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Design of the work environment. Ambience air conditioning in the food industry.

Conception des lieux de travail. Conditionnement d'ambiance dans les industries agroalimentaires.

Author(s) : BORDEAU P., COLLOBERT J. F., DE SMEDT J., et al.

Type of article: Periodical article

Summary

This sheet is designed to inform project engineers about various parameters they need to consider when establishing specifications for ventilation and air-conditioning plant in the food industry. HACCP applied in two contexts (manufacturing of beef patties and the basic layout in a cheese factory) is described. Finally, a non-exhaustive guide to various plant in areas of food manufacturing plants where staff are present (types of equipment, use, benefits, drawbacks and comments are supplied) is provided.

Details

  • Original title: Conception des lieux de travail. Conditionnement d'ambiance dans les industries agroalimentaires.
  • Record ID : 2000-2561
  • Languages: French
  • Source: Trav. Sécur., Fiche prat. Sécur. - ED 78; 8 p.; 11 fig.; 15 ref.; tiré à part.
  • Publication date: 1999/01
  • Document available for consultation in the library of the IIR headquarters only.

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