INDOOR AIR QUALITY IN A FOOD COURT

Abstract

Dining in air-conditioned food establishments such as food courts has been a lifestyle choice for many Singaporeans. However, little research is done to analyse the indoor air quality (IAQ) of these premises. This study seeks to examine the IAQ of an air-conditioned food court located in an office complex. Objective measurements indicate that IAQ level during peak periods have much room for improvement. High concentration of respirable particulate matter, PM10 and PM2.5, were detected. It was found that operative temperature and relative humidity were unable to meet IAQ standards used in governing air-conditioned premises, during most of the peak periods which led to a warm and humid indoor environment. Results from the subjective assessment revealed varied responses of acceptability of the thermal environments with about 70% of respondents feeling thermally comfortable in the food court. Although most respondents perceived the IAQ of food court as acceptable, the presence of odour and acceptability of the thermal environment seem to influence occupants' perceptions. Inadequate ventilation in the food court could have led to the build-up of indoor contaminants. Various recommendations have been made to improve the IAQ and thermal comfort for majority of the people.