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Article | REF: F1270 V1

Air conditioning and climate control in the food industry

Authors: Jean‐François COLLOBERT, Michel METAY

Publication date: September 10, 2002, Review date: January 10, 2018 | Lire en français

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    3. Controlling the atmosphere in food processing facilities

    3.1 Food hygiene aspects

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    3.1.1 Flow management

    Controlling the environment involves rational, hygienic design of the premises and organized management to limit and direct flows in the workshops [11][14] .

    Flow management is based on the two principles mentioned above: forward motion, and separation of healthy and soiled areas. In addition, environmental control requires the definition...

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