Food at its most vulnerable point in the process is where your operation needs to be the cleanest. For example, the filling and sealing of yogurt cups and the packaging of cooked lunchmeat are applications where food has already gone through a kill step(s) and must be kept clean until it’s sealed and ready to go out the door. With a filtered, positive air pressure in a clean room, bacteria and other airborne contaminants (e.g., mold spores, viruses and allergens) can be forced outside or into “dirtier” areas of the plant where air quality is not as critical.