VENTILATION AND AIR-CONDITIONING SYSTEMS IN THE MEAT INDUSTRY

EU-directives stipulate that wherever meat is dissected, deboned, wrap ped and packed its inner temperature higher must not exceed 7 degrees C and that disscection rooms must not have a temperature higher than 1 2 degrees C. In order for these temperatures to be maintained the give n rooms have to be equipped with adequate ventilation and air-conditio ning systems. These devices, in turn, have to meet specific requiremen ts laid down in the 'Regulations on Places of Work' lest these rooms a re damaging to the health of those working there. This study proceeds to inform you about the proper equipment of workrooms in the meat indu stry with ventilation and air-conditioning systems.