How to Control Condensation in SA Food Facilities for SANS 10049 Compliance
Condensation control in food facilities is a defined hygiene requirement under SANS 10049 and HACCP. The objective is to prevent water droplets forming above open product and food contact surfaces, verify that moisture is removed before production resumes, and keep auditable records of inspections and corrective actions. In South Africa’s varied climates, uncontrolled moisture creates […]