Air quality in food industry. How BRC, SQF, IFS, and FSSC 22000 manage it.
Do you assess air quality in your organization? Please share which parameters you control. Air in food products facilities is a vector of contamination, moving from one place to another, and should be a concern to food safety practitioner’s as well as, for example, contamination by surfaces. Contaminants can be dispersed by aerosols consisting [...]