6.27 (1) Foods that require refrigeration to prevent them from becoming hazardous to health shall be maintained at a temperature of 4°C or lower.
(2) Where foods stored by the employer for consumption by employees require freezing to prevent them from becoming hazardous to health, the foods shall be maintained at a temperature of -11°C or lower.
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(2) If heat that is produced by self-propelled rolling stock may raise the temperature in the operator’s compartment or position to 27°C or higher, measured 1 m above the floor in the centre of the compartment, the compartment or position shall be protected from the heat by an insulated barrier.
7.15 Every assembly of pipes, pipe fittings, valves, safety devices, pumps, compressors and other fixed equipment that is used for transferring a hazardous substance from one location to another shall be
(c) adequate for its intended purpose having regard to the corrosiveness, pressure, temperature and other properties of the hazardous substance transferred therein.
7.1 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
6.17 Hot water that is provided to employees for personal washing shall be maintained at a temperature of not less than 35°C and not more than 43°C and shall not be heated by mixing with steam.
