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Temporary Climate Control, Helping the U.S. Food Industry Comply with Processing Standards

TEMPORARY CLIMATE CONTROL Helping the U.S. Food Industry Comply with Processing Standards U.S. FOOD INSPECTION REGULATIONS TIMELINE LOADING DOCK May 15, 1862 President Lincoln establishes US Department of Agriculture (USDA) May 1884 President Arthur establishes the USDA Bureau of Animal Industry (BAI) Prevented the use of diseased animals as food 1887 Congress passes the Interstate Commerce Act August 30, 1890 President Benjamin Harrison signed the first law requiring inspection of meat products 1906 Upton Sinclair publishes The Jungle Detailed the unsanitary working conditions in a Chicago meatpacking house 1906 Congress passes the Federal Meat 1927 Inspection Act Prohibited the sale 1931 It was renamed the Food and Drug Administration (FDA) The USDA's Bureau of Chemistry was reorganized & renamed the Food, Drug, and Insecticide Administration of adulterated or misbranded meat for food FDA 1946 The Agricultural Marketing Act (AMA) Granted USDA the authority to inspect & grade agricultural products 1970 Congress passes the Egg Products Inspection Act (EPIA) Mandatory inspection of egg products 1957 Congress passed the Poultry Products Inspection Act Ensures poultry products are inspected throughout processing March 14, 1977 Food Safety and Inspection Service (FSIS) is formed under USDA jurisdiction July 25, 1996 FSIS issued a landmark rule, Pathogen Reduction/HACCP Systems Focused on prevention of microbial 1993 An outbreak of E. coli 0157:H7 occurred in the Pacific Northwest Caused 400 illnesses & four deaths. pathogens on raw product Public demanded safer ground beef products U.S. MANUFACTURING SNAPSHOT Components of Food & Beverage Manufacturing - Value of Shipments (2011) Seafood Meat Processing 24% Sugar and Confectionery 1% Dairy 13% Animal Food 4% 7% Bakery and Tortilla Products Beverages 12% 8% Fruits and Vegetables Grains & Oilseeds 12% 8% A Other Food Products 11% DELIVERY Components of Food & Beverage Manufacturing - Value Added (2011) Seafood Meats Sugar and Confectionery 17% 1% Animal Food 16% 5% Other Food Grains and Oilseeds 5% Beverages 16% 9% Fruits and Vegetables Bakery and Tortilla Products 10% BAKERY 11% 10% Dairy By the Numbers - Top 10 U.S. Food & Beverage Manufacturing Plants New York Wisconsin 2186 1039 Pennsylvania 1302 Washington 1030 California 4514 Illinois 1264 Ohio New Jersey 933 966 Texas Florida 1774 974 30,000 Number of food & beverage processing plants in the U.S "IT'S THE HUMIDITY!" Controlling humidity conditions during food processing is critical to consumer safety. E RELATIVE HUMIDITY DEW POINT The ratio of the amount of water vapor in the air to the maximum capacity of the air at the same temperature The temperature at which condensation forms Dangers of High Humidity in Food Manufacturing Areas Moisture damage to facility structure Drippage contamination of products Promotion of bacterial growth The FSIS requires relative humidity Recommended Relative Humidity accuracy to be assured within 5% Sugar Storage 20-35% FACT Coffee Powder 30-40% Milk Powder Storage 20-35% The USDA will shut down a food processing plant for condensation problems Seed Storage 35-45% Preventing Rust and Corrosion Below 55%,< 40% for no rust generation 0% 10% 20% 30% 40% 50% 60% 70% 80% 90% 100% WARNING: Processing plants attempting to resolve condensation problems with either fans to draw warm air in or exhaust fans to pull cold air out can create negative air pressure which can lead to condensation problems. Benefits of Desiccant Dehumidification Technology Benefits of Proper Air Balance in Food Processing Facilities Reduced cleaning and drying times O Elimination of airborne contaminants (9 Lower energy costs Quick elimination of hazardous fog and condensation caused by steam cleaning or "Wash Down" O Preservation of HVAC system ) Walls and machinery stay drier Condensation control Improved indoor air quality and employee health Temperature control Dehumidification occurs independently of conventional evaporator coils meaning food production specifications are met Streamline manufacturing runs and product packaging Freezers accumulate less frost and experience shorter defrost cycles D Improved productivity through controlled worker conditions POLYGON www.PolygonGroup.com/US Copyright © POLYGON | Infographic designed by Mad Fish SEO Sources: USDA, U. S. Census Bureau, Food Processing.com, The Engineering Toolbox

Temporary Climate Control, Helping the U.S. Food Industry Comply with Processing Standards

shared by Baer on Dec 02
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Our infographic helps U.S. food processing plants remain compliant with USDA food processing standards. View our timeline that documents the evolution of the USDA since its inception, the growth of th...

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