Food clean workshop design and construction requirements Shanghai Sujing

Food clean room design and construction requirements

The food clean room needs to meet the 100,000 air purification standards.

The food factory constructs a clean workshop, which can effectively reduce the deterioration of the produced products, prolong the shelf life of the food, and improve the production efficiency.

1. What is a clean workshop?

The clean workshop is also called the clean room, the clean room, and the clean room. It refers to the removal of particulates, harmful air, bacteria and other pollutants in the air within a certain space, and the indoor temperature, cleanliness, indoor pressure, Airflow speed and airflow distribution, noise vibration and lighting, and static control are within a certain range of requirements, and specially designed rooms are given. That is to say, no matter how the external air conditions change, the interior can have the characteristics of maintaining the cleanliness, temperature, humidity and pressure originally set.

What is a 100,000-level clean workshop? Simply put, the number of particles in the air per cubic meter of ≥0.5μm is no more than 3.52 million. The smaller the number of particles in the air, the less the amount of dust and microorganisms. The cleaner the more. The 100,000-class clean workshop also requires that the workshop should have 15-19 air changes per hour, and the air purification time after full ventilation should not exceed 40 minutes.

2, the food factory clean workshop partition

The general food factory clean workshop can be roughly divided into three areas: general working area, quasi-cleaning area, and clean working area.

⊙General working area (non-cleaning area): general raw materials, finished products, tool storage area, packaging finished product transfer area and other raw materials, areas with low exposure risk of finished products, such as outer packaging room, original auxiliary material warehouse, packaging material warehouse, outer packaging Workshop, finished product warehouse, etc.

⊙Quick cleaning area: the second requirement, such as raw material processing, packaging material processing, packaging, buffer room (unpacking room), general production and processing room, non-ready food inner packaging room and other finished products, but not directly exposed.

⊙Cleaning work area: It means the highest requirements for sanitary environment, high requirements for personnel and environment, and must be sterilized and changed before entering, such as raw materials, exposed processing areas of finished products, cold processing rooms for food, and cooling rooms for ready-to-eat foods. A storage room for ready-to-eat foods, an inner packaging room for ready-to-eat foods, etc.

Food plants with clean workshops should minimize the occurrence of pollution sources, cross-contamination, mixing and errors in site selection, design, layout, construction and renovation.

The environment of the factory is clean and tidy, and the flow of people and logistics is reasonable.

Appropriate access control measures should be in place to prevent unauthorized access.

Preservation of construction and construction completion data

Buildings with more serious air pollution during the production process should be built on the downwind side of the plant with the most wind direction in the year.

When the mutually influential production processes are not suitable to be located in the same building, there should be effective partitioning measures between the respective production areas. The production of fermented products should have a dedicated fermentation plant.

3. Requirements for clean production areas

Processes that require sterility but are not capable of terminal sterilization and processes that achieve terminal sterilization but are aseptically sterilized should be performed in a clean production area.

A clean production area with good hygienic production environment requirements shall include the final cooling of ready-to-eat foods, ready-to-eat semi-finished products or finished products, or the storage and treatment sites before packaging, and the pre-treatment of raw materials, product sealing and molding, which cannot be finally sterilized. The exposed environment after final sterilization of the product, the inner packaging material preparation area and the inner packaging room, as well as processing and processing places and inspection rooms for food production, improvement of food characteristics or preservation.

The clean production area should be reasonably laid out according to the production process and the corresponding clean room grade requirements. The layout of the production line should not cause round-trips and discontinuities.

The different workshops in the production area should meet the needs of the variety and process. If necessary, there should be buffer room and other measures to prevent cross-contamination. The buffer room area should not be less than 3 square meters.

The raw material pretreatment must not be used in the same clean area as the finished product.

Areas and spaces suitable for production scale are designated as temporary storage areas for materials, intermediate products, products to be inspected and finished products, and cross-cutting, confusion and pollution should be strictly prevented.

The inspection room should be set up independently, and its exhaust and drainage should be properly treated. If there is air cleaning requirement for the inspection process of the product, a clean workbench shall be provided.

4. Working principle of air purification system in food purification clean workshop

Mode 1: Standard combination room air conditioning air cabinet + air filtration system + clean room ventilation insulation pipe + HEPA efficient air supply + clean room return air pipe system working principle, continuous circulation and supplement fresh air to the clean room workshop to achieve The cleanliness required for the production environment.

Mode 2: Clean room workshop ceiling installation FFU industrial air purifier directly to the clean room air supply + return air column return air system + ceiling type air conditioner refrigeration working principle. This form is generally used where the environmental cleanliness requirements are not very high and the cost is relatively low. Such as food production workshops, ordinary physical and chemical laboratory projects, product packaging rooms, cosmetics production workshops, etc.

Different designs of different air supply and return air systems in the clean room are decisive factors in determining the different cleanliness levels of the clean room.