The layout of the food aseptic workshop is not only easy to connect with each other, but also facilitate the sanitary control of the processing process, and prevent the cross pollution in the production process. The clean area and the non clean area should take the corresponding isolation measures to control each other and the logistics, so as to avoid the cross pollution. The transmission of processed products is carried out through the transmission window.
At the same time, in the proper place in the food aseptic workshop, it should be set up for cleaning, disinfection, cleaning, cleaning grooves, sterilizing grooves and rinsing grooves. When necessary, there is cold and hot water supply, and the temperature of hot water should not be less than 82.
The food aseptic workshop is usually based on the use of steel or brick structure, and according to the needs of different products, in structural design, suitable for specific food processing requirements. The space of the workshop should be compatible with production. Under normal circumstances, the average area of the processing personnel in the production purification workshop should be no less than 1.5 square meters.
In addition, the floor of food aseptic workshop should be made of skid resistant, solid, non permeable, easy to clean, corrosion resistant materials, with smooth surface and no water. The floor level of the workshop should be slightly higher than the ground level of the plant in design and construction, and some slopes on the ground.
The wall of the food aseptic workshop should be covered with more than 2 meters of the wall skirt, the wall surface with corrosion resistant, easy to clean and disinfect, strong, no seepage material spread and use light color, non-toxic, waterproof, mildew proof, not easy to fall off, washable material overlay. The materials used for the top surface of the food aseptic workshop should be clean; the window sill should be no less than 1 meters above the ground and has a 45 degree slope. http://www.wxrfcleanroom.com/