Precautions to Minimize COVID 19 Spread in Food Processing Plants

Food processing plant workers have been impacted by the spread of COVID-19

OSHA and the CDC have issued interim guidance to meat and poultry processors (which includes guidance on the operation of HVAC systems): 

“Facilities should consider consulting with a heating, ventilation, and air conditioning engineer to ensure adequate ventilation in work areas to help minimize workers’ potential exposures”

Understand how our critical process air handlers help:

• Hygienic air handlers increase air changes in processing rooms ensuring adequate filtered ventilation in work areas to help minimize potential exposures. 
• Room pressurization inhibits airborne contaminant infiltration.
• Multi-Stage filtration (including HEPA filtration) blocks airborne contaminants.
• UVC light sanitation kills bacteria & virus on cooling coils & equipment interior.
• Industrial refrigeration and dehumidification limits bacteria growth on surfaces and in food product.
• Industrial dehumidification keeps ceilings dry.
• Clean-Up cycle operating mode purges work areas with 100% fresh heated outside air, quickly drying the area and exhausting moist room air during room wash-down and disinfecting.  No air re-circulation.