Food Processing

According to the USFDA, “Current Good Manufacturing Practices in Manufacturing, Packing and Holding Human Food”, Code of Federal Regulations, Title 21 Parts 110, December 18.): 4.4.6 Air quality and ventilation

Adequate means of natural or mechanical ventilation should be provided, in particular to:

Ventilation systems should be designed and constructed so air does not flow from contaminated areas to clean areas, and where necessary, they can be adequately maintained and cleaned.Provide adequate ventilation or control equipment to minimize odors and vapors (including steam and noxious fumes) in areas where they may contaminate food; and locate and operate fans and other air-blowing equipment in a manner that minimizes the potential for contaminating food, food packaging materials and food contact surfaces.Airborne contamination can not only cause foodborne illness, it can contribute to the spoilage of many different foods. The type of air handling and management system a company chooses is a direct function of the type of product it manufactures. However, sensitive products such as ready to eat foods are prone to post-process contamination with both pathogens and spoilage organisms. To minimize contamination, processors should process and package sensitive items in clean rooms with positive pressure. For food safety, HEPA filters used in processing operations should be five microns or less. Most are even smaller, in the 15 to 17 MERV range.

Koch Filter manufactures a full line of filters for air handling systems used in food preparation.