Hello
I have two questions about the requirement to have filters at the point of use for compressed air that is used on food contact surfaces. We are a bakery so we have a raw dough area, then bake, then package. Through a risk assessment, would I be able to support that we only need filters on the compressed air lines that are used after the bake process since this is the kill step? Also, if we use unfiltered compressed air lines, if our program states that the area must be sanitized after use, would this be sufficient as well? Thanks in advance for the feedback!