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The structural design requirements of food clean rooms

Sep 26, 2017

On the whole, the specific requirements of the structural design of the food clean plant are like this:

1, the size of the size should be consistent with the production requirements; 2, the overall layout should be reasonable, and to ensure smooth drainage; 3, the ground should be anti-skid treatment, and to be strong, impermeable; 4, should use corrosion-resistant materials for construction, and Keep clean; 5, ventilation should be set to prevent rodent, pest control facilities.

In the food clean room, all its walls, ceilings and doors and windows should ensure that non-toxic, should use light and waterproof, mildew, do not fall off, easy to clean and other properties of the material to build. At the same time to note that the corners, corners and vertex angle with the appropriate arc design.

It is also necessary to ensure that the console, conveyor belt and the tools used in the whole food cleanroom are made of non-toxic, non-rusty and corrosion-resistant materials. It should also be taken into account that adequate hand washing, disinfection facilities and supplies should be provided where appropriate, where the faucets need to be operated with a non-manual switch. Taking into account the needs of the product, at the entrance should be set up shoes and wheel disinfection facilities.

More importantly, the structure of the food clean plant is best to use steel or brick structure. And according to the processing requirements of different products, should be in the structural design to ensure that the corresponding qualifications. In other words, the layout of the workshop should be compatible with the production plan.

In addition, also need to take into account the high degree of requirements, such as food clean workshop workshop top height should reach at least three meters. The processing section and the staff of the sanitation facilities, such as dressing room, shower and bathroom, usually using conjoined structure design.