1. What is a Food Cleanroom?

A food cleanroom is a strictly controlled environment for food production and processing, designed to minimize contamination from bacteria, dust, and other external pollutants. It plays a vital role in the food industry by ensuring products meet hygiene and food safety standards.

Key requirements of a food cleanroom include:

• Minimizing the risk of food contamination from air, personnel, and equipment

• Smart layout of facilities, machinery, and equipment for easy cleaning and maintenance

• Non-toxic, easy-to-clean, and disinfectable materials in contact with food

• Fully equipped with temperature, humidity, and air pressure control systems

• Effective pest, microbial, and environmental contamination prevention solutions

Thanks to these stringent standards, food cleanrooms help extend shelf life, maintain product quality, and comply with food safety regulations.

2. Applications of Cleanrooms in the Food Industry

Food cleanrooms are widely used in various areas, including:

• Meat, seafood, and dairy processing and packaging

• Beverage, vitamin, and functional food production

• Chocolate, candy, snack, and confectionery packaging

• Frozen food and cold storage processing

• Fresh produce, fruit, and packaged salad production lines

• Liquid filling, beer fermentation

• Allergen-free, gluten-free, and lactose-free cleanroom environments

3. Key Requirements When Designing a Food Cleanroom

3.1. Workshop Size & Location

• Sufficient space based on production scale

• Good drainage with no water stagnation

• Anti-slip, waterproof, and corrosion-resistant flooring

3.2. Walls, Ceilings & Doors

• Non-dust-attracting, easy-to-clean materials with rounded corners

• Airtight doors and windows to prevent insect intrusion

• Use of specialized aluminum-glass doors

3.3. Equipment & Tools

• Stainless steel equipment: rust-proof and easy to disinfect

• Changing rooms, hand and footwear disinfection chambers

• Hand washing and drying stations in logical locations

3.4. Temperature, Humidity & Pressure Systems

• Pressure difference: ≥5Pa – 10Pa

• Standard temperature: Winter >16°C, Summer <26°C (±2°C)

• Fresh air supply: 20–30% of total air volume

3.5. Construction Materials

• 50mm thick panels for walls and ceilings

• Self-leveling epoxy or premium resin floors

• Galvanized air ducts with insulation layers

3.6. Cleaning & Disinfection Management

• UV sterilization after each shift

• Controlled personnel and equipment entry/exit

• Established procedures for dust, microbial, and static control

3.7. Environmental Control

• Air filtration, noise and vibration control

• Monitoring of materials in direct contact with food

• Monitoring air, water, and chemicals to prevent cross-contamination

4. Steps in the Food Cleanroom Design Process

Step 1: Define Personnel and Material Flow

Separate routes for personnel and materials to reduce cross-contamination.

Step 2: Determine Cleanroom Classification

Choose the appropriate cleanroom level (ISO 7 – ISO 5 or Class 100,000 – Class 100) depending on production requirements.

Step 3: Design the Air Pressure System

Positive pressure from cleaner to less clean areas prevents dust infiltration.

Step 4: Calculate Air Changes per Hour (ACH)

Based on cleanroom classification, room size, and production activities.

Step 5: Ensure Airtightness

Minimize air leaks through doors, sockets, lighting fixtures, and structural gaps.

Step 6: Balance Air Supply and Exhaust

Maintain balanced airflow to avoid negative pressure.

Step 7: Maintain Environmental Conditions

• Temperature: 18–21°C

• Humidity: 40–50%

• Control static electricity and noise

Contact for Food Cleanroom Design & Construction

BACH LONG PRODUCTION TRADING SERVICE CO., LTD
Address: 75 Nguyen Hong Street, Ward 1, Go Vap District, Ho Chi Minh City
Hotline: 093 143 54 54
Email: sales@congnghelockhi.vn
Website: www.congnghelockhi.vn – www.congnghelockhi.com