and annual medical check-up by registered medical practitioner.
  • Includes chest X-ray (tuberculosis), stool exam (protozoal/helminthic parasites, Salmonella, Shigella, Vibrio cholerae), urine, and blood tests (venereal diseases).

• Personal Hygiene (Clause 26.2):

  • Fingernails must be short and clean.
  • Hands washed with soap/detergent before work and after absences, especially post-sanitary use.
  • Use clean towels for drying hands.
  • No contact of hands/body/clothing with food to prevent microbial contamination.

• Vaccination (Clause 26.3):

  • Mandatory typhoid and paratyphoid A inoculation on appointment and every 5 years thereafter.
  • During epidemics, all workers must be inoculated.
  • Maintain inoculation records.

Summary Table:

flowchart LR
    A[Employee Appointment] --> B[Medical Exam]
    B --> C[Vaccination: Typhoid & Paratyphoid A]
    C --> D[Start Work]
    D --> E[Daily Hygiene Practices]
    E --> F[Annual Medical Exam]
    F --> G[Periodic Vaccination (5 years)]

This ensures food safety by minimizing microbial contamination risks through strict employee health monitoring and hygiene.

IS 6074: Dining Hall & Kitchen Space Requirements

Key Specifications:

• Dining Hall Area (Clause 16.1):

  • Minimum 1 m² per diner (excluding service counters, furniture except tables & chairs).
  • Table surfaces must be non-absorbent, impervious material unless table linen is used.

• Kitchen Area (Clause 15.1):

  • Minimum 0.5 m² per diner to ensure spaciousness proportional to diners served.
  • Service/dispensing areas (snack bars, soda fountains) included as kitchen space.

• Worker Facilities (Clause 15.7):

  • Provision of changing rooms with independent wash & toilet facilities.
  • Lockers for personal effects recommended.

Summary Table:

flowchart TD
    A[Diners] -->|1 m² per diner| B[Dining Hall]
    A -->|0.5 m² per diner| C[Kitchen + Service Area]
    D[Workers] --> E[Changing Rooms + Toilets + Lockers]

This ensures adequate space for diners, kitchen operations, and worker welfare per IS 6074.

IS 6074 Fire Safety Measures – Key Points & Table

1. Fire Safety Objectives (Clause 22.1)

• Minimize personal hazards (loss of life).
• Minimize internal hazards (fire spread and damage).

2. Fire Resistance Requirements (Clause 22.8)

• Basement fire resistance must be of the highest order.
• Structural columns supporting upper floors must have Grade 3 or higher fire resistance.

3. Structural Components Classification (Table 7)

4. Additional Notes

• Fire resistance time refers to the minimum duration structural elements must withstand standard fire.
• Fire load is a measure of heat energy per unit area that the structure can safely endure.
• Lifts must comply with IS 1860:1968 for fire safety.

Summary Diagram of Fire Resistance Grading

graph LR
    A[Grade 1] -->|≥6 hrs| B[Very High Fire Load]
    C[Grade 2] -->|4 hrs| D[High Fire Load]
    E[Grade 3] -->|2 hrs| F[Medium Fire Load]
    G[Grade 4] -->|1 hr| H[Low Fire Load]
    I[Grade 5] -->|2 hrs| J[Very Low Fire Load]

Ensure structural elements are selected based on expected fire load and required fire resistance grade to comply with IS 6074 fire safety standards.

IS 6074: General Hygiene & Maintenance - Key Points

1. Drainage & Sanitation Fitments (Table 4, Clause 14.1.1)

Note: Two-thirds assumed male, one-third female for calculations.

2. Ventilation Requirements (Clause 12.1, Table 2)

3. Exhaust Fans & Grease Filters (Clause 15.3)

• Exhaust fans must have grease filters to collect grease, ensuring hygiene and maintenance.

Summary Diagram of Hygiene Fitments Allocation

flowchart TD
    A[Number of Persons] --> B{Type of Establishment}
    B -->|Residential| C[Water-Closets: 1/8 persons]
    B -->|Public Rooms|