Technical and Hygiene Requirements of Air Showers in Baking Food Factories
创建于04.28
In the production of baked goods, hygiene management is critical, and the air shower is one of the key devices ensuring a clean production environment. It uses high-speed, filtered airflow to remove dust and microorganisms from personnel or materials, reducing contamination risks. Below are the main technical and hygiene requirements for air showers in baking food factories.
Technical Requirements
High-Efficiency Air Filtration: Air showers should be equipped with HEPA (High-Efficiency Particulate Air) filters, with a filtration efficiency of at least 99.97% to effectively remove airborne particles and microbes.
Airflow Control: The nozzle airflow speed should be maintained at 20-25 m/s to ensure effective decontamination without causing discomfort.
Automatic Sensor System: Infrared or microwave sensors enable touch-free operation, minimizing cross-contamination.
Material Standards: The interior walls should be made of 304 stainless steel or antibacterial-coated materials for easy cleaning and corrosion resistance.
Timer Setting: The blowdown duration is typically set at 10-20 seconds to ensure thorough decontamination.
Hygiene Requirements
Regular Cleaning & Disinfection: The interior must be cleaned daily and wiped with food-grade disinfectants to prevent microbial growth.
Filter Maintenance: HEPA filters should be inspected every 3-6 months and replaced when necessary to maintain efficiency.
Staff Training: Employees must wear cleanroom suits and receive proper training to avoid improper operation.
Environmental Monitoring: Regular air cleanliness tests should be conducted to ensure compliance with GMP or HACCP standards.
By adhering to strict technical and hygiene practices, air showers can effectively safeguard the hygiene and safety of baking food factories, enhancing product quality.
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