§ 65

(1) The temperature and humidity level in a facility or conveyance where a food is manufactured, prepared, stored, packaged or labelled or where a food animal is slaughtered must be maintained at levels that are appropriate for the food or the food animal, as the case may be, and for the activity being conducted.

(2) If the facility or conveyance is equipped with a heating, cooling or humidity-control system, the system must (a) if necessary to prevent contamination of a food, be equipped with instruments to control, indicate and record the temperature and humidity levels; (b) be accessible and, if necessary for its cleaning, maintenance or inspection, is able to be disassembled; (c) be capable of withstanding repeated cleaning; and (d) function as intended.