In the food industry the clean rooms are commonly used to avoid contamination of products. This kind of control must be careful and present in each productive phase. Cleanroom must be designed to minimize generation and retention of aerotransported particles.
To ensure the highest level of control, clean rooms for the food industry are characterized by specific physical requirements regarding humidity, temperature, and pressure: only in this way you will be able to guarantee the purity of the products.
The cleanroom for the food industry are commonly used after the chemical, thermic or physical treatment of the food and aim to protect specific processing procedures such as cutting, portioning, slicing, grating, dicing and packaging of solid foods. Liquid products have to be protected during filling, crimping, sealing and bottling.
Clean rooms for the food industry are crucial for:
Protecting bakery products and cold cuts
Protecting foods which are biologically active (such as yogurt, cream, cheese and wine) from pollutants and contaminants.
Protecting products that cannot be sterilized or frozen, such as some precooked or deli foods.
Protecting products that have an extremely low number of bacterial colony-forming units, such as mineral water and some drinks.