Now more and more food companies are paying more and more attention to the air quality in food workshops. But do all areas need air disinfection?
- Pre-processing workshop/rough washing room
- Cleaning quasi-production area
- Cleaning production area
- Cooling room
- Packing room
- Inner packaging room
Which of these areas mentioned above do you think need air disinfection? Perhaps some of you will intuitively think that air disinfection is required in the inner packaging room, packing room, and cooling room. But in fact, there is no standard answer. Air disinfection is to reduce the risk of microbial contamination, so it should be based on the results of risk assessment like other food safety activities.
As stated in the CAC “General Principles of Food Hygiene”, to determine whether good hygiene practices have been fully implemented to solve food safety problems, a hazard analysis can be carried out. The requirements put forward in the regulations on safe food production are often based on the results of hazard analysis conducted by the competent authorities.
Therefore, the standards of different industries can serve as an important reference for us to determine whether air disinfection is needed. In this passage, we, WONE, will list some for you.
Food processing
01
Enterprise type
- Aviation food production enterprise
Processing area
- Clean processing area
Implementation basis
GB31641-2016 National Food Safety Standard Aviation Food Hygiene Specification
- 11.3.1 Processing site and production facilities and equipment
- 11.3.1.2 Semi-finished and finished product storage areas should be cleaned and disinfected regularly. Clean processing areas should be air disinfected every day.
02
Enterprise type
- Dessert bread production enterprises
Processing area
- Cold processing room used for cold processing of bread and dessert
Implementation basis
GB8957-2016 National Food Safety Standard Cake and Bread Hygiene Specifications
5.1.4 The production area of cold processed food in bakery (bakery) shall meet the following requirements:
- a) Use closed independent compartments;
- b) Have a running water pool and disinfectants for hand washing and disinfection;
- c) No open drains should be set up, and the walls and partitions should be constructed of non-toxic, odorless, impermeable, and easy-to-clean materials;
- d) Air conditioning facilities, temperature display devices, air disinfection facilities (such as ultraviolet lamps), running water sources, tool cleaning and disinfection facilities, and refrigeration facilities are required.
03
Enterprise type
- Fresh and wet rice noodle production enterprises
Processing area
- Quasi-clean working area and clean working area
Implementation basis
DB4503/T 0007-2020 Guilin Fresh and Wet Rice Noodle Production Hygiene Specifications
- 6.1.3.2 If ultraviolet disinfection is used, the equipment shall be installed ≤2.2 m from the ground, and its control switch shall be uniformly set at the entrance of the workshop. If ozone disinfection is used, the ozone concentration shall be strictly controlled under the premise of ensuring the sterilization effect.
- 7.1.2.2 After production is completed every day or every shift, production, packaging, storage, and other equipment and tools, production pipelines, exposed food contact surfaces, etc. shall be cleaned and disinfected. The clean working area shall be air disinfected.
- 7.6.2.1.4 After each shift, the quasi-clean working area and the clean working area shall be air disinfected.
04
Enterprise type
- Ham production enterprise
Processing area
- Cut-up workshop
Implementation basis
DB33/3008-2016 Zhejiang Provincial Food Safety Local Standard Ham Production Hygiene Specification
- 4.3.1.7 The cut-up workshop should have indoor air disinfection and temperature control facilities.
05
Enterprise type
- Manufacturers of modified atmosphere packaged marinated meat products
Processing area
- Cooling and modified atmosphere packaging sites
Implementation basis
DBS43/009-2018 Food Safety Local Standard Modified atmosphere packaged marinated meat products production hygiene specifications
- 4.1.4 The cooling and modified atmosphere packaging sites should meet the requirements of GB50687 clean production workshops. The design is implemented in accordance with the relevant requirements of GB50687
06
Enterprise type
- Jujube cake production enterprise
Processing area
- Clean operation area and quasi-clean operation area
Implementation basis
DB36/1090-2018 Food Safety Local Standard Sanitary Specification for the Production of Southern Jujube Cake
- 5.1.4 Clean operation areas and quasi-clean operation areas should be reasonably equipped with effective ultraviolet or ozone disinfection facilities
Food business
01
Enterprise type
- Central kitchen and collective dining distribution unit
Processing area
- Special room for cooling, packaging, cutting, etc. of directly imported perishable foods
Implementation basis
GB31654-2021 National Food Safety Standard General Hygiene Specification for Catering Services
- 6.4.1 Cooling, packaging, cutting, etc. of directly imported perishable foods in central kitchens and collective dining distribution units should be carried out in special rooms.
- 6.4.3 Before using the special room for each meal or each shift, the operating table and the air in the special room should be disinfected.
- DB31/2024-2014 Local Food Safety Standard Hygiene Specifications for the Production and Distribution of Collective Meals.
- 5.3.5.2 … The cooling room should be equipped with air cooling equipment that can meet the cooling requirements, as well as ultraviolet sterilization lamps, temperature indicator devices, and other facilities.
- 9.5.3 The air and food shelves in the cooling room should be disinfected before each meal (or each time). If ultraviolet lamps are used for disinfection, they should be turned on for more than 30 minutes when no one is working.
- 9.6.3 The air and operating table in the special room should be disinfected before each meal (or each time). If ultraviolet lamps are used for disinfection, they should be turned on for more than 30 minutes when no one is working
02
Enterprise type
- Prepackaged refrigerated and frozen meal production and operation units
Processing area
- Cooling workshop, inner packaging workshop
Implementation basis
DBS44/008-2017 Local food safety standard Hygienic specifications for the production and operation of prepackaged refrigerated and frozen meals
- 5.7 Cooling and packaging facilities and equipment
Cooling workshops and inner packaging workshops should be equipped with air temperature control and filtration purification facilities, and the indoor temperature should be below 25°C. The workshop should be equipped with ultraviolet sterilization lamps temperature indicator devices and other facilities in accordance with the specifications. - 8.4.2 The air and food shelves in the cooling room should be disinfected before each shift (time). If ultraviolet lamps are used for disinfection, they should be turned on for more than 30 minutes when no one is working.
- DB31/2026-2021 Local food safety standard Hygienic specifications for the production and operation of prepackaged refrigerated meals.
- 5.5.2 The cooling room should be equipped with air cooling equipment that can meet the cooling requirements, as well as ultraviolet sterilization lamps, temperature indicator devices, and other facilities.
- 8.4.3 The air and food shelves in the cooling room should be disinfected before each use. If ultraviolet light is used for disinfection, it should be turned on for more than 30 minutes when no one is working.
03
Enterprise type
- Ready-to-eat food is prepared and sold on the spot
Processing area
- Cold processing production room
Implementation basis
DB31/2027-2014 Local food safety standard Hygienic specification for ready-to-eat food prepared and sold on the spot.
- 5.2.3 For cold processing of ready-to-eat food with perishable food as the main raw material (such as cooked braised food, decorated cakes), or for special rooms required as stipulated in 5.2.5, special rooms that meet the following requirements should be set up:
– The special room is equipped with independent temperature-controlled air-conditioning facilities, temperature display devices, air disinfection facilities (such as ultraviolet lamps), running water sources, tool cleaning and disinfection pools, and refrigeration facilities;
Food-related products
01
Enterprise type
- Centralized disinfection enterprise for tableware (drinkware)
Processing area
- Finished product packaging room
Implementation basis
GB31651-2021 National food safety standard Hygienic specification for centralized disinfection of tableware (drinkware)
- 5.1.3 Cleaning and disinfection facilities
The finished product packaging room should be equipped with air disinfection facilities, such as ultraviolet sterilization lamps, air sterilizers, etc., and the air disinfection facilities should comply with relevant national regulations.
02
Enterprise type
- Centralized disinfection enterprise for tableware (drinkware)
Processing area
- Rough washing room and inner packaging room
Implementation basis
DBS13/016-2021 Local Food Safety Standard Beijing 2022 Winter Olympics and Winter Paralympics Zhangjiakou Competition Area Centralized Disinfection Hygiene Specifications for Tableware (Drinkware)
- 5.1.2 Rough washing room should be equipped with ozone disinfection equipment and closed exhaust devices. The inner packaging workshop should be equipped with air disinfection facilities, such as ultraviolet sterilization lamps, air sterilizers, etc., and air sterilizers should be selected. Disinfection equipment and facilities should comply with relevant national regulations. If ultraviolet lamps are used as air disinfection devices, the power of ultraviolet lamps shall not be less than 1.5W/m3, the intensity shall be greater than 70μW/㎝2, and reflectors shall be installed, and the distribution shall be evenly distributed within 2m from the ground.
In fact, there are also many industry standards that do not interfere with whether the company conducts air disinfection, but judge by the implementation effect. For example:
- GB17403-2016 National Food Safety Standard Candy and Chocolate Production Hygiene Specification
- 8.2.2.2 Physical and chemical methods can be used for disinfection; a cleaning and disinfection procedure should be established to ensure the cleaning and disinfection effect. The frequency and method of cleaning and disinfection should ensure the monitoring effect (see Appendix A)
- 8.2.2.5 If disinfection devices such as ozone generators are used in workshops or production areas, their quantity and sterilization effect should meet the corresponding sterilization requirements.
GB21710-2016 Hygiene Specification for Eggs and Egg Products
4.1.6 Enterprises should formulate standards based on actual conditions to ensure that the air purification level of each operating area meets the requirements of air purification for egg and egg product processing, and conduct regular inspections, and the inspection interval should not exceed 3 months.
For information on air disinfection in the food factory, welcome to contact us!
