Air requirements for food production workshop

The air requirements in the food production workshop are very strict to ensure the safety, hygiene and quality of food. The following is a detailed summary of the air requirements in the food production workshop: 1. Air quality requirements

1. Microbial quantity control

   • The number of microorganisms in the air should be lower than a certain standard, for example, the number of microorganisms in each cubic meter of air should be less than 100CFU (colony formation unit).
   • For high-risk food production areas, such as cleaning operation areas, the control standards for microbial quantity may be stricter.

2. Dust particles and odor control

   • Dust particles in the air should meet the corresponding control standards to reduce food pollution.
   • There should be no odor in the workshop to avoid the odor from affecting the food flavor.

3. Air cleanliness level

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

2. Air treatment system requirements

1. Air purification system

   • The workshop should be equipped with an air purification system, including primary filters, medium filters and high-efficiency filters (such as HEPA, ULPA), etc., to filter dust, microorganisms and other pollutants in the air layer by layer.
   • The air purification system should be regularly maintained and replaced to ensure its normal operation and filtration effectiveness.

2. Air flow and pressure difference control

   • Good air flow should be maintained in the workshop to avoid the occurrence of air blind spots.
   • A certain static pressure difference should be maintained between clean rooms (areas) of different clean levels, as well as 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 production process requirements. It is generally controlled between 15℃ and 25℃, and there are also standards that are recommended to be 18℃ to 28℃.
   • For special process requirements, such as fermentation, cooling, etc., temperature control may be more stringent.

2. Humidity control

   • Humidity in the workshop is generally controlled between 50% and 60%, and there are also standards that recommend 40% to 60% or 45% to 65%.
   • Adjust humidity helps control the growth of microorganisms and the stability of food.

4. Other requirements

1. Lighting and noise control

   • The lighting brightness in the workshop must meet production needs. The minimum illumination of the work area should reach 200lx, and the illumination of the auxiliary studio, corridor, airlock chamber and other areas should not be less than 100lx.
   • Noise in the workshop shall not exceed the specified standards, such as the static noise level shall not exceed 65dB(A), to ensure the health of staff and the comfort of the production environment.

2. Material and structural requirements

   • The workshop should be decorated with non-toxic, odorless, mildew-proof, moisture-proof and easy-to-clean materials, such as color steel plates, stainless steel plates, PVC, etc.
   • The ground should be made of anti-slip, wear-resistant and easy to clean materials, and the wall corners, ground corners and top corners should have appropriate curves for easy cleaning.

3. Personnel hygiene and training

   • Operators should maintain good personal hygiene habits and work norms, and receive relevant training to master the correct operating procedures and disinfection procedures.
   • Staff should hold a health certificate and wear protective supplies, such as masks, gloves, etc. in accordance with relevant standards.

4. Changing and disinfection facilities

   • The workshop should have a dressing room connected to the production workshop, and separate dressing rooms should be provided in areas with special requirements for different levels of cleanliness.
   • Hand washing and disinfection facilities should be provided at the entrance of the workshop to ensure that employees have been thoroughly cleaned and disinfected before entering the workshop.

5. Area division and management requirements

1. Functional area division

   • The workshop should clearly divide functional areas such as raw material areas, processing areas, packaging areas, and finished products areas, and set up reasonable logistics channels and personnel flow routes.
   • At the same time, cleaning areas, quasi-cleaning areas and contaminated areas should be clearly divided, and obvious signs should be set up for easy management and control.

2. Waste treatment

   • Waste generated should be processed and cleaned in a timely manner to avoidImpact on the environment.

To sum up, the air requirements in the food production workshop are very strict, involving multiple aspects such as air quality, air treatment systems, temperature and humidity control, lighting and noise control, materials and structure, personnel hygiene and training, changing and disinfection facilities, functional area division and management requirements. Together, these requirements constitute a system for air quality assurance in food production workshops to ensure the safety, hygiene and quality of food.