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The drainage in the positive pressure room and drainage system.


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#1 gooday

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Posted 20 February 2012 - 02:48 AM

Hello, I need to know about the drainage system.

First, in case of the positive pressure room. How to design the drainage to minimize pressure loss in the room? I asked my friends, there answered that they have no drainage in their positive room. I wonder in the continuous line that need one section for the positive pressure, how do they design or minimize the air loss?

Second, I know that the waste water must drain from high care area to low care area. but my friend told me that it is to risk for cross contamination in case of the large amount of water in the drainage that can flow back from low area to high area, so he designed to split the drainage between the low and high care area out. Is anyone have the suggestion for this? Are your plant have the same design?

Third, please tell me about how to design the good drainage system (easy but good) in the real work.

Thank you, and sorry for my poor English language.



#2 Charles.C

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Posted 20 February 2012 - 08:55 AM

Dear gooday,

Thks for yr question.

You may receive more directly useful replies if you inform what kind of product / process you are working with ?.

Rgds / Charles.C


Kind Regards,

 

Charles.C


#3 gooday

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Posted 20 February 2012 - 03:03 PM

My products are frozen fruits, but actually I want to know about the general information.From your replied, it make me wonder how it differents weather its all have high risk, high care and low care area.I think it all must have the same concept, Am I wrong?I need to know about that concept, if you have some data please let me know.
Thanks for your answer. :)



#4 George @ Safefood 360°

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Posted 21 February 2012 - 12:57 AM

My products are frozen fruits, but actually I want to know about the general information.From your replied, it make me wonder how it differents weather its all have high risk, high care and low care area.I think it all must have the same concept, Am I wrong?I need to know about that concept, if you have some data please let me know.
Thanks for your answer. :)


Hi Gooday
The BRC Issue 6 Appendix 2 goes into detail on defining the 'concept' of risk zones. It is far too lengthy to address in this post but if you obtain a copy it will answer all your questions

George

#5 gooday

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Posted 21 February 2012 - 04:07 PM

Thank you, George. It helps me a lot.






#6 Madam A. D-tor

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Posted 23 February 2012 - 08:11 AM

Dear Gooday,

I performed a google search on "drainage food industry" and got a lot of hits related to hygienic design of food factories and GMPs. i did however not find a defined answer to your question.


Kind Regards,

Madam A. D-tor

#7 GMO

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Posted 28 February 2012 - 09:27 AM

Having worked on the design of a high care area, to maintain positive air pressure you do need to minimise openings (but you'd do that anyway) but you don't need to eliminate them, after all lines do need to go through the wall somewhere. To get the positive air pressure you then have a very high number of air changes in the high care area.

For drainage, yes you drain from high risk to low risk and you talk to a plumber! Yes, it is possible to get backed up drains but not if the system is designed well with decent falls?






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