Desiccant system improves production of pizza-topped bagels
The United States Department of Agriculture recently issued its new safety system, known as Pathogen Reduction/Hazard Analysis Critical Control Point, in response to the 1993 E-coli outbreak.
As part of this system, food manufacturers are looking for permanent solutions to contamination hazards such as overhead condensation resulting from daily wash downs. This condensation has a potential to contaminate the product if allowed to drip from the ceiling.