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Purification workshop of bucket/bottle water plant
Purification workshop of bucket/bottle water plant
Product details
The detailed rules for the review of beverage product production licenses stipulate that the filling workshop should be equipped with air purification and disinfection facilities, and the entrance should have air shower facilities; The air cleanliness in the filling workshop should reach level 10000, and the local air cleanliness in the filling area should reach level 100, or the overall air cleanliness in the filling workshop should reach level 1000.
It is best to isolate the food/beverage sterile clean room from the outside world and avoid walking or being disturbed by other factors. The size of the sterile clean room for food/beverage depends on the needs, generally consisting of changing rooms, buffer rooms, air shower rooms, and operating rooms. The changing room is located outside and mainly used for changing clothes, hats, shoes, etc; The buffer room is located between the changing room and the air shower room, and can also be connected to several operating rooms at the same time; The operation room is placed in the inner room, mainly for product filling. The room should not be exposed to direct sunlight, be of appropriate size, and have a suitable height (determined according to the height of the production equipment). The room is too large, making cleaning and disinfection inconvenient; Too small, inconvenient to operate; A high top will affect the effective sterilization effect of ultraviolet radiation. The walls should be smooth and free of dead corners for easy cleaning and disinfection. The sterile clean room for food/beverage should be enclosed and maintain a positive static pressure difference, equipped with ultraviolet lamps for air disinfection, air filtration purifiers, and constant temperature devices.
Requirements for sterile room:
1. Each purification operation room is equipped with an independent front room as an airlock, which is connected to each operation room at the same time to ensure that the air in the low cleanliness area does not penetrate into the high cleanliness area.
2. The flow of people in the laboratory passes through the changing room, changing clothes and shoes, washing hands in the cleaning room, buffer room, air shower room, and various operating rooms.
3. The logistics of the sterile clean room for food/beverage is disinfected through a mechanical chain self disinfection transfer window from the outer corridor, enters the buffer corridor, and then enters each operating room through the transfer window.
It is best to isolate the food/beverage sterile clean room from the outside world and avoid walking or being disturbed by other factors. The size of the sterile clean room for food/beverage depends on the needs, generally consisting of changing rooms, buffer rooms, air shower rooms, and operating rooms. The changing room is located outside and mainly used for changing clothes, hats, shoes, etc; The buffer room is located between the changing room and the air shower room, and can also be connected to several operating rooms at the same time; The operation room is placed in the inner room, mainly for product filling. The room should not be exposed to direct sunlight, be of appropriate size, and have a suitable height (determined according to the height of the production equipment). The room is too large, making cleaning and disinfection inconvenient; Too small, inconvenient to operate; A high top will affect the effective sterilization effect of ultraviolet radiation. The walls should be smooth and free of dead corners for easy cleaning and disinfection. The sterile clean room for food/beverage should be enclosed and maintain a positive static pressure difference, equipped with ultraviolet lamps for air disinfection, air filtration purifiers, and constant temperature devices.
Requirements for sterile room:
1. Each purification operation room is equipped with an independent front room as an airlock, which is connected to each operation room at the same time to ensure that the air in the low cleanliness area does not penetrate into the high cleanliness area.
2. The flow of people in the laboratory passes through the changing room, changing clothes and shoes, washing hands in the cleaning room, buffer room, air shower room, and various operating rooms.
3. The logistics of the sterile clean room for food/beverage is disinfected through a mechanical chain self disinfection transfer window from the outer corridor, enters the buffer corridor, and then enters each operating room through the transfer window.
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