Practices in food-grade workshops
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The company wants to build a food-grade packaging workshop. It has not done this before, and it is not clear what are the structural differences between a food-grade packaging workshop and an ordinary packaging workshop I would appreciate it if those who know more could give me some advice
The hygiene standards required in food-grade packaging workshops are even higher! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! !
This post was last edited by *nht1 on 2015-9-21 at 12:34. A dust-free and sterile clean environment requires a closed workshop; at least two layers of walls are needed for isolation, meaning another building should be constructed within the factory. It’s worth visiting the factories that produce beverages, such as those belonging to Coca-Cola. The air needs to be deeply purified
As a supplementary note, it is also necessary to have buffer zones in the clean area for personnel and materials to enter. First, you need to determine the cleanliness level of the workshop, as different levels require different facilities.
Where did you see those two walls? I’ve never seen anyone do this in real life.
I visited Coca-Cola; their factory is located in a large lawn, with a smaller building inside the larger one, and it is this smaller building that serves as the production facility
I’m currently in a Coca-Cola factory, and I haven’t seen anything like what you mentioned; there are no such regulations in the guidelines either.