It’s not just the production of food products that matters, but the facilities in which it is processed and stored that make the difference between a fresh, quality product and the not-so-appetizing alternative. Several factors help promote product integrity within the dairy industry including automated and human handling, proper temperature and moisture control and adhering to regulated storage time. Introducing air circulation into these facilities ensures product quality from production to delivery, significantly reducing or even eliminating condensation and mold build-up which adversely affect food employee safety.
According to a recent article in Process Cooling, Mark Burrows discusses the often overlooked aspect of positive air balance within a facility, noting, “Many plants are aware that they may have unwanted condensation issues in a specific part of their plant, but they may not be aware of the origination of the problem. The integrity of safe food products can be related to proper airflow, room pressurization, balance and maintaining appropriate room conditions.”[i]