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Purification engineering of food factory production workshop

2023-08-10

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Marya

Food production enterprises face numerous food safety hazards, and it is imperative for them to follow GMP implementation. It is also one of the tasks for food enterprises to improve the environment and meet the higher requirements of consumers.

Food production enterprises face numerous food safety hazards, and it is imperative for them to follow GMP implementation. It is also one of the tasks for food enterprises to improve the environment and meet the higher requirements of consumers.
The cleanroom of a general food factory can be roughly divided into three areas: general operation area, quasi cleaning area, and cleaning operation area.


一、The cleaning workshop of a general food factory can be roughly divided into three areas: general operation area, quasi cleaning area, and cleaning operation area.


1. General operation area (non clean area)

General storage areas for raw materials, finished products, and tools, as well as transportation areas for packaged finished products, and other areas with low exposure risk of raw materials and finished products, such as outer packaging rooms, raw and auxiliary material warehouses, packaging material warehouses, outer packaging workshops, and finished product warehouses.


2.Quasi clean area

Requirements come in second place, such as raw material handling, packaging, buffering room (unpacking room), general production and processing room, inner packaging room for non instant food, and other areas where finished products are handled but not directly exposed.


3.Cleaning work area

The cleaning operation area refers to an area with high requirements for hygiene, personnel, and environment, which must be disinfected and changed in order to enter.
For example, processing areas where raw materials and finished products are exposed, cold processing rooms for food, cooling rooms for ready to eat food, storage rooms for ready to pack ready to eat food, and inner packaging rooms for ready to eat food.
For the cleaning operation area, according to the national "General Rules for Food Production License Review", it is recommended that the cleanliness of the food baking workshop reach 100000 level (300000 level is no longer sufficient for the current trend of shorter food shelf life), and individual areas can be adjusted according to requirements.

  

二、Cleanliness standards for 100000 level dust-free workshops


1、Allowable number of large dust particles (per cubic meter): the number of Particle number larger than or equal to 0.5 μ m shall not exceed 3500000, and the number of Particle number larger than or equal to 5 μ m shall not exceed 20000. Recommended instrument: dust particle counter


2、Maximum allowable number of microorganisms: The number of planktonic bacteria shall not exceed 500 per cubic meter. Recommended instrument: planktonic bacteria sampler, the number of sinking bacteria shall not exceed 10 per Petri dish.


3、Pressure difference: The pressure difference between cleanrooms of the same cleanliness level should be consistent. For adjacent clean rooms of different cleanliness levels, the pressure difference should be ≥ 5Pa, and between clean rooms and non clean rooms, it should be ≥ 10Pa. Recommended instrument: differential pressure gauge


4、Temperature and humidity requirements: When there are no special requirements for temperature and humidity in a 100000 level cleanroom, it is advisable to wear clean work clothes without feeling comfortable. The temperature is generally controlled at 20-22 ℃ in winter; 24~26 ℃ in summer; Fluctuation ± 2 ℃. The humidity in the clean room should be controlled between 30-50% in winter and 50-70% in summer. Recommended instrument: temperature and humidity meter


5、Distribution lighting: The general illumination value of the main production rooms in the cleanroom (area) should be ≥ 300Lx; The illumination values for auxiliary studios, personnel purification and material purification rooms, air locks, corridors, etc. should be between 200 and 300Lx. Recommended instrument: illuminometer

 

三、The internal structure and materials of the purification project in the production workshop of the food factory are as follows:


1.Internal structure of the food factory cleanroom.

The internal structure of the building should be easy to maintain, clean, or disinfect. Suitable durable materials should be used for construction.


2.Workshop ceiling design and installation requirements.

The ceiling should be constructed using materials that are non-toxic, odorless, suitable for production needs, and easy to observe cleanliness. If coating is directly sprayed on the inner layer of the roof as the ceiling, non-toxic, odorless, mold resistant, non falling off, and easy to clean coatings should be used.
The ceiling should be easy to clean and maintain, and structurally, it is not conducive to the vertical dripping of condensed water to prevent pests and mold growth.
Steam, water, electricity and other accessory pipelines should be avoided from being installed above exposed food. If necessary, there should be devices or measures that can prevent dust and water droplets from falling.


3.Installation requirements for doors and windows in the cleanroom of a food factory.

Doors and windows should be tightly closed. The surface of the door should be smooth, anti adsorption, impermeable, and easy to clean and disinfect. It should be made of impermeable, sturdy, and non deformable materials.
The doors between the cleaning and quasi cleaning areas and other areas need to be able to be closed in a timely manner.
Window glass should be made of non fragile materials. If ordinary glass is used, necessary measures should be taken to prevent contamination of raw materials, packaging materials, and food after glass breakage.
If a window sill is installed, its structure should be able to avoid dust accumulation and be easy to clean.
Openable windows should be equipped with insect resistant screens that are easy to clean and designed to effectively prevent contamination by debris, mosquitoes, and other pests.


4.Ground design and construction requirements for the cleanroom of a food factory.

The workshop floor should be constructed using non-toxic, odorless, impermeable, and corrosion-resistant materials. The structure of the ground should be conducive to the needs of sewage discharge and cleaning.