The food production workshop should be divided according to its cleanliness requirements, and the regions should be effectively isolated according to the degree of cleanliness to prevent cross-contamination. It should be divided into general operation area (raw material treatment room, warehouse, outer packaging room), quasi-clean operation area (sterilization room, batching room, purification room, cleaning room), clean operation area (filling room, fermentation room, bacterial culture room) and non-food treatment area (office, quality laboratory, dressing room, etc.).
GB50073-2013 "Clean workshop Design Code" divides cleanliness into 9 levels (equivalent to ISO1 ~ISO9), which is consistent with the international standard ISO14644. Different kinds of food production require different levels of cleanliness. Therefore, for the air cleanliness of food production workshops, it is also necessary to analyze the specific situation of the body industry. It is more important to note that food construction and processing workshops pay more attention to the microbial status in the air, such as suspended bacteria and settling bacteria. Here, the cleanliness level of different production areas of food factories is listed: the air cleanliness level of clean production areas is 1000~10000, the number of settling bacteria is less than 30, and the number of settling fungi is less than 10; The air cleanliness level of the quasi-clean production area is 100000, and the number of settling bacteria is less than 50; The air cleanliness level of the general production area is 300,000, and the number of settling bacteria is less than 100.
The cleanliness of the cleaner should be monitored as necessary, usually including the monitoring of settling bacteria, suspended bacteria and particles; And the evaluation of illuminance, temperature, humidity, noise and static pressure difference.
Suzhou Pharma Machinery Co.,Ltd.
2025/02/21
Tia
