Why does the Food Code set minimum lighting intensity levels for different areas of a food establishment?

解析

Adequate lighting, with higher intensity required at food-prep and warewashing areas and where equipment is cleaned, lets staff see soil, pests, and spills and work safely; the Code sets minimum foot-candle levels so critical work areas stay bright enough to keep clean. The levels are floors, not ceilings, so they are not an energy-saving cap, and a dim dining room is allowed precisely because no food is prepared there. Nothing in the lighting requirement concerns exterior signs or electrical capacity.