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  1. Maritime Occupational Health and Safety Regulations - SOR/2010-120 (Section 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.


  2. Maritime Occupational Health and Safety Regulations - SOR/2010-120 (Section 243)

     The following definitions apply in this Part.

    lower explosive limit

    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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  3. Maritime Occupational Health and Safety Regulations - SOR/2010-120 (Section 215)
    • [...]

    • (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.

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  4. Maritime Occupational Health and Safety Regulations - SOR/2010-120 (Section 59)
    • [...]

    • (2) The heating system must be capable of maintaining the temperature in crew accommodations at a satisfactory level under normal conditions of weather and climate likely to be met within the trade in which the vessel is engaged.

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  5. Maritime Occupational Health and Safety Regulations - SOR/2010-120 (Section 58)
    • [...]

    • (2) Air conditioning systems must be designed to

      • (a) maintain the air at a satisfactory temperature and relative humidity as compared to outside air conditions;



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