Compressed Air in the Food and Beverage Industry

Compressed air is a critical utility commonly used in food and beverage. So, why is it frequently overlooked as a Critical Control Point?

The Quality of Compressed Air used in food manufacturing is such a critical factor to the final product consumed, that four major governing organizations have specifically identified the need for compressed air monitoring. Often looked at as a Critical Control Point (CCP), this utility known as
compressed air is now finding its way into the Pre-Requisite Program (PRP) rather than just the Hazard Analysis and Critical Control Point (HACCP) plan.