I am a UK based technical consultant and I am doing some food safety management system development work with a client.
They handle a wide range of powders including herbs, sugars, amino acids, vitamins etc and have recently had some new air conditioning equipment installed in the plant.
They are concerned about possible quality and food safety problems associated with increases in humidity in the plant eg powder flow problems.
I am aware that the exact nature of the different powders will affect response to humidity.
However, does anyone have any guidelines, that they can share, on limits for humidity in powder blending and packing operations where there might be a similar problem?
Thanks for your help!