Condensation control and risk management

Hi,

I have been looking around trying to search my way to answers, but I think I havent found much because it is so specific. 

We fill our product at freezing temp, and the ambient air is at 20 degrees. We have therefore condensation, and of course had some trouble as it can drop down on to product. 

 

The condensation is NOT from the ceiling and NOT from pipes which are overhead/never cleaned. It is a filling pipe which is sanitised daily, visually clean, and food grade. 

 

Anyone want to share tips on control of condensation, and risk management? It may just be a situation we are unable to avoid 100%...

Hi AJL -

In the US under USDA inspection, we can place a pipe like this into our SSOP program. In order to do this, we must have taken all realistic actions/precautions to address the situation. The affected piping has to be cleaned/inspected/maintained just like any product contact surface (as you described). If handled as addressed in the SSOP, occasional condensation droplets coming off the pipe into product or onto product-contact surfaces are not considered an insanitary condition.

Is it possible to angle the piping slightly to have the condensation drain to a low point that is outside the product contact zone?

 

KTD

We found high weight rated ceiling needs work well for this apllication

Sorry, these are neta.

The other thing that helps is air movement---if you're able to add fans in that particular area, moving the air may help with the formation of condensation

 

 

Another option is to have a trough that attaches to the pipe in question that tilts to one end that can catch condensation and send it to an area where either a drain or dedicated receptacle is 

 

Also, if you're able to reduce the ambient room temperature even a degree or two, that will help as well

Thanks Scampi & KTD, great help.
We have done some adjustments to length, that has helped. One line we have added a drip tray. The third line was not so easy to access and solve.
I personally don't see it as unsanitary (I would actually only be worried if it was say a meat place and it was dripping from the ceiling).
Thanks for the responses.
I will look into air movement and temp.

Specific activity/quantities/frequencies/significance of contamination unknown but logical solution would seem to be to reduce the surrounding temperature.

 

Presumably requires investment and employee unpopular though.

 

I seem to recall a somewhat different occurrence in a chocolate line cost Cadburys a small fortune.

If you want to keep the current room temperature the same , look at installing a dehumidifier.

Hmmm, Cadbury, was that not a leaking (dirty) pipe with salmonella?
Or am I mixing things up?
Here we are talking about a clean surface

Hi,

I have been looking around trying to search my way to answers, but I think I havent found much because it is so specific. 

We fill our product at freezing temp, and the ambient air is at 20 degrees. We have therefore condensation, and of course had some trouble as it can drop down on to product. 

 

The condensation is NOT from the ceiling and NOT from pipes which are overhead/never cleaned. It is a filling pipe which is sanitised daily, visually clean, and food grade. 

 

Anyone want to share tips on control of condensation, and risk management? It may just be a situation we are unable to avoid 100%...

 

 

When I was working at an Ice Cream facility, there was always some frost at the filler. It was worked in with the SSOP. The filler would be sanitized every so often and an ATP swab taken at start up and at each changeover. 

 

What you have done with the drip shields is a good control mechanism as well. If you couple that and ATP or environmental swabbing you can show an auditor how you developed your control method based on risk and your own plant data. 

Thanks Kara!!! Much appreciated :)