Air requirements for food production workshops

The air requirements in food production workshops are very strict to ensure the safety, hygiene and quality of food. The following is a detailed summary of the air requirements for food production plants:

1. Air Quality Requirements

1. microbial quantity control

   • the number of microorganisms in the air should be below a certain standard, for example, the number of microorganisms per cubic meter of air should be less than 100CFU (colony forming unit).
   • For high-risk food production areas, such as clean-up areas, microbial population control standards may be more stringent.

2. Dust particle and odor control

   • the dust particles in the air should meet the corresponding control standards to reduce the pollution of food.
   • There should be no peculiar smell in the workshop to avoid the influence of peculiar smell on food flavor.

3. Air cleanliness grade

   • the cleanliness level of the air in the food production workshop should meet the relevant standards, such as ISO 7 to ISO 5 (or 100,000 to 100), depending on the type of food produced and the process requirements.

2. Air Handling System Requirements

1. air purification system

   • the workshop should be equipped with air purification system, including primary filter, medium effect filter and high efficiency filter (such as HEPA, ULPA), etc., to filter the dust, microorganisms and other pollutants in the air layer by layer.
   • The air purification system should maintain and replace the filter regularly to ensure its normal operation and filtering effect.

2. Air flow and differential pressure control

   • good air flow should be maintained in the workshop to avoid dead air.
   • A certain static pressure difference should be maintained between clean rooms (areas) of different clean levels and between clean rooms (areas) and outdoors to prevent cross-contamination of pollutants.

3. temperature and humidity control requirements

1. temperature control

   • the temperature in the workshop should be adjusted and controlled according to the requirements of the production process, generally controlled between 15°C and 25°C, and there are also standard recommendations for 18°C to 28°C.
   • For special process requirements, such as fermentation, cooling, etc., temperature control may be more stringent.

2. Humidity control

   • the humidity in the workshop is generally controlled between 50% and 60%, and there are also standard recommendations for 40% to 60% or 45% to 65%.
   • A suitable humidity helps to control the growth of microorganisms and the stability of the food.

4. other requirements

1. lighting and noise control

   • the brightness of the lighting in the workshop shall meet the production requirements. The minimum illuminance in the working area shall reach 200lx, and the illuminance in the auxiliary working room, corridor, airlock room and other areas shall not be less than 100lx.
   • The noise in the workshop shall not exceed the specified standard, for example, the static noise level shall not exceed 65dB(A) to ensure the health of the staff and the comfort of the production environment.

2. MATERIAL AND CONSTRUCTIVITY REQUIREMENTS

   • the workshop should use non-toxic, tasteless, mildew-proof, moisture-proof, easy to clean materials for decoration, such as color steel plate, stainless steel plate, PVC, etc.
   • The ground should be made of non-slip, wear-resistant and easy-to-clean materials, and the corners, ground corners and top corners should have appropriate radians to facilitate cleaning.

3. Personnel hygiene and training

   • operators should maintain good personal hygiene habits and work practices, and receive relevant training to master the correct operation process and disinfection procedures.
   • The staff shall have a health certificate and wear protective equipment, such as masks and gloves, in accordance with relevant standards.

4. Changing and Disinfection Facilities

   • the workshop shall be equipped with dressing rooms connected with the production workshop, and separate dressing rooms shall be provided in areas with different cleanliness levels.
   • Handwashing and disinfection facilities shall be provided at the entrance of the workshop to ensure that employees are thoroughly cleaned and disinfected before entering the workshop.

5. area division and management requirements

1. division of functional areas

   • the functional areas such as raw material area, processing area, packaging area and finished product area should be clearly divided in the workshop, and reasonable logistics channels and personnel flow routes should be set up.
   • At the same time, clean areas, quasi-clean areas and polluted areas should be clearly divided, and obvious signs should be set up to facilitate management and control.

2. Waste treatment

   • waste generated should be treated and cleaned up in a timely manner to avoid environmental impact.

In summary, the air requirements of food production workshops are very strict, involving air quality, air handling systems, temperature and humidity control, lighting and noise control, materials and structure, personnel hygiene and training, dressing and disinfection facilities, functional area division and management Requirements and many other aspects. These requirements together constitute the food production workshop air quality assurance system to ensure food safety, hygiene and quality.