Condensation Control is fast becoming a critical issue in food processing facilities. Food processing by its very nature generally requires processing and packaging in cool environments.  Wash downs, moist products, cooking processes and ventilation produce vast quantities of moisture that is carried by the air to cold surfaces where condensation forms.

Condensation Control is fast becoming a critical issue in food processing facilities.

Food processing by its very nature generally requires processing and packaging in cool environments.  Wash downs, moist products, cooking processes and ventilation produce vast quantities of moisture that is carried by the air to cold surfaces where condensation forms.

Food Safety

More stringent export and domestic market food safety requirements mean that condensation on overhead surfaces are more likely to cause production stoppages, resulting in losses due to lost production time and idle staff.

USDA FSIS Requirements

“Ventilation adequate to control odours, vapours and condensation to the extent necessary to prevent adulterations of the product and insanitary conditions must be provided.”

AQIS

“The control of condensation is a joint responsibility of company management and the AQIS plant management team (PMT). It is incumbent upon both parties to initiate the above corrective action strategy where condensation is identified as a potential contaminant.”

Hygiene

Dripping condensation may carry bacteria, viruses and moulds which can contaminate food. Control strategies such as cutting off or discarding the potentially contaminated food result in product losses, interruption and extra handling.

Sources of moisture can include:

• Washing
• Cooking processes
• Fresh Air
• Product
• Carcasses
• Occupants
• Wet floors

Ventilation and Conditioning

Surfaces where poor air movement with poor moisture control exist are susceptible to condensation. If these areas are over areas where exposed product passes, there exists the risk of product contamination.