2017 Design Standards for Food Factories: The Cornerstone of Food Safety Production

In the food industry, the safety and standardization of the production environment are directly related to consumers' health. Singapore Standard SS 585:2017 Design Standards for Food Factories serves as a crucial guideline for the construction and renovation of food factories in Singapore, safeguarding food safety from multiple dimensions. Guangzhou Cleanroom Construction Co., Ltd. has conducted in-depth research on and actively implemented this standard, leveraging its professional capabilities to assist food enterprises in creating compliant and efficient production spaces.​

I. In-depth Interpretation of the Core Provisions of SS 585:2017​

The SS 585:2017 standard covers various aspects of food factories, including site selection, layout, facilities and equipment, and hygiene management. These provisions work in tandem to establish a rigorous defense line for food safety production.​

(I) Site Selection Requirements​

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Clause Classification​	Specific Requirements​	Key Data/Indicators​	Design Principles​
Site Selection Requirements​	Keep a distance from pollution sources such as waste disposal sites and chemical plants; the terrain should be higher than the surrounding areas to prevent waterlogging​	Distance from pollution sources should be ≥ 500 meters; terrain height difference is recommended to be ≥ 0.5 meters​	Prevent external pollutants from entering the factory through air, water, and other means, which may affect food raw materials and the production environment. A higher terrain is conducive to natural drainage, reducing the impact of floods on the factory​

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(II) Workshop Layout​

Regarding workshop layout, in addition to clearly separating production areas, storage areas, and office areas, and having independent pedestrian and logistics channels, the cleanliness levels of different functional areas also need to match production requirements. For example, the cleanliness level of food processing areas is usually higher than that of raw material storage areas. Meanwhile, the setup of buffer zones between areas is of great importance. Buffer zones should be equipped with handwashing and disinfection facilities, air showers, etc., effectively preventing pollutants carried by personnel and materials from entering high - cleanliness areas.​

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Clause Classification​	Specific Requirements​	Key Data/Indicators​	Design Principles​
Workshop Layout​	Clearly separate production areas, storage areas, and office areas; have independent pedestrian and logistics channels; set up buffer zones in different functional areas​	Physical partitions are required for separation of different functional areas; the width of the channels should be ≥ 1.5 meters; the area of the buffer zone should be ≥ 6 square meters​	Physical partitions and independent channels avoid cross - contamination of pedestrians and logistics; buffer zones can purify personnel and materials entering high - cleanliness areas​

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(III) Air Purification​

Air purification in clean workshops is the key to ensuring food safety. SS 585:2017 stipulates that the cleanliness of areas in direct contact with food is recommended to reach ISO Class 8. To achieve this goal, not only high - efficiency filters are required, but also a reasonable design of air flow organization. Turbulent flow cleanrooms usually adopt a top - supply and bottom - return air flow form, which can effectively dilute indoor pollutants; while unidirectional flow cleanrooms discharge pollutants quickly through the principle of piston flow.​

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Clause Classification​	Specific Requirements​	Key Data/Indicators​	Design Principles​
Air Purification​	Clean workshops need to reach the corresponding cleanliness level; regularly detect air cleanliness and microbial content​	The cleanliness of areas in direct contact with food is recommended to reach ISO Class 8; conduct a comprehensive inspection at least once a quarter​	High - efficiency filtration and scientific air flow organization ensure clean air, and regular inspections ensure that the purification effect remains up to standard​

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(IV) Temperature and Humidity Control​

Different types of food have varying requirements for temperature and humidity. Take the baking industry as an example. The raw material storage area needs to be kept dry, with a humidity control of 50% - 60% to prevent raw materials such as flour from getting damp and caking. In the cold storage area of meat processing, the temperature should be controlled at 0 - 4°C, and the humidity at 60% - 70%, which can not only inhibit the growth of microorganisms but also prevent meat from dehydration and deterioration.​

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Clause Classification​	Specific Requirements​	Key Data/Indicators​	Design Principles​
Temperature and Humidity Control​	Set appropriate temperature and humidity ranges according to the type of food; the fluctuation range of temperature and humidity needs to be within a controllable interval​	Temperature control in the cold storage area at 0 - 4°C, humidity at 60% - 70%; temperature fluctuation ± 1°C, humidity fluctuation ± 5%​	Precise temperature and humidity control creates a suitable environment for food storage and processing, reducing the risk of quality changes​

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(V) Drainage System​

The slope design of drainage pipes directly affects drainage efficiency. A slope of ≥ 2% for drainage pipes ensures the rapid discharge of sewage, preventing water accumulation and the breeding of bacteria. At the same time, filters and P - traps should be installed at drainage outlets. Filters can intercept solid waste to prevent pipe blockages, and P - traps can prevent the backflow of odors and harmful gases from the sewer into the workshop.​

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Clause Classification​	Specific Requirements​	Key Data/Indicators​	Design Principles​
Drainage System​	Drainage pipes need to have a slope to prevent water accumulation; install filters and P - traps at drainage outlets​	The slope of drainage pipes should be ≥ 2%; the pore size of the filter should be ≤ 5mm​	Reasonable slope and drainage outlet facilities ensure smooth drainage and prevent workshop environmental pollution​

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II. Rich Application Examples and Remarkable Effects of the Standard​

(I) Renovation Project of a Baking Food Factory in Singapore​

Before the introduction of the SS 585:2017 standard, the factory had several problems. The raw material storage area was too close to the processing area, and there was no effective partition, so raw materials like flour were prone to absorbing odors generated in the processing area. The workshop ventilation system was imperfect, resulting in high air humidity, and some baked products became damp.​

After re - planning according to the standard, the raw material storage area was moved to an independent area, and moisture - proof and odor - proof partition doors were installed. A fresh air system combined with high - efficiency filters was adopted to improve the air quality in the workshop and strictly control the humidity. Meanwhile, the production process was optimized to enable a one - way flow of raw materials from the storage area to the processing area and then to the finished product area. After the renovation, the damp rate of products decreased from 12% to 3%, and the odor complaint rate decreased by 85%. The production environment was greatly improved, and product quality was significantly enhanced.

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(II) Upgrading Project of a Meat Processing Factory in Singapore​

The factory's original temperature and humidity control system was outdated, unable to precisely control the temperature in the cold storage area, resulting in thawing and refreezing of some meat products, which affected the meat quality and shelf life. In addition, the drainage system had problems such as insufficient pipe slope and the lack of filtration devices at drainage outlets, leading to poor sewage discharge and frequent water accumulation on the workshop floor.​

After upgrading according to the SS 585:2017 standard, an intelligent temperature and humidity control system was installed, which can monitor and adjust temperature and humidity in real - time. The drainage pipes were re - laid to ensure that the slope met the standard, and filters and P - traps were added at the drainage outlets. After the renovation, the microbial over - standard rate of products decreased from 8% before the renovation to 1.2%, production efficiency increased by 15%, and product losses caused by temperature and humidity problems were reduced by 20%. Both economic benefits and food safety levels were significantly improved.​

III. Guangzhou Cleanroom Construction Co., Ltd.: A Deep Practitioner of the SS 585:2017 Standard​

(I) Air Purification Solutions​

The high - efficiency air purification equipment developed by Guangzhou Cleanroom Construction Co., Ltd. uses H13 - grade high - efficiency filters, with a filtration efficiency of 99.99% for particles of 0.3μm, stably ensuring that the air cleanliness of the workshop reaches ISO Class 8 or even higher standards. Meanwhile, the company has a professional air flow organization design team that can design the most reasonable air supply and return schemes according to the workshop layout and production requirements. For example, in large - scale food processing workshops, the air flow organization form of top - side supply and double - side bottom - return is adopted, effectively avoiding air flow dead corners and ensuring the uniform distribution of clean air.​

(II) Temperature and Humidity Control System​

The company's temperature and humidity control system has high - precision regulation capabilities, with a temperature control accuracy of ± 0.5°C and a humidity control accuracy of ± 3%. It can customize personalized solutions according to different food production needs. For example, the temperature and humidity control system designed for chocolate production workshops can stably control the workshop temperature at 18 - 22°C and humidity at 40% - 50% in high - temperature summer environments, preventing chocolate from melting and frosting on the surface and ensuring product quality.

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(III) Overall Planning and Services​

In addition to supplying core equipment, Guangzhou Cleanroom Construction Co., Ltd. also provides one - stop services covering pre - construction planning and design, equipment installation and commissioning, and after - sales maintenance. In the planning and design stage, the company's team will thoroughly understand the production processes, product types, and other information of food enterprises, and conduct scientific and reasonable workshop layout planning in combination with the SS 585:2017 standard, including functional area division, design of pedestrian and logistics channels, and layout of ventilation and drainage systems. During the installation and commissioning process, every link is strictly controlled to ensure stable equipment operation and that all indicators meet the standard requirements. In terms of after - sales maintenance, regular inspection services are provided to promptly detect and solve problems that occur during equipment operation, ensuring the continuous compliant production of food factories. With years of industry experience and a professional technical team, the company has successfully assisted more than 50 food enterprises in completing factory upgrading and renovation projects, receiving unanimous praise from customers.​

Adhering to Singapore Standard SS 585:2017 Design Standards for Food Factories is the key for food enterprises to achieve safe production and enhance their market competitiveness. Guangzhou Cleanroom Construction Co., Ltd. is willing to join hands with food enterprises with its professional capabilities to jointly create food production environments that meet high standards, safeguard the food safety defense line, and contribute to the healthy development of the food industry.