What are the standard requirements for clean workshops in food factories?

 In recent years, many food factories have begun to consider building clean workshops in areas such as inner packaging, to reduce microbial contamination of products and effectively improve quality and production efficiency. Many users are not clear about the process links, equipment, and production environment standards of food production. Zhongjing Purification will introduce it to you below.

At present, food purification workshops are generally designed by the national standard static 100,000-level air cleanliness standard, that is, the number of particles with a diameter of ≥0.5um per cubic meter of air in the workshop is no more than 3.52 million, and the workshop needs to achieve 15-19 air changes per hour. The air purification time after complete ventilation is ≤40 minutes. At the same time, a certain temperature and humidity range is matched based on the different sensitivities of regional climate and food to temperature and humidity.

To prevent the entire process of food production from being contaminated by microorganisms and dust, the clean workshop of a food factory can be roughly divided into general production areas, quasi-clean areas, and clean operation areas according to the entire production process. The details are as follows:

1. General operating area (non-clean area): general raw material, finished product, tool storage area, packaged finished product transfer area, and other areas with low risk of raw material and finished product exposure, such as outer packaging workshop, packaging material warehouse, raw and auxiliary material warehouse, finished product Warehouse, etc.

2. Quasi-clean operating area: cleanliness requirements are lower than those of general operating areas, such as raw material processing, packaging material processing, buffer room (unpacking room), general production and processing room, inner packaging room of non-ready-to-eat food, finished product processing (not directly exposed) product) area. The quasi-clean area only requires daily environmental sanitation control in the workshop and does not mandate the establishment of clean workshops. Some companies still set up 100,000-level clean workshops.

3. Clean work area (set up clean workshop): The highest cleanliness requirements, personnel must be disinfected and changed before entering, such as processing areas where raw materials and finished products are exposed, cold processing rooms, cooling rooms for food, and storage rooms for food to be packaged, inner packaging room of food, etc. The air cleanliness of the cleaning work area ranges from level 1,000 to level 100,000, depending on the type of processed food, technology, and actual production needs.

Maintaining a clean environment in a clean workshop is inseparable from purification equipment, which plays a key role in food production. Common purification equipment in food factory clean workshops includes transfer windows, air showers, 100-level laminar flow hoods, FFU laminar flow air supply units, high-efficiency air supply outlets, clean sheds, etc. By purifying the air and preventing pollution, it helps control food hygiene, while extending the shelf life of food and ensuring food hygiene, safety, and quality.