Dry store humidity level

[Mohammed Anfal]

Dear Group members

​

​

,

​Greetings!!​

I am working in a catering company, and we are following the ADFCA & Dubai food code. At present i would to clarify a matter regarding the relative humidity for dry store.As per the Food code the required humidity level is 60-65%. We are using the external calibrated hygrometer that shows an average of 40-50% range only in all our locations. Temperature is maintained 22+/- 3.

My question is how we can get the required humidity(60-65%) as per the food code?

Your early response is appreciated.

Thanks & Best regards

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Mohammed Anfal 

Mob: +97155 6230900

QPH   Save a tree...... Please don't print this e-mail unless you really need to..

[Bobby Krishna]

Why do you need a higher humidity?

Bobby

Sent from my iPhone

[Mohammed Anfal]

Dear Bobby,

One of our auditor raised this matter, as he checked  one of our dry store humidity monitoring checklist found that max 45 %for entire month when he referred to food code and it was not matching as per the required humidity (60-65%). so he raised findings even though the hygrometers are calibrated,. 

So what answer i can give to him on this.??

 Thanks & Regards

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Mohammed Anfal 

I Mob: +97155 6230900

[Bobby Krishna]

Not sure what the auditor's problem is.

1. Hygrometer's do not increase nor decrease humidity. 

2. A lower humidity level is not undesirable- you have nothing to worry about!

If the humidity levels go above 70%, it can have some impact on the quality of foods. However, shorter durations of exposure are no big deal.

It's more of a problem in foods that can support fungi that produce toxins (when stored for several days). 

I hope all the other CCPs are in place!

Bobby

Sent from my iPhone

[Richard Sprenger]

 

Dear Colleagues

 

I agree with Bobby. This is a bit like asking a manger to increase the temperature of his refrigerator from 3C to 5C.

 

I would have thought the standard should have specified a “maximum humidity”

 

The lower the humidity the better. I was looking at some American papers on this subject and they were suggesting 15% as a target.

 

Richard

 

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[Specifico Gmail]

Dear Mohammad, 

Is he an internal auditor from a different department not familiar with food safety or is he coming from a certification body? 

Rita Abou Obeid

Managing Partner

Specifico & Co

+971 55 3414711

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[Khan, Intesar (Dubai)]

Dear Richard,

 

I agree with you to some extent that lower level of humidity is better, however it shouldn’t be a general rule due to varying factors.

While storage temperature is critical to perishable and ready to eat / high risk products, humidity plays a vital role in the case of dry food.

In fact the criteria for choosing the appropriate humidity level has to be based on a logical approach and the nature of product / packaging.

For example higher humidity in the storage of wheat flour may not be an issue while the same will be disastrous in the case of milk powder. Similarly storage of canned food under high humidity don’t pose any threat to the product whereas it will be a serious issue for the storage of spices, nuts etc due to the fear of mold growth.

During my audits I have often come across a commonly misunderstood term AMBIENT and under this pretext many people are flouting the food safety rules.

It is high time that humidity / temperature of the storage of various food products are specified based on their characteristics.

Because the ambient in Dubai may be 45 – 50 celsius in summer while during the same period it will be 10 -15 celsius in Europe.

Even we may not store the crackers, biscuits and cookies at the same temperature / humidity and same is in the case of chocolates, candies and toffees.

Hope, my message is loud and clear and I am able to convey my concerns in right perspective.

 

Best Regards

 

Intesar Ahmed Khan

 

Technical Manager - Food Certification & Training

 

SGS Gulf Ltd.

Head Office - Middle East Region

SGS Building, Street No: 1243

P.O.Box: 18556, Jebel Ali Free Zone

Dubai - United Arab Emirates

Phone: ++ 9714 883 22 22

Mobile: ++ 971 50 189 26 74

Fax: ++ 971 4 88 11 61

E- mail: intesa...@sgs.com

Website: www.me.sgs.com

 

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[Bobby Krishna Thulasi]

Intesar,

Thanks for your input.

Could you please site the instance (or foods) where lower humidity levels would be a concern.

In all the examples you have sited, ‘higher’ levels or humidity are a concern and not ‘lower.’

 

Richard emphasized on the point I was trying to make- ie, humidity lower than 60% is an advantage for dry food storage and is desirable. We did not say that humidity monitoring is unimportant. It is important and should be managed well especially when food are stored for a long time.

 

Regards

Bobby Krishna T M                                                                        

Specialist

Food Inspection Section                                                           

Food Control Department

Dubai Municipality 

Mobile   :           + 971 554041340

Mail to: bkth...@dm.gov.ae

 

 

Expo 2020

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