Food safety is related to everyone's health. Food clean room is an important guarantee for food safety production. Clean room refers to a room specially designed to remove particulate matter, harmful air, bacteria and other pollutants in the air in a certain space, and control the indoor temperature, cleanliness, indoor pressure, wind speed and air distribution within the required range.
Food factories should not only build clean rooms, but also keep constant temperature and humidity. The cleanliness of dust-free workshop and the continuous stability of pollution control are the core indicators of food factory quality. Whether it is a new or renovated food factory clean workshop, must be in accordance with the relevant national standards and specifications. The area of food clean room should be suitable for production and the layout should be reasonable.
The space of workshop should adapt to production. In addition to equipment, the average area of processing personnel in the workshop is not less than 1.5 square meters. If the workshop is too crowded, it will not only hinder the production operation, but also cause product pollution due to the collision between personnel and the contact between work clothes and production equipment. The height of the top surface of the workshop shall not be less than 3 meters, and that of the kitchen room shall not be less than 5 meters.
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, so as to prevent the occurrence of cross contamination in the production process.
Appropriate isolation measures should be taken between clean area and non clean area to control personnel flow and logistics, avoid cross contamination, and process products through transfer box.
The cleaning and disinfection room for tools and instruments shall be set at the appropriate position of the workshop, and the cleaning tank, disinfection tank and flushing tank shall be equipped for cleaning and disinfection of tools and instruments.
The workshop shall be equipped with changing rooms suitable for the number of processing personnel. Changing rooms should be connected to the workshop. If necessary, separate dressing rooms should be set up for processing personnel working in clean and non clean areas to enter and exit their respective work areas. The channels are separate.
In the production process, the workers should wash their hands or hands at the corresponding hand washing or disinfection facilities in time, so that the workers can wash their hands or hands in time in the production process. The water discharged from the hand washing area can not flow directly to the ground, but must be led into the drainage pipe through the water seal.
