Lighting Levels by Area

Lighting is a food-safety measurement, not a comfort one. You cannot clean what you cannot see, and you cannot read a thermometer in the dark.

Key points:

50 foot-candles where employees work with food, and at self-service and dishwashing areas.
20 foot-candles in walk-in coolers, dry storage, and food storage areas.
10 foot-candles in restrooms and areas used for cleaning.
Protect lights over food with shatter-resistant covers or shields.

Every one of these points maps back to a specific Food Code provision, which is why the exam can test it in more than one domain.

Free practice bank: FoodSafe Prep.