Hello from Trace Analytics! We are very happy to see that some of you found the information on our website helpful. I thought I would take just a minute to address the comments that question whether or not compressed air should be considered a CCP (Critical Control Point) and how we came to use that reference on our website.
From the BCAS, Food Grade Compressed Air, A Code of Practice available at www.bcas.org.uk:
"…Contaminants that may be a potential hazard in food for human consumption need to be subject to control as a lack of control could result in a potential prosecution. Compressed air may come into direct or indirect contact with food. Where compressed air comes into direct contact with food, in particular during production or processing, this requires a much higher level of contaminant control and particular attention needs to be placed on contaminants added during the compression and the distribution process. e.g. bread packing, fluidised bed in the transfer of flour from a tanker etc."
"The code will contribute to the process involved with the legal requirement in Hazard Analysis and Critical Control Point (HACCP) principles which the food manufacturer is required to perform and is widely used in food and beverage production and processing. These principles are designed to ensure the quality of the final product by identifying potential contamination areas, known as Critical Control Points (CCP’s) and implementing rectification and monitoring Procedures."
From SQF's website under FAQ available at www.SQF.com:
"Purity is defined in the SQF Code (Appendix 2: Glossary) and means the absence of contaminants that could cause a food safety hazard. Pure air means the air is free of risk of cross-contamination to the products. Essentially, the air must not contribute any contamination to the product.
Food processing facilities need to operate from a fundamental assumption that compressed air can be a source of chemical and microbiological contamination. The site must verify and validate that the compressed air used in the facility is appropriate for use and not a source of contamination. Where compressed air comes in contact with exposed product, direct product contact surfaces and interior surface packaging, the air compressor should use food grade oil.
Preventive maintenance programs need to ensure that an appropriate filtration program is in place at the point of use and the filters are cleaned/changed at a frequency appropriate to the product and process or following any maintenance to air supply source or equipment. Maintenance must be done in a hygienic manner. Air should be filtered at the point of use for most operations (recommended filter size at point of use is 0.1 micron, or as determined as appropriate by a risk analysis). Nozzles and air hoses are to be in good condition, properly repaired and maintained in a hygienic state (e.g., cleaned and sanitized). Hoses and nozzles are to be kept off the ground.
Testing is to be conducted to validate the air-filtration control system for the compressed air is effective based on the risk to the product, but at a minimum of once a year. Testing can be done in-house or by a contracted party. Test requirements and number of samples will be based on the risk to the product and process. Microbiological testing can include testing for aerobic plate count and/or indicator organisms as appropriate to the operation. Testing for moisture should be considered if moisture is a potential risk to the product (e.g., dry operations). Aseptic sample collection should be used. There are a wide variety of measures available including the use of air sampling equipment, use of sterile sponges, membrane filtration and others."
From the FDA's website available at www.fda.gov:
"Hazard Analysis & Critical Control Points (HACCP)
HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product."
The International Organization for Standardization created a specification (ISO 8573) specifically for compressed air used in manufacturing since it is known that compressed air can contain Particles, Water, Oil, Gaseous and Microbiological contaminants. ISO 8573 the compressed air specification is available for purchase at www.webstore.ansi.org.
We are big fans of the Hitachi document in this thread and there are also some great docs from Parker Hannifin and Domnick Hunter. We are always happy to discuss any concerns or questions you may have about compressed air used in the food manufacturing process.