What's your air specification for low risk food?

What specification can you recommend for low risk, inert, shelf stable foods? Air sources include compressed air, outside air intake, and inside air intake.

What specification can you recommend for low risk, inert, shelf stable foods? Air sources include compressed air, outside air intake, and inside air intake.

I to am interested in compressed air quality for food processing. Should it meet ISO 8573.1 Class 0 or a lower level of classification? How do you measure the possibility of oil being deposited on a food product (such as fresh cut)?

V/R
Merlin

From the research I've done, the ISO 8573.1 standard is a good one to use for food contact compressed air...classes 2.2.1 (particulates.moisture.oil). Interior and exterior air filtration levels depend on risk to the product and what you are trying to filter out. For air directly contacting food product and contact surfaces, HEPA filtration is the best. The attached documents can help in determining the level of filtration needed by looking at what you are trying to filter out of the air.