Indoor Air Quality Investigation of Offices in the Food Industry

Abstract

This paper investigates the quality of air in chosen offices located in the food industry. The parameters including temperature, relative humidity, air velocity, carbon dioxide, carbon monoxide, total volatile organic compound, particulate matter 10 and 2.5 micron and total bacterial counts were measured in three offices within the premises of the industry. The three offices were administrative office, engineer office and screening office. Measurements were carried out for eight hours per day for days chosen in six months. The results were compared with a standard called Industry Code of Practice on Indoor Air Quality 2010 by Department of Occupational Safety and Health, Malaysia. All parameters measured in three offices were complied with the standard except for temperature and air velocity in screening office, which were 27.26 °C and 0.62 m s^-1 respectively and CO₂ concentration in administrative office, which was 1139.71 ppm. This suggests that the processes in this food industry which might emit PM, VOC were not contributing to the pollutant levels in the offices. The exceeded temperature in screening office was due to the air-conditioner setting and the exceeded air velocity was due to the influence of mechanical fan. The CO₂ was due to the poor ventilation rate that provided insufficient fresh air intake which led to the accumulation of CO₂in administrative office.