Lighting

Suitable and sufficient lighting must be provided throughout food premises, including storerooms and passageways. This will produce an effective environment for cleaning and safe work environments without causing eyestrain. Greater illumination may be required at working points.

Artificial lighting is often preffered to natural lighting due to the problems of solar heat gain, glare, shaddows and insects entering through open windows. It is recommended that fluorescent tubes are fitted with diffusers to prevent glare. Diffusers will also contain any glass fragments in the case of a breakage thereby preventing product contamination.

As a general guide 20 watts from a florescent fitting per square meter of floor space will give 400 lux. Standards of lighting for specific interiors and activities are provided in the Chartered Institution of Building Services Code, 1984.