Snack and bakery companies frequently need to design and outfit their facilities with ventilation systems to address issues like food and worker safety and avoid cross-contamination.
Manufacturers of air-handling equipment and designers of plant-filtration systems recommend that snack and bakery operators carry out rigorous risk assessments and examine issues like the proper filters, the necessary separations between certain areas of the facility, and the optimal air velocity and sourcing, which sometimes leads to the decision to pressurize.