Food manufacturers, processors and packers are required to comply with a range of food safety standards and regulations. From microbiological hygiene to cross-infection and control of allergens. These standards and rules not only relate to the final food product, but also the processes and facilities that are part of the operation. Although they can sometimes act as barriers, standards and regulations are necessary to ensure that food production and production function in a clean, safe and hygienic environment.
The entire food industry is centered around perishable foods, which at some stage can be negatively caused by bacteria. In the production and processing of food products there are many opportunities for the release of various air particles into the indoor environment through the air conditioning system and the operation of air ducts.
Sources of air pollution are:
- Raw material
- Cookery and food processing
- Allergens
- Dust
- packaging
- people
- Poorly designed, cleaned or maintained air conditioning systems
- Machines, computers and equipment.
Air pollution control and removal of airborne bacteria should be considered in general terms to improve indoor air quality. Indoor air quality in food production or in the food industry must meet certain requirements that are set out during food hygiene inspections and inspections.
Air Pollution Removal Techniques
It is important that the manufacturing plant provides adequate ventilation or control equipment to reduce odors and vapors in areas where they can pollute the production process. This includes steam and VOC.
It is recommended that the location of air vents, fans and exhaust systems be effective for managing air hygiene, and locations are determined to minimize potential air pollution. Care should also be taken to ensure that air moves from areas with high to low caution or from areas with low and high dust levels.
Properly designed air conditioning systems control airborne particles and odors, which minimizes the risk of contracting infectious diseases of pathogenic microorganisms. Pathogens such as Salmonella and Listeria, toxigenic pathogens such as Staphylococcus aureus, and finally, spoilage microorganisms such as yeast, mold, pseudomonads and lactic acid bacteria.
More than just hygiene
Not only do air conditioning systems help reduce the cross-contamination caused by these airborne contaminants, but they are also important to ensure effective filtration and air distribution. Efficient filtration and distribution of air helps remove heat from processes and people in the food industry. They also provide sufficient fresh air, prevent the ingress of pollutants into the atmosphere and avoid areas of stagnant air.
Manufacturers can sometimes ignore temperature under production conditions. Food processing equipment operating at temperatures below 13 ° C may damage their production. Evidence shows that, prior to ensuring food safety, it is necessary to ensure that the air distribution maintains a stable temperature above 13 ° C, unless specific requirements are indicated. A clean and efficient working air conditioning system can provide efficient air mapping and be able to control the temperature throughout the facility.
Breeding soil for bacteria
However, no matter how well the ventilation system works, the lubricant and other extracted products will accumulate in the air ducts and air conditioners of the exhaust system. As a result, dust and bacteria will accumulate in the air ducts and air conditioning systems. These pollutants are pumped into the HVAC system and re-circulated up to 10 times per day on average. Over time, this re-circulation causes an accumulation of pollutants in the duct work, after which they become a breeding ground for bacteria and mold.
The build-up of dust, dirt and grease in air ducts can lead to serious health and safety problems due to the potential fire hazard and poor performance.
Reducing the efficiency of the extraction system can affect equipment life. In addition, it has the potential for more serious problems later.
The importance of cleaning
The hygiene of the air system is controlled by regular cleaning (and disinfection) to prevent the accumulation of dust, product or condensate, which can be a focus for the growth of microorganisms. Without regular cleaning, the air will pass through a polluted channel carrying bacteria along or around areas of the food process. Extensive research on the cleaning and cleaning of ducts also underlines the working conditions of ducts and helps to cope with any necessary repairs that may go unnoticed.
This is not my job!
The duty of the building owner or facility manager is to provide maintenance and cleanliness of air ducts and air conditioning systems. They should also be able to provide appropriate maintenance and sanitation reports to support audit compliance.
Wealth of benefits
In addition to minimizing air pollution and reducing health and safety risks, cleaning can provide significant long-term energy savings. When the HVAC system is not maintained and cleared, it should work harder. Studies show that dirty coils and blowers in commercial buildings can reduce efficiency by as much as 40%. Therefore, when the system works efficiently, less energy is used and it saves you money.
With less pollution potential, increased efficiency and lower health and safety risks, it is safe to say that there are many advantages that can be achieved by ensuring the cleanliness of your air ducts and air conditioning systems.
