83 (1) Foods that require refrigeration to prevent them from becoming hazardous to health must be maintained at a temperature of 4°C or lower.
(2) Foods that require freezing to prevent them from becoming hazardous to health must be maintained at a temperature of –18°C or lower.
243 The following definitions apply in this Part.
lower explosive limit means the lower limit of flammability of a chemical agent or a combination of chemical agents at ambient temperature and pressure, expressed
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(2) If heat produced by materials handling equipment may raise the temperature in the operator’s compartment or position to 27°C or more, the compartment or position must be protected from the heat by an insulated barrier.
