Odour management

Fee = £285.00 plus VAT or 2 credits or £320.00 plus VAT for non-members

Our odour acuity training & certification services provide a standardised framework for assessing an individual’s odour sensitivity to the reference compound N-butanol as indicated by Defra’s odour guidance (2010). The assessments are typically carried out over a single two-hour period in accordance with the panellist requirements of BS EN 13725.

Following the assessment, each individual’s sensitivity to the reference odorant is calculated and a certificate is issued. Confirmation of an individual’s sensitivity to odour is a valuable tool for many professionals including:

• Environmental Health Officers 
• Any operator responsible for odour evaluation within their organisation
• Environmental and Air quality consultants conducting odour impact assessments (IAQM odour guidance)

Odour management

This is a pre-recorded mini webinar available until 31 March 2024.

Fee = £65.00 plus VAT or 1 credit

Field assessment of odour (sniff testing), which may be used for odour nuisance assessment or for of boundary fence compliance, forms an important part of an Authorities routine odour monitoring function. There are a variety of methodology to choose from, some of which have well documented methods while for others there is no readily available documentation.

The webinar seeks to advise on how intensity scoring is best carried out in order to provide a reliable and consistent assessment.

The webinar uses examples to consider what happens if the method is not applied correctly and goes on to suggest ways in which the method can support a FIDOL assessment.

Odour management

This is a pre-recorded webinar available from 3 July 2023 - 30 June 2024. Estimated duration of this webinar is 5 hrs.

Fee = £150 plus VAT or 1 credit.

This advanced webinar considers the management and control of odour and noise from commercial kitchens. The webinar will consider the operational factors which define the scale of an extraction system and considers the characteristics of the extracted air stream which are important for designing pollution control equipment. As part of this we will explain how the Kitchen risk assessment should be applied as part of the planning/development process.

It will also provide an opportunity to review technical issues dealing with odour from a range of commercial kitchens including:

• Pub food
• BBQ/Turkish food
• Wok cooking
• Fish & chips 

These real-life kitchen scenarios will examine practical examples of how kitchen operators have tried to address pollution control and will identify areas where designs commonly fail.

Odour management

As an EMAQ+ member: Fee = £35.00 plus VAT  or 1 EMAQ credit

Non-member: Fee: £65.00 plus VAT