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Air quality in Processing areas

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Mahabir Singh

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Posted 07 September 2017 - 04:12 AM


We are into processing of pH controlled chutneys, gravies, pickles and sauces.

What kind of air quality will be required for processing areas where the food is cooked.



Mahabir Singh

Gerard H.

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Posted 08 September 2017 - 07:40 AM

Dear Mahabir Singh,


A contamination after cooking needs to be avoided.


In the product type you described, molds are most likely to grow. So you need to minimalise the risk of contamination with mold spores. Speaking about air quality, the incidence of mold spores can be reduced by filtering and drying the air.*)


*) To gain in efficiency, a high hygiene standard and a dry production environment will help a lot, in combination with the air treatment system.


Kind regards,


Gerard Heerkens

Ryan M.

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Posted 14 September 2017 - 04:26 AM

You need to do a study with the air quality (however you will monitor) against your finished product that may be exposed in the particular area.  If the product is not exposed then you have a bit more leeway than if there is exposure.  


Alternatively you can do a search online and see if there is any specific information around air quality standards with those types of products.  There isn't a lot out there that is product specific as each process, facility, and product type is different in terms of air quality needed.

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