Compressed air testing results - which purity class do I use?
I just received our first results of compressed air testing. With a baseline reading, how do I determine which purity class I should evaluate against? We are a food contact packaging company. I have the ISO 8573 standards to reference. SQF is not specific on which level we should be
compliant to.
I'm interested in how others are determining an acceptable level and what that level is. Any advice will be appreciated and especially some from
packaging perspective.
Thank you in advance.
Kimberly
Hello,
I just received our first results of compressed air testing. With a baseline reading, how do I determine which purity class I should evaluate against? We are a food contact packaging company. I have the ISO 8573 standards to reference. SQF is not specific on which level we should be
compliant to. I'm interested in how others are determining an acceptable level and what that level is. Any advice will be appreciated and especially some from
packaging perspective.
Thank you in advance.
Kimberly
Hi kibeda,
Context supplied is limited, eg type of packaging/usage so comments are difficult.
i assume Lvl 2 / its SQF8 equivalent
If Packaging follows a similar logic to food, i anticipate that SQF will have little interest in the ISO purity standard.
I imagine that the Guidance material Module XYZ should assist ?
Just to illustrate the SQF maze for food, can see this thread -
ISO 17025 is the standard that certifies testing and calibration labs. My question is which purity class should I use from the options in ISO 8573?
Hi, I would encourage you to perform a risk assessment for your specific products. 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 We included some examples of what our customers have selected as well as a chart grouping the purity classes by risk. If you have any specific questions, feel free to contact us at IFSQNanswers@AirCheckLab.com, 512-263-0000 x4.
We use a 5:3:1
Having done food grade packaging in the past, there are number of factors to consider. Process is important. We had a tertiary filter system, even though our risk level was very low due to the heat levels in our process. However we tested for oil, water, aerobic plate count and yeast and mold.