What matters should be paid attention to in the installation design of food purification workshop?
Key Points for Attention in Installation Design of Food purification workshop (Clean Workshop of Food Factory)
It is completely arranged according to the requirements of SC food production license, GMP and HACCP, focusing on cleanliness, pollution prevention, easy cleaning, pest prevention and separation of people flow and logistics, and directly used for design, construction and acceptance.
I. Overall layout and process design (the most critical thing is that the factory must check)
The technological process flows in one direction, without crossing and backflow. Raw materials are put into storage → pretreatment → processing → inner packaging → outer packaging → finished products are put out of storage. It is forbidden to cross people, goods, garbage and backflow.
Clean grade zoning is clear.
Clean area (inner packaging, cooking, cold working and filling): 100,000/10,000.
Quasi-clean area (raw material treatment and outsourcing): general purification.
Unclean area (office, warehouse and equipment room): independent area.
Buffer rooms, air shower rooms and transfer windows are set between different clean areas to prevent odor and dust.
People flow and logistics are strictly separated.
Personnel: change shoes → change clothes → wash hands and disinfect → air shower → enter the workshop.
Materials: raw materials enter through the transfer window/dedicated channel, and finished products exit through another channel.
Garbage and waste: exported separately, transported in one direction, without backflow.
Second, the ground design (the most important thing in the food workshop)
Must be seamless, non-slip, corrosion-resistant and easy to clean.
Commonly used: epoxy self-leveling, PVC clean floor, polyurethane mortar floor.
The transition between the ground and the wall is made into an arc angle (R angle), which is free from dust and water accumulation and easy to clean.
The drainage area shall have a gradient of 1%~2% and flow to the floor drain without water accumulation.
The floor drain is sealed with water, odor and insects, and sealed.
Three, metope and ceiling requirements
Clean color steel plate (50mm rock wool) is used for wall surface, which is non-toxic, mildew-proof and easy to scrub.
All the angles of Yin and Yang make circular transition, and there is no dead angle.
The ceiling height is generally 2.6~3.0m, and it is sealed tightly to prevent dust and insects from hiding.
The position where the equipment passes through the wall shall be sealed, leaving no gaps.
Fourth, doors, windows and access design
The door adopts clean sealed door, with automatic closing and observation window.
Personnel entrances and exits are equipped with air shower rooms, and double/multi-persons are configured according to the number of people in the workshop.
Transfer window for material transfer, with interlocking and ultraviolet disinfection
The outer doors and windows are tightly sealed to prevent insects, rats and sandstorms.
Five, ventilation and purification of air conditioning (determine the cleanliness)
Adopt brand-new air+high efficiency filtration system to ensure positive pressure.
Air pressure in clean area > quasi-clean area > non-clean area to prevent backward pollution.
Ventilation times:
Class 100,000: ≥10 times /h
Ten thousand grades: ≥15~20 times /h
High efficiency filter (HEPA) shall be installed at the air outlet, and it shall be replaced regularly.
Temperature control and humidity control: the temperature is 18~26℃ and the humidity is 45%~65%, which inhibits the growth of bacteria.
Six, water supply and drainage and sanitation facilities
Wash basin: pedal/induction type, equipped with hand sanitizer, hand dryer and disinfectant gel.
Cleaning pool for tools and instruments: meat and vegetables are separated, raw and cooked separately, and the special pool is dedicated.
The water pipe is made of 304 stainless steel, and the drainage pipe is backflow-proof and odor-proof.
It is forbidden to use pipes that are easy to rust and scale.
Seven, power supply lighting and equipment installation
Clean explosion-proof lamps and ceiling-mounted sealed lamps for lamps are easy to wipe without dead ends.
Sockets and switches are waterproof, oil-proof and dustproof.
All the equipment adopts 304 stainless steel food-grade equipment, with round corner design, seamless and easy to clean.
The equipment is * * 30cm * * away from the wall and ≥15cm away from the ground, which is convenient for cleaning and insect prevention.
Eight, pest control, mouse control and fly control (food factory red line)
The entrance is equipped with air curtain machine, insect-proof curtain and fly-killing lamp.
The periphery of the workshop is provided with a rat trap, a rat sticking board and a rat bait station.
Anti-rat nets are installed in drainage ditches and floor drains.
The gap between doors and windows shall be ≤0.6cm, so as to prevent insects and rats from entering the passage.
Nine, disinfection and health safety design
Set up a tool disinfection room, a dressing room and a bathroom, which are separated from the production area.
The clean area can be equipped with ozone/ultraviolet disinfection, and the environment can be disinfected regularly.
Avoid dead corners, grooves and cracks, and prevent mold breeding.
All materials are nontoxic, odorless and do not volatilize harmful substances.
X. Key Points of Construction and Acceptance
Color steel plates are spliced and sealed with glue, which is airtight and dust-free.
Clean system for leak detection, pressure difference and cleanliness measurement.
There is no crack and empty drum on the ground and wall.
After completion, it must pass the on-site inspection of SC food production license.
Sum up in one sentence
The core of food purification workshop design is: one-way flow, clean seal, easy cleaning, water accumulation prevention, pest prevention, reasonable pressure difference, separation of raw and cooked food, and separation of human and machine.
