Food Cleanroom Design and Construction Requirements

In recent years, more and more food factories have begun to consider building clean workshops in production, packaging and other work area. The construction of clean workshops can effectively reduce the microbial contamination of the products produced and effectively improve product quality and production efficiency. Wiskind hopes that you can control the microbial particles in the cleanroom, control the product quality, and provide services to your business and customers.

What is a cleanroom?

Cleanroom 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, air velocity and air distribution, noise vibration and lighting, static electricity are controlled in a certain Within the scope of demand, and given by specially designed rooms. No matter how the external air conditions change, the indoor can maintain the required cleanliness, temperature, humidity and pressure.

What is a 100,000-level cleanroom?

The number of particles ≥0.5μm in the air per cubic meter of the workshop is not more than 3.52 million. The fewer the particles in the air, the less the number of dust and microorganisms, and the cleaner the air. The 100,000-level clean workshop also requires that the workshop must be ventilated 15-19 times per hour, and the air purification time after complete ventilation is not more than 40 minutes.

Food Cleanroom Division

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

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

2.Quasi-clean area: requirements are followed, such as raw material processing, packaging material processing, packaging, buffer room (unpacking room), general production and processing room, inner packaging room of non-ready-to-eat food, etc., but not directly exposed.

3.Clean operation area: This area is often constructed as a clean workshop, usually referring to the highest sanitary environment requirements, high personnel and environmental requirements, such as: raw material, finished product processing area, food cold processing room, ready-to-eat food cooling room, waiting Storage room for packaging ready-to-eat food, inner packaging room for ready-to-eat food, etc.

Cleanroom Design Requirements

1. Food factories with clean workshops should avoid the occurrence of pollution sources, cross-contamination, mixing and errors to the greatest extent during site selection, design, layout, construction and transformation.

2. The factory area is clean and tidy, the flow of people and logistics are reasonable.

3. There should be appropriate access control measures to prevent the entry of unauthorized persons.

4. Preserve construction and construction completion information

5. Buildings with serious air pollution during the production process should be built on the downwind side of the factory area with the most wind direction all year round.

6. When the production processes that affect each other should not be located in the same building, effective separation measures should be provided between the respective production areas. Production of fermented products should have a dedicated fermentation workshop.

Cleanroom Construction Requirements

1. Processes that have sterility requirements but are not able to carry out final sterilization and although they can achieve final sterilization, the process of aseptic operation after sterilization should be carried out in a clean workshop.

2. A clean workshop with good hygienic production environment requirements should include perishable foods, ready-to-eat semi-finished products or finished products, storage and treatment places before final cooling or packaging, raw material pretreatment, product sealing and molding places that cannot be sterilized , The exposed environment after the final sterilization of the product, the inner packaging material preparation area and inner packaging room, as well as the processing and processing places and inspection rooms for food production, improving food characteristics or preservation.

3. The production process of the workshop and the corresponding clean room level requirements are reasonably arranged. The production line layout should not cause round trips and discontinuities.

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

5. Raw material pre-processing and finished product production do not use the same clean area.

6. In the production workshop, areas and spaces suitable for the scale of production are designated as temporary storage areas for materials, intermediate products, products to be inspected, and finished products, and crossover, confusion, and pollution should be strictly prevented.

7. The inspection room should be set up independently, and proper measures should be taken for its exhaust and drainage. If there is a requirement for air cleanliness in the product inspection process, a clean bench shall be provided.