SQF 9 11.1.6.1 - Positive Air Pressure
Hi everyone, I am starting to work on the new SQF 9 code. Does anyone know or can help point me in the right direction of what constitutes as the "appropriate" location to have a positive air-pressure system in place? 11.1.6.1 Adequate ventilation shall be provided in enclosed processing and food handling areas. Where appropriate, positive air-pressure systems shall be installed to prevent airborne contamination
Hi Everyone,
I am starting to work on the new SQF 9 code. Does anyone know or can help point me in the right direction of what constitutes as the "appropriate" location to have a positive air-pressure system in place?
11.1.6.1 Adequate ventilation shall be provided in enclosed processing and food handling areas.Where appropriate, positive air-pressure systems shall be installed to prevent airborne contamination
No context provided.
I assume this is not some NASA super-cleanroom/highly-aseptic environment.
Just for reference -
Positive pressure rooms maintain a higher pressure inside the treated area than that of the surrounding environment
Typically, "quantitatively", = sufficient over-pressure to blow a piece of paper in the correct (ie positive) direction.
in straight talk-air flows from cleanest to dirtiest parts of your plant
so bathroom ventilation fans so the air goes outside and isn't pulled back into your plant
if your raw materials are things that are naturally dusty (flour/livestock) that air cannot flow to the packaging areas
Managed by walls, vents and HVAC
Does installation of the positive air pressure and requirements applies to low risk food (bakery products?
Relative owns a large restaurant and when the receiving door was opened there would a tremendous sucking of air inward.
In a fire situation many people would be killed in a negative air flow situation thus we made the recommendation to retrofit to a positive flow and today there is no negative1 flow.
There are actually several benefits for positive - goof flow and safety come to mind andcalso from a food safety standpoint.
Relative owns a large restaurant and when the receiving door was opened there would a tremendous sucking of air inward.
In a fire situation many people would be killed in a negative air flow situation thus we made the recommendation to retrofit to a positive flow and today there is no negative1 flow.
Thank you for the recommendation. My concern is that we have AQF audit coming up next week and we do not have positive air pressure in the facility as SQF 9 requirements. any suggestion?
Thank you for the recommendation. My concern is that we have AQF audit coming up next week and we do not have positive air pressure in the facility as SQF 9 requirements. any suggestion?
Hi Tresa,
Guidance 8.1 -
Positive air pressure must be maintained in high risk processing areas to prevent airborne contaminants being drawn into the area.
and, JFI -
High Risk Area: A segregated room or area where high risk food processes are performed, and which require a higher level of hygienic practice to prevent contamination of high-risk food by pathogenic organisms.
and
High Risk Food: Food or food product with known attributes for microbiological growth, physical or chemical contamination, or which may allow for the survival of pathogenic microbial flora or other contaminants which, if not controlled, may contribute to illness of the consumer. It may also apply to a food that is deemed high risk by a customer, declared high risk by the relevant food regulation or has caused a major foodborne illness outbreak.
two probable examples - RTE chilled or frozen food.
Hi Tresa,
Guidance 8.1 -
and, JFI -
and
two probable examples - RTE chilled or frozen food.
Thank you Charles. I really appreciate it.