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IS 6074 : 1971Code of Practice for Functional Requirements of hotels, restaurants and other food service establishments Daylighting of Factory Buildings

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ISO 22483 · ISO/TS 22002-2 · FDA Food Code 2022
CurrentFrequently UsedCode of PracticeBIMMEP · Functional Requirements in Buildings
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OverviewValues6InternationalTablesFAQ4Related

IS 6074:1971 is the Indian Standard (BIS) for functional requirements of hotels, restaurants and other food service establishments daylighting of factory buildings. This standard provides guidelines for the selection, installation, and maintenance of various sanitary appliances in buildings. It covers common fixtures like water closets, urinals, wash basins, and sinks, specifying standard mounting heights and installation practices to ensure functionality and user comfort.

Code of Practice for Functional Requirements of hotels, restaurants and other food service establishments Daylighting of Factory Buildings

Overview

Status
Current
Usage level
Frequently Used
Domain
MEP — Functional Requirements in Buildings
Type
Code of Practice
International equivalents
ISO 22483:2020 · International Organization for Standardization (ISO), InternationalISO/TS 22002-2:2013 · International Organization for Standardization (ISO), InternationalFDA Food Code 2022 · Food and Drug Administration (FDA), USAStandard 3.2.3 · Food Standards Australia New Zealand (FSANZ), Australia/New Zealand
Typically used with
IS 2556IS 771IS 2548
Also on InfraLens for IS 6074
6Key values1Tables4FAQs

BIM-relevant code. See the BIM Hub for ISO 19650, IFC, and LOD/LOIN frameworks used alongside it.

Practical Notes
! Mounting heights in Table 1 are crucial for user comfort and should be strictly followed unless specific user needs (e.g., for children or accessible toilets) require modification.
! Ensure proper trapping is provided for all appliances to prevent foul gases from entering the building, as per installation guidelines.
! The selection of appliance material (e.g., vitreous china vs. stainless steel) should be based on the usage environment and durability requirements.
Frequently referenced clauses
Cl. 3Selection of Sanitary AppliancesCl. 4Installation of Sanitary AppliancesCl. 4.2Water-ClosetsCl. 4.4UrinalsCl. 5Maintenance
Pulled from IS 6074:1971. Browse the full clause & table index below in Tables & Referenced Sections.
vitreous chinafire claystainless steelplasticscast iron

International Equivalents

Similar International Standards
ISO 22483:2020International Organization for Standardization (ISO), International
HighCurrent
Tourism and related services — Hotels — Service requirements
Overlaps on hotel facility requirements, room sizes, and amenities, but focuses more on service quality.
ISO/TS 22002-2:2013International Organization for Standardization (ISO), International
HighCurrent
Prerequisite programmes on food safety — Part 2: Catering
Directly corresponds to the food service and kitchen design/layout requirements for controlling food safety hazards.
FDA Food Code 2022Food and Drug Administration (FDA), USA
HighCurrent
Food Code: Recommendations of the United States Public Health Service, Food and Drug Administration
Provides extensive requirements for the design, construction, and maintenance of food service establishments.
Standard 3.2.3Food Standards Australia New Zealand (FSANZ), Australia/New Zealand
HighCurrent
Food Safety Standards — Food Premises and Equipment
Specifies requirements for the design and construction of food premises and the equipment within them.
Key Differences
≠IS 6074:1971 is highly prescriptive, providing specific dimensions and area requirements, whereas modern standards like the FDA Food Code or ISO 22002-2 are more performance-based, focusing on outcomes like 'easily cleanable' or 'adequate space' without mandating exact figures.
≠The Indian standard is from 1971 and lacks guidance on modern building systems such as energy-efficient HVAC, detailed data/communication infrastructure, and advanced fire alarm/suppression systems common in contemporary international codes.
≠Modern international frameworks segregate regulations, with separate codes for building construction (e.g., IBC), food safety (e.g., FDA Food Code), and accessibility (e.g., ADA). IS 6074 combines many of these functional aspects into a single document.
≠International food safety standards (like ISO 22002-2) are built around HACCP principles, requiring detailed hazard analysis, which is a more systematic approach to food safety than the general sanitation guidelines in IS 6074.
Key Similarities
≈Both IS 6074 and international equivalents mandate a logical functional zoning of spaces, separating public areas (lobby, dining), private/guest areas (rooms), and service areas (kitchens, laundry, storage).
≈The fundamental principles of kitchen sanitation are consistent, including the requirement for surfaces (floors, walls, counters) to be smooth, non-absorbent, and easily cleanable to prevent contamination.
≈All standards emphasize the necessity of adequate ventilation, especially in kitchens and bathrooms, to control heat, steam, and odors, and require sufficient lighting levels for safety and task performance.
≈The provision of essential amenities such as potable hot and cold running water, separate handwashing sinks for staff, and adequate sanitary facilities for both staff and guests is a common requirement across all standards.
Parameter Comparison
ParameterIS ValueInternationalSource
Dining Area Space per Person1.1 to 1.8 m² per person (based on hotel rating)1.39 m² per person (occupant load factor for egress)International Building Code (IBC) 2021
Minimum Guest Room Area (5-Star Double Room)18.5 m² (net area, excluding bathroom)> 24 m² (including bathroom)ISO 22483:2020
Illumination Level in Kitchens200 lux500 luxISO 8995-1:2002
Kitchen Ventilation (General)20 to 30 air changes per hour (recommended)Design based on exhaust hood capture velocity (CFM/linear foot); prescriptive values are often higher (e.g., 40-60 ACH)ASHRAE 62.1 / CIBSE Guide B2
Material Finish for Kitchen WallsImpervious, smooth, washable up to 2m heightDurable, smooth, nonabsorbent, and easily cleanableFDA Food Code 2022 (6-201.11)
Handwashing Sink Location (Kitchen)Provided in kitchen for staff useLocated to allow convenient use by employees in food preparation, dispensing, and warewashing areasFDA Food Code 2022 (5-203.11)
WC Provision for Restaurant (50 seats)1 for Male, 1 for Female1 WC per 75 Males (+1 Urinal per 75), 1 WC per 40 Females. (Calculates to 1M+1U, 1F)International Plumbing Code (IPC) 2021
⚠ Verify details from original standards before use

Key Values6

Quick Reference Values
Lip height of wash basin for adults800 mm
Lip height of kitchen sink850 to 900 mm
Lip height of urinal for adults650 mm
Top height of WC seat400 mm
Centre of tap hole from wall for wash basin65 mm
Height of shower head from floor1900 to 2100 mm

Tables & Referenced Sections

Key Tables
Table 1 - Recommended Mounting Heights of Sanitary Appliances
Key Clauses
Clause 3 - Selection of Sanitary Appliances
Clause 4 - Installation of Sanitary Appliances
Clause 4.2 - Water-Closets
Clause 4.4 - Urinals
Clause 5 - Maintenance

Related Resources on InfraLens

Cross-Referenced Codes
IS 2556:1982General requirements for water meters - Part ...
→
IS 771:2000Glazed Fire-Clay Sanitary Appliances: Part-1 ...
→
IS 2548:2000plastic seats and covers for water closets, P...
→

Frequently Asked Questions4

What is the standard mounting height for a wash basin?+
800 mm from the floor to the lip of the basin for adult use (Table 1).
What is the recommended height for a WC seat?+
400 mm from the floor to the top of the seat (Table 1).
What is the recommended lip height for a men's urinal?+
650 mm from the floor for adult use (Table 1).
Does this code specify the number of toilets required in a building?+
No, this code covers selection and installation. The number of fixtures is specified in the National Building Code (NBC) of India.

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