A.15.01.03.05 Annex E Emergency Criteria.pdf

This document is an Emergency Criteria reference guide that defines conditions qualifying as emergencies across multiple facility systems and equipment categories. The criteria establish operational thresholds for immediate response and intervention in a retail or commercial food service environment.

HVAC emergencies include power failures, equipment or compressor failures, failed controllers/relays/contactors/sensors, failed refrigeration fans, refrigerant or oil leaks, air conditioning failures in critical areas (sales area, cash cage, or communications room), heating failures during heating season, and heating distribution network failures. Plug-in refrigeration equipment failures are explicitly excluded from emergency classification. Door emergencies encompass any exterior door that cannot be closed and locked, any customer door that cannot be manually opened, and dock levelers blocking exterior door closure. Electrical emergencies consist of full or partial building power loss excluding scheduled maintenance, with a note that non-working outlets do not qualify unless affecting larger areas or critical operational equipment with no alternative outlets available. Plumbing emergencies include overflowing bathroom fixtures that cannot be shut off via valve, clogged or backed-up floor drains presenting hazards, unavailable hot water in food preparation areas requiring sanitation, water leaks that cannot be isolated via shutoff valve, and frozen pipes or hose bib breakage, excluding minor drips. Alarm emergencies include fire alarms, security alarms, and ventilation fan failures. Equipment emergencies cover ovens and proofers with operational faults lacking alternate or backup units, hot food counters (self-contained and inline), and hot food displays when only one unit is available in the store.