Requirements For Temperature And Humidity Management In Food Factories

The importance of temperature and humidity management in food factories cannot be overstated. If we do not

manage temperature and humidity properly, it will not only affect the quality and safety index of the products

but sometimes there may even be compliance problems. However, different products and production types

correspond to different regulations and product standards, and food temperature and humidity management is

not a simple matter. This article will introduce determining food factories' temperature and humidity

management requirements, common problems and suggested solutions. HENGKO factory

temperature and humidity sensor solutions will hopefully help companies to carry out better temperature

and humidity management.

I. Requirements of temperature and humidity management in food factories

1. Storage link

In the "daily supervision and inspection of food production and operation points table", Article 55 of the

inspection requirements clearly "warehouse temperature and humidity should meet the requirements"

we need temperature and humidity management according to the different types of products. Especially

the cold chain products, temperature and humidity management is particularly important. From

GB/T30134-2013 "cold storage management specification", we can understand different

Products' temperature and humidity requirements in the storage process.

In addition to cold chain products, some room temperature products in the storage process will also have

temperature and humidity requirements. For example, chocolate products in the GB17403-2016 "Food

Safety National Standard Chocolate Production Health Code" specifies the storage temperature and

humidity requirements for chocolate products.

Storage and transportation of finished and semi-finished products should be based on the category and

nature of the product to choose the appropriate storage and transportation conditions, which can indicate

on the product label to facilitate the transportation and sales process to maintain storage conditions.

Temperature-controlled transport vehicles should meet the temperature and humidity conditions

required by the product. HENGKO cold chain transportation temperature and humidity data logger can

monitor the temperature and humidity data of vehicles at any time, and the staff can make corresponding

adjustment measures according to the change in data.

.

Candy and chocolate products should be placed in a cool, dry place and avoid direct sunlight;

chocolate and chocolate products, cocoa butter chocolate and cocoa butter chocolate products

should be below 30 degrees Celsius, and the relative temperature and humidity should not

exceed 70% of the storage environment to maintain quality; products containing nuts, its storage,

transport conditions set, should also take into account to prevent oxidation and deterioration of

nut-based ingredients and other factors.

Unqualified or semi-finished products should be placed separately in designated areas, clearly

marked, and handled accordingly on time.

2. Processing link

In addition to the storage link, we also need to pay attention to temperature and humidity

management in the processing process, such as the ingredient area, production area,

packaging area, etc. Take the production of frozen meat thawing as an example. For

frozen meat in the process of thawing, you can refer to NY/T 3524-2019 Technical

Specification for Frozen Meat Thawing for temperature and humidity control.

(The static temperature is not higher than 18℃, and the relative humidity of air is

preferably above 90%)

Different Thawing Methods and Requirements:

a. Air thawing. Air quality should be in line with the relevant provisions, and static airflow thawing

temperature should not be higher than 18 ℃, flowing gas thawing temperature should not be

higher than 21 ℃, air relative humidity of 90% or more, wind speed should be 1m / s, thawing

time should not exceed 24h.

b. High-temperature variable temperature thawing. Air quality should comply with the relevant

provisions, the relative humidity of the air in the thawing environment should be higher than 90%,

the thawing humidity should be programmed to change temperature, the surface temperature

of meat should not be higher than 4 ℃, the thawing time should not exceed 4h, the thawing

juice loss rate should not be higher than 3%.

c. Normal pressure water thawing. It is appropriate to thaw with packaging, and thawing water

should be in line with relevant regulations; In hydrostatic thawing, the water temperature should

not be higher than 18 ℃; in running water thawing, the temperature should not be higher than

21 ℃. It should not be in the same water medium to thaw different livestock species of frozen

meat. Thawing time should not exceed 24h.

d. Microwave thawing. Defrosting frequency should be 915 MHz or 2450 MHz, and frozen meat

surfaces should not have water.

II. Frequently Asked Questions

1. Food Factories Do not Understand the Temperature and Humidity Requirements

Due to the variety of raw materials used in the factory, the processing process is complex. The

managers of the enterprises do not pay enough attention to temperature and humidity management.

Some factories have defects in design to ensure that the food factory meets the temperature and

humidity requirements of the storage and processing process of raw materials, semi-finished and

finished products. Some do not understand the need for relevant regulations and product standards

and are negligent in temperature and humidity management.

2. Daily Monitoring Failure

Although food factories are equipped with temperature and humidity meters, they rely on personnel's

daily inspection and records. For the temperature and humidity out of control lack of adequate early

warning, sometimes the frequency of monitoring can not meet the requirements, and even in the

monitoring records, there is the phenomenon of late forgery.

3. Solutions

For our temperature and humidity management of common problems, we first need to understand the

requirements of relevant industry regulations and product standards from the hardware and personnel

capacity to meet the requirements; 

Secondly, we can use HENGKO temperature and humidity monitoring instruments to better monitor,

ensuring timeliness and improving efficiency.

4. Summary

Temperature and humidity management in food plants is critical to compliance, safety, and quality

management. Different products and production methods have different temperature and humidity

management requirements. Our food factories need to understand the applicable regulations and standard

requirements to meet the requirements regarding hardware and management. Information technology such

as temperature and humidity sensors help us improve efficiency and accurate management, and

more intelligent means of temperature and humidity monitoring are being used in our food industry.

 Any More Questions for Food Factory Temperature And Humidity Management , Please Feel Free

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