Ventilation for food processing plant

[DDaneshi]

I'm doing HVAC design for a new food processing plant. (fish processing and packaging facility)
Is there any specific cfm/p and cfm/sq.ft on ASHRAE 62.1 which I could use for outdoor ventilation.
Since most rooms are refrigerated, it's too costly to overdesign the system. I was told that for food processing, we should go with number of occupants only but I can't see a clause on ASHRAE 62.1 saying that.
Please advise,
Thanks,

 

[RandomUserName]

Just a thought off the top of my head:

62.1 only requires ventilating spaces that are "occupiable spaces"; the definition of that excluding "those spaces that are intended primarily for other purposes, such as storage rooms and equipment rooms, and that are only occupied occasionally and for short periods of time". In regards to only basing ventilation off occupancy, I just don't feel that makes sense in this situation; the bioeffluents released by the product (fish) are way higher in quantity and concentration than occupants.

Also, when I think foods, I think ASHRAE Handbook: Refrigeration. Have you check there for guidelines?

I hope this gives some direction.

 

[GMcD]

For food processing plants you may find that the amount of point source exhaust and process equipment exhaust will define the amount of fresh air/make-up air required. Consider a heat recovery system if you are in a cold climate. There will also be refrigerant detection and alarming requirements which also may define some amount of emergency standby ventilation. You'll need to be up to speed with your local Workers Compensation Board/OSHA/NIOSH requirements as well as food processing requirements - FDA in the Confused States and CFIA in Canada.