Air Microbiological Standard for Food Factory

Food factory air microbiological standards are essential to ensure food safety, the following from. Monitoring indicators, limit requirements, detection methods and prevention and control measures detailed description of four aspects:

1. core monitoring indicators

1. floating bacteria (Airborne Microbes)
   • definition: Live microbial particles suspended in the air, such as bacteria, mold spores, etc.
   • Monitoring significance reflect the real-time cleanliness of the air in the workshop and prevent microorganisms from contaminating food through the air.
2. Sedimentation bacteria (Settling Microbes)
   • definition: Microorganisms deposited by gravity on equipment, packaging or the ground.
   • Monitoring significance: Assess the static pollution level of the environment and avoid the reproduction of microorganisms on the food contact surface.

2. Grading Standards and Limits

note: infant formula food cleaning operation area needs to reach floating bacteria ≤ 200 CFU/m & sup3; settling bacteria ≤ 100 CFU/4h.

3. detection method and frequency

1. detection of floating bacteria
   • method: Use a floating bacteria sampler to inhale air, and the microorganisms are attached to the medium to culture and count.
   • Frequency:
     • ten thousand level area: 1 times per week
     • 100,000-level area: 1 times per month
     • high-risk operations (e. g. batch change): added detection
2. sedimentation bacteria detection
   • method: Place the settling bacteria sampling plate to expose for 15-30 minutes and collect the microbial culture count.
   • Frequency: Same as the detection of floating bacteria.

Ways of 4. Pollution and Prevention and Control Measures

1. main pollution source:
   • personnel operation is not standard, hand pollution.
   • Equipment: Gaps and condensed water breed microorganisms.
   • air flow: Improper maintenance of ventilation system introduces outdoor pollution.
   • Raw Materials: Microorganisms brought into the field or in transit.
2. prevention and control strategy:
   • air disinfection:
     • ultraviolet irradiation for 30 minutes after the end of daily production (no one is required).
     • Ozone: Fumigation once a week (concentration ≥ 10 ppm).
   • Filtration system: High-efficiency air filters (HEPA) are replaced regularly.
   • Personnel management:
     • before entering the workshop, change clothes, wash hands and disinfect.
     • Avoid cross-regional flow (e. g. isolation of raw and cooked areas).
   • Environmental monitoring:
     • temperature and humidity control: temperature 18-24 ℃, humidity 45-65%.
     • Real-time pressure difference monitoring: the pressure difference between clean area and non-clean area shall be ≥ 5 Pa.

Treatment and Record of 5. Exceeding Standard

• exceeded Response:
  1. stop production immediately and check pollution sources (such as air leakage and condensed water).
  2. Enhanced disinfection (increased UV/Ozone frequency).
  3. Production can be resumed only after passing the test for 3 consecutive times.
• RECORD REQUIREMENTS:
  • keep the test data for more than 2 years, including time, place, results and corrective measures.

Basis of 6. regulations and standards

• national Standards:
  • national Food Safety Standard-General Hygienic Code for Food Production (GB 14881)
  • good Manufacturing Practice for Infant Formula (GB 23790-2023)
• industry Reference:
  • pharmaceutical industry clean room standard (GB 16294-2010, some of the provisions apply to food high clean area).

By strictly enforcing air microbiological standards, food factories can significantly reduce the risk of microbial contamination and ensure the safety and quality of end products. It is recommended that monitoring strategies be dynamically adjusted in conjunction with the HACCP system to address new risks arising from seasonal or process changes.