Ensure your food processing plant remains USDA compliance with the help of temporary climate control. Learn about the evolution of the USDA throughout the years and the compliance standards it requires today.

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Helping the U.S. Food
Industry Comply with
Processing Standards
U.S. FOOD INSPECTION REGULATIONS TIMELINE
LOADING DOCK
Food, Drug, and Insecticide Administration
FDA
May 15, 1862
President Lincoln
establishes US Department
of Agriculture (USDA)
May 1884
President Arthur establishes the USDA
Bureau of Animal Industry (BAI)
Prevented the use of diseased animals as food
August 30, 1890
President Benjamin Harrison
signed the rst law requiring
inspection of meat products
1906
Upton Sinclair publishes The Jungle
Detailed the unsanitary working conditions
in a Chicago meatpacking house
1906
Congress passes
the Federal Meat
Inspection Act
Prohibited the sale
of adulterated or
misbranded meat
for food
1887
Congress passes
the Interstate
Commerce Act
1927
The USDA's Bureau of
Chemistry was reorganized
renamed the Food, Drug, and
Insecticide Administration
1931
It was renamed the
Food and Drug
Administration (FDA)
1946
The Agricultural
Marketing Act (AMA)
Granted USDA the
authority to inspect
grade agricultural
products
1957
Congress passed the Poultry
Products Inspection Act
Ensures poultry products are
inspected throughout processing
1970
Congress passes the Egg Products
Inspection Act (EPIA)
Mandatory inspection of egg products
March 14, 1977
Food Safety and
Inspection Service
(FSIS) is formed under
USDA jurisdiction
1993
An outbreak of E. coli O157:H7
occurred in the Pacic Northwest
Caused 400 illnesses four deaths.
Public demanded safer ground beef
products
July 25, 1996
FSIS issued a landmark rule,
Pathogen Reduction/HACCP Systems
Focused on prevention of microbial
pathogens on raw product
U.S. MANUFACTURING SNAPSHOT
Components of Food Beverage
Manufacturing - Value of Shipments (2011)
Meat Processing
24%
DELIVERY
Dairy
Beverages
Grains Oilseeds
Seafood
Sugar and Confectionery
Animal Food
Bakery and Tortilla Products
Fruits and Vegetables
Other Food Products
13%
12%
12% 8%
11%
4%
7%
8%
1%
Components of Food Beverage
Manufacturing - Value Added (2011)
Meats
Other Food
Beverages
Bakery and
Tortilla Products
Seafood
Sugar and Confectionery
Animal Food
Grains and Oilseeds
Fruits and Vegetables
Dairy
17% 1%
16%
16%
11%
10%
5%
5%
9%
10%
BAKERY
Pennsylvania
1302
By the Numbers - Top 10 U.S. Food
Beverage Manufacturing Plants
California
4514
Texas
1774
New York
Wisconsin 2186
1039
Washington
1030
Ohio
966
Florida
974
30,000
Number of food beverage
processing plants in the U.S
New Jersey
933
Illinois
1264
“IT’S THE HUMIDITY!”
Controlling humidity conditions during food processing is critical to consumer safety.
RELATIVE HUMIDITY
The ratio of the amount of water vapor
in the air to the maximum capacity of
the air at the same temperature
Dangers of High Humidity in
Food Manufacturing Areas
Moisture damage to
facility structure
DEW POINT
The temperature at which
condensation forms
Promotion of
bacterial growth
Drippage contamination of
products
20-35%
The FSIS requires relative humidity
accuracy to be assured within 5%
30-40% FACT
Recommended Relative Humidity
0% 10% 20% 30% 40% 50% 60% 70% 80% 90% 100%
Sugar Storage
Coee Powder
Milk Powder Storage
Seed Storage
35-45%
Preventing Rust
and Corrosion Below 55%, 40% for no rust generation
20-35%
The USDA will shut
down a food
processing plant for
condensation
problems
WARNING: Processing plants attempting to resolve condensation problems with either
fans to draw warm air in or exhaust fans to pull cold air out can create
negative air pressure which can lead to condensation problems.
Benets of Desiccant
Dehumidication Technology
Reduced cleaning and drying times
Quick elimination of hazardous fog and condensation
caused by steam cleaning or “Wash Down”
Walls and machinery stay drier
Improved indoor air quality and employee health
Dehumidication occurs independently of
conventional evaporator coils meaning food
production specications are met
Freezers accumulate less frost and experience shorter
defrost cycles
Benets of Proper Air Balance
in Food Processing Facilities
Elimination of airborne contaminants
Lower energy costs
Preservation of HVAC system
Condensation control
Temperature control
Streamline manufacturing runs and product
packaging
Improved productivity through controlled
worker conditions
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