Facility design and infrastructure really set the foundation for food safety in CEA
“Facility design and infrastructure really set the foundation for food safety in CEA. If the facility itself isn’t designed to support sanitation and contamination control, it becomes much harder to manage those risks effectively long term,” says Caitlin Pickard, Account Executive at Ceres Certifications International (CCI).
Pickard speaks about operational challenges, the structural conditions that underpin them, and the regulatory changes operators should be preparing for. “Many of these challenges, like environmental monitoring and sanitation, often trace back to how the facility is designed and maintained,” she says.
HVAC and airflow patterns
HVAC systems present a separate concern. “When condensation forms, especially from HVAC systems above product zones, it creates a direct contamination risk, especially if it’s dripping onto exposed product or food contact surfaces. HVAC systems also impact airflow through the facility. So if they aren’t properly designed or maintained, they can contribute to both condensation and the movement of contamination through the space. Many environmental monitoring programs include swabbing under those condensation points, along with air sampling and routine checks of the filters, the ductwork, and those airflow patterns.”