August 21, 2014 1:30 PM
Compressed air and other gases are used extensively in food processing operations, presenting an invisible and underappreciated risk for food contamination. U.S. federal regulations state clearly that “Compressed air or other gases mechanically introduced into food or used to clean food-contact surfaces or equipment shall be treated in such a way that food is not contaminated with unlawful indirect food additives.” However, there are no clear and widely accepted industry standards for achieving this goal. The purpose of this symposium is discuss the complexities and shortcomings of current regulations, standards, and best management practices for the quality of compressed air and other gases in food processing applications.
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