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Food and Beverage

Protecting human health is a major concern for the governments of the world. In France, for instance, whenever public health is threatened by a serious danger, the National Agency for Food Health and Safety (AFSSAL) can recommend to the authorities that the requisite health-policy measures be taken (Law No. 98-535 of 1st July 1998). Such measures may include the withdrawal and destruction of foodstuffs, or even the closure of all or part of the offending company for an appropriate period.

In order to ensure the safety of foodstuffs, those in charge of establishments are required to:
• identify every aspect of their business that impacts on food safety;
• ensure that appropriate safety procedures are put in place, implemented, adhered to and updated, on the basis of the principles in the ADPCM/HACCP (Hazard Analysis Critical Control Point) system of risk analysis and analysis of critical points for their control.

For preventing the air-conditioning system from becoming a “microbes' nest”, temperature, humidity must be controlled and accumulated organic matter removed as clogged exchangers provide good support for the development of micro-organisms.

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