Compressed air in food processing

Go thru the attached file.

regards,

rajeev sahani

 

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