Food Cleanroom Design and Construction Requirements - Cleanroom Related

by:PHARMA     2022-09-16

In recent years, more and more food factories have begun to consider the construction of clean workshops in areas such as inner packaging. The construction of clean workshops can effectively reduce the microbial contamination of produced products and effectively improve product quality and production efficiency. 1 What is a A is also called a clean room, a clean room, and a 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 and cleanliness. The temperature, indoor pressure, airflow speed and airflow distribution, noise vibration and lighting, static electricity are controlled within a certain demand range, and a specially designed room is given. That is to say, no matter how the external air conditions change, the interior can maintain the characteristics of cleanliness, temperature, humidity and pressure that were originally set. What is a class 100,000 ? To put it simply, the number of particles with a diameter of ≥ 0.5 μm per cubic meter of air in the workshop is not more than 3.52 million. The fewer the number of particles in the air, the less the number of dust and microorganisms, and the cleaner the air. The 100,000-level also requires the workshop to have 15-19 air changes per hour, and the air purification time after complete ventilation should not exceed 40 minutes. 2 Division of the food factory pharmaceutical cleanroom The food workshop can be roughly divided into three areas: general operation area, quasi-clean area, and clean operation area ⊙General operation area (non-clean area): general raw material, finished product, tool storage area, packaged finished product transfer Areas with low risk of exposure of raw materials and finished products, such as outer packaging room, raw and auxiliary material warehouse, packaging material warehouse, outer packaging workshop, finished product warehouse, etc. ⊙ Quasi-clean area: The second requirement is the area where finished products are processed but not directly exposed, such as raw material processing, packaging material processing, packaging, buffer room (unpacking room), general production and processing room, inner packaging room for non-ready food. ⊙Clean work area: This area is often built as a , which usually refers to the highest hygienic environment requirements, high personnel and environmental requirements, such as: raw materials and finished product exposed processing areas, food cold processing rooms, ready-to-eat food cooling rooms, waiting rooms. Storage room for packaging ready-to-eat food, inner-packaging room for ready-to-eat food, etc. Food factories with clean workshops should avoid pollution sources, cross-contamination, mixing and errors to the greatest extent possible during site selection, design, layout, construction and renovation. The factory environment is clean, and the flow of people and logistics is reasonable. Appropriate access control measures should be in place to prevent entry by unauthorized persons. Buildings with relatively serious air pollution during the production process of preserving construction and construction completion materials should be built on the downwind side of the factory area with the most wind direction all the year round. When the production processes that affect each other are not suitable to be located in the same building, there should be effective partition measures between the respective production areas. Production of fermented products should have a dedicated fermentation workshop. 3 The requirements of the have aseptic requirements but the process of final sterilization cannot be carried out, and the process of aseptic operation after sterilization, although it can achieve final sterilization, should be carried out in the . Clean workshops with good hygienic production environment requirements should include storage and processing places for perishable food, ready-to-eat semi-finished products or finished products before final cooling or packaging, pre-processing of raw materials that cannot be terminally sterilized, product sealing, molding places, and product Exposure environment after terminal sterilization, inner packaging material preparation area and inner packaging room, as well as processing places and inspection rooms for food production, improvement of food characteristics or preservation, etc. The production process of the workshop and the corresponding clean room grade require a reasonable layout. Line layout should not create round trips and discontinuities. The different interconnected workshops in the production area should meet the needs of varieties and processes. If necessary, there should be measures such as buffer rooms to prevent cross-contamination. The area of ​​the buffer room should not be less than 3 square meters. Raw material pretreatment and finished product production do not use the same clean area. In the production workshop, an area and space suitable for the production scale shall be designated as a temporary storage area for materials, intermediate products, products to be inspected and finished products, and cross-over, confusion and pollution shall be strictly prevented. The inspection room should be set up independently, and proper treatment measures should be taken for its exhaust and drainage. If there is a clean air requirement for the product inspection process, a clean workbench should be set up. 4 The working principle of the air purification system in the food clean room Mode 1: The working principle of the standard combination room air-conditioning fan cabinet + air filtration system + clean room ventilation and insulation duct + HEPA high-efficiency air outlet + clean room return air duct system, continuous circulation and supplementation Fresh air is sent to the clean room workshop to achieve the cleanliness required by the production environment. Mode 2: The working principle of installing FFU industrial air purifier on the ceiling of the clean room to supply air directly to the clean room + return air column return air system + ceiling air conditioner refrigeration. This form is generally used in occasions where environmental cleanliness requirements are not very high.And the cost is relatively low. Such as food production pharmaceutical cleanroom, general physical and chemical pharma machinery engineering, product packaging room, cosmetic production workshop, etc. The selection of different air supply and return air systems in the is the decisive factor in determining the different cleanliness levels of the . Relevant national standards for the construction of food clean workshops: GB 50687-2011 Technical Specification for Food Industry Clean Room Construction GB 50591-2010 Clean Room Construction and Acceptance Specification GB 50073-2013 Clean Design Specification GB 50243-2016 Ventilation and Air Conditioning Engineering Construction Quality Acceptance Specification GB 50210-2018 Quality Acceptance Standard for Building Decoration Engineering GB 50274-2010 Refrigeration Equipment, Air Separation Equipment Installation Engineering Construction and Acceptance Specification GB 50325-2020 Civil Construction Engineering Indoor Environmental Pollution Control Specification Source: Food 580, China Food Trust Disclaimer: The above content comes from the Internet, and the copyright belongs to the original author. If there is a copyright issue in the work, please inform us and we will deal with it in time!
SUZHOU PHARMA MACHINERY CO.,LTD. shows how effective market design can encourage participation, reduce gaming, and aggregate information, in order to improve liquidity, efficiency, and equity in markets.
We would appreciate your immediate attention to CUSTOM SOLUTION SERVICES.
comes in a vast array of styles and extraction machine depending on which extraction machineis used.
Custom message
Chat Online
Chat Online
Leave Your Message inputting...
Sign in with: