Ventilation and air-conditioning systems in the meat industry

EU-directives stipulate that wherever meat is dissected, deboned, wrapped and packed its inner temperature higher must not exceed 7 degrees C and that disscection rooms must not have a temperature higher than 12 degrees C. In order for these temperatures to be maintained the given rooms have to be equipped with adequate ventilation and air-conditioning systems. These devices, in turn, have to meet specific requirements laid down in the 'Regulations on Places of Work' lest these rooms are damaging to the health of those working there. This study proceeds to inform you about the proper equipment of workrooms in the meat industry with ventilation and air-conditioning systems.