Lighting

LIGHTING

  • Adequate natural or artificial lighting must be provided throughout the meat plant.
  • The type of lighting should not distort colours. It is generally recommended that the overall intensity should not be less than
    • 540 lux (50 foot-candles) at all inspection points
    • 220 lux (20 foot-candles) in workrooms
    • 110 lux (10 foot-candles) in other areas
  • These intensities of light are usually taken at levels of 0.9 m from the floor, except in inspection areas where the height is 1.5 m.
  • Protective shields must be fitted to lights in areas where fresh meat and offal are exposed to prevent contamination from shattered glass.
Last modified: Tuesday, 11 October 2011, 11:12 AM