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Food Premises & Equipment (Show all)

Lighting - Does the premises have sufficient lighting?

Guidance

A food premises must have a lighting system that provides sufficient natural or artificial light for the activities conducted on the food premises (see Standard 3.2.3 cl 8 of the Code).

Lighting must be sufficient to enable food handlers to see whether areas and equipment are clean, to detect signs of pests and to clearly see the food and equipment they are handling. Low lighting levels are acceptable in dining areas, the customer side of counters and bars, etc when the areas are open to the public. However, the business must provide supplementary lighting to permit cleaning and inspection for pests.

One of the main elements in lighting is sufficient level of illuminance. Levels of illumination are measured in lux (lumens/square metre). Minimum levels for food premises are below:

ActivityIllumination level (lux)
Food preparation areas500
Food and equipment storage areas110-150
Dish washing, hand washing and toilet areas200-300
Non-complianceMinor
  • Damaged lights (leading to low levels of light) in food and equipment storage areas e.g. blown light in dry store.
Major
  • Lighting is insufficient to determine cleanliness of the food preparation areas of the premises.
  • Lighting system is insufficient in food and equipment storage areas to detect pest activity and/or to determine cleanliness.
  • Lighting in food storage areas are in food equipment storage areas is insufficient to determine condition of food and. E.g. low illuminance lighting in cool room or dry store.
Critical
  • Lighting in food preparation areas is insufficient to determine condition of food during handling. E.g. low illuminance lighting above preparation bench.
  • No lighting exists in food storage areas to enable food handlers to determine quality of food, cleanliness and pest activity. E.g. dry store or cool room does not have any lighting provided.
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