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Excess moisture in a food processing and packaging facilities can cause extensive problems for the consumable products, the building, and worker health and productivity. With condensation control solutions and technologies, a facility can remain compliant with U.S. Department of Agriculture (USDA) standards, save money and prevent the need for mold remediation. By establishing a condensation and moisture control plan, you can mitigate moisture-related problems and ensure the safety of the overall operation.

Eliminating excess moisture is a battle many food processing facilities face on a daily basis. When an organization experiences flood damage, time and desiccant air drying are important to prevent threats such as condensation or mold. Awareness of the effects of condensation in a facility, and what to do after experiencing flood damage, you can resume normal operations quickly and safely.

From livestock housing to food processing, storage and transportation, regulating humidity is critical to health and safety. Farmers rely on the proper conditions to keep their animals comfortable, safe, and productive.

In addition to temperatures within cold storage units and warehouses, moisture levels are of considerable importance. When relative humidity levels are too dry, goods dehydrate and shrink. When condensation levels are too high, electronics may experience problems, goods deteriorate and products may experience mold, bacterial or insect contaminations that may pose health risks to workers and consumers. By being proactive about condensation prevention, you will protect the safety of the goods processed and worker health, as well as extend the life of equipment.

Consumers rely on food processing and storage facilities to ensure the ideal environmental conditions for produce from the moment it’s picked at the field to the time it reaches a grocery store. When it comes to cold storage, humidity and temperature levels are among the most important considerations to prolong the life of fruits and vegetables. When environmental conditions are not ideal, produce deteriorates and becomes potentially harmful to consumers.