scope:

The present guideline describes the state of the art of smokehouses for food (excluding fish) in the food sector. The scope extends technically to the smoking process and includes process-related pre- and posttreatment and the resultant emissions.

Legally, this guideline applies along the same lines as no. 5.4.7.5 of the Technical Instructions on Air Quality Control (TA Luft) to the familiar methods of smoking meat/fish products (VDI 2595 Part 1 and Part 2).

In its no. 5.4.7.5, TA Luft standardizes for smokehouses the special structural and operational requirements that take priority over the general provisions of TA Luft.

Section 1 of TA Luft makes a distinction between requirements for protection from harmful environmental effects (Section 4 TA Luft) and requirements for precautions against harmful effects (Section 5 TA Luft).

When investigating whether protection from the harmful environmental effects of air pollution is ensured, the determination of ambient pollution parameters is to no longer apply in the following cases in accordance with no. 4.1 of TA Luft for pollutants for which ambient pollution values have been defined: because of low mass flows (no. 4.6.1.1 TA Luft), because of low prior exposure (no. 4.6.2.1 TA Luft) or because of irrelevant additional exposure (no. 4.2.2 a, no. 4.3.2 a, no. 4.4.1, sentence 3, no. 4.4.3 a and no. 4.5.2 a TA Luft). In these cases, it can be assumed that harmful environmental effects cannot be causedby the smokehouse unless there is sufficient evidence for a special-case investigation under no. 4.8 of TA Luft.

In the case of smaller smokehouses not subject to approval under pollution control law (see 4. BImSchV (4th Ordinance for the Implementation of Federal Pollution Control Act)), the content of this guideline along with the requirements of BImSchG (Federal Pollution Control Act) and TA Luft can also be applied, albeit to a limited extent, in connection with the assessment under pollution control law.