What is an Odour (EMAQ) Risk Assessment and Why Do I Need One?
- Ian Clay
- Apr 11
- 2 min read
If you are applying for planning permission for a commercial kitchen extract system, your local planning authority may ask for an Odour Risk Assessment, sometimes referred to as an EMAQ assessment.
This document explains the likely odour impact from your proposed cooking operation and whether the extract system has been designed to control cooking smells properly.
For takeaway owners, restaurant operators and planning consultants, it is often an important part of a commercial kitchen ventilation planning application.
What is an Odour (EMAQ) Risk Assessment?
An Odour Risk Assessment is a report used to assess the risk of cooking smells affecting nearby properties.
It usually follows the guidance produced by EMAQ+, which is widely used by local authorities when reviewing kitchen extract and odour control proposals.
The report will normally look at:
the type of cooking at the premises
the amount of grease, smoke and odour likely to be produced
the location of nearby flats, apartment, houses or other sensitive buildings
the proposed extract system and discharge point
the level of odour control being provided
In simple terms, it helps answer this question:
Is the proposed ventilation system suitable for controlling cooking odours at this site?
Why might I need one?
Cooking odours can be a major concern for councils, especially where food outlets are close to residential properties.
You may need an Odour Risk Assessment if:
you are applying for planning permission for a new food business
you are changing the use of a unit to a takeaway, café or restaurant
your site is close to flats, apartments, houses or other occupied buildings
the council has asked for evidence of odour control
external ductwork or discharge equipment is proposed
Without enough information, the local authority may be concerned that smells from the kitchen could cause nuisance to neighbours.
What does the assessment include?
A typical Odour Risk Assessment will usually include:
details of the cooking style
risk level of the cooking operation
details of the extract system
filters and odour control measures
discharge height and location
comments on nearby receptors
recommendations for improving the design, if needed
Depending on the level of risk, the report may recommend carbon filtration, electrostatic precipitation, UV treatment, higher discharge points or other design changes.
Why is it important?
A well-prepared Odour Risk Assessment can help:
support your planning application
show that odour has been properly considered
address concerns from planning and environmental health officers
reduce the risk of delays or refusal
avoid expensive changes later
It is usually far better to deal with odour control early, before the application is submitted.
How Ducted Solutions can help
At Ducted Solutions, we our client prepare Ventilation Statements to support proposals for planning. We understand how an Odour (EMAQ) Risk Assessment fits alongside extract design, discharge strategy and noise considerations.
By identifying the likely odour risk early and setting out a practical control strategy, we help clients make clearer and more informed planning submissions.
Need help with your planning application?
