Cleanroom Testing - Food Industry Cleanroom Testing - GB 50687-2011 "Technical Specification for Building Cleanrooms in the Food Industry" is a standard for determining the leakage detection of high-efficiency filters for air supply, cross-sectional air velocity, directional airflow, air exchange rate, static pressure difference, fresh air volume, cleanliness, airborne bacteria, air settling bacteria, noise, illumination, temperature, relative humidity, and self-cleaning time
The main contents of clean room testing in the food industry include the following aspects:
♦Air cleanliness testing: detecting the concentration of microorganisms, particulate matter, and other pollutants in the air of food cleanrooms, usually evaluated according to the ISO 14644 standard. Specifically, it includes the detection of planktonic and sedimentary bacteria, as well as the monitoring of surface microorganisms.
♦Temperature and humidity detection: Check whether the temperature and humidity in food cleanrooms of different levels meet the requirements. If the production process has special requirements for temperature and humidity, they need to be determined according to the process requirements; If there are no special requirements, the temperature should be controlled between 18 ℃ and 26 ℃, and the relative humidity should be controlled between 30% and 70%.
♦Differential pressure detection: Ensure that the pressure difference between clean and non clean areas, as well as between different levels of clean areas, is ≥ 10Pa, and maintain an appropriate pressure gradient between different functional areas of the same clean level.
♦Wind speed and airflow detection: Check whether the air flow rate and direction in the food cleanroom meet the requirements. Cleanrooms of different levels need to meet certain standards for air exchange rates. For example, the measured air exchange rates at the inlet of D-level and C-level rooms should be 10-15 times/h and 15-25 times/h, respectively.
♦Illumination and noise detection: In order to meet the comfort of normal production and staff, the illumination of different places and the noise level of different levels of clean rooms are detected. For example, the noise level (static) of Class I cleanrooms should not exceed 65dB (A), and the noise level (static) of other levels of cleanrooms should not exceed 60dB (A).
♦Microbial monitoring: including air microbial monitoring, surface microbial monitoring, and personnel hygiene monitoring. There are two methods for measuring airborne microorganisms: planktonic bacteria and settling bacteria. Surface microbial monitoring is used to monitor the number of microorganisms on the surface of production areas, equipment, and surfaces in contact with products.
♦Suspended particle concentration detection: using professional equipment such as particle counters to measure the number of suspended particles in the air per unit volume, ensuring that environmental control meets expected standards.
♦Gas concentration monitoring: detecting the concentration of harmful gases such as VOCs and other harmful gases, taking measures such as ventilation and filtration to ensure air quality.
♦Fresh air volume monitoring: Monitor the air volume of the fresh air system to ensure the freshness and oxygen content of indoor air.