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How To Design The Food Cleanrooms 6 Tips For You?

Few industries are as important to humans as food manufacturing. The industry penetrates almost all other sectors of the economy. In this industry, quality, integrity, and product safety always need to be placed first. Therefore, to ensure product quality, the importance of food cleanrooms is obvious.

Food factories must not only build cleanrooms but also have constant temperature and humidity. The cleanliness of dust-free workshops in food factories and the continuous stability of pollution control are the core norms for the quality of food factories. The area of the food cleanroom is suitable for production, and the layout should be reasonable. In this post, we will share with you the how-to design food cleanrooms.

Cleanroom requirements for the food industry

Before we talk about cleanroom design, we must first understand the requirements of the food industry cleanroom.

There is a strict requirement of temperature, humidity, and particles in these cleanrooms. This extremely sterile and controlled environment provides a safe space for food production, processing, and packaging, enabling manufacturers to extend the shelf life of products by significantly reducing the number of germs in the cleanroom.

The design of the food cleanrooms

There are various types of the cleanrooms, such as soft wall cleanrooms, hard wall cleanrooms, and modular food processing cleanrooms. Here we mainly introduce the design of the production workshop adopting steel-concrete or brick-concrete structure.

  1. Workshop structure

The food workshop mainly adopts steel-concrete or brick-concrete structures. According to the needs of different products, the structure design is suitable for the special requirements of specific food processing. The height of the top surface of the workshop is not less than 3 meters, and the cooking room is not less than 5 meters. The processing area and processing personnel’s changing rooms, showers, toilets, and other sanitary facilities shall be combined structures in the building. The cold storage and processing areas for aquatic, meat, and quick-frozen foods should also adopt a conjoined system.

  1. Workshop layout

The layout of the workshop should not only facilitate the connection of various production links but also facilitate the sanitary control of the processing process and prevent the occurrence of cross-contamination during the production process. The transition of product processing from unclean links to clean links is not allowed in the processing flow.

  1. Workshop floor, cleanroom wall panels, ceiling panels, doors, and windows.

The workshop floor should be non-slip, sturdy, waterproof, easy-to-clean, and corrosion-resistant materials, and the surface should be smooth and water-free. During design and construction, the horizontal level of the entire workshop floor should be slightly higher than the ground level of the factory. 

The ceiling panel of the cleanroom should be easy to clean. 

The doors and windows of the cleanroom with anti-insect, dust-proof, and rodent-proof facilities, and the materials used should be corrosion-resistant and easy to clean. 

  1. Temperature control facilities

the air-conditioning facilities are necessary for the food cleanrooms. The tools, equipment, and tools used in the equipment processing process should meet the following conditions: non-toxic and will not pollute the product; corrosion-resistant, not easy to rust, not easy to aging and deformation; easy to clean and disinfect.

  1. Personnel sanitation facilities

It is necessary to establish matching rooms, shower rooms, hand washing and disinfection facilities, and toilets.

  1. Storage facilities

The raw and auxiliary materials storage facilities shall ensure that the natural and additional materials prepared for production and processing will not undergo quality changes and new safety and health hazards during the storage process. The place where fruit and vegetable raw materials are stored should also have shading, rainproof and well-ventilated conditions. In areas with higher temperatures, there should be special fresh-keeping warehouses.

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