A protocol for quantitative measurement of light intensity levels in food service operations.
Food service workers conduct informal inspections of food service operations to ensure that food contamination does not occur. This activity requires proper lighting. Compliance with lighting standards is usually assessed by a qualitative, visual inspection method. Recent studies suggest, however, that qualitative inspections only minimally reduce risks of foodborne-disease outbreaks. To evaluate the efficacy of qualitative lighting level assessments, this study quantitatively measured lighting in walk-in coolers and at food preparation counters in 57 food service establishments. Measurements were conducted alongside regular sanitarian inspections. Of the 55 walk-in coolers evaluated, 12 had fluorescent and 43 had incandescent lighting. The geometic mean (GM) light level at the center of coolers with fluorescent lighting was 15.3 foot-candles (ft-c) (range: 6.4-85.5). Seventy-five percent of these coolers met the standard of 10 ft-c. The GM level at the center of coolers with incandescent lighting was 3.43 ft-c (range: 1.0-16.7). Seven percent of the incandescently lit coolers met the standard. Inadequate cooler illumination was indicated on only four sanitarian inspection reports. The GM level at 185 food preparation counters was 38.7 ft-c (range: 2.9-196.8). At 47 percent of the establishments, no counters met the 50 ft-c standard. Twenty-three percent of the establishments met the standard at all evaluated counters. Inadequate counter illumination was noted only once by a sanitarian. Qualitative assessments did not identify most of the lighting standard violations. Additional training and integration of quantitative assessments into inspections are warranted. Fluorescent lighting produced significantly higher light levels and pass rates in coolers and should become the lighting type of choice. Finally, gaps in the standards were identified and should be addressed.
Kassa
Hailu
H
Department of Public & Allied Health, Bowling Green State University, Ohio 43403, USA. hkassa@bgnet.bgsu.edu
Keil
Charles
C
Fent
Kenneth W
KW
D005506:Food Contamination / Q000517:prevention & control*; D005513:Food Inspection / Q000379:methods*; D005516:Food Microbiology / Q000592:standards; D005522:Food Services / Q000592:standards*; D006801:Humans; D008029:Lighting