Bookle Section 4. Code Search.doc

Code Category

• .3” / person for stairways

• Minimum door width = 36” (xx” clear) (7.3.3.1)

• .15” / person for other egress components

• .2” / person for stairs

• Minimum door width = xx” (32” clear) (Table 1005.1)

• .15” / person for other egress components

• .2” / person for stairs

• Minimum door width = xx” (32” clear) (Table 1005.1)

No rating required in sprinklered buildings

• Non rated corridors allowed (Table 1017.1)

• Corridors need not be rated in Group E occupancies with rooms used either for instruction with at least one exit door directly to the exterior at ground level or for assembly purposes with at least one-half of the required exits directly to the exterior at ground level (1017.1)

• Between any point in a room an exit shall not exceed 150 ft. (200’ sprinkled)

• Between any point in a sleeping room and an exit access door in that room shall not exceed 50 ft

(16.2.6.2)

1. Windows shall be openable from the inside without the use of tools and shall provide a clear opening of no less than 20 in. in width, 24 in. in height , and 5.7 s.f. in area.

2. The bottom of the opening shall be not more than 44 in. above the floor.

3. The clear opening shall allow a rectangular solid, with a width and height that provides not less than the required 5.7 s.f. opening and a depth of not less than 20 in. to pass fully through the opening.

(16.2.11.1)

• Stairways, corridors, and lobbies – Class A

• All other Occupied areas – Class A or B

Floor Finish:

• Exit enclosure and exit access corridors – Class II(16.3.3)

• Exit Enclosures and Exit Passageways – ClassB

• Corridors – Class C

• Rooms and Enclosed Spaces – Class C

(Table 803.5)

• Interior Floor Finish – Class I or II (804.2)

• Exit Enclosures and Exit Passageways – Class B

• Corridors – Class B

• Rooms and Enclosed Spaces – Class B(Table 803.5)

• Interior Floor Finish – Class I or II (804.2) Same as NFPA 101

• Portable fire extinguishers per NFPA 10

• Detectors installed on each floor in front of the doors to the stairways and in the corridors of all floors, lounges, recreation areas, and sleeping rooms

• Notification: Audible and visible per NFPA 72

• Initiation: Manual means and by operation of any required smoke detectors and required sprinkler systems (16.3.4)

(Table A.16.1.1.)

1:3 0-24

1:4 25-36

1:7 37-60

1:10 61-96

1:12 ≥97

1:3 Clients incapable of self- preservation

Plumbing Fixtures Required

Louisiana State Plumbing Code, 2000 edition

Water Closets:

Ages 0-4 Fixtures

1-20 1

21-40 2

41-80 3

For each additional 40 children add 1 fixture

Ages 5-up Fixtures

1-40 1 Male, 1 Female

41-80 1 Male, 2 Females

81-120 2 Males, 3 Females

121-160 2 Males, 4 Females

For each additional 40 females add 1 fixture

For each additional 80 males add 1 fixture

Lavatories:

Ages 0-4 Fixtures

1-21 1

21-40 2

41-80 3

For each additional 40 children add 1 fixture

Ages 5-up Fixtures

1-41 1 Male, 1 Female

41-81 1 Male, 2 Females

81-121 2 Males, 3 Females

121-161 2 Males, 4 Females

For each additional 40 females add 1 fixture

For each additional 80 males add 1 fixture

Lavatories in Kitchen:

1 in each food preparation and utensil washing area located to permit convenient use by all food and utensil handlers

Lavatories in caring for infants:

1 in or adjacent to each diaper changing area but never to be located in a food preparation/storage or utensil washing area.

Bathtubs, Showers and Miscellaneous Fixtures:

Kitchen:

7-15 children- 3 compartment sink (or approved domestic or commercial dishwashing machine and a 2 compartment sink

16-up children- 3 compartment sink (dishwashing machine, if provided, must be a commercial type)

One laundry tray, service sink, or curbed cleaning facility with floor drain on premises for cleaning mops/mop water disposal.

Caring for infants:

One extra laundry tray, service sink, or similar fixture is required to clean and sanitize toilet training potties immediately after each use. Such fixtures shall be dedicated solely for this purpose and shall not be in the food preparation/storage, utensil washing, or dining areas.