Pressurization of Critical Process Areas
Pressurization of Critical Process Areas (2004)-Food products are susceptible to contamination from many sources. For years, one possible source, airborne contamination, had been ignored and little importance placed upon it. However, the air in a critical process area, which comes into direct or indirect contact with the food product, has been proven to be a possible vehicle for the spread of spoilage and pathogenic organisms. This can result in product returns, loss in customer acceptance, and increased regulatory surveillance. Positive pressurization counteracts the infiltration of potentially contaminated air from entering a critical process area from adjoining less critical areas and therefore can reduce the risk of airborne product contamination.
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