Specific regulations on humidity for a crab processing room

hello, I work at crab canning factory, and I have been encountered by some question about relative humidity. is there any regulation for minimum relative humidity?how do can I find it?. I have been looking for the information for minimum RH for picking room but i havent found it yet.

 I have never personally come across any  specific regulations relating to RH- are you looking at this from a personnel perspective or from a product safetyquality one?

 

In various food production areas I have come across anything from 20% to 70% as an 'in house' requirement (depending on ambient temperature, product. process etc)

 

I believe it is accepted that below 25% RH staff have problems/discomfort with drying of mucous membranes and above 70% their ability to regulate body temperature through sweating is seriously compromised

 

I have the below saved on my computer- apologies- I have no idea where i got it from (or indeed it's validity!)-but it gives an idea of range!

Sugar Storage 20 - 35%

Breweries 35 - 45%

Coffee Powder 30 - 40%

Milk Powder Storage 20 - 35%

Seed Storage 35 - 45%

Unpacked Medicine 20 - 35%

 Rust Resistance Below 40%

Medical Syrups 30 - 40% 

Capsule Storage 30 - 45%

Powder Storage 30 - 45% 

 

 

kind regards

Mike

I believe it is accepted that below 25% RH staff have problems/discomfort with drying of mucous membranes.......

 

In the American Southwest, if gets above 10% people start complaining about the humidity.... :roflmao:   as they say it's a dry heat.... :shutup:

 I have never personally come across any  specific regulations relating to RH- are you looking at this from a personnel perspective or from a product safetyquality one?

 

In various food production areas I have come across anything from 20% to 70% as an 'in house' requirement (depending on ambient temperature, product. process etc)

 

I believe it is accepted that below 25% RH staff have problems/discomfort with drying of mucous membranes and above 70% their ability to regulate body temperature through sweating is seriously compromised

 

I have the below saved on my computer- apologies- I have no idea where i got it from (or indeed it's validity!)-but it gives an idea of range!

Sugar Storage 20 - 35%

Breweries 35 - 45%

Coffee Powder 30 - 40%

Milk Powder Storage 20 - 35%

Seed Storage 35 - 45%

Unpacked Medicine 20 - 35%

 Rust Resistance Below 40%

Medical Syrups 30 - 40% 

Capsule Storage 30 - 45%

Powder Storage 30 - 45% 

 

 

kind regards

Mike

thanks mike,  

well, actually i am looking at both perspective. but it is kind a tough to find RH for specific product and condition.  i will consider those "20%-70%" for next validation.

 

ahmad

Not sure whether you have seen these seafood processing/ canning related resources from FAO?

 

http://www.fao.org/p...bmluZw==&page=2

 

 

I haven't had a chance to review them- (there are quite a few documents!)-so not sure of their relevance to your issue - but you may find something useful therein!

Mike

Not sure whether you have seen these seafood processing/ canning related resources from FAO?

 

http://www.fao.org/p...bmluZw==&page=2

 

 

I haven't had a chance to review them- (there are quite a few documents!)-so not sure of their relevance to your issue - but you may find something useful therein!

Mike

 

Dear Mike Green,

 

Some goldem oldies, thks.

 

Rgds / Charles.C