6 replies to this topic

[Ildiko]

Hi,

 

I need to do a risk assessment to define positive pressure and frequency of air change within High Risk Production area. 

We are a small yoghurt manufacturing site. As an outcome of the risk assessment the filter specification and the frequency of air change shall be documented. 

 

Could someone have a list of criteria I should consider for my risk assessment please? 

 

Thank you

 

IH

[olenazh]

We have an Air Making System, and we're also yogurt manufacturers. Air testing frequency - monthly, air sampling sites - strategic locations (e.g. cup filling machine, HTST, Cooler). We change filters in our AMS depending on their size: small filters (24x24x2 and 20x20x2) monthly, big filters (24x24x12 and 20x20x12) every 6 months. Criteria to consider - history of complaints about Yeast or Mold in products, level of Y&M in air.

[Ildiko]

Many thanks for you response.

What we have in place is air sampling (monthly) targeted locations same as yours. Air filter change pre-filet 6monthly, main filter 12 monthly. 

Now, just have to pull a risk assessment together.

 

many thanks again

[Ted S]

In addition to the good information that lldiko shared, always check the PP when all other systems are operating that can affect the pressure. For example, our facility uses an auxiliary warehouse heater (in the colder weather only), but when this heater kicks on, the roof vent opens which then changes the overall Positive Pressure in the Manufacturing room. Also, same issue with dock doors being open or not. Our facilities air flow will also be negatively impacted if all of the dock doors are open while unloading trucks. We take all of this into consideration when testing our Positive Pressure. Have a good day.

[Charles.C]

Hi,

 

I need to do a risk assessment to define positive pressure and frequency of air change within High Risk Production area. 

We are a small yoghurt manufacturing site. As an outcome of the risk assessment the filter specification and the frequency of air change shall be documented. 

 

Could someone have a list of criteria I should consider for my risk assessment please? 

 

Thank you

 

IH

IIRC, published Lists of recommended filters with respect to (High/Low) Food Process Risk levels (eg RTE, non-RTE) exist.

 

You might also find Tesco's Operating Manual useful since IIRC they specify filter sizes required.

 

BRC also discuss this in their supplementary "monograph" on High Risk/Care processes but (at least in 1st edition) do not make detailed requirements.

 

PS - ex IG -   "the specification of filter used. There is no absolute global standard for the filters used in specific food industry applications; the grade required will depend on the source of the air and the length of time of exposure of high-risk products/ingredients"

 

In other words it's a risk guesstimate and BRC presumably have the same level of knowledge as you do.

Edited by Charles.C, 30 October 2020 - 06:02 PM.
added

[Ildiko]

Hi Charles,

Many thanks for suggesting a few other sources I could take look at.

Regards
Ildiko

[Charles.C]

Hi Charles,

Many thanks for suggesting a few other sources I could take look at.

Regards
Ildiko

Hi lidiko,

 

I enclose data on air/filters. Particularly see pages 83 et seq.

 

 ECFF_Recommendations production chilled food.pdf   402.36KB   86 downloads

 

I also include extract BRC's (1st Ed) classifcation Yoghurt risk. Overall risk may be considered a composite of (a) Product, (b) haccp Process-Env.. A "logical" ( conservative) estimate may simply take the highest value of either. (BRC have a substantial suggested list of risk factors for the risk assessment however I rather doubt that any auditor will object if you "simply" conclude "high" and then, filter-wise, monitoring, etc, act appropriately )

 

 BRC yoghurt risk category.pdf   74.82KB   69 downloads