Food clean room design and decoration plan reference
First, the principle of food clean room purification Air flow → initial effect purification → air conditioning → medium efficiency purification → fan air supply → pipeline → high efficiency purification air outlet → blowing into the room → taking away particles such as dust bacteria → returning blinds → initial purification. Repeat the above process to achieve the purpose of purification. Second, the food clean room design layout plan 1. The internal design and layout of the dust-free workshop and clean room should meet the food safety and sanitation operation requirements and avoid cross-contamination in food production. 2. The design of dust-free workshops and clean rooms should be rationally laid out according to the production process to prevent and reduce the risk of product contamination. 3. The dust-free workshop and clean room should be divided according to the product characteristics, production process, production characteristics and the cleanliness requirements of the production process, and effectively separated or separated. 4. The inspection room set up in the clean room should be separated from the production area. 5. The area and space of the dust-free workshop should be compatible with the production capacity, which is convenient for equipment placement, cleaning and disinfection, material storage and personnel operation. Third, the internal structure and materials of food clean room building 1. The internal structure of the clean room interior structure should be easy to maintain, clean or disinfect. It should be constructed of suitable durable materials. 2, clean room ceiling design and installation requirements 2.1 The ceiling should be constructed of non-toxic, odorless materials that are compatible with the production requirements and easy to observe the cleaning condition; if the coating is applied directly to the roof as a ceiling, it should be non-toxic, odorless, mildew-proof, not easy to fall off, and easy to clean. coating. 2.2 The ceiling should be easy to clean and disinfect, and it is not conducive to the vertical dripping of the condensate to prevent pests and mold growth. 2.3 Steam, water, electricity and other accessories piping should be avoided above the exposed food; if it is necessary to set up, there should be devices or measures to prevent dust from falling and water droplets falling. 3, clean room wall design requirements 3.1 Wall surface and partition should be constructed with non-toxic and odorless anti-penetration materials. The wall surface within the operating height range should be smooth, not easy to accumulate dirt and easy to clean; if using paint, it should be non-toxic, odorless, mildewproof and not easy to fall off. Easy to clean. 3.2 Walls, partitions and ground junctions should be reasonably structured and easy to clean, which can effectively avoid the accumulation of dirt. For example, setting a diffuse interface, and the like. 4, clean room door and window installation requirements 4.1 Doors and windows should be closed tightly. The surface of the door should be smooth, anti-adhesive, impervious, and easy to clean and disinfect. It should be made of impervious, strong, non-deformable material. 4.2 The door between the cleaning work area and the quasi-cleaning work area and other areas should be closed in time. 4.3 Window glass should use non-fragile materials. If ordinary glass is used, necessary measures should be taken to prevent contamination of raw materials, packaging materials and food after glass breakage. 4.4 Windows, such as windowsills, shall be constructed to prevent dust from accumulating and being easy to clean. Openable windows should be fitted with insect-resistant GB14881-2013 for easy cleaning. 5, clean room window screen installation design requirements Effectively prevent pollution such as sundries and mosquitoes. 6, clean room floor design and construction requirements 6.1 The ground should be constructed of non-toxic, odorless, impermeable, corrosion-resistant materials. The structure of the ground should be conducive to the need for sewage and cleaning. Fourth, food clean room decoration - general hygiene standards for food companies 1. Hygienic requirements for the procurement and transportation of food raw materials The principle of purchase must have a certain degree of freshness, no toxic or hazardous substances, and should not be polluted; transportation means should meet the hygiene requirements; raw materials sites and warehouses should be set up in accordance with the production capacity. 2. Hygienic requirements for food factory design and facilities The factory area should be away from harmful places. The building structure is perfect and can meet the production process and quality hygiene requirements; the water supply and drainage system should be able to adapt to the production needs, and the facilities should be reasonable and effective. Sewage discharge must comply with the standards set by the state; the processed waste is far away from the production workshop, and must not be located in the production workshop; the dust removal device must be installed between the flue outlet and the induced draft fan; all kinds of pipelines and pipelines should be concentrated as possible. The cold air pipe should not pass over the production line, equipment and packaging platform to prevent condensation from dripping into the food. The per capita floor space of the production workshop (excluding equipment occupancy) shall not be less than 1.5m2, the height of the workshop shall not be less than 3m, and water curtains, air curtains or air-conditioning equipment shall be added when necessary for production workshops or processes such as beverages, cooked foods and finished packaging; The production workshop and warehouse should be well ventilated. The ratio of ventilation area to ground area when using natural ventilation should not be less than 1:16; the amount of ventilation should not be less than three times per hour when using mechanical ventilation. The air inlet of the mechanical ventilation duct should be more than 2m away from the ground, and away from the pollution source and exhaust vent, the protective hood should be provided at the opening; the workshop or work place should have sufficient natural lighting or artificial lighting, and the mixed illuminance of the working surface of the inspection site should not be lower than 540lx; the working surface of the processing site should not be lower than 220lx; other places should generally not be lower than 110lx. Hand washing facilities should be set at the entrance of the workshop, and at the appropriate place in the workshop, equipped with hot and cold water mixers. The switch should be non-manual, and the faucet should be set up to 200 people per class, 1 per 10 people. For each of the 200 or more people, the number will increase by one for each additional 20 people. The wall of the disinfection tank is 45 degrees to the wall; the shower room can be dispersed or concentrated, and the shower is set for every 20-25 people per shift. The toilets to be produced shall be set outside the workshop, and shall be flushed with water washing facilities, equipped with hand washing facilities and deodorizing devices. The entrances and exits shall not face the workshop doors and shall avoid passages; the sewage pipes shall be separated from the workshop drainage pipes. 3. Sanitary management of food factories Food factories must establish appropriate health management agencies with trained full-time food hygiene managers. Establish and improve the maintenance and repair system for equipment and facilities, regularly inspect and repair, and prevent pollution of food; effective cleaning and disinfection methods and systems should be established. Cleaning agents, disinfectants, pesticides and other toxic and hazardous materials shall be fixedly packaged and stored in the warehouse and cabinets. Special personnel shall be responsible for the custody and establish a management system. The variety and scope of use of various pharmaceuticals shall be subject to the approval of the provincial health supervision department; the sewage discharge shall comply with the national standards and shall be discharged after reaching the standard. The sewage collection facilities set up in the factory area shall be handled in the factory area within 24 hours because they are closed or covered; the staff of the food factory shall perform at least one physical examination every year and obtain the medical certificate issued by the health supervision agency. Engaged in food production work food purification workshop renovation. 4. Hygienic requirements for food production processes The production process and sanitation management system shall be established separately according to the product variety; the raw materials must be inspected and tested, and they can be used only after passing the qualification; the various process operations should be carried out under good conditions. Production equipment, tools, containers, sites, etc. shall be thoroughly cleaned, disinfected, repaired, and inspected before and after use. Do not contaminate food; the labels on the packaging shall be in accordance with the relevant provisions of GB; the original records of the production process (including the inspection results of various key factors in the process specification) should be properly preserved, and the shelf life should be extended by 6 months compared with the product storage period of the modified product. Bedroom Furniture ,Gray Nightstand,unique nightstands,wall mounted nightstand shandong Changheng Wood Co.,Ltd , https://www.changhengwood.com