DOC 47 GUIDELINES ON AIR HANDLING SYSTEMS IN THE FOOD INDUSTRY -AIR QUALITY CONTROL FOR BUILDING VENTILATION - Archive ouverte HAL Accéder directement au contenu
Ouvrages Année : 2016

DOC 47 GUIDELINES ON AIR HANDLING SYSTEMS IN THE FOOD INDUSTRY -AIR QUALITY CONTROL FOR BUILDING VENTILATION

Andre Butowski
  • Fonction : Auteur
Thomas Caesar
  • Fonction : Auteur
Johann Hirschberger
  • Fonction : Auteur
Christian Horlitz
  • Fonction : Auteur
Anneginus Hummel
  • Fonction : Auteur
Göran Jönsson
  • Fonction : Auteur
Martin Keilen
  • Fonction : Auteur
Martin Mayer
  • Fonction : Auteur
Gerhard Nied
  • Fonction : Auteur
Dirk Nikoleiski
  • Fonction : Auteur
Dirk Renschen
  • Fonction : Auteur
Christian Rohdich
  • Fonction : Auteur
Frans Saurwalt
  • Fonction : Auteur
Helmut Steinkamp
  • Fonction : Auteur
Thomas Tyborski
  • Fonction : Auteur
Stuart Wray
  • Fonction : Auteur
Tobias Zimmer
  • Fonction : Auteur

Résumé

The responsibility for the quality of air within factory buildings is under the control of the manufacturers of food products. Room air of a specified quality (temperature, humidity and particle concentration) and quantity (outdoor air volume) is required for the comfort and safety of employees. It may be necessary to impose additional controls on environmental air quality to reduce the possibility of contamination and/or to maintain work place safety for the manufacture of some products.. The “Guidelines on air handling systems in the food industry - air quality control for building ventilation” have a focus on air handling systems installed for food factory building ventilation and its air quality control. Supply systems for process air, compressed air and exhaust air systems such as grease filter systems or dust removal units are excluded from the scope of this document. These guidelines are intended to assist food producers in the design, selection, installation, and operation of air handling systems to meet the air quality and hygienic requirements of the food manufacturing process. Information is provided on the role of air systems in achieving and maintaining microbiological standards in food products. The guidelines cover the choice of systems, air filtration types, system concepts, construction, maintenance, sanitation, testing, commissioning, validation and system monitoring.
Fichier non déposé

Dates et versions

hal-02359556 , version 1 (12-11-2019)

Identifiants

  • HAL Id : hal-02359556 , version 1

Citer

Andre Butowski, Thomas Caesar, Michel Havet, Johann Hirschberger, Christian Horlitz, et al.. DOC 47 GUIDELINES ON AIR HANDLING SYSTEMS IN THE FOOD INDUSTRY -AIR QUALITY CONTROL FOR BUILDING VENTILATION. 2016. ⟨hal-02359556⟩
350 Consultations
194 Téléchargements

Partager

Gmail Facebook X LinkedIn More