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#1 arnaldo barreto

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Posted 13 July 2019 - 09:51 AM

In Portugal there are many companies that require IFS Food Certification.
 
 
 
As a compressed air technician, I have difficulty knowing exactly and in the scope of norm ISO 8573.1: 2010, what is the minimum requirement of air quality in the processing and processing of food, mainly in pork and by-products.
 
 
 
I recently did a job at a cheese production company where the requirement for IFS Food certification is:
 
 
 
ISO 8573.1: 2010 Class 1.2.2. Sub-understand:
 
Class 1. hydrocarbons present in air under pressure, 0.01 ppm or better free of odors and flavors.
 
Class 2 - water dew point (pdp) -40 ° C or better (+/- 130 ppm)
 
Class 2 - Concentration of particles <400,000 between 0.1 and 0.5 microns.
 
 
 
The question is, where can you confirm these values?
 
 
 
On the other hand, I find companies with the IFS Food certification, whose compressed air is Class 4 (ISO 8573.1: 2010) clearly insufficient. Even because the higher water vapor concentration (pdp) 2 ° C results in about 7,500 ppm of water and with this value the downstream concentration of hydrocarbon is also much higher. But there are food companies certified IFS-Food.
 
 
 
I seek clarification on good practices.
 
ps: sorry for my English, because it's basic.


#2 rajeev1965

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Posted 13 July 2019 - 10:38 AM

Go thru the attached file.

 

regards,

rajeev sahani



#3 Charles.C

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Posted 15 July 2019 - 02:35 PM

 

In Portugal there are many companies that require IFS Food Certification.
 
As a compressed air technician, I have difficulty knowing exactly and in the scope of norm ISO 8573.1: 2010, what is the minimum requirement of air quality in the processing and processing of food, mainly in pork and by-products.
 
I recently did a job at a cheese production company where the requirement for IFS Food certification is:
 
ISO 8573.1: 2010 Class 1.2.2. Sub-understand:
 
Class 1. hydrocarbons present in air under pressure, 0.01 ppm or better free of odors and flavors.
 
Class 2 - water dew point (pdp) -40 ° C or better (+/- 130 ppm)
 
Class 2 - Concentration of particles <400,000 between 0.1 and 0.5 microns.
 
The question is, where can you confirm these values?
 
On the other hand, I find companies with the IFS Food certification, whose compressed air is Class 4 (ISO 8573.1: 2010) clearly insufficient. Even because the higher water vapor concentration (pdp) 2 ° C results in about 7,500 ppm of water and with this value the downstream concentration of hydrocarbon is also much higher. But there are food companies certified IFS-Food.
 
I seek clarification on good practices.
 
ps: sorry for my English, because it's basic.

 

 

Hi Arnaldo,

 

the refs/excel sheet in this post/thread may assist -

 

https://www.ifsqn.co...ent/#entry81054


Kind Regards,

 

Charles.C





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