Food Processing Cleanrooms - What are the Types and Requirements

In the food processing industry, cleanrooms are critical facilities for ensuring food safety, extending shelf life, and meeting regulatory standards. Different types of food production require varying cleanroom specifications. This article provides a detailed overview of food processing cleanroom classifications, cleanliness standards, key requirements, and how to choose the right cleanroom solution.

Depending on production processes and product characteristics, food processing cleanrooms can be categorized into the following types:

Applications: Baked goods, packaged foods, condiments, and other products with lower microbial control requirements.

Features:

Air cleanliness: ≤352,000 particles (≥0.5μm) per cubic meter

Air changes: 15-25 times per hour

Primarily prevents dust and foreign particle contamination, suitable for low water activity (aw) foods.

Applications: Dairy products (e.g., yogurt, cheese), ready-to-eat foods, meat processing.

Features:

Air cleanliness: ≤35,200 particles (≥0.5μm) per cubic meter

Air changes: 30-60 times per hour

Equipped with HEPA filters and strict sanitation protocols.

Applications: Infant formula, sterile liquid packaging, medical foods, and other ultra-high hygiene products.

Features:

Air cleanliness: ≤3,520 particles (≥0.5μm) per cubic meter

Unidirectional (laminar) airflow design to prevent microbial contamination in critical zones.

Often integrated with CIP (Clean-in-Place) and SIP (Sterilize-in-Place) systems.

Applications: Food microbiology labs, pathogen testing areas.

Features:

Complies with Biosafety Level (BSL) requirements, featuring negative pressure control to prevent cross-contamination.

Used for quality control of high-risk foods (e.g., raw meat, seafood).

HEPA/ULPA Filters: Remove airborne particles and microorganisms.

Airflow Design:

• Unidirectional (Laminar) Flow: Used in sterile filling zones, with vertical top-down airflow.
• Non-Unidirectional (Turbulent) Flow: Suitable for general production areas, ensuring cleanliness via HEPA air supply.

• Temperature: Typically 18-24°C (adjustable based on product needs).
• Humidity: 45-65% RH to prevent microbial growth and food spoilage.

• Walls/Floors: Stainless steel or epoxy-coated surfaces for easy cleaning and corrosion resistance.
• Equipment: Food-grade 304/316 stainless steel to avoid contamination risks.

• Personnel Protection: Cleanroom suits (coveralls, masks, gloves), air showers for decontamination.
• Material Transfer: Pass-through windows or sterilization tunnels to prevent direct exposure.

Real-Time Monitoring: Particle counters, temperature/humidity sensors, pressure differential meters.

Certification Standards:

• GMP (Good Manufacturing Practice)
• HACCP (Hazard Analysis and Critical Control Points)
• ISO 14644 (Cleanroom International Standard)
• FSSC 22000 (Food Safety System Certification)

• Define Product Requirements: High-moisture foods (e.g., yogurt) require higher cleanliness levels.
• Budget Evaluation: ISO Class 5 cleanrooms are significantly more expensive than ISO Class 8.
• Long-Term Maintenance: Choose easy-to-clean materials and establish regular maintenance schedules.
• Regulatory Compliance: Ensure adherence to target market regulations (e.g., China SC, US FDA, EU BRC).

Food processing cleanrooms are essential for ensuring food safety and quality. Their design and construction must align with product specifications and regulatory standards. Whether for general food production or sterile packaging, selecting the appropriate cleanliness level, airflow design, and materials is crucial.

Guangzhou Cleanroom Construction Co., Ltd. provides end-to-end cleanroom solutions—from design and construction to certification—helping food manufacturers elevate their production standards. Contact us today for a free consultation!