What is the wind speed standard of the air shower room in the food production workshop?

The wind speed in the air shower room of food production workshop has a clear national standard/industry standard and the mainstream practice of food factories. The core depends on two key indicators: the outlet wind speed of the nozzle (core) and the internal average wind speed (preventing dead angle).

First, the core wind speed standard (must meet the standard)

1. Nozzle outlet wind speed (the most critical)

Minimum compliance threshold (industry standard): ≥ 21 m/s (according to JG/T 296-2010 Air Blowing Room).

Mainstream/mandatory requirements of food factory (code for clean workshop): ≥ 25 m/s (according to GB 50073-2013 Code for Design of Clean Workshop).

This wind speed can effectively peel off dust, hair and dander of 5–10μ m on the surface of clothes.

It is a hard index for SC certification, GMP and HACCP audit.

Recommended operating range of food factory: 25–28 m/s.

2. Internal average wind speed (dead angle prevention)

The overall average wind speed in the air shower room is ≥ 18 m/s.

Ensure that there is no dead angle blowing at 360, and avoid the residue of pollutants in the back and armpit of human body.

Second, the scene wind speed and supporting parameters (food factory practical version)

form

The recommended blowing and showering time for clean zone grade/scene nozzle outlet wind speed is applicable to food workshops.

General clean area (class 100,000/class 300,000)

(Pretreatment, outsourcing and storage) 25–27 m/s 20–30 s Processing of ordinary cakes, beverages and meat products.

Medium clean area (10,000-level)

(Molding, cooling and packaging) 27–28 m/s 25–30 s Baking, dairy products and quick-frozen food.

High clean area (ISO grade 7/aseptic)

(Sterile packaging, ready-to-eat food) 28–30m/s 30–40s yogurt, fresh milk, aseptic packaged drinks.

Air shower of goods (raw materials/packaging materials) ≥ 30 m/s ≥ 30 s Flour, stuffing and packaging materials.

Third, the wind speed detection method (field operation)

Tools: digital anemometer (accuracy 0.1 m/s).

Measuring point: measure 30 cm in front of each nozzle.

Methods: Each nozzle was measured 3 times and the average value was taken. A single air shower will measure at least 12 nozzles.

Judgment: the average value of all nozzles ≥ 25 m/s is qualified.

Fourth, the consequences of wind speed not reaching the standard (food factories focus on it)

Purification failure: hair and dust can not be effectively removed, resulting in foreign bodies and colonies exceeding the standard.

Audit failed: SC, GMP, HACCP on-site inspection directly failed.

Customer complaint/recall: the product has hair and impurities, which leads to the risk of complaint and recall.

Five, wind speed maintenance points (daily management)

Daily: check the operation of the fan, and the hand-feeling blowing intensity is not obviously weakened.

Weekly: clean the primary filter screen to avoid the wind speed drop caused by blockage.

Monthly: detect wind speed and record data; If it is less than 25 m/s, immediately check (fan, high efficiency filter, nozzle blocked).

Every quarter/half a year: Replace HEPA to ensure stable wind speed.

Summarize (by memorizing one sentence)

The outlet wind speed of the air shower nozzle in the food workshop must be ≥25 m/s, and the internal average must be ≥ 18 m/s; 28–30 m/s is recommended for high clean areas, which is a hard indicator of food safety and compliance.