Air Hazard Analysis

Was hoping to get some feedback on the issue of air purity. We have the appropriate less than 5 micron air filters on compressed air that comes in contact with our dicers (we are a tomato processing plant) and I was thinking about other areas where compressed air may reach food contact surfaces. We use foam cleaning and the compressed air that we use for the foamers may or may not have a filter on it. Would you consider the sanitizer in the foamer to be properly cleaning the surface so there would be no major risk or might we need to analyze it a bit further? Just wondering if anyone else has considered this in their facility? 

(We use Spectra Yellow for our sanitizer in the foamers) 

Thanks in advance. 

Hi Jfox

Am not an expert in air quality so can not specifically talk about chemical and system you are currently using.

Attached is a PDF file which be of use for u as it provides guidance and explain the requirement of standard/s.

Kind regards

Dr Humaid Khan

Managiing director

Halal International Services

Sydney Australia

Was hoping to get some feedback on the issue of air purity. We have the appropriate less than 5 micron air filters on compressed air that comes in contact with our dicers (we are a tomato processing plant) and I was thinking about other areas where compressed air may reach food contact surfaces. We use foam cleaning and the compressed air that we use for the foamers may or may not have a filter on it. Would you consider the sanitizer in the foamer to be properly cleaning the surface so there would be no major risk or might we need to analyze it a bit further? Just wondering if anyone else has considered this in their facility? 

 

(We use Spectra Yellow for our sanitizer in the foamers) 

 

Thanks in advance. 

Hi jfox,
 

The theory -

SQF offer the following guidance:

'Wherever the compressed air comes in contact with the food, either directly or indirectly, high efficiency filters are to be in place at point-of-use where the air enters the final section of tubing (not in the compressor room). This will significantly reduce the risk of microbial contamination of the food from the air.'

'The recommended final stage of filtration in these food contact areas should have a rating of 0.01 micron with an efficiency of 99.999% (or as determined by appropriate risk analysis).'

 

Regards,

 

http://www.ifsqn.com...ion/#entry63941

In auditorial practice the SQF expectations may (considerably) vary as illustrated by posts in above URL/thread. 

The four major contaminants that can be present in a compressed air system are particles, water, oil, and microorganisms (PWO&M). It is important to perform a hazard analysis and establish acceptable limits for your air quality for PWO&M. BCAS recommends ISO 8573-1:2010 [2:2:1] for direct contact and [2:4:2] for indirect contact. However, you may select from a variety of purity classes in ISO 8573-1:2010. We just presented a Food Safety Friday webinar that may be helpful to you, here's the link: https://goo.gl If you have any specific questions, feel free to contact us at IFSQNanswers@AirCheckLab.com, 512-263-0000 x4.