Wearing mask in the catering industry for

In the catering industry, we often wear masks during work, primarily for hygiene purposes. However, we tend to overlook the protection of our lungs. We all know that cooking requires the use of exhaust hoods, but we overlook the fact that these hoods are often installed above our head height. Therefore, the cooking fumes first pass through our noses before being sucked away by the exhaust hoods. Both we and the exhaust hoods inhale the same cooking fumes, contributing to air pollution.

Due to the health impact of cooking fumes, the Environmental Protection Administration has enacted the "Regulations Governing Air Pollution Prevention Facilities in Food and Beverage Service Industry." These regulations require food and beverage businesses of a certain scale to implement measures to control cooking fumes. By mandating the installation of pollution control facilities and implementing measures for fume collection, treatment, equipment cleaning, and maintenance, the regulations aim to mitigate the dispersion of cooking fumes and alleviate odor issues. However, we often overlook the fact that we are exposed to cooking fume pollution every day, which can accumulate over time and increase the risk of developing diseases.