e. Lighting. Each room must have sufficient natural or artificial lighting for the
purpose for which it is to be used. Lighting intensities (brightness) must conform to the
intensities established in the latest edition of the llumination Engineering Society (IES)
Lighting Handbook. Lights in the processing areas must be equipped with protective
shields or must be of such construction that they will not shatter if broken.
f. Ventilation and Humidity. Humidity must be regulated in conjunction with
ventilation or air movement to control condensation, objectionable odors, and mold
growth on ceilings and walls in all areas. The humidity requirement depends on the
product being stored or displayed. Air for ventilation must be adequately filtered
through a closed or open system, as appropriate to prevent contamination. Ventilation
systems must be kept clean and maintained in good repair.
g. Water Supply. The water supply must be readily accessible, of a sufficient
quantity, and have an acceptable sanitary quality, as established in the National Interim
Primary Drinking Water Regulations. The water heater must be of such capacity so as
to be able to furnish an undiminished supply of hot water (120o to 140oF) for a complete
food plant cleaning procedure at all times throughout a working day. There must be
mixing valves at all scullery sinks and hose connections. There must be no cross-
connection between potable and nonpotable lines, back-siphonage, or ineffective
protection of wells from contamination by surface drainage or floods. Bacteriological
examination and water test results must be maintained at the plant to show that the
water supply has been approved by federal, state, or local health authorities within the
past six months.* Within the CONUS, Hawaii and Alaska, a water supply approved by a
federal, state, or local health authority will be considered potable, and certification of
potability will normally not be required. Nonpotable water outlets, if present, must be
located and identified by color code and labeled nonpotable so as to preclude the use of
nonpotable water for other than the purposes designated. The color code used must be
readily identifiable, prominently displayed, and clearly understood by plant personnel.**
*If Federal, state, or local health authorities do not have such evidence of water
potability, applicable military regulations governing potable water supplies will
be followed to approve the water supply(ies).
**The use of nonpotable water is permitted for the flushing of urinals and
commodes, for boilers, and for such other similar uses provided it does not
directly, nor indirectly, contact the ingredients, product, packaging materials,
general product area, or personnel handling the product.
h. Ice (if Used). Ice must be made from a supply of potable water which has
met the required bacteriological testing. See paragraph 1-5g. It must be manufactured,
handled, stored, and used in a sanitary manner, as a food item.
MD0717
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