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There is not a conflict in law. Generally food hygiene law regulates the temperatures of food while health
and safety law regulates the air temperature of the workroom. The few exceptions where hygiene law
does specify a maximum air temperature can be accommodated by well-known techniques such as
localised refrigerated enclosure.
maintaining a 'reasonable' temperature throughout the workroom of at least 16 (or at least 13 if the work
involves serious physical effort). This may mean chilling the food locally or minimising its exposure to ambient
temperature or, if this is not practical;
providing warm workstations within a workroom where the overall temperature may be lower or, if this is not
practical;
keeping the individual warm by providing suitable protective clothing, heated rest facilities, task rotation etc..
Health issues to consider include asthma or other respiratory conditions (freezer air is very dry),
cardiovascular and circulatory conditions such as Raynaud's disease. Additionally some blast freezers
can have high noise levels.
Means of escape following entrapment inside walk-in refrigeration units, chill units and freezers should be
provided. Doors should be openable from the inside and lighting or otherwise provided to enable the door
and opening device to be seen when the door is closed. The risk assessment may show trapped person
alarms appropriate.