In this video, we dive into the essential lighting requirements for the food industry, focusing on FSSAI lighting standards and HACCP lighting requirements. Proper lighting is crucial in ensuring food safety, quality, and compliance with regulations. We’ll explore the guidelines that food businesses must follow to meet both FSSAI and HACCP standards for lighting in food processing, storage, and preparation areas.
Why Lighting Matters
Poor lighting can lead to mistakes like undercooked food, missed spills, or unclean surfaces. It may also create a risk of accidents or injuries. The right lighting ensures that hygiene, quality, and safety standards are consistently met.
Key Lighting Practices to Follow
- Use Bright, White Light:
Install lighting that mimics daylight. This helps with accurate food inspection and cleanliness checks. Yellow or dim lighting can hide dirt and discoloration. - Shatterproof Fixtures:
All lights in food areas must be covered with shatterproof protection. If a bulb breaks, it shouldn’t contaminate the food below. This is critical in prep, cooking, and packaging zones. - Consistent Coverage:
Avoid dark spots or shadows in work areas. Ensure all sections—kitchen, storage, dishwashing, and receiving zones—have consistent and even lighting. - Regular Maintenance:
Replace flickering or dim bulbs immediately. Clean light covers regularly to maintain brightness. Burnt-out bulbs are a food safety risk if ignored. - Lighting by Zone:
Different areas need different lighting levels. Food prep areas require higher lux (brightness) levels than storage rooms. Follow your local standards or food authority guidelines. - Emergency Lighting:
Install backup or emergency lights in case of power failure. This prevents confusion and allows staff to safely finish or exit tasks.
In Summary
Bright lights lead to bright practices. Good lighting helps your team see, clean, and work safely. Keep it clear, keep it safe.
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