Lighting

CHAPTER 1, FOOD SAFETY

5-3.1 Lighting

a. At least 10 foot candles of lighting must be available at any time

in all food service areas and rooms including walk-in units.

b. The lighting on food preparation and warewashing work surfaces must

be at least 50 foot candles.

c. The lighting in packaged food and fresh produce sales areas, hand

washing areas, ware washing areas, equipment and utensil storage areas, and

toilet areas must be at least 20 foot candles at a distance of 30 inches

from the floor.

d. Shielding to protect food from broken glass must be provided for

all artificial lighting fixtures located over, by, or within food storage

preparation, service, and display facilities and areas where food service

equipment is cleaned and stored.

5-3.2 Ventilation

a. Food service establishments must be ventilated, mechanically if

necessary, to be free of excessive heat, steam, condensation, vapors,

obnoxious odors, smoke, and fumes.

b. If necessary, all rooms, areas, and equipment from which aerosols,

offensive odors, or noxious gases or vapors may originate must be vented

effectively to the outside.

c. Intake air ducts will be designed and maintained to prevent the

entrance of dust, dirt, insects, and other contaminated materials.

d. Ventilation hoods and grease filters must be cleaned of dirt and

grease as often as necessary, and at least weekly to avoid the danger of

fire. Filters which cannot be adequately cleaned must be replaced.

e. On surface ships, General Specifications for Ships of the United

States(NAVSEA S9AAO-AASPN-010/GEN-SPEC) requires that a ventilation grease

interceptor hood be installed over each steam kettle, roast oven, bake

oven, convection oven, griddle, fry kettle, doughnut fryer, deep fat fryer

and range. These interceptors are equipped with a semiautomatic detergent

cleaning system. The hood serving the deep fat fryer and doughnut fryer

must be fitted with a fire extinguishing system.

f. The interior of ventilation ducting must be cleaned periodically as

required by the preventive maintenance system. Access plates must be

provided as necessary to gain cleaning access to duct work.

g. Temperatures in shipboard spaces that equal or exceed 100F must be

reported to the Medical Department immediately.

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