Posted By Andrew Powell Dear all, My company wants to take certain workroom (where food is handled) temperatures down to the lowest reasonable level, I have been asked to confirm what this would be. I will order The Thermal Environment British Occ Hygiene Society tech guide, ISBN 09482 3729 5 and I have a copy of Food sheet 3 Workroom temps. Has anyone read these, will they provide any guidance, I would like some clarification on a reasonable minimum temperature. My thoughts are this. 1. We already have staff working in a -1 degrees c environment, they have suitable clothing, decided before my time. 2. Previous RA for staff working at 4-6 degrees c. have indicated a need for thermal under clothes and gloves etc which we provide. Can I have your comments please. Regards Andrew

Posted By Mark Preston The HELA referred to above references this Food Industry Info Sheet http://www.hse.gov.uk/pubs/food3.htm Beyond that I'd just endorse your BIOH reference - chapter 5 - Cold Stress - should give you all you want and deals with really cold workrooms You might also get some help from the UK Association of Frozen Food Producers (UKAFFP) 1 Green Street London W1Y 3RG Tel: 020 7629 0655