I would like to ask, what standards to be followed for environmental air quality(microbiological limits) for food processing air particularly for biscuits manufacturing plant. if there is any standard please share, I would like to define acceptable limits based on any international standard for my plant.
Afaik, there are no general international food specific, microbiological standards for environmental air quality.
ISO offers recommended standards for grades of air quality for non-specific purposes.
Campden offers a rule-of-thumb figure which might be used in food factories.
BCAS offers safety standards for compressed air supplies as maybe used in food plant. Their ideas are sometimes extended to environmental air.
Certain industries, eg Dairy, have developed guideline values for certain air quality factors, eg air settle plate counts but baking industry i don't know.
Can hv a look at these threads for an idea as what's available -
(eg see post8 - excel [sheet1] and pdf file sh1)
(eg attachment cpc2/post18)