We are planning a revamp in our dairy industry and need to establish the temperatures and humidity for air supply in the cheese area. We produce mainly cured cheese, RTE. Our cheese supports the growth of pathogenic if recontaminated.
In the cheese production room, we are planning 24°C and 50% humidity, due to the cheese processing conditions needed.
In the maturation room the conditions need to be around 12°C and 85% humidity, also due to processing conditions.
Where the cheese is going to be exposed to air, we are planning the following conditions:
- In the factory corridors, 24°C and 50% humidity.
- In the packaging room, 15°C and 50% humidity.
- In the high care area, 10°C and 50% humidity.
Is this a good way to go?
Any advice will be well appreciated. Thank you!
