Ensuring food safety and quality is crucial, and cleanroom environments play a significant role in achieving this. Properly designed and maintained cleanrooms help prevent contamination, extend product shelf life, and enhance production efficiency. This article outlines the design, construction, and monitoring requirements for food cleanrooms.

A cleanroom is a controlled environment designed to minimize airborne particles, harmful gases, and microorganisms. It maintains specific conditions for temperature, cleanliness, pressure, airflow, noise, and lighting, regardless of external factors.

A Class 100,000 cleanroom has no more than 3.52 million particles ≥0.5 µm per cubic meter of air. It must achieve 15-19 air changes per hour, with complete air purification in under 40 minutes.

Food processing cleanrooms are typically divided into three areas:

:

:

:

:

:

:

:

:

:

:

These standards ensure cleanrooms meet required cleanliness levels and operational needs for food processing.