Layout of production workshop and classification of health grade
In order to facilitate the design and hygiene management of different production areas, the workshops of food factories are usually divided into non-food processing areas, general production areas, quasi-clean production areas and clean production areas according to the cleanliness of the workshops (areas). Quasi-clean production area and clean production area are controlled (supervised) production areas, as shown in the following table:
1, general production area
General production area refers to the operation area where raw material warehouse, material warehouse, outer packaging room and finished product warehouse are closely related to product production, but the air cleanliness requirements in the area are not as good as those in the controlled production area.
2. Quasi-cleaner production department
Quasi-clean production area refers to the operation area with lower cleanliness requirements than clean production area, such as processing and conditioning field. Including food processing and conditioning fields [such as cutting, grinding, mixing, blending, molding, molding, cooking, extreme pressure extraction, changing into food characteristics or preservation (such as oil extraction, starch separation, soybean paste manufacturing, emulsification, solidification or fermentation, sterilization, freezing or drying, etc.). ), inner packaging material preparation room (refers to the inner packaging material that can be used directly without any cleaning and disinfection procedures), operation place for removing outer packaging or molding), and buffer room (refers to the buffer place set at the entrance to avoid direct communication between the controlled production area and the outside world when raw materials or semi-finished products directly enter the controlled production area without normal manufacturing process).
The above is "food-grade, qs dust-free workshop decoration standard?" If in doubt, please contact Anhui people and Purification.