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In 2011, President Barak Obama signed the Food Safety Modernization Act, making it one of the most significant food safety laws in over seven decades. The law shifted the focus from responding to food contamination incidents to proactively preventing them. Food safety is a vital consideration during harvesting, manufacturing, and packaging processes. An element of equal importance is the quality of storage conditions in regard to transportation. With so many modes of transportation carrying foods with different refrigeration requirements, temporary climate control is essential to preventing dangerous contamination.

Dry air plays a vital role in pharmaceutical development. The right conditions in a pharmaceutical manufacturing facility ensure the effectiveness and quality of the drugs produced. Without humidity control for pharmaceuticals, medications succumb to potency losses, oxidative degradation, de-sterilization and irreversible destabilization. From the earliest stages of research and development to large-scale production of the final product, specific climate conditions must be maintained at every step of the process.

The right conditions in a pharmaceutical manufacturing facility ensure the effectiveness and quality of the drugs produced. Without humidity control for pharmaceuticals, medications succumb to potency losses, oxidative degradation, de-sterilization, and irreversible destabilization. In some cases, poorly controlled environments may even lead to toxic degradation that is difficult to detect. By pairing temporary humidity control solutions with processes that prevent oxygen absorption, such as the use of special packaging, pharmaceutical manufacturers will experience reliable and constant conditions, lower production costs, and improved quality.

Accuracy is crucial in food testing labs. When temperature and relative humidity levels within a facility are not ideal, the conditions could skew results, change the composition of food and compromise the integrity of samples. By using humidity control for food labs, a facility will experience improved accuracy, manufacturing quality control, and consumer safety.

From picking the berries when they’re the perfect red color to roasting them to the ideal strength to brewing them with the right amount of scalding hot water, a lot goes into a good cup of coffee. Whether you source it locally or from an exotic country, there is one aspect of production that can make or break the quality of the coffee you sell—its storage. Coffee beans spend quite a bit of time in storage facilities before they make it to a tall ceramic mug or iced drink. Ensuring that the storage areas have optimal conditions helps preserve the rich taste, safety, and quality of the beans.