Protecting Meat Processing facility from the spread of viruses

In the meat processing Industry there is a big focus on ventilation technology for the prevention of virus outbreak. Due to a lack of standards in the Industry around ventilation there is very little guidance around what are the clean air requirements of a facility Scientific studies have shown that recirculation of air, around a facility, which can cause the spread of viruses. These studies have shown that in areas of poor ventilation the virus can remain in the air for up to 3 hours. In this facility, the production area used sufficient supply air. The temperature in the production areas needed to be maintained between 6-10 degree Celsius, which was controlled by the air circulation system. The room utilised recirculated air, this meant that the air in some areas was reused in other areas. 
During a virus pandemic this system needed to be addressed and a balanced hygiene approach needed to be taken. The challenge to Camfil was to create a solution that helped ensure the clean air introduced to the facility both protected the health of the employees as well as ensuring that the low energy consumption initiatives that were in place were also optimised.