1. General provisions
The clean room of food industry should be constructed according to the principle of biological clean room. The main purpose is to control the pollution of living particles. The important guarantee condition of process control is air clean technology, and a good sanitary production environment should be constructed.
The site selection, design, layout, construction and transformation of food factories with clean rooms should meet the requirements of clean food production and avoid pollution, cross-contamination, mixing and errors to the greatest extent.
The production environment of the factory area should be clean, the road surface and transportation should not cause pollution to the production of food, and the trend of people and logistics should be reasonable.
1.4 appropriate access control measures should be taken to prevent unauthorized personnel from entering.
The completion information of buildings and facilities should be preserved.
2. General layout
The location of the buildings in the food factory area with clean rooms should meet the needs of food production technology, divide living areas and production areas, and clearly distinguish clean production areas, general production areas and non-food treatment areas in the production areas.
Buildings with serious air pollution during the production process should be built on the downwind side of the factory area where the maximum annual wind direction occurs.
Mutually influential production processes should not be located in the same building. When installed in the same building, effective partition measures should be taken between the respective production areas. The production of fermented products should have a special fermentation workshop.
The general production area should include warehousing, non clean production rooms, outer packing rooms, etc.
Non food processing areas should include power, power distribution, machinery repair and other rooms and air-conditioning refrigeration room.
3, clean production area
The final sterilization process and the sterilization process after sterilization should be carried out in the clean production area.
Clean production areas with good hygienic production environment requirements shall include storage and pretreatment sites for perishable foods, ready-to-eat semi-finished products or finished products before final cooling or packaging, raw materials pretreatment, product filling and molding sites where final sterilization is not possible, exposed environment after final sterilization of products, preparation rooms for packaging materials, and Inside the packing room, as well as for food production, improvement of food characteristics or preservation of processing and processing sites and laboratories.
The clean production area should be reasonably arranged according to the production process and the corresponding clean room level requirements. Production line layout should not cause round-trip and discontinuity.
The different rooms in the production area should meet the needs of variety and technology. If necessary, there should be buffer room and other measures to prevent cross-contamination. The buffer room area should not be less than 3 m2.
Pretreatment of raw materials (such as cutting, grinding, cooking, extraction, concentration and dilution, etc.) shall not be carried out in the same clean area as the finished product.
The area and space suitable for production scale should be designated as temporary storage areas for materials, intermediate products, products to be inspected and finished products, and cross-cutting, confusion and pollution should be strictly prevented.
The laboratory should be set up independently, and proper measures should be taken for its exhaust and drainage. Clean workbench should be set up when there is air cleaning requirement in the sample inspection process.
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