1. Food clean room need to meet class 100000 air cleanliness. The construction of clean room in food clean room can effectively reduce the deterioration and mold growth of the products produced, extend the life of food, and improve production efficiency.
2. Generally, food clean room can be roughly divided into three areas: general operation area, quasi-clean area and clean operation area.
(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 exposure of raw materials and finished products, such as outer packaging room, raw and auxiliary material warehouse, packaging material warehouse , packaging workshop, finished product warehouse, etc.
(2). Quasi-clean area: The requirements are second, such as raw material processing, packaging material processing, packaging, buffer room (unpacking room), general production and processing room, non-ready-to-eat food inner packaging room and other areas where finished products are processed but not directly exposed. .
(3). Clean operation area: refers to the area with the highest hygienic environment requirements, high personnel and environmental requirements, and must be disinfected and changed before entering, such as processing areas where raw materials and finished products are exposed, food cold processing rooms, and ready-to-eat food cooling rooms, storage room for ready-to-eat food to be packaged, inner packaging room for ready-to-eat food, etc.
3. Food clean room should avoid pollution sources, cross-contamination, mixing and errors to the greatest extent during site selection, design, layout, construction and renovation.
4. The factory environment is clean, the flow of people and logistics is reasonable, and there should be appropriate access control measures to prevent unauthorized personnel from entering. The completion data of construction should be preserved. Buildings with serious air pollution during the production process should be built on the downwind side of the factory area all year round.
5. When production processes that affect each other should not be located in the same building, effective partition measures should be taken between the respective production areas. The production of fermented products should have a dedicated fermentation workshop.
Post time: Mar-22-2024