Structure

The dust-free food processing workshops primarily use steel or brick structures, with structural designs tailored to meet the specific food processing requirements of different products.

The workshop space should be appropriate for production, with the average area per processing personnel in a cleanroom (excluding equipment) generally not less than 1.5 square meters. Overcrowded workshops not only hinder life but also pose safety risks.

Production operations can lead to collisions among personnel, as well as contact between work attire and production equipment, which may cause product contamination. The ceiling height in the workshop should be no less than 3 meters, and for the kitchen area, no less than 5 meters.

Sanitary facilities for processing areas and personnel, such as dressing rooms, shower areas, and restrooms, should be part of the integrated building structure. Refrigerated warehouses for aquatic products, meat products, and quick-frozen foods should be connected to the processing area in a single structure.

2. Strategic Planning

The layout of a cleanroom must facilitate the connection of various production stages while also ensuring hygienic control over the manufacturing process to prevent cross-contamination during production.

The food processing process essentially involves the journey from raw materials to semi-finished products and finally to finished goods, a transition from unclean to clean.

Therefore, the layout of the processing workshop should be based on the sequence of the product processing technology, ensuring that dirty processing stages transition to clean stages and do not appear during the processing process.

3. Cross-over and Backflow

Appropriate isolation measures should be implemented between clean and non-clean areas, controlling the flow of people and materials to prevent cross-contamination, and processed products should be transferred through transmission windows.

In the appropriate locations within the cleanroom, set up a tool cleaning and disinfection room, equipped with tool cleaning and disinfection sinks, disinfection tanks, and rinse tanks, and supply both hot and cold water, with the hot water temperature not less than 82°C.