Out of Control? A Look at Hazardous Chemicals and Control Areas

Many chemicals used for cleaning and sanitizing food and beverage facilities are corrosive or toxic in nature and are classified as hazardous materials. The use and storage of these chemicals is regulated by current building and fire codes. These codes identify the maximum quantity allowed to be stored and also how these hazardous substances may be stored within a facility.  In the October issue of Hixson’s From Experience newsletter, we look at hazardous storage control areas and how minor changes can have a big impact. Read it today!


Maintaining Balance: The Importance of Pressurization and Air Flow

How to Safely Cool Processing Tanks and Silos



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