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.
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.”
“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.”
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:
- Cooking processes
- Fresh Air
- 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.
Solutions for condensation control are wide and varied and are very specific to each problem. Solutions that may be used for condensation control include:
Gordon Brothers Industries offers services to assist with rectification of condensation and related issues. We work cooperatively with customers to provide recommendations and proposals to control condensation.
The services offered include:
|Benefits of Condensation Control
The benefits of controlling condensation include compliance with AQIS, USDA and other export and food safety requirements. This reduces the risk of non-compliance related delays and shutdowns, and also provides positive control of the condensation control point in any HACCP food safety program. It also reduces the risk of product contamination and improves the quality of your product, improving consumer confidence. Other intangible benefits may include improved staff comfort, if humidity control is used, savings and productivity increases due to a reduction in condensation wiping and management activities.
Gordon Brothers can provide expert advice and real solutions to condensation problems. We work with customers to ensure that the most practical, positive solutions are employed to prevent condensation related issues.