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