Food/beverage sterile clean rooms should be isolated from the outside world as much as possible, and should not be crossed or 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, mainly 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; it is too small and inconvenient to operate; A high top will affect the effective sterilization effect of ultraviolet radiation. The walls should be smooth with almost no dead corners for easy cleaning and disinfection. The sterile clean room for food/beverage should be equipped with a closed well to maintain a positive static pressure difference in the workshop, and equipped with ultraviolet lamps, air filtration purifiers, and constant temperature devices for air disinfection.