§81.19. Lighting and ventilation.

1. Lighting. Sufficient artificial light shall be provided so that operations and cleaning are

conducted safely, and food workers are able to recognize the condition of food, equipment,

utensils, and supplies. Artificial lighting shall be provided as follows:

(1) At least 540 lux (50 foot candles) at surfaces where food workers are preparing and

processing food and working with utensils or equipment such as knives, slicers, grinders, or saws;

(2) At least 215 lux (20 foot candles) at surfaces where food is provided for consumer selfservice such as buffets and salad bars; inside equipment such as reach-in and under-counter

refrigerators; and at a distance of 30 inches (75 centimeters) above the floor in areas used for

hand washing, ware washing, and equipment and utensil storage, and in toilet rooms; and

(3) At least 108 lux (10 foot candles) at a distance of 30 inches (75 centimeters) above the floor,

in walk-in refrigeration units and dry food storage areas and in other areas and rooms during

periods of cleaning.

1. Lighting to be shielded. All artificial lighting fixtures including infrared or other heat lamps

located over, by or within food storage, preparation, service or display facilities, and facilities

where utensils and equipment are cleaned and stored, which may shatter due to extreme heat,

temperature changes or accidental contact and may contaminate food upon shattering, shall be

fitted with light bulbs that are coated with a shatterproof sealant or otherwise rendered

shatterproof or shall be shielded and encased, with end caps or other devices, to prevent broken

glass from falling into food or onto food-contact surfaces.

2. Ventilation. Establishments shall be adequately ventilated to prevent and control excessive

heat, steam, condensation, vapors, odors, smoke, and fumes.

(1) Mechanical ventilation shall be installed in rooms where odors, vapors or fumes originate.

(2) Ventilation hoods and devices shall be constructed and installed to prevent grease or

condensation from collecting on walls or ceilings and from dripping into food or onto foodcontact surfaces.

(3) Intake and exhaust ducts shall be constructed and maintained to prevent dust, smoke and

fumes, dirt or other contaminants from entering the establishment.

(4) Ventilation to the outside air shall comply with applicable law and regulation and shall not

create a nuisance or unlawful emission.

(5) Concentrations of carbon monoxide gases shall not exceed nine (9) parts per million.