General Principles of Food Hygiene, Composition and Labelling

General Principles of Food Hygiene, Composition and Labelling- Ceilings, overhead structures, stairs and elevators are designed,constructed and maintained to prevent contamination.Windows and doors- Windows are sealed or equipped with close-fitting screens.- Where there is a likelihood of breakage of glass windows that could resultin the contamination of food, the windows are constructed of alternativematerials or are adequately protected.- Doors have smooth, non-absorbent surfaces and are close fitting and selfclosingwhere appropriate.Process flow separation- Activities are adequately separated by physical or other effective meanswhere cross-contamination may result.- Buildings and facilities are designed to prevent contamination (i.e. there isregulated flow in the process, from the arrival of the raw material at thepremises to the finished product).3.2.2 LightingLighting is adequate for the activity being conducted. Where appropriate, lightbulbs and fixtures are protected to prevent contamination of food.Assessment Criteria- Lighting is appropriate such that the intended production or inspectionactivity can be effectively conducted. Note that inspection areas aredefined as any points where food products or packaging materials arevisually inspected or where instruments are monitored (e.g. emptycontainer 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 areof a safety type or are protected to prevent contamination of food in theevent of breakage.3.2.3 VentilationAdequate ventilation is provided to prevent excessive heat, steam, condensationand dust, and to remove contaminated air.June 2011 30 of 55 CFIA - IMFD