Lighting and floors
Good lighting reduces the risk of tired eyes and headaches, trips and falls, and mistakes when using knives and machinery.
Floors in the meat retail industry can become slippery from fat, blood, water and other waste material.
Ways to control hazards
- Make sure cold rooms have enough lighting. There should be a light switch inside the chamber, and an indicator light outside the chamber to show if the chamber light is on.
- Make sure light switches inside freezing chambers cannot be turned off from the outside.
- Make sure the routes to emergency exits can still be seen if lighting fails.
- Choose surfaces for floors, steps and ramps that are slip-resistant in wet or dry conditions, or treat existing floors to improve slip-resistance.
- Clean up spills immediately using a cleaner that can remove blood, fat and ice.
- Place strappings from meat cartons in the bin.
Last updated July 2, 2005
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