What is the purification workshop standard for food processing plants?

It is expressly stipulated in our country that regular food factories must build clean workshops and carry out production operations in the clean workshops, so as to effectively reduce the deterioration and mildew of the products produced and extend the shelf life of food. Purification workshop needs to meet the 1 00000 air purification standard for conventional foods (a few food factories require100000 air purification).

The following is an example based on the most commonly used 100,000-class food workshops in purification workshop market. What is a class 100,000 clean workshop? Simply put, the number of particles with a diameter of ≥0.5μm per cubic meter of air in the workshop does not exceed 3.52 million. The less particles there are in the air, the less dust and microorganisms there are.

The cleaner the air. 100000 class clean workshop also requires that the air exchange times of the workshop should reach 15- 19 times per hour, and the air purification time after complete ventilation should not exceed 40 minutes. How to divide the clean workshop of food factory Generally speaking, the clean workshop of food factory can be roughly divided into three areas: general operation area and quasi-clean area.

Clean the work area.

1. General operation area (non-clean area): general storage area for raw materials, finished products and tools, transit area for packaged finished products and other areas with low exposure risk of raw materials and finished products, such as outer packaging room, raw and auxiliary material warehouse, packaging material warehouse, outer packaging workshop and finished product warehouse.

2. Quasi-clean area: an area with secondary requirements, such as raw material processing room, packaging room, buffer room (unpacking room), general production and processing room, non-ready-to-eat food inner packaging room and other products that are not directly exposed.

3. Clean working area (clean room): refers to the processing area where raw materials and finished products are exposed, the cold processing room of edible food, the cooling room of ready-to-eat food, and the storage room of ready-to-eat food to be packaged, which has the highest requirements for sanitary environment, personnel and environment.

The inner packaging room of ready-to-eat food, etc. Different production areas and air cleanliness grades of food factories In order to avoid microbial pollution in the whole process of food production, raw materials, water and equipment should be treated, and whether the environment of the production workshop is clean is also an important condition.