Processing areas are designed to maintain an environment where food can be processed without impacting on its quality.

Another critical consideration is the environmental quality created for the workers who process the products. Primary examples are noise and CO2 levels that need to adhere to health and safety regulations in order to ensure optimal employee safety. CO2 levels are controlled by HC-HVAC fresh-air units that supply cooled and treated air to these spaces. Hygiene standards are maintained by adding ozone and UVC lights to the units. The UVC destroys the pathogens in the air and the Ozone de-activates any Ethylene that is present.

These units must be designed to allow for easy cleaning in order to remove risks associated with the build-up of dirt and debris.