Legal analysis: The standards of temperature and humidity control in food production workshops are different according to different products, and different foods have different standards. Generally speaking, it should be controlled at 1.5 and the humidity should be 41%~71%.

legal basis: article 2 of the food safety law of the people's Republic of China shall abide by this law when engaging in the following activities within the territory of the people's Republic of China: (1) food production and processing (hereinafter referred to as food production), food sales and catering services (hereinafter referred to as food business); (2) Production and operation of food additives; (3) Production and operation of packaging materials, containers, detergents and disinfectants used for food and tools and equipment used for food production and operation (hereinafter referred to as food-related products); (four) the use of food additives and food-related products by food producers and operators; (5) Storage and transportation of food; (6) Safety management of food, food additives and food-related products. The quality and safety management of edible agricultural primary products (hereinafter referred to as edible agricultural products) shall comply with the provisions of the Law of the People's Republic of China on the Quality and Safety of Agricultural Products. However, the marketing of edible agricultural products, the formulation of relevant quality and safety standards, the publication of relevant safety information and the provisions of this law on agricultural inputs shall abide by the provisions of this law.