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
(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.
(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.
(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;