Every facility faces ice and condensation contamination, even when it’s not visible. It lives inside the roof, walls and insulation where it is not visible. Most facility personnel don’t even realize it’s a problem until it comes to the surface. Many owners and directors refuse to even believe it’s a problem.
All the interlocking components that make up your facility—different building materials, climate, internal temperatures—work to create holes in the vapor barrier. When your building envelope allows condensation, food gets contaminated. And, with the new Food Safety Modernization Act (FSMA) already in force, the penalties will only increase.