32.9.404 LIGHT, HEAT, AND VENTILATION
(1) Light must be ample,
natural or artificial, or both, of good quality and well distributed. All rooms
in which dairy products are manufactured or packaged or where utensils are
washed must have at least 30 foot-candles of light intensity on all
working surfaces and at least 50 foot-candles of light intensity in areas
where dairy products are graded or examined for condition and quality. In all
other rooms, there must be provided at least 5 foot-candles of light
intensity when measured at a distance of 30 inches from the floor. Where
contamination of product by broken glass is possible, light bulbs, fluorescent
tubes, fixtures, skylight, or other glass suspended over the product must be
protected against breakage.
(2) There must be adequate heating, ventilation,
or air conditioning for all rooms and compartments to permit maintenance of
sanitary conditions. Exhaust or inlet fans, vents, hoods, or temperature and
humidity control facilities must be provided where and when needed, to minimize
or eliminate undesirable room temperatures, objectionable odors, moisture
condensation, or mold. Inlet fans should be provided with an adequate air
filtering device to eliminate dirt and dust from the incoming air. Ventilation
cleaned periodically as needed and maintained in good repair. Exhaust outlets
must be screened or provided with self-closing louvers to prevent the
entrance of insects when not in use.
History: Secs. 81-2-102, 81-22-102 MCA; IMP, Secs. 81-2-102, 81-22-102 MCA; Eff. 12/31/72.