Which method is better for controlling air quality

Hello to everyone,

i didn't know in which forum i shall put my dilema so i picked this one (brc global standard-food packaging).

Can anyone help me on the following topic

Which is the most suitable method to examine and control the air qaulity in production areas, no matter if there are criticals, semi critical or not....

So far we measure the microbiological quality of air (mostly yeast and molds which are the main threats to our facilities) with an air sampler, with the advantage of the knowing directly the microbiological status of the air but the huge disadvantage of knowing it after 3 to 5 days, which is not helpfull for direct corrective actions (eg. foaming or sth else).

I am wondering if it's better to judge the quality of air and the microbiological quality of air indirectly by a airborne particle counter and why...For sure you will have the results straight away but is it better than the above mentioned air sampler?

Which type of device is commonly used in production areas?

Thank you

Good question.

We also have some questions regarding air quality and ventilation.
We are a small thermo forming company and ofcourse, during the summer time, the temperature rises. Cooling is something very very expensive, so it is out of the question.

Would it be allowed to suck air out of the production area on several places and have air flowing in either through doors or windows which are protected with fly gauze? Or is it required to have filtered air coming in, or having overpressure so that airflow is always outwards?

Thanks,

Tom

I'm going to blow the dust off my copy of the BRC/IOP Standard and see what it says. I'm pretty sure it does not say anything, but I will check.

Regards,
Simon