Food manufacturers, processors and packers are needed to abide by a selection of food security standards and policies. From microbiological hygiene to cross contamination and allergen control. Not just do these requirements and regulations deal with the end foodstuff themselves, however likewise the procedures and facilities that belong of the operation. Although they can in some cases appear as an obstacle, standards and policies are important for ensuring that food production and production operates within in a clean, safe and hygienic environment.
The entire food industry is centred around perishable products that can at some stage be effected negatively by germs. In the production and processing of food products there are plenty of opportunities for numerous airborne particles to be emitted to the indoor environment through the air handling system and duct work.
Sources of airborne contamination consist of:
- Raw materials
- Cooking and processing of food
- Product Packaging
- Badly created, cleaned up or kept air managing systems
- Machinery, computer systems and equipment.
Airborne contamination control and removal of air-borne bacteria should be considered in a general strategy to enhance indoor air quality. The indoor air quality in a food production or food processing facility must satisfy certain requirements that are described in food health audits and evaluations.
Airborne Contamination Removal Techniques
It is essential that a manufacturing facility supplies appropriate ventilation or control equipment to reduce odours and vapours in areas where they might infect the production process. This consists of steam and VOC’s.
It is recommended that the positioning of air vents, fans and extraction systems works for air hygiene management and the places are identified to guarantee that the potential for air-borne contamination is reduced. Care likewise requires to be taken to guarantee that the air is moving from high to low care locations or from low to greater dust packing locations.
Properly developed air handling systems control airborne particulates and smells, for that reason reducing the dangers to items from air-borne contamination by infectious pathogens. Pathogens such as Salmonella and Listeria, toxigenic pathogens like Staphylococcus aureus and finally spoilage bacteria such as yeast, moulds, Pseudomonas and lactic acid bacteria.
More Than Simply Health
Not only do air handling systems help to lower the cross contamination brought on by these airborne pollutants, however they likewise important to guarantee effective air purification and circulation. Reliable air purification and distribution helps to eliminate the heat enforced by the procedures and individuals within a food factory. They likewise supply enough fresh air, avoid the ingress of airborne contamination and avoid regions of stagnant air.
Makers can often ignore the temperature within their production environments. Food making centers that operate at temperature levels below 13 OC could be damaging their production. Evidence reveals that it is prejudicial to food security to make sure that the air distribution maintains a stable temperature above 13 OC, unless there are specific described requirements. A clean and efficiently running air handling system can ensure reliable air mapping and have the capability to manage temperatures throughout an entire facility.
A Breeding Place for Bacteria
However, no matter how well a ventilation system works, grease and other extracted items will build up in the ducting and air handling systems of an extraction system. As a result, dust and germs will accumulate in the air ducts and air handling systems. These contaminants are pulled into the HEATING AND COOLING system and re-circulated as much as 10 times daily, usually. Gradually, this re-circulation causes a build-up of pollutants in the duct, these then end up being a breeding place for bacteria and mould.
The accumulation of dust, dirt and grease in air ducts can result in significant health & safety concerns due to potential fire dangers and poor efficiency.
Decreased effectiveness of an extraction system, can influence on devices service life. It has the potential for more major issues later on down the line.
The Significance of Cleaning
Air system hygiene is managed by routine cleansing (and disinfection) to avoid the accumulation of dust, item or condensate that may offer a focus for microbial growth. Without routine cleansing, air will travel through the contaminated duct carrying bacteria onto or around the food procedure areas. Comprehensive duct work cleansing and tidiness studies also highlight the conditions of the ducting and aid to manage any needed repairs that could go undetected.
It’s Not My Job!
It is the responsibility of the building owner or facilities manager to ensure the upkeep and tidiness of the duct work and air handling systems. They likewise require to be able to offer ideal upkeep and sanitation records to support audit compliance.
A Wealth of Benefits
As well as minimising airborne contamination and decreasing health and wellness threats, cleansing can yield considerable long-term energy savings. When an A/C system is not kept and tidy, it needs to work harder. Research shows that filthy coils and blowers in commercial buildings can cut performance by as much as 40%. Subsequently, when a system is running effectively, less energy is utilized and that conserves you cash.
With lower capacity for contamination, improved effectiveness, and fewer health and safety dangers, it is safe to say that there are a wealth of benefits that unfold from guaranteeing the cleanliness of your duct work and air handling systems.