How to Divide Food factory Clean Workshop

The clean workshop of a general food factory can be roughly divided into three areas: general operation area, quasi-clean area, and clean operation area.
1. General operation area (non-clean area): general raw material, finished product, tool storage area, packaging and finished product transfer area and other areas with low risk of exposure of raw materials and finished products, such as outer packaging room, raw auxiliary material warehouse, packaging material warehouse, external packaging workshop, finished product warehouse, etc.
2. Quasi-clean area: the area where finished products are processed but not directly exposed, such as raw material processing, packaging material processing, packaging, buffer room (unpacking room), general production and processing room, inner packaging room of non-ready food.
3. Clean operation area (clean room): refers to the highest sanitary environment requirements, high personnel, and environmental requirements, disinfecting and changing are necessary before entering, such as raw materials and finished products exposed processing areas, food cold processing rooms, cooling room, storage room, and inner packaging room of ready-to-eat food, etc.
In order to prevent the whole process of food production from being contaminated by microorganisms, raw materials, water, equipment, etc. must be treated, and whether the environment of the production workshop is clean is also an important condition.

The following are the types of food produced in the clean room

as well as the cleanliness of various food production requirements and the cleanliness of different stages of food production.

Cleanliness at different stages of food production