Cleaning and disinfection (C&D) are among the most important hazard control measures in ready-to-eat food plants. The C&D process requires a huge volume of water that wets the surfaces of the food processing premises. The water remaining on these surfaces are susceptible to be the source of a microbial reservoir as wet media are favorable to microbial growth. To face this problem, a rapid drying after C&D is to be sought. For this purpose, the humidity control of the air in the premises is to be obtained. This paper compares the energetic performances of two humidity control techniques: a classical one based on dew point air treatment, and a second one based on the use of liquid desiccant (LiCl and CaCl2). The results show that the liquid desiccant system based on LiCl solution is very competitive compared to the classical dew point treatment.