Canadian Federal Regulations – Meat Inspection


From the website www.inspection.gc.ca
3.2.2 Lighting

Lighting is adequate for the activity being conducted. Where appropriate, light bulbs and fixtures are protected to prevent contamination of food.

Assessment Criteria

Lighting is appropriate such that the intended production or inspection activity can be effectively conducted. Note that inspection areas are defined as any points where food products or packaging materials are visually inspected or where instruments are monitored (e.g. empty container evaluation, product sorting and inspection).
The lighting does not alter food colour and is not less than the following:

540 lux (50 foot candles) in inspection areas;
220 lux (20 foot candles) in work areas;
110 lux (10 foot candles) in other areas.

Light bulbs and fixtures located in areas where there is exposed food are of a safety type or are protected to prevent contamination of food in the event of breakage.

Reference      http://www.inspection.gc.ca/food/non-federally-registered/safe-food-production/general-principles/eng/1352919343654/1352920880237?chap=4

From:  www.inspection.gc.ca/food/meat-and-poultry-products/manual-of-procedures
3.4.8 Lighting
Meat Inspection Regulations, 1990 Requirements:

28. (1) It is a requirement for the registration of an establishment pursuant to subsection 27(3) that the establishment

(g) have rooms and areas with adequate lighting, ventilation and plumbing to meet the requirements of the activities carried out therein and constructed so as to facilitate their cleaning and disinfection;
(h) be equipped, in areas where food, food additives or packaging materials are exposed, with light bulbs and fixtures that are of a type that will not cause food contamination in the event of breakage;

Ensuing Policy Requirements

All rooms and areas of the establishment must be properly lighted by natural light, artificial light, or both. Special attention must be given to the amount and direction of lighting in inspection areas to prevent glare while providing the required maximum illumination.

All light in meat product inspection areas shall be without shadow or glare and have a minimum colour rendering index value of 85 so as not to distort the normal colour of meat products.

Specifically:

all CFIA inspection stations and operator inspection sites (e.g., head preparation, check trim station, boneless meat reinspection site, return and imported meat reinspection sites, etc.) measured at the lowest inspection point shall be 540 lux;
MPIP poultry carcass inspection stations and carcass salvage station(s) on the kill floor measured at the carcass abdominal cavity level shall be 2000 lux;
inspection stations in high line speed beef or hog slaughter measured at the lowest carcass, head, viscera and abdominal cavity levels shall be 1000 lux;
all suspect pens or areas designated for CFIA ante mortem inspection measured at lowest inspection point shall be 540 lux. This may be reduced to 110 lux after CFIA inspection; and
all workrooms i.e., slaughter floor, processing and packaging areas (edible and inedible meat products) measured at the lowest working surface level shall be 220 lux.

Light sources and fixtures must not be a potential source of contamination to meat products. In this regard, design and location are important considerations.

 

Reference:

http://www.inspection.gc.ca/food/meat-and-poultry-products/manual-of-procedures/chapter-3/eng/1360074443621/1360074941348?chap=0#s10c4

 
 
Alberta - Provincial Occupational Health and Safety Standards

 

Section 186 Lighting
Subsection 186(1)

The OHS Code does not specify minimum lighting levels. Employers must determine if lighting at the work site is adequate for the tasks being performed and the conditions at the site. Tasks requiring the ability to distinguish detail, such as an electrician working on live circuits at a panel board or a sewing machine operator stitching a fall protection full body harness, will, for example, need to be provided with more lighting than a labourer performing housekeeping duties.

Employers should consider the following factors when establishing lighting levels:

(a) the type of activity or task being performed;
(b) the importance of speed and accuracy in performing the visual task; and
(c) the worker’s needs.

Employers and workers interested in recommended types of lighting and minimum lighting levels under various conditions should refer to the Lighting Handbook – Reference and Application (9th Edition), published by the Illuminating Engineering Society of North America (IESNA).

For more information

Lighting Handbook – Reference and Application (9th Edition). Illuminating Engineering Society of North America (IESNA).

Subsection 186(2)

The employer is responsible for protecting light sources above a working or walking surface against damage. Such damage may result in the partial or total loss of light at the work site or a work area, may expose workers to contact with energized electrical components, or may expose workers to the sharp debris or surfaces of broken bulbs. Each of these examples presents a safety hazard that can be prevented by protecting the light source against damage.

Subsections 186(3) and 186(4)

Emergency lighting must be available if workers are in danger if the normal lighting system fails. Natural daytime lighting cannot be relied upon as a dependable source of emergency lighting.

The employer is responsible for ensuring that an emergency lighting system provides sufficient light to allow workers to safely leave the work site, start any necessary emergency shutdown procedures or restore normal lighting. Where appropriate, emergency lighting must meet the requirements of the Alberta Building Code.

Reference: http://work.alberta.ca/SearchAARC/864.html

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