USDA/NCDA&CS FACILITY GUIDELINES FOR MEAT PROCESSING PLANTS (5)

Chapter 5 LIGHTING, VENTILATION, REFRIGERATION, AND EQUIPMENT

Controlling the manufacturing environment is important in maintaining a sanitary environment in meat and poultry operations. This chapter provides guidelines concerning lighting, ventilation, refrigeration, and equipment for meat and poultry establishments that you should consider in building or modifying an establishment.

1. Lighting

Well-distributed, good –quality artificial lighting is needed at all places where natural light is unavailable or insufficient. Lighting is critical to maintaining a sanitary environment for slaughter and processing operations. Without adequate lighting, in sanitary conditions are often difficult to see and correct. When selecting and installing lighting systems, consider the following requirements:

• Light fixtures in rooms where exposed meat or poultry is handled should ensure maximum safety, to preclude contamination of products with broken glass and prevent the collection of dirt, product, and debris on lamp surfaces, including fixture surfaces not easily cleaned or inspected.
• Lighting must be intense enough to allow both the establishment and inspection personnel to see in sanitary conditions and product contamination. The intensity of lighting is measured in foot candles. The following charts provide recommendations for minimum foot candles for artificial lighting:

GUIDELINES FOR MINIMUM LIGHTING INTENSITY IN MEAT ESTABLISHMENTS

TABLE 2.—GUIDELINES FOR MINIMUM LIGHTING INTENSITY IN POULTRY ESTABLISHMENTS