Hello, our company manufactures fruits and vegetable juices from fresh ingredients. I recently did air monitoring on the different rooms we have to have an idea on where we are right now on values. I was surprised to see that our cold storage room and processing room have high values on Yeast and Mold (more than 2200 cfu/plate). I used an air sampler supplied by the lab and run it for 5 minutes. I don't think those values are normal but I'm not sure how to bring those down. Some of our produce comes straight from the farms so I understand the micro load on those can be high. Could that be the reason? Any ideas on what my corrective action should be? Thank you everyone for your input!