With people's increasing attention to food safety and quality, food clean workshops are becoming more and more important in the food industry. Clean workshop can provide an excellent production environment, effectively reduce the risk of food contamination, and is a key link to ensure food safety and quality. SICOLAB XIGERThe requirements for the design and construction of food clean workshops will be detailed to ensure the performance and hygiene standards of the workshop.
1. Reasonable layout and zoning.
The layout of the food clean workshop should be scientific and reasonable, in line with the production process and process requirements. According to the characteristics and needs of different production areas, the workshop should be divided into general production area, control area and clean area. At the same time, the necessary functional areas such as sanitary buffer areas, changing areas, and cleaning tool storage areas should be set up to ensure the orderly flow of personnel, materials and air and avoid cross-contamination.
2. Air cleanliness requirements.
Air cleanliness is a core requirement for food cleanrooms. Areas with different cleanliness levels should follow the corresponding cleaning procedures to ensure that the air cleanliness meets the requirements of the production process. The workshop should be equipped with high-efficiency air filters, laminar flow hoods, clean workbenches and other equipment to filter and purify the air in the workshop to ensure that the air cleanliness meets the standards. At the same time, the air cleanliness should be regularly tested and monitored to ensure that the cleanliness meets the requirements.
3. Temperature and humidity control requirements.
Food clean workshops need to maintain a stable temperature and humidity environment to meet the process requirements of food production. The workshop should be equipped with temperature and humidity control equipment, such as air conditioning systems, humidifiers, dehumidifiers, etc., to ensure that the temperature and humidity in the workshop are controlled within a certain range. At the same time, the temperature and humidity parameters should be reasonably set according to the production requirements of different foods to meet the needs of the production process.
Fourth, construction and decoration requirements.
Workshop buildings should be made of durable, easy-to-clean and disinfect materials, such as stainless steel, ceramic tiles, etc. Walls and ceilings should be smooth and crevice-free, making them easy to clean and disinfect. The ground should be made of non-slip and leak-proof materials to prevent problems such as water accumulation. At the same time, the decoration of the workshop should comply with the regulations of fire protection and safety.
5. Ventilation and exhaust requirements.
The ventilation and exhaust system of the food clean room is an important facility to ensure the cleanliness and hygienic quality of the air. The ventilation system should ensure air circulation in the workshop to prevent the growth of microorganisms and odors. The exhaust system should discharge the exhaust gas and peculiar smell in the workshop to keep the indoor air fresh. The design of the ventilation and exhaust system should be reasonably planned according to the layout and process requirements of the workshop.
6. Requirements for water supply and drainage facilities.
The water supply and drainage facilities of the food clean workshop should meet the production process and living needs. Water supply facilities should ensure that the water quality is clean and hygienic and meets the relevant standards and regulations. Drainage facilities should have good discharge capacity to prevent problems such as water accumulation. At the same time, water supply and drainage facilities should be cleaned and maintained regularly to ensure their normal operation.
7. Monitoring and Recording Requirements.
A sound monitoring and recording system should be established in the food clean workshop. Through the installation of sensors, surveillance cameras and other equipment, the key parameters of the workshop such as temperature and humidity, air cleanliness, and logistics are monitored and recorded in real time. The monitoring data should be uploaded to the first-class control system or monitoring center in time for real-time adjustment and control of the workshop environment. At the same time, the monitoring data should be sorted out and analyzed on a regular basis, and the operation status and existing problems of the purification workshop should be summarized to provide a basis for continuous improvement. Monitoring and documentation requirements help ensure stable operation of the shop floor and food safety traceability.
The design and construction requirements of food clean workshops cover layout and zoning, air cleanliness, temperature and humidity control, construction and decoration, ventilation and exhaust, water supply and drainage facilities, and monitoring and recording. These requirements are interrelated and mutually influencing and together form the core elements of the food cleanroom. By meeting these requirements, companies can create an efficient, safe, and reliable food cleanroom environment that provides consumers with safer and healthier food. At the same time, enterprises should continuously optimize and improve the operation and management of the workshop to adapt to the changing food safety regulations and market environment.