How to Control Moisture Levels to Limit Bacterial Growth and Ensure Food Safety Compliance

For the food processing industry, combating moisture build-up is an everyday, all too familiar battle. In an effort to avoid the serious, negative effects of moisture in refrigerated processing areas, plastic is hung, ceilings and walls are mopped, and fans are positioned to increase air circulation. Without these actions, moisture build-up and condensation can lead to USDA non-compliance reports and serious repercussions as a result of end user customer audits that expose liability.

High moisture levels and condensation fuel bacterial growth and drive spore counts up which can compromise food safety. For many facilities, this is a daily issue that requires constant attention and resources and leaves the management team concerned about impending food safety issues or even plant shutdown due to USDA non-compliance.

This webinar will focus on the causes of moisture build-up and condensation, and introduce a technology solution that will eliminate the need for daily short-term preventative actions. In addition, this solution will relieve the plant of the constant threats of USDA non-compliance reports, liability, food safety issues, and plant shut down due to moisture.

Learn more by downloading this Tyson Foods Case Study:

Speaker

Chris Bogart, Food Industry Manager, Munters

Chris Bogart has worked for Munters for 10 years during two different stints in a variety of positions and has over 40 years of experience in the HVAC industry in many different disciplines. For the last 10 years, Chris has been heavily involved in the application of Desiccant DH units in the food industry working with customers to eliminate moisture related issues and improve environmental conditions for food production.

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