Construction of food clean workshop: planning and design of meat production workshop

Construction of food clean workshop: planning and design of meat production workshop





No matter what kind of food factory, the hygiene standards and requirements will not be low. Especially in the meat food processing workshop, microbial pollution is the most important factor affecting food quality, and is also the focus of the purification project in its packaging workshop and processing workshop. Therefore, in the field of food production, we must be clean and safe. Now, according to the national production standards, the food cleaning workshop needs to reach the 100000 level air purification standard. The construction of a clean workshop in the meat food factory can effectively reduce the deterioration and mildew of the products produced, extend the shelf life of the food and improve the production efficiency.



The formal modern meat food purification workshop is no longer the old environment filled with blood smell as it was at the beginning. It has long tended to be standardized, modernized and intelligent. Taking an imported steak food purification workshop designed and constructed in Shanghai as an example, we will talk about the design and decoration of the meat food workshop.






The business chain of the food factory is: buy raw beef meat from abroad, enter China through the cold chain, and conduct deep processing in domestic food factories. The products are - 18 ℃ frozen steak and various raw and semi-finished beef products, and supply to domestic hotels and supermarkets.



The design and decoration of the meat purification workshop must closely combine the three levels of early planning, graphic design, professional decoration and system construction. The conventional food purification workshop can be designed according to the cleanliness standard of 100000. The ISO air cleanliness of meat food production should be between 6-8. If the microbiological laboratory has a higher standard, it can set a higher standard (local 100, etc.).



1. Plane planning



In the planning and layout stage of the decoration of the meat food factory, it is necessary to plan the place for storing perishable food, semi-finished products and finished products, the place for processing raw materials that cannot be sterilized, and the place for sealing / bagging and molding products. In addition, the storage area after the final sterilization of the products, the preparation area of the inner packaging materials and the inner packaging room, as well as the processing and processing places and inspection rooms for food production, improvement of food characteristics or preservation shall be planned.



2. Graphic design



The clean operation area, quasi clean area and general operation area are clearly separated, the functional division is reasonable and consistent with the production process flow, so as to ensure that the clean area is separated from the non clean area, the flow of people and logistics is clear, and the living area is separated from the production area, so as to ensure the rationality of the process flow, prevent cross pollution, ensure the environmental hygiene of the plant area and the production workshop, and ensure that the production is carried out in a clean environment,



3. Professional decoration and system construction



1) The installation of various pipes, automatic fire extinguishing devices and air purification equipment shall be correct, firm and tight;



2) The connection between the high, medium and primary effect filters and the support frame and the connection between the air duct and the equipment shall be reliably sealed;



3) Various regulating devices shall be tight, flexible and easy to operate;



4) All kinds of air purification equipment, static pressure box and ventilation system shall be cleaned to ensure no dust;



5) The inner wall, ceiling surface and ground of the dust-free workshop shall be smooth, flat, uniform in color, free from dust and static electricity on the floor;



6) When air supply and return outlets and various end devices, such pipes, lighting and power line piping pass through the dust-free workshop, the sealing treatment at the passing place shall be tight and reliable;



7) For meat raw materials and products, cold storage is very important. The cold storage shall be set to save pipes and pay attention to energy conservation and emission reduction. The cold storage shall adopt two-way power supply. The power supply voltage shall be 10kV or 6kV, and the distribution voltage shall be 380V.



4. In order to strictly control the impact of microorganisms on meat processing, it is necessary to control the corresponding workshop temperature



Raw meat thawing room: 10-20 ℃



Auxiliary material proportioning room: not required



Rolling workshop: 0-4 ℃



Curing warehouse: 0-4 ℃



Soaking room: 0-10 ℃



Cooling room: 0-4 ℃



Packaging workshop: 0-10 ℃



Finished product workshop: 10-15 ℃



The purification workshop project of the meat food factory needs to be reasonably arranged in strict accordance with the production process and the required hygiene level. All production operations in the same workshop and adjacent workshops shall not interfere with each other. The requirements of graphic design and internal professional system design are to prevent contamination of meat, semi-finished / finished product contact surface and food packaging to the greatest extent. In previous projects, it was found that among the original problems before some upgrading and transformation projects, there were many unreasonable layout and waste of system energy, which were well adjusted in the process of upgrading and transformation and contributed to creating greater economic benefits for the enterprise.